2poundRed SnapperFresh, whole, cleaned with scales and guts removed
2lemonssliced into ¼-inch slices, + wedges for serving
Kosher salt & freshly ground pepperto taste
4-6sprigs fresh rosemary
4-6sprigs 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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