I brought a nice red snapper home with me when I visited the beach not long ago. I love blackened redfish but had not tried one on the grill.
I used the Hasty Bake for the cook.
The snapper was cleaned and scaled. I removed the fins, seasoned the inside with sea salt, lemon pepper, and added a few slices of fresh lemon and sprigs of thyme.
I rubbed the fish with olive oil and seasoned with more sea salt and lemon pepper.
I added a dish of rice, scallions and chicken stock to the smoker first...
then grilled a few leeks that were drizzled with olive oil and seasoned with kosher salt and cracked black pepper..
When the leeks had nice grill marks on both sides, I wrapped them in foil to let them steam on the top rack.
Then I oiled the grill grates, lowered the hot coal rack to a medium high heat setting, and added the snapper.
When the rice had absorbed the chicken stock, I removed the dish from the cooker and covered until time to eat.
I brushed the fish with butter seasoned with lemon pepper, then carefully turned it over to grill on both sides.
The total cooking time for the fish was about 45 minutes.
The grilled red snapper, smokey rice with leeks. (I added minced, grilled leeks to the rice)
ok...the missing eye didn't bother me, but it didn't look that great for pictures...
so I tried covering it with a slice of lemon...
then a cherry tomato (looked worse than no eye!)
I settled on a grilled leek pirate eye patch. :)
I removed the skin, the fish was nice and flaky...
I loved the grilled snapper... makes me wish I lived closer to the ocean. :)