It may seem daunting, but grilling an entire fish, like this Whole Grilled Red Snapper, is much easier than it looks! Plus, it makes a beautiful presentation for a special meal.
A little oil, a savory rub inside and out, a hot grill, and you are good to go.
I made this Whole Grilled Red Snapper for my husband’s birthday dinner and used a bright, citrusy rub of minced shallot, garlic, lemon and herbs.
The bright flavors enhance but don’t overpower the mild flavor of the fish and add just the right amount of savory.
At the Seafood Counter
At the seafood counter or your local fish shop, ask them to clean and descale the fish for you before you purchase it. This will make your life much easier and most fishmongers offer this service free of charge.
An average Red Snapper will be around 3 pounds, but can range from 2.5-4 pounds. For a smaller fish, adjust the cooking time to 12-15 minutes total.
A larger fish can easily serve 4-6 people, while a smaller fish will serve 2-3 people.
To Make the Rub
In a small food processor (or by hand), mince
- 1 shallot
- 2 cloves garlic
- 2 sprigs of fresh thyme and rosemary
- 2 Tablespoons avocado oil or canola oil (for high heat cooking)
- juice of 1/2 lemon
Pulse all ingredients until coarsely chopped.
To Grill the Whole Red Snapper
- Preheat grill to high heat.
- Rinse and pat the fish dry, inside and out, with paper towels.
- Place on a baking sheet.
- Coat the surfaces of the fish (inside and out) with the herbed rub.
- Oil the grill grate thoroughly with a oil to avoid sticking.
- Place the fish on the grill and close the lid.
- For a Red Snapper that is about 3 pounds, estimate 15-18 minutes of cooking time.
- Cook for 7-8 minutes on the first side. Then use 2 spatulas to flip the fish onto the other side and cook another 7-9 minutes (until internal temp reaches 145°F).
- Use two spatulas to remove the Whole Grilled Red Snapper to a serving tray. Don’t worry if a little skin has stuck to the grill. The fish will be amazing!
This method will produce deliciously crispy skin. The risk is that some of the skin may stick to the grill, but that’s a risk I routinely take. The crisp, flavorful skin is one of my favorite parts of grilling whole fish.
Alternatively, you can cook the fish on a piece of foil to prevent any sticking.
Serving Suggestions
Place the fish on the table and serve from the top half of the fish. Slice a portion with a knife and then slide a silicone spatula between the flesh and the bones and to lift it onto the plate.
Don’t leave the tender and delicious cheek!
Then gently lift the fish by the tail. The entire spine of the fish should lift cleanly away from the other half of the fish. Set the bones aside and enjoy the rest of the fish.
Variations
This recipe works beautifully with many fish like rainbow trout, branzino, or sea bass.
And there are many variations for the seasonings. Here are two family favorites:
- ginger, garlic, shallot, lime, cilantro
- cumin, garlic, lemon, parsley
