Red Snapper with Citrus & Herbs

Red Snapper Grilled
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Whole Red Snapper - Grilled

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Recipe by Ed Moore Course: DinnerDifficulty: Medium
Servings

2

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

340

kcal

I went deep sea fishing and this Red Snapper is perfect for a meal. There are a variety of ways to fix them, but I decided to stuff it with herbs and citrus, grill it, and serve it whole. It came out tender, flaky and delicious!

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Ingredients

  • 1 ea 1 Whole Red Snapper, gutted & scaled

  • 3 ea 3 Lemon slices, thinly sliced

  • 3 ea 3 Lime slices, thinly sliced

  • 2 ea 2 Garlic cloves, minced

  • 1 bunch 1 Thyme, small

  • 1 bunch 1 Cilantro, small

  • 1/2 tbsp 1/2 Olive oil

  • 2 tsp 2 Sea salt

  • 2 tsp 2 Black pepper, ground

  • Street Corn
  • 1 12 oz 1 Yellow corn

  • 1 28 oz 1 Ro*Tel Original

  • 1 small 1 Jalapeño

Directions

  • Wash the Snapper thoroughly, pat dry. Make sure it is gutted and scaled
  • Drizzle the insides of the snapper first with olive oil, then add the salt, pepper and garlic and spread in the inside of the cavity evenly
  • Layer lemon and lime slices in the cavity starting from front to back and then add the thyme sprigs and cilantro in the cavity. Save any remaining lemon and lime slices for serving with the fish once it’s cooked
  • Using Fruitwood (or a sweet wood), place the snapper on the grill and smoke at 250 degrees until the internal temperature reaches 145 degrees- this will take anywhere from 45 minutes to an hour depending on the size of the fish.
  • Once the internal temp has been met, remove and serve immediately with remaining lemon and lime slices. The outer filets will remove pretty cleanly for serving but be extra vigilant about looking for bones before serving guests
  • Street Corn
  • While the fish is cooking, in a heated cast iron skillet, add 1 tbsp grape seed oil or your favorite high heat oil
  • Add corn and 1 can of Ro*Tel tomatoes. Cook on medium-high to get the corn charred
  • Add Jalapeno and roast until black in spots
  • Plate when fish is ready

Notes

  • While fish filets remove any danger of finding bones, smoking the entire snapper adds visual appeal and keeps the fish moist as the pocket of citrus, garlic and herbs steam inside the fish as it cooks.

  • This fish is wonderful on its own or served with warm tortillas, fresh avocado slices, and hot sauce for quick and easy fish taco. You can also serve these with a vegetable medley or street corn shown above.

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