How To Make Grilled Whole Snapper
Delight in the full flavors of a Grilled Whole Snapper, well-spiced with salt, pepper, rosemary, coated with bread crumbs, then grilled until golden!
Serves:
Ingredients
- 1½lbswhole red snappers,(2 snappers)
- 1tspsalt
- 2sprigslarge rosemary,plus an additional 1 tbsp chopped fresh rosemary
- 3tbspolive oil
- 2clovesgarlic
- 1tbspdry bread crumbs
- lemon wedges
Instructions
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Light the grill.
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Rinse the fish. Dry the surfaces and cavities thoroughly.
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Cut the shallow incisions in a crisscross pattern, about 1-inch apart, on each side of both fishes.
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Season each fish cavity with ⅛ teaspoon of salt.
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Put a rosemary sprig on each cavity or rub with ½ teaspoon of dried rosemary.
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Rub the surface of both fishes using 2 tablespoons of oil, garlic, the chopped fresh rosemary, or the remaining 1 teaspoon of dried rosemary, and the remaining ¾ teaspoon of salt.
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Sprinkle the bread crumbs on both sides of each fish.
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Drizzle both sides with the remaining tablespoon of oil.
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Put the fish in a grill basket or onto a very clean grill rack.
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Cook over moderately high heat for 7 minutes.
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Turn and grill for about 7 minutes longer, until golden and just done.
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Remove the fish carefully so it doesn’t stick.
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Serve the fish on a platter.
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Run a knife between the flesh and the bones and lift off the fillet.
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Turn the fish over and repeat the process with the other fish.
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Repeat with the other fish.
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Pass the lemon wedges.
Recipe Notes
Wine Recommendation: Snapper is a delicate fish, and though grilling adds some stronger flavors, it’ll be best off with a fairly neutral but crisp white. Orvieto Classico strikes the perfect balance.
Nutrition
- Calories: 274.63kcal
- Fat: 12.71g
- Saturated Fat: 2.00g
- Monounsaturated Fat: 7.87g
- Polyunsaturated Fat: 1.92g
- Carbohydrates: 3.01g
- Fiber: 0.74g
- Sugar: 0.29g
- Protein: 35.39g
- Cholesterol: 62.94mg
- Sodium: 450.06mg
- Calcium: 72.26mg
- Potassium: 749.33mg
- Iron: 0.72mg
- Vitamin A: 59.06µg
- Vitamin C: 7.58mg
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