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Grilled Whole Snapper with Herbs

A whole red snapper stuffed with fragrant herbs, lemon, and garlic, then grilled until the skin is crispy and the flesh flakes at the touch. Plan ahead: score and season the fish at least 30 minutes before grilling.

45 minMediumServes 4330 cal/serving

MediterraneanDinnerGrillPescatarianHigh ProteinLow CarbHalal-friendlyGluten-FreeDairy-FreeNut-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 2 (2 lb) whole red snapper, cleaned and scaled, cleaned, scaled
  • 4 tbsp extra-virgin olive oil
  • 2 lemons, thinly sliced
  • 6 garlic cloves, thinly sliced
  • 4 fresh rosemary sprigs
  • 8 fresh thyme sprigs
  • 1/4 cup fresh flat-leaf parsley, roughly chopped
  • 2 tsp kosher salt
  • 1 tsp black pepper, freshly ground
  • 2 tbsp capers, drained, drained

Instructions

  1. 1

    Pat the 2 (2 lb) cleaned, scaled whole red snapper, cleaned and scaled dry inside and out with paper towels. Using a sharp knife, make 3-4 diagonal slashes about 1 inch deep on each side of each fish, cutting down to the bone. This helps the fish cook evenly and allows seasonings to penetrate.

  2. 2

    Brush the fish inside and out - including the slashes - with 4 tbsp extra-virgin olive oil. Season generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Stuff the cavity of each fish with 6 thinly sliced garlic cloves, a few 2 thinly sliced lemons slices, 4 fresh rosemary sprigs, and 8 fresh thyme sprigs. Let the fish rest at room temperature for 30 minutes.

  3. 3

    Preheat the grill to medium-high heat (400-425°F). Brush the grates very well with oil - whole fish tends to stick.

  4. 4

    Lay the stuffed fish on the grill. Do not move it for 8-10 minutes; the fish releases naturally once the skin is crispy. Carefully slide a wide spatula under the fish and flip. Grill the second side for another 8-10 minutes.

  5. 5

    The fish is done when the internal temperature at the thickest part reads 145°F (63°C) and the flesh flakes easily when tested with a fork near the backbone.

  6. 6

    Transfer to a platter. Lay remaining lemons slices over the top and scatter 1/4 cup roughly chopped fresh flat-leaf parsley and 2 tbsp drained capers, drained around the fish. Drizzle with additional extra-virgin olive oil and serve immediately, filleting at the table.

Questions

How long does Grilled Whole Snapper with Herbs keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Grilled Whole Snapper with Herbs?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubling on the grill just takes more surface area; keep the heat zones the same.

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