Whole Snapper cooked on a Weber Kettle recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more shelf-stable and cheaper.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and has a higher smoke point.

Select a fresh fish, ensuring bright eyes and firm skin.

If not catching the fish, have it prepped at the shop without extra charge.

Rinse the fish and pat dry with paper towels.

Make slits in the fish about 25mm apart on both sides for seasoning.

Line a tray with foil for easier cleanup and spray with olive oil.

Place the fish in the tray, skin side down, and rub olive oil on the outside and a bit on the inside.

Stuff the cavity with thyme, rosemary, crushed garlic, and butter.

Add lemon slices into the cavity, squeezing some juice over the fish.

Season the outside of the fish generously with salt, black pepper, and garlic powder.

Prepare the Weber kettle grill by lighting a chimney starter full of briquettes and setting it up for indirect heat.

Place the fish on the cooking rack between two charcoal baskets and cover with the lid, vent over the fish.

Cook for about 20-30 minutes, aiming for an internal temperature of 63 degrees Celsius.

Squeeze extra lemon over the cooked fish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens