Whole Grilled Snapper Recipe
Ingredients
- 2 whole red snappers (1.5–2 lbs each, cleaned and scaled)
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- 4 garlic cloves, lightly smashed
- 1 lemon, sliced into thin rounds
- 6–8 sprigs fresh thyme or rosemary
- Small handful fresh parsley
- Extra lemon wedges for serving
- Drizzle of olive oil for finishing
- Flaky sea salt for finishing (optional)
Instructions
- Preheat your grill to medium-high heat (around 400°F) and let it heat for at least 10 minutes.
- Pat both fish completely dry inside and out with paper towels.
- Score each fish with 3 diagonal cuts per side, cutting down to the bone.
- Rub olive oil all over the outside and inside cavity of both fish.
- Mix salt, pepper, smoked paprika, and garlic powder together and rub all over both fish including into the score cuts.
- Stuff each cavity with smashed garlic cloves, lemon slices, and fresh herb sprigs.
- Oil the grill grates using a folded paper towel dipped in oil held with tongs.
- Place fish on the grill at a slight diagonal. Close the lid and cook for 8–10 minutes without moving.
- Carefully flip each fish using a wide spatula and tongs together. Cook for another 7–9 minutes until flesh is opaque and flakes easily.
- Remove from grill and rest for 2–3 minutes. Finish with fresh lemon juice, a drizzle of olive oil, and flaky sea salt before serving.
Notes
Always oil your grill grates right before the fish goes on — even if the fish is already coated in olive oil. Skipping this step is the number one reason whole fish sticks and tears on the grill.