Springtime has sprung, and with its arrival comes the exciting opportunity to break out the grills and get cooking outdoors! To keep your springtime outdoor cooking adventures going, we proudly present Grilled Whole Red Snapper - The Springtime Grilling Series. Not only will your plate be filled with flavor galore, but this dish delivers a dramatic display of color and texture that will capture everyone's gaze.
Look no further than our red snapper for those looking for unmatched freshness. We take special care to ensure the best quality when selecting our fish and add a simple but classic garlic, rosemary, oil, salt rub, and breadcrumbs for some extra savory touch. Finally, each fish is served with a side of lemon wedges to ensure unparalleled flavor in every bite.
So turn on the grill this springtime season, roast some red snapper from the Springtime Grilling Series, and you'll be sure to leave all your guests happy and full!
Grilled Whole Red Snapper Ingredients
- Two 1 1/4- to 1 1/2-pound whole red snappers
- 1 tsp. salt
- 2 large sprigs rosemary plus 1 tablespoon chopped fresh rosemary
- 3 tbsp. olive oil
- 2 cloves garlic
- 1 tbsp. dry breadcrumbs
- Lemon wedges
Grilled Whole Red Snapper Directions
- Light the grill
- Rinse the fish; dry the surfaces and cavities thoroughly. Cut shallow incisions in a crisscross pattern, about 1 inch apart, on each side of both fish.
- Season each fish cavity with 1/8 teaspoon of salt. Put a rosemary sprig in each cavity or rub with 1/2 teaspoon of dried rosemary. Rub the surface of both fish with a mixture of 2 tablespoons of the oil, the garlic, the chopped fresh rosemary, or the remaining one teaspoon of dried rosemary, and the remaining 3/4 teaspoon salt. Sprinkle the breadcrumbs on both sides of each fish. Drizzle both sides with the remaining tablespoon of oil.
- Put the fish in a grill basket or onto a very clean grill rack. Cook over moderately high heat for 7 minutes. Turn and grill until golden and just done, about 7 minutes longer. Remove the fish carefully so it doesn't stick.
- Serve the fish on a platter. Run a knife between the flesh and the bones and lift off the fillet. Turn the fish over and repeat. Repeat with the other fish. Pass lemon wedges.