If you’ve been on this page enough you will have found that the chef strongly prefers charcoal grills. This recipe, although still exceptional over charcoal is very good on a propane grill.
Red Snapper is one of the most sought after and most popular fish in many parts of the world. Its sweet, mild, unique, and unmistakable flavor is a delicacy. The best part about Red Snapper is that you hardly have to do anything to it to make it taste great, in fact less is more.
In this recipe we will use banana leaves, fresh herbs, and citrus, to make whole Grilled Red Snapper. To start, fire up your grill and bring it to about 350 degrees when closed. If you are using a charcoal grill, use a charcoal chimney to light your coals, it is the cleanest way to use charcoal. Once the coals are white hot pour them into one side of your charcoal grill.
If you haven’t already, scale your fish and remove the fins, be careful not to prick yourself. The fins have a reputation of being poisonous but they aren’t however it still hurts a whole lot. Score the sides of the red snapper with a sharp knife but don’t cut all the way through it.
Lightly season your red snapper with salt and pepper, and then rub it with olive oil. Stuff the snapper with lemon slices, garlic, and fresh oregano.
Place the banana leaf on the grill, directly over the heat. Add the stuffed and seasoned red snapper to the grill on top of the banana leaf. Squeeze fresh lemon juice and top the snapper with fresh oregano.
Using a banana leaf is a great way to add a bit of smoky flavor and more importantly it keeps your fish from sticking to the grill. Grilling fish is an art and if you aren’t careful you can ruin a whole fish because of it sticking or falling apart and falling through the grates. Banana leaves save you the hassle and the worry of ruining such a high quality fish.
Cook the red snapper on each side for about eight minutes or until the fish has an internal temperature of 135 degrees in the thickest parts of its flesh. Carefully remove the Grilled Red Snapper from the banana leaf and let it rest for 5-10 minutes before serving.
While the fish is resting, in a small bowl, mix Kalamata olives, sliced peppers, and scallions with olive oil and a bit of salt and pepper. Squeeze lemon into the mixture then top the Grilled Red Snapper with this mixture and fresh feta cheese.
Enjoy your new Grilled Red Snapper recipe!
Grilled Red Snapper
Ingredients
- 1 Whole Red Snapper Gutted, Scaled, Fins Removed, and Scored
- 1 Banana Leaf
- Salt and Pepper
- 3 Lemon Slices and 1 Lemon Wedge
- 2 Sprigs of Oregano
- 3 Cloves of Garlic
- 1 tsp Olive Oil
- 10 Kalamata Olives Pitted and Halved or Sliced
- 1/8 cup Feta Cheese
- 1 Small Sweet Yellow Pepper Sliced
- 1 Small Sweet Red Pepper Sliced
- 1 Scallion Sliced
Instructions
- Set your grill to medium heat. When closed the grill should be around 350 degrees.
- Lightly, season your snapper with salt and pepper, then rub with olive oil.
- Stuff the fish with lemon slices, garlic, and oregano.
- Place the banana leaf on the grill, directly over the heat. Next, add the red snapper to the banana leaf.
- Cook the fish on each side for about eight minutes or until the fish temps at 135 degrees in its thickest parts.
- In a small bowl, mix your olives, peppers, and scallions with olive oil and very light salt and pepper. Squeeze a bit of lemon into the mixture then top the red snapper with this mixture and feta cheese.