Springtime brings budding flowers, creeks and rivers from melting snow, the beginning of camping season, America’s Pastime, and more wonderful excuses to grill. Continuing our Grillin’ in the Spring series, we bring Grilled Whole Snapper. Grilling the fish whole adds great depth of flavor and provides a dramatic display of color and texture when served.
When I think of spring, I immediately think of cold, fresh fish. Therefore, freshness is paramount when shopping for the whole red snapper. What sets this preparation apart from others is the rub of garlic, rosemary, oil, and salt to properly season the fish before grilling. They are then dressed and covered with breadcrumbs to add a flavorful breaded texture. Served with lemon wedges, this recipe allows the intrinsic flavor of the red snapper to sing, subtly supporting it with seasoning and contour. So fire up the grill, invite your friends for the game, and enjoy another weekend grillin’ in the spring.
Grilled Whole Red Snapper Ingredients
- Two 1 1/4- to 1 1/2-pound whole red snappers
- 1 tsp. salt
- 2 large sprigs rosemary plus 1 tablespoon chopped fresh rosemary
- 3 tbsp. olive oil
- 2 cloves garlic
- 1 tbsp. dry breadcrumbs
- Lemon wedges
Grilled Whole Red Snapper Directions
- Light the grill
- Rinse the fish; dry the surfaces and cavities thoroughly. Cut shallow incisions in a crisscross pattern, about 1 inch apart, in each side of both fish.
- Season each fish cavity with 1/8 teaspoon of the salt. Put a rosemary sprig in each cavity or rub with 1/2 teaspoon dried rosemary. Rub the surface of both fish with a mixture of 2 tablespoons of the oil, the garlic, the chopped fresh rosemary or the remaining 1 teaspoon dried rosemary, and the remaining 3/4 teaspoon salt. Sprinkle the breadcrumbs on both sides of each fish. Drizzle both sides with the remaining tablespoon oil.
- Put the fish in a grill basket or onto a very clean grill rack. Cook over moderately high heat for 7 minutes. Turn and grill until golden and just done, about 7 minutes longer. Remove the fish carefully so it doesn’t stick.
- Serve the fish on a platter. Run a knife between the flesh and the bones and lift off the fillet. Turn the fish over and repeat. Repeat with the other fish. Pass lemon wedges.
Taken from Delish.com