Grilled Red Snapper
Whole red snapper stuffed with citrus and herbs and then grilled over banana leaves. One of the most flavorful fish options makes this recipe a must try.
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.
Notes
If attempting to grill fish without banana leaf, BE PATIENT, if you try to flip the fish too early it will stick. Let the fish pull away from the grill on its own, then flip it. Never flip it more than once, fish is very delicate and will crumble. It is highly recommended that you use foil, plank, or banana leaf if you are inexperienced at grilling fish.