Join us as we share the process of BBQ cooking whole snapper – over an open flame. Enjoy a new, smokey dimension to this delicate fish.
It is such a treat to live near an awesome bay suitable for fishing. And an even bigger bonus when the catch of the day includes a beautiful fresh snapper. If you don’t have access to a good fishing spot, your local fish market is a good place to find whole fish. Check that the eyes are clear and the smell is fresh. (It should have a mild fish scent not an overwhelming, stinky fish odor.)
We have several ways we enjoy cooking fish filets including; crumbed, deep fried and oven baked.
Today, however, we are going to share our favorite thing: how to cook a whole snapper over an open-flame, wood BBQ.
How to prepare whole snapper for cooking on a BBQ
- On a bench or flat surface, place the fresh fish on your cutting board. Using the back of a butter knife or a scaling tool, carefully scrape the skin to remove the scales by working from the tail forward. Turn the fish over and repeat on the other side. Remember to do the belly area also.
- Rinse the fish and your cutting board to remove the loose scales.
- Using a sharp knife cut from the “vent” along the belly toward the lower fins. If you wish, also cut from behind the gills down toward the first cut. This opens the gut cavity. Remove the gut and discard. Watch the process in this video by The Hook and The Cook.
- Finally, cut slits from back to belly, approximately 1 inch apart, along both sides of the fish (see score fish photo below). Your snapper is now ready to add the “marinade.”
Marinade for Whole Snapper
For this recipe mix together:
- 50 grams of semi-melted/soft butter
- 2 Tablespoons of Oil (We like to use Extra-Virgin Olive Oil, but this can be substituted with canola oil or another vegetable oil.)
- 1 teaspoon of Moroccan Seasoning
- 1/2 teaspoon of salt (approx.)
- 1/4 teaspoon of freshly ground black pepper
Using spoons, generously fill the slits in the flesh of the fish with marinade. If you wish, you can add lemon slices or fresh herbs to the cavity of the fish for stronger flavors. Leave to rest in a cool area or in the fridge while you prepare the BBQ.
Prepare the Fire
Select dry pinecones or kindling to get your wood burning BBQ going. Stoke it up well with dry firewood then allow it to burn down, creating a deep ember base with small flames. This may take a little bit of time but be patient as you want a consistent, medium heat to cook on.
If you don’t have access to a wood BBQ, you can go ahead and cook your snapper on a gas grill. However, if possible, using a wood or charcoal grill will give your fish a delicious smokey flavor profile that only wood can provide. We have a brazier made from the inside of an old top-loader washing machine which works perfectly as an outdoor wood burner. We sit old grill grates, found at our local Thrift Shop, on top to use as the cooking surface.
When you have the BBQ ready and the hot plate preheated, spread a thin layer of olive oil or butter across the plate. Carefully place the snapper on and enjoy the delicious sizzle as the meat begins to cook.
Monitor the cooking process carefully. The cooking time will vary depending on the size of the fish. When you are ready, turn the fish and cook the other side, remembering the thickest part of the fish will take the longest to cook. The best way to check the internal temperature is to gently open one of the slits to check that the flesh has turned white rather than still being pink. The white flesh is cooked. You may need to carefully turn the fish a couple of times to ensure the whole thing is cooked properly. Take care as the fish meat will start to fall off as it cooks. When it’s ready you should have gorgeous white flesh with a crispy skin outer.
Remove the meat and serve
Transfer fish to a serving platter. Carefully remove sections of meat from one side of the fish. Snapper has a relatively sturdy skeleton so you should be able to avoid the bones splintering into the meat.
Turn the fish over and remove the meat from the other side.
Serve hot with a side of homemade fries and salad. Also great with a cheese sauce, pasta bake, or as a fish sandwich.
Enjoy!!
BBQ Whole Snapper Recipe (How to grill a whole fish)
Join us as we share the process of BBQ cooking whole snapper over an open flame. Enjoy a new, smokey dimension to this delicate fish.
Ingredients
- One Whole Snapper (Scaled and Gutted)
- 50 grams of semi-melted/soft butter
- 2 Tablespoons of Extra Virgin Olive Oil
- 1 teaspoon of Moroccan Seasoning
- 1/2 teaspoon of salt (approx.)
- 1/4 teaspoon of freshly ground black pepper
Instructions
- In a small bowl mix the butter, oil and seasonings into a smooth marinade.
- Cut slits from back to belly, approximately 1 inch apart, along both sides of the prepared fish.
- Generously fill the slits on each side of the snapper with the marinade. Leave to rest in a cool area or in the fridge while you prepare the BBQ.
- Stoke your wood burning BBQ up well with dry firewood then allow it to burn down, creating a deep ember base with small flames.
- When you have the BBQ ready and the hot plate preheated, spread a thin layer of olive oil or butter across the plate. Carefully place the snapper on and enjoy the delicious sizzle as the meat begins to cook.
- Monitor the cooking process carefully. When you are ready turn the fish and cook the other side. Gently cut into one of the slits to check that the fish has turned white rather than pink. The white flesh is cooked. You may need to carefully turn the fish a couple of times to ensure the whole thing is cooked properly. Take care as the meat will start to fall off as it cooks. When it's ready you should have gorgeous white flesh with a crispy skin outer.
- Carefully remove sections of meat from one side of the fish. Turn the fish over and remove the meat from the other side.
- Serve hot with a side of homemade fries and salad. Also great with a cheese sauce, pasta bake, or as a fish sandwich.
Notes
Instructions on how to scale and gut snapper are included in the body of this post.
