Red Snapper. Beautiful in the sea and even more beautiful on a plate after its been grilled on the Big Green Asian Egg.
If you’re into really easy, takes almost no time to prep, tastes delicious within an hour kind of meals, then this one’s for you. Simple to do and great to share with a group of “hungries”!
This is what you’ll need:
1 whole Red Snapper – cleaned
10 cloves of garlic, thinly sliced
3 lemons, (1 thinly sliced and 2 for juice)
10 sprigs of rosemary, leaves only, roughly chopped
Olive oil
2 Tbs water
Kosher salt and freshly ground pepper
To prepare the “fush”, Scottish for “fish” place it on a big cutting board and take a very sharp knife, slicing about 4 or 5 deep slits at a 45 degree angle from head to tail, nice and deep though not deep enough to remove the meat by cutting all the way through. Then add a few slivers of sliced garlic and a hefty pinch of chopped rosemary in each of the slits. Remember you’ll need to do both sides so take your time and do it with care. Once done, coat both sides of your fish with olive oil and give it a good seasoning of Kosher salt and freshly ground black pepper. Take whatever is left of your garlic and rosemary and stuff it into the cavity. Finally place the lemon slices across the sides of the fish, crimping one end of the lemon into each of the slits. Again, cram any leftover slices of lemon into the fish cavity. If you’re not ready for the grill, simply place your fish into a large platter and wrap it in cling film, stick it in the fridge and wait until your guests arrive.
The grill should be prepped for 350 degrees F and for direct cooking. I pulled the fish out of the fridge about 20 minutes before I plonked it on the grill, bringing it up to room temperature as best as possible. Oil the grid with some vegetable oil and place the fish directly on the grid. Shut the lid of your grill and set the timer for 10 minutes. Once the first 10 minutes go by, flip the fish carefully (so as not to lose any of the contents) and grill for an additional 10 minutes. Once done, transfer the fish to a lightly oiled fish plate or any perforated grill pan – I used the one we use for pizzas. Set your timer for an additional 20 minutes. You’ll know when you’re done if the fish becomes opaque and beautifully flakey. When ready, place the fish onto a serving platter, take the juice from your lemons, mix in 1/4 cup olive oil and 2 tablespoons of water – mix it all up and pour over the hot fish and serve immediately.
Heather served up a fennel, apple and walnut salad that was a brilliant compliment for this meal along with a bit of steamed white rice. Overall a great tasting fish for a Saturday night with friends.
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Overall Heather Rating: 8/10 (only because the smoked salmon kicks the gills off of any fish we’ll ever do on the egg!….fair point!)