Grilled Whole Red Snapper

For one whole cleaned and scaled 3-pound red snapper.

 

Slideshow:  More Healthy Fish Recipes

 

  • Active:
  • Total Time:
  • Servings: 4
KEY: Spring, Summer, Test Kitchen, Grilling/Barbecuing, Barbecue/Cookout, Father's Day, Mother's Day, Asian, Caribbean, Italian, Fast, Healthy

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Ingredients

  • One whole 3-pound red snapper, cleaned and scaled
asian ingredients
  • 1/4 cup chopped cilantro
  • 2 tablespoons minced fresh ginger
  • 2 scallions, finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon Asian sesame oil
  • 1 tablespoon canola oil, plus more for rubbing
mediterranean ingredients
  • 1/4 cup finely chopped parsley
  • 2 tablespoons salted capers, rinsed and finely chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon canola oil, plus more for rubbing
caribbean ingredients
  • 2 tablespoons minced fresh ginger
  • 1 garlic clove, minced
  • 1 serrano chile, seeded and minced
  • 1 teaspoon chopped thyme
  • 1/8 teaspoon ground allspice
  • 1 tablespoon canola oil, plus more for rubbing

How to make this recipe

  1. Cook the fish: Pick your favorite flavor combination (Asian, Mediterranean or Caribbean, at left).
  2. Cook the fish: Choose one of the flavor combinations and chop all of the ingredients except the oil together with a large pinch of salt. Transfer the paste to a small bowl and stir in the oil. Make 5 parallel 3-inch-long slashes on each side of the snapper, slicing almost through to the bone. Lightly season the fish with salt and fill the slashes with the paste. Rub the fish all over with canola oil.
  3. Cook the fish: Light a grill and oil a grill basket that's large enough to hold the fish. Set the fish in the basket and grill over moderate heat, turning once, until the flesh just flakes with a fork, about 20 minutes. Carefully remove the fish from the basket and transfer to a platter. Using 2 forks, lift the fillets off the bones and serve.

Suggested Pairing

A bright, citrusy Sauvignon Blanc.

Contributed By Photo © Yunhee Kim Published April 2009

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