Grilled Whole Red Snapper with Herbs

Grilled Whole Red Snapper pairs tender mild fish with herbs, then grills until golden, for an entrée that is super-easy but restaurant elegant.  

Sometimes the best meals are happy accidents.  Discover a great dish at book club. Stumble across something delicious at a local café. 

Buy a whole red snapper on a whim.    

https://www.foodandwine.com/recipes/roasted-whole-red-snapper 

Grilled Whole Red Snapper with vegetables

Locally we have a seafood truck that comes up once a month from Texas.  Jumbo shrimp. Quarts of shucked oysters.  Never frozen.  Need I say more? 

https://www.foodandwine.com/recipes/roasted-whole-red-snapper 

Served!

Unfortunately, I never seem to be around when the truck comes.  So when I was available last month, I took it as a sign.    

My plans were to buy shrimp and oysters—and they were indeed lovely.  But the red snapper (that they weren’t even supposed to have) ended up the hit of the shopping trip!  I adapted my recipe for Grilled Whole Red Snapper from Food and Wine and it was actually quite easy once I got past the I’m-cooking-a-fish-whole jitters.

https://www.foodandwine.com/recipes/roasted-whole-red-snapper 

Grilling fish and veggies

I just made some slices into the flank of the fish, smeared the cuts with an herb mixture, drizzled with oil, salt and pepper, then grilled.  To round out the meal I sautéed some thinly sliced peppers and onions then served with fettuccini in garlic butter.

Grilled Whole Red Snapper is a tender mild fish, paired with herbs, then grilled, for an entrée that is super-easy but restaurant elegant.

Plated!

It disappeared completely and my family was picking at the bones… Grilled Whole Red Snapper?  Yes!  

Grilled Whole Red Snapper is a tender mild fish, paired with herbs, then grilled, for an entrée that is super-easy but restaurant elegant.

All gone!

Grilled Whole Red Snapper with Herbs
Serves 4
Grilled Whole Red Smapper is tender mild fish, paired with herbs, then grilled, for an entrée that is super-easy but restaurant elegant.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
123 calories
2 g
20 g
8 g
12 g
1 g
60 g
229 g
0 g
0 g
6 g
Nutrition Facts
Serving Size
60g
Servings
4
Amount Per Serving
Calories 123
Calories from Fat 70
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 20mg
7%
Sodium 229mg
10%
Total Carbohydrates 2g
1%
Dietary Fiber 1g
2%
Sugars 0g
Protein 12g
Vitamin A
8%
Vitamin C
11%
Calcium
4%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 whole red snapper, cleaned and scaled
  2. 1 tablespoon oil
  3. Salt, pepper
  4. Herb rub (see below)
Herb Rub
  1. • 1/4 cup finely chopped parsley
  2. • 2 tablespoons salted capers, rinsed and finely chopped
  3. • 2 garlic cloves, minced
  4. • pinch crushed red pepper
  5. • Pinch of salt
  6. • 1 tablespoon oil
Instructions
  1. Chop and mix the dry rub ingredients together. Transfer the paste to a small bowl and stir in the oil.
  2. Make parallel angled slashes on each side of the snapper about 1 – 1 ½ inches apart, slicing almost through to the bone. Fill the slashes with the herb paste. Drizzle the fish all over with oil and sprinkle with salt and pepper.
  3. Preheat your grill on medium-high. Secure the red snapper in a grill rack. Roast for about 10 minutes on each side, until the flesh just flakes. (For safest cooking, use an instant read thermometer and cook to 145 F per the FDA; other sites suggest 135 F).
  4. Transfer the cooked fish to a platter, using oven mitts to handle grill rack. To serve, slice the fish along the herb lines and slide a server along the bones to separate the flesh. Serve warm.
Adapted from Food & Wine
beta
calories
123
fat
8g
protein
12g
carbs
2g
more
Adapted from Food & Wine
Art of Natural Living https://artofnaturalliving.com/

4 thoughts on “Grilled Whole Red Snapper with Herbs

  1. David

    This looks amazing, Inger. I wonder if I will be able to find whole red snapper in the desert? I am sure, though, that I could find a substitute to make this fabulous recipe!

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