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Whole Grilled Snapper Recipe

Whole Grilled Snapper Recipe

Topic: Whole Grilled Snapper Recipe

Whole Grilled Snapper

Whole Grilled Snapper Recipe

Using a grill cover while cooking the fish will help keep the meat moist and prevent flare-ups that may result in the breadcrumbs being burned.

We like to cook the fish in a grill basket because it prevents it from adhering to the barbecue, but you may also cook it straight on the grill.

You only have to make sure it’s spotlessly clean and flip the fish slowly to avoid losing the crust.

Whole Grilled Snapper Recipe

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How to grill whole snapper?

  1. Set the grill to high heat. Thoroughly dry all of the fish’s surfaces and cavities after rinsing. Fish should be cut in a crisscross pattern approximately an inch apart on both sides.
  2. Sprinkle a quarter teaspoon of the salt into each fish cavity. Sprinkle with 1/2 teaspoon dry rosemary, or insert a rosemary twig.
  3. The remaining 3/4 teaspoon salt and the remaining 1 teaspoon minced fresh or dried rosemary should be used to rub the fish’s skin. Both sides of each fish should be coated with bread crumbs.
  4. Use the last tablespoon of oil to coat both sides of the fish.

How to eat whole grilled snapper?

  1. Transfer the fish to a serving dish once it has cooled.
  2. I cut between the head and the body with a sharp knife or fish knife until the knife reached the backbone. Repeat after the paragraph.
  3. Cut from the backbone to the cavity by inserting the knife at the tail end. Chop up to the top of the head with a knife resting on the backbone of the animal being chopped up.
  4. Lift the backbone of the fish with a spatula inserted below the flesh.
  5. Removing the backbone is as simple as lifting your tail.
  6. Remove the skin of the fillet if desired.

Grilled whole snapper on BBQ


  1. Scaled and cleaned one huge snapper (substitute with your catch of the day)
  2. 2 minced garlic cloves
  3. 1 tbsp of finely minced ginger
  4. 1 tbsp of freshly chopped fresh chilli
  5. 2 tbsp finely chopped coriander (use the stems as well as leaves)
  6. 1 lime, zested and coarsely chopped
  7. 3 tbsp. of olive oil
  8. We are serving with lime if desired.



If the fish’s eyes are white and somewhat puffed out, it’s ready to eat!

Grilled whole snapper with herbs and citrus


  1. 4 (1 1/2 to 2 pound) scaled snapper.
  2. 6 kosher salt tablespoons (or more)
  3. Ground black pepper 2 tablespoons
  4. Smashed garlic cloves of 12 cloves
  5. 8 rosemary sprigs
  6. Eight sprigs of parsley are needed.
  7. 8 leaves of basil
  8. Two lemons, cut in half,
  9. a navel orange with 4 slices
  10. fresh lemon juice, about two teaspoons
  11. Garnish with fresh herbs.


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