Barbecue Grilled Whole Red Snapper With Citrus Vinaigrette
There is nothing like ordering fresh fish at a sea side tavern in Greece. It’s one of the quintessential experiences when visiting the Greek Isles. My friend Rich Campbell, who has uncanny knack for finding incredible places to eat, introduced me to a wonde…
What you'll need
Ingredients
2 whole red snappers (about 1 1/2 pounds each), scaled, gutted, and skin slashed on both sides
Whisk oil, juices, garlic, sugar, salt, and pepper together in medium bowl. Whisk in oregano and parsley; set aside and serve with fish.
02
Heat grill with all burners set to high and lid down until very hot, about 15 minutes. Use grill brush to scrape cooking grate clean. Leave all burners on high.
03
Rub fish with olive oil and season generously with salt and pepper on outside as well as inside of each fish.
04
Lightly dip small wad of paper towels in vegetable oil; holding wad with tongs, wipe grill rack. Place fish on grill. Grill, covered, until side of fish facing charcoal is browned and crisp, 6 to 7 minutes. Gently turn fish over using two spatulas and cook until flesh is no longer translucent at center and skin on both sides of each fish is blistered and crisp, 6 to 8 minutes more. (To check for doneness, peek into slashed flesh or into interior through opened bottom area of each fish to see that flesh is no longer translucent.) Use two metal spatulas to transfer fish to platter and serve with citrus vinaigrette.
05
Using sharp knife, make vertical cut just behind head from top of fish to belly. Make another cut along top of fish from head to tail.
06
Use spatula to lift meat from bones, starting at head end and running spatula over bones to lift out fillet. Repeat on other side of fish. Discard head and skeleton.
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Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Barbecue Grilled Whole Red Snapper With Citrus Vinaigrette
Prep
Cook
Yield
There is nothing like ordering fresh fish at a sea side tavern in Greece. It’s one of the quintessential experiences when visiting the Greek Isles. My friend Rich Campbell, who has uncanny knack for finding incredible places to eat, introduced me to a wonde…
Ingredients
2 whole red snappers (about 1 1/2 pounds each), scaled, gutted, and skin slashed on both sides
Whisk oil, juices, garlic, sugar, salt, and pepper together in medium bowl. Whisk in oregano and parsley; set aside and serve with fish.
2
Heat grill with all burners set to high and lid down until very hot, about 15 minutes. Use grill brush to scrape cooking grate clean. Leave all burners on high.
3
Rub fish with olive oil and season generously with salt and pepper on outside as well as inside of each fish.
4
Lightly dip small wad of paper towels in vegetable oil; holding wad with tongs, wipe grill rack. Place fish on grill. Grill, covered, until side of fish facing charcoal is browned and crisp, 6 to 7 minutes. Gently turn fish over using two spatulas and cook until flesh is no longer translucent at center and skin on both sides of each fish is blistered and crisp, 6 to 8 minutes more. (To check for doneness, peek into slashed flesh or into interior through opened bottom area of each fish to see that flesh is no longer translucent.) Use two metal spatulas to transfer fish to platter and serve with citrus vinaigrette.
5
Using sharp knife, make vertical cut just behind head from top of fish to belly. Make another cut along top of fish from head to tail.
6
Use spatula to lift meat from bones, starting at head end and running spatula over bones to lift out fillet. Repeat on other side of fish. Discard head and skeleton.
Cook Like James
Barbecue Grilled Whole Red Snapper With Citrus Vinaigrette
Prep
Cook
Yield
There is nothing like ordering fresh fish at a sea side tavern in Greece. It’s one of the quintessential experiences when visiting the Greek Isles. My friend Rich Campbell, who has uncanny knack for finding incredible places to eat, introduced me to a wonde…
Ingredients
2 whole red snappers (about 1 1/2 pounds each), scaled, gutted, and skin slashed on both sides
Whisk oil, juices, garlic, sugar, salt, and pepper together in medium bowl. Whisk in oregano and parsley; set aside and serve with fish.
2
Heat grill with all burners set to high and lid down until very hot, about 15 minutes. Use grill brush to scrape cooking grate clean. Leave all burners on high.
3
Rub fish with olive oil and season generously with salt and pepper on outside as well as inside of each fish.
4
Lightly dip small wad of paper towels in vegetable oil; holding wad with tongs, wipe grill rack. Place fish on grill. Grill, covered, until side of fish facing charcoal is browned and crisp, 6 to 7 minutes. Gently turn fish over using two spatulas and cook until flesh is no longer translucent at center and skin on both sides of each fish is blistered and crisp, 6 to 8 minutes more. (To check for doneness, peek into slashed flesh or into interior through opened bottom area of each fish to see that flesh is no longer translucent.) Use two metal spatulas to transfer fish to platter and serve with citrus vinaigrette.
5
Using sharp knife, make vertical cut just behind head from top of fish to belly. Make another cut along top of fish from head to tail.
6
Use spatula to lift meat from bones, starting at head end and running spatula over bones to lift out fillet. Repeat on other side of fish. Discard head and skeleton.
