Whole Grilled Snapper Recipe

Whole Grilled Snapper
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  1. 2 entire red snappers weighing between 1 1/4 and 1 1/2 pounds, cleaned and scaled
  2. 1 teaspoon of table salt
  3. 2 big sprigs rosemary + 1 tablespoon finely chopped fresh rosemary, or 2 teaspoons dried rosemary crumbled, or 2 teaspoons fresh rosemary chopped
  4. 3 tablespoons extra-virgin olive oil
  5. 2 garlic cloves, peeled and minced
  6. 1 tablespoon toasted bread crumbs (dry)
  7. Lemon wedges, to be used as a garnish


  • Prepare the grill by lighting it. Remove the fish from the water and carefully dry its surfaces and cavities. Cut shallow incisions in a crisscross pattern on each side of both fish, about 1 inch apart, in a crisscross pattern. 1/8 teaspoon of salt should be sprinkled into each fish cavity. Make an incision in each hole and insert a rosemary sprig or massage with 1/2 teaspoon dry rosemary. Rub the surface of the fish with 2 tablespoons of the oil, the garlic, the remaining 1 teaspoon chopped fresh rosemary or 1 teaspoon dried rosemary, and the remaining 3/4 teaspoon salt until the fish is thoroughly coated. Bread crumbs should be sprinkled on both sides of each piece of fish. Drizzle the remaining tablespoon of oil over both sides of the steak.
  • Place the fish on a grill basket or on a grill rack that has been thoroughly cleaned—Cook for 7 minutes on a moderately high heat setting. Turn the grill to the other side and cook for another 7 minutes until the chicken is golden and cooked through. Carefully remove the fish from the pan so that it does not stick.
  • Place the fish on a serving plate. Lift the fillet from the bone by running a knife between the flesh and the bones. Repeat the same with the other side of the fish. Repeat the process with the other fish. Pass the lemon wedges around.


Whole Snapper Roasted in the Oven Instead of two smaller fish, get a giant three-and-a-half-pound snapper instead.

Using one-quarter teaspoon salt and both sprigs or one teaspoon rosemary in the cavity of the fish, prepare it in the same manner as in Step 1. Instead of turning on the grill, preheat the oven to 450 degrees.

Cook the fish on a rack in a roasting pan for approximately twenty minutes, or until it is just barely done. It is not necessary to flip the fish while it is cooking.

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