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.
Ingredients
- 2 (2 lb) whole red snapper, cleaned and scaled, cleaned, scaled
- 4 tbsp extra-virgin olive oil
- 2 lemons, thinly sliced
- 6 cloves garlic cloves, thinly sliced
- 4 sprigs fresh rosemary sprigs
- 8 sprigs 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
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
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 cloves thinly sliced garlic cloves, a few 2 thinly sliced lemons slices, 4 sprigs fresh rosemary sprigs, and 8 sprigs fresh thyme sprigs. Let the fish rest at room temperature for 30 minutes.
-
3
Preheat the grill to medium-high heat (400-425°F). Brush the grates very well with oil — whole fish tends to stick.
-
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
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
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.