Cooking whole fish on the grill seems difficult, but it really isn’t. Use our guide to learn how to make delicious grilled whole red snapper.
Red snapper is one of my and David’s favorite fish to grill. A red snapper is one of a few fish I call “swimming steak” because it’s so rich and meaty. Sometimes we cook this fish fileted but we prefer to cook it whole.
Grilling fish is a great way to enjoy a healthy weeknight meal from your grill. Let us show you how easy red snapper is to grill!
What is Red Snapper?
Red snapper comes from the snapper fish family, including grouper and sea bass. They are caught commercially and recreationally in the Atlantic, Pacific, and Indian oceans.
Red snapper is deep reddish-pink color with a long thin body. This fish can grow rather large, get up to 4 feet long, and weigh up to 20 pounds. They are healthy and delicious – a good source of protein and omega-3 fatty acids and can be enjoyed baked, fried, or, our favorite, grilled.
Shopping for Red Snapper
Always purchase sustainable, fresh wild-caught fish from reputable stores or fishmongers. I regularly buy red snapper from Whole Foods.
When shopping for fresh fish, look for the following:
- Bright shiny flesh, free of blemishes or bruises.
- Clear eyes without cloudiness.
- The color of the gills should be red or pinkish-red and firm and moist.
- Clean-smelling fish – fish should smell like fish and not smell rotten.
Ask the fishmonger to scale the fish and remove the guts before buying the fish. It makes it a lot easier for you when you get the fish home.
Whole Fish Vs. Filets
The best way to prepare fish is a matter of personal preference. Understandably, you may not like a fish that stares back at you while you eat it. However, if you can get past it, you’ll realize that a whole fish is better than fileting for the following reasons:
Flavor
Whole-cooked fish has a ton of flavor because it gets flavor from the bones and skin. Also, fish cheeks provide the most flavorful meat on a fish. Fish cheeks are located on the head, near the mouth. They are delicious and fatty. If you cut off the head of the fish, you will miss out on the best part of the fish!
Texture
Whole-cooked fish is juicier and more tender than a filet because the bones and skin help it stay moist. The meat also stays intact and doesn’t flake apart and fall off the bone when repositioned on the grill. Whole fish stays warmer longer after cooking, while filets get cold unless you remove them from the grill and put them on the plate to eat immediately.
Appearance
A whole fish looks so much more impressive than a flat filet. It also gives you a place to season and embellish it with herbs and lemon slices.
We will admit there are advantages to eating fish filets. They cook more quickly and evenly than a whole fish; you don’t have to remove the skin and half as many bones as a whole fish.
Helpful Tools For Grilling Fish
We use and recommend the following tools to help make grilling fish easier. They are not required and are only suggestions.
- Fish Basket: A fish basket makes grilling fish much easier because it stays together when flipped and is less likely to stick to the grill grates.
We have a couple of different types of fish baskets. The first one we got was a cheap grocery store find. The problem was that the handle was too long for our grill, so we purchased a new one by Weber. This fish basket is perfect for grilling fish. It’s a good size for grilling a large fish or a few small ones. Best of all, it’s dishwasher safe, making clean-up a breeze! - Disposable Grill Pan: if you don’t have a grill basket, the next best thing is a disposable grill pan. They have holes in the bottom that allow heat and that irresistible grill flavor to come through and flavor the fish.
- Butcher’s Twine: If you don’t have a fish basket, you can truss the lemon and fresh herbs around the fish with butcher’s twine to help keep it from falling apart during cooking.
- Fish Spatula: Helps remove the fish from the grill or grill basket. A fish spatula is long, flexible, and thin enough to maneuver underneath the fish, which makes it easier to move around when hot.
Ingredients You’ll Need To Make This Recipe
The recipe card at the end of this post lists the full ingredient list with measurements.
The Fish: you’ll need at least a 2-pound whole red snapper for two people. Ensure the fish is fresh, whole, and cleaned with scales and guts removed. (Refer to the shopping for red snapper section above)
Lemon: Not only does the acidity of lemon brighten the fish, but it also helps to tenderize the meat making it moist and flakier. You’ll want lemon slices for cooking and wedges for serving.
Seasoning: Kosher salt & freshly ground pepper, to taste.
Fresh Herbs: We used a couple of sprigs each of fresh rosemary and thyme because that is what we had on hand. Basil, dill, parsley, oregano, sage marjoram, and tarragon are all great herbs to use with fish.
How To Make Grilled Whole Red Snapper
Here’s a basic overview of how to make grilled whole red snapper. The recipe card at the end of this post provides detailed instructions with times and temperatures.
Step 1: Prepare the Snapper
- Start with a freshly cleaned fish with scales and guts removed.
- Cut slits into both sides of the fish approximately ⅛-inch deep and 1 inch apart.
Step 2: Season the Fish
- Season the fish inside and out with salt and pepper.
- Lay the fish on top of the lemon slices and herbs, stuff them inside the cavity, and top the fish with more herbs and lemon.
- Secure the basket or truss the fish.
Step 3: Preheat the Grill
- Set up your grill for indirect heat and preheat to 300-350 degrees F.
Step 4: Grill the Red Snapper
- Cook the fish over indirect heat for 7-10 minutes on each side. This will cook the fish slowly, allowing it to roast and cook internally.
- Move the fish basket over direct heat and grill the fish over direct heat on both sides for 3-4 minutes or until the internal temperature reaches 140-145 degrees F.
Step 5: Serve the Fish
- Remove the fish and allow it to rest for 3-5 minutes.
- Use a sharp knife to cut the fish into filets into serving-sized pieces. Don’t forget to serve the cheek meat from the head!
What To Serve With Red Snapper?
Serve the fish with lemon wedges, your favorite sides, and a glass of dry white wine such as viognier, chardonnay, sauvignon blanc, or riesling. We enjoyed this fish with grilled asparagus, corn on the cob, and a local Virginia Viognier.
Recipe Tips
- Make sure the fish is cleaned well. No scales and definitely no guts!
- If the appearance of grilled fish with the head on bothers you, cut it off and miss out on the cheek meat.
- Frozen fish usually comes with the head removed.
- Trussing the Fish: Use butcher’s twine to truss the lemon and herbs around the fish if you don’t have a grill basket. It may be easier to stuff the fish with lemon and herbs, then truss the fish and insert lemon slices and sprigs of herbs under the string.
- It’s best to place the lemon slices directly against the fish, then place the fresh herbs on the outside to ensure the lemon seasons the fish.
- If using a fish pan, you may want to spray it with cooking spray to keep the fish from sticking.
Recipe FAQs
The cook time will depend on how big your fish is and the temperature of your grill. More than anything, it’s more important to concentrate on the temperature of your fish. The internal temperature of the red snapper should be between 140-145 degrees F. Our 2-pound fish took about 20 minutes.
Cutting slits into the sides of the fish helps it absorb seasoning, fresh herbs, and lemon. The slits also allow the fish to cook more evenly because the heat and grill flavor circulates throughout the fish.
Overcooking the fish can make it dry.
You can, but the skin gets rubbery and doesn’t crisp up very well.
Making grilled whole red snapper? We’d love to hear your feedback. Leave us a comment and a star rating below. We really appreciate it!
See ya on the mountain!
Grilled Whole Red Snapper
Useful Equipment:
Ingredients
- 2 pound Red Snapper Fresh, whole, cleaned with scales and guts removed
- 2 lemons sliced into ¼-inch slices, + wedges for serving
- Kosher salt & freshly ground pepper to taste
- 4-6 sprigs fresh rosemary
- 4-6 sprigs fresh thyme
Instructions
Prepare the Snapper
- Start with a freshly cleaned fish with scales and guts removed. Rinse the fish with cold water and pat dry with paper towels.
- Cut slits into both sides of the fish approximately ⅛-inch deep and 1-inch apart.
Season the Fish
- Sprinkle the fish inside and out with kosher salt and freshly ground black pepper to taste. It’s best to lay the herbs against the fish and then the lemon, so lay 4-5 fresh lemon slices onto the grill basket or pan. Top the lemon slices with 1-2 springs of fresh rosemary and thyme. Place the fish on top of the herbs and lemons. Open the cavity and insert more lemon slices and herbs inside. Then place more herb springs on top of the fish, then finally, more lemon slices. Secure the basket or truss the fish.
- Preheat the Grill
- Set up your grill for indirect heat and preheat to 300-350 degrees F.
Grill the Red Snapper
- Place the fish over indirect heat. This will cook the fish slowly, allowing it to roast and cook internally.
- Close the lid and allow the fish to cook for 7-10 minutes.
- After 10 minutes, turn the fish over and cook for an additional 7-10 minutes. Use a meat thermometer to check the internal temp of the fish. It should be close to 135-140 degrees F.
- After the fish has cooked on both sides, grill the fish over direct heat on both sides for 3-4 minutes or until the internal temperature reaches 145 degrees F.
- Remove the fish and allow it to rest for 3-5 minutes.
Serve the Fish
- Use a sharp knife to cut the fish into filets into serving-sized pieces with lemon wedges. Don’t forget to serve the cheek meat from the head!
Notes
- Make sure the fish is cleaned well. No scales and definitely no guts! If the appearance of grilled fish with the head on bothers you, cut it off and miss out on the cheek meat.
- Frozen fish usually comes with the head removed.
- Trussing the Fish: Use butcher’s twine to truss the lemon and herbs around the fish if you don’t have a grill basket. It may be easier to stuff the fish with lemon and herbs, then truss the fish and insert lemon slices and sprigs of herbs under the string.
- It’s best to place the lemon slices directly against the fish, then place the fresh herbs on the outside to ensure the lemon seasons the fish.
- If using a fish pan, you may want to spray it with cooking spray to keep the fish from sticking.
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