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Grilled Red Snapper Help

mjpd Jun 3, 2009 01:49 PM

I have never grilled a whole fish before and would love some advice on how to do a good job.

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    CocoaNut RE: mjpd Jun 3, 2009 02:26 PM

    Sorry, can't help with the "whole" fish question, but I'd definitely recommend using an alder wood plank with it. Soaked Alder wood is wonderfully flavorful in both the oils and smoke, but not so "in your face" as is Cedar and Maple. Definitely works well with any fish.

    1. David A. Goldfarb RE: mjpd Jun 3, 2009 02:34 PM

      Check out this video with Eric Ripert--


      You could do snapper the same way.

      As an aside, it's reassuring to see Ripert throwing presentation out the window.

      4 Replies
      1. re: David A. Goldfarb
        Fritter RE: David A. Goldfarb Jun 4, 2009 03:48 AM

        Wow that's a great idea for grilling. I never would have guessed that slate would hold up to the heat.

        1. re: Fritter
          David A. Goldfarb RE: Fritter Jun 4, 2009 11:31 AM

          It does look like a great idea, but I haven't tried it myself. When I've grilled fish, I've done it straight on the cleaned and oiled grates, and I've found the key things are to be sure the fish is well lubricated with something like warm but not melted garlic butter, turn it just before it's cooked halfway through, and be sure to have a big enough spatula to turn the whole fish.

          1. re: David A. Goldfarb
            Fritter RE: David A. Goldfarb Jun 4, 2009 11:42 AM

            I'm thinking a second pizza stone for the BGE might be in order unless I can find a tile that will work. This just looks soooo much easier to deal with plus less direct heat.

        2. re: David A. Goldfarb
          mjpd RE: David A. Goldfarb Jun 5, 2009 09:14 AM

          I tried this last night and it works great! Thanks for this tip and get yourself some slate!

        3. bgazindad RE: mjpd Jun 4, 2009 09:35 AM


          This site provides a receipe for grilled red snapper. Good luck.

          Browse the site there are other receipes for grilling whole fish.

          1. Will Owen RE: mjpd Jun 4, 2009 11:41 AM

            First time I ever grilled a fish, it was the first time I'd ever grilled ANYTHING and the fish in question was a whole salmon! But the house we were renting came with a charcoal grill and a hinged grilling basket, so I followed the directions on the charcoal bag for starting and nurturing the fire, mixed up some garlic/lemon butter to baste it with, and went for it. Absolutely stunning; we were both astonished, to tell the truth. The two lessons I got from that is (1) if you pay attention you'll always wind up with something edible, and (2) a hinged grilling basket with a long handle is the cat's ass when it comes to managing a fish (or a butterflied chicken) over flame, especially a big one. I would not attempt anything bigger than a small steak or fillet without one.

            1. Sam Fujisaka RE: mjpd Jun 4, 2009 03:41 PM

              You need a clean and oiled grill, an equally oiled fish, plunk it down and don't fiddle with it. Allow the skin abd meat to harden. Flip with a big, wide, sharp spatula - get under the fish all in one sure fast movement. Remove it later the same way. Worst thing would be to overcook it. Make a cut to the spine, the meat at the thickes point should be be at that fine point of leaving clear and arriving at opaque.

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