#WHOLE GRILLED SNAPPER HOW TO#
#WHOLE GRILLED SNAPPER SERIES#

#WHOLE GRILLED SNAPPER SERIES#

Make a series of 34 diagonal slits across. Start by drying the fish with a paper towel to remove excess liquid. Lemons and parsley-For serving The Instructions. Red snapper-Unless you are cooking the whole fish, choose equal sized fillets.

#WHOLE GRILLED SNAPPER HOW TO#

Now sprinkle the spice mixture over the meat side of each fillet. Scrub grill grate clean to help prevent sticking, and preheat grill to medium high. How to grill red snapper The Ingredients. Put the fish fillets in the juice-filled container and move around to coat. Ingredients 1 lbs whole red snapper (cleaned, scaled) 2 lemons (or limes) 1 tsp salt 3 tbsp Caribbean green seasoning (with chadon beni, cilantro, garlic. In a plastic container or plastic bag, add the oil and the lemon and lime juice. Wine Recommendation: Snapper is a delicate fish, and though grilling adds some stronger flavors, it’ll be best off with a fairly neutral but crisp white. Mix all the dry ingredients together in a bowl. Turn the fish over and repeat the process with the other fish. Run a knife between the flesh and the bones and lift off the fillet. Next, take the meatier half of the top fillet, and transfer it to the clean plate, followed by the belly half. Remove the fish carefully so it doesn’t stick. Now carefully lift the bottom fillet, and transfer it, in one piece, to a clean plate. Turn and grill for about 7 minutes longer, until golden and just done. To grill the snapper: Place the marinated fish into a grilling basket, making sure to wipe off any excess marinade which can cause the fire to flare up. Put the fish in a grill basket or onto a very clean grill rack.Ĭook over moderately high heat for 7 minutes. This fantastic red snapper recipe is very flavorful and easy to make on the grill. Sprinkle the bread crumbs on both sides of each fish.ĭrizzle both sides with the remaining tablespoon of oil. Rub the surface of both fishes using 2 tablespoons of oil, garlic, the chopped fresh rosemary, or the remaining 1 teaspoon of dried rosemary, and the remaining ¾ teaspoon of salt.

Put a rosemary sprig on each cavity or rub with ½ teaspoon of dried rosemary. Season each fish cavity with ⅛ teaspoon of salt. Dry the surfaces and cavities thoroughly.Ĭut the shallow incisions in a crisscross pattern, about 1-inch apart, on each side of both fishes.

Whole grilled snapper