Grilled Red Snapper with the Whole Red Snapper Recipe (Pit Boss Lexington 540)

red snapper

🥗Healthier: tilapia

💰Cheaper: catfish

Tilapia is lower in cost and still offers a mild flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried or frozen herbs provide flavor at a lower cost.

lemon

🥗Healthier: lime

💰Cheaper: vinegar

Vinegar can add acidity without the cost of fresh citrus.

Cut lemon into slices to use as a barrier between the fish and the grill grate.

Remove the red snapper from the ice bath and pat it dry.

Make four slits on each side of the red snapper to help it cook evenly and allow flavors to penetrate.

Rub olive oil on the fish to keep it moist during grilling.

Season the fish with salt and pepper, keeping the seasoning simple to let the fish flavor shine.

Fill the cavity of the red snapper with lemon slices and fresh thyme, then add more lemon on top.

Prepare the grill by placing lemon slices where the fish will go.

Grill the red snapper at 350 degrees Fahrenheit for about one hour, or until it reaches an internal temperature of 145 degrees Fahrenheit.

Halfway through grilling, chop up some cilantro and prepare a buttery sauce by melting a stick of butter and adding thyme, juice from a third of a lemon, and smoked paprika.

Mix the buttery sauce and pour it over the fish while it continues to cook.

Check the internal temperature of the fish with an instant-read thermometer to ensure it has reached at least 145 degrees Fahrenheit.

Carefully remove the fish from the grill using the lemon slices to prevent sticking and place it on a plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens