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Jun 3, 2009 01:49 PM

Grilled Red Snapper Help

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

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  1. 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. 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

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

        1. re: Fritter

          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

            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

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


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

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

          1. 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. 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.