We've waited it out all winter to fire up our grills - so here's another great and creative way to cook over some old-fashioned flames! Whole fish on the grill may sound daunting, but we promise you it isn't! This recipe is a super easy way to feed a small dinner party all in one shot. Red snapper and similar fish can handle a direct flame as long as their skin is on and their bones are in. Did we mention this tastes undeniably delicious?
Recipe images by Bruce Plotkin Photography.
METHOD
1
Starting the Snapper
Ensure your whole snapper is clean and descaled.
Mince garlic and julienne shallots.
Combine garlic, shallots, picked thyme, olive oil and lemon zest.
Marinate fish with mixture, under refrigeration, for at least two hours.
2
Making the Escabeche
Slice chile peppers, radishes, garlic and shallots thinly into a bowl. (Tip: use a Japanese mandoline!)
Cut cherry tomatoes in half and place into bowl with peppers, radishes, garlic and shallots.
Combine ingredients and set aside.
In a saute pan, heat 3T olive oil. Once olive oil is hot, saute sliced vegetables until vegetables are par cooked, about 4-5 minutes.
Add champagne vinegar and cook mixture over medium heat for 2-3 minutes.
Remove from heat, add dill and toss to combine.
3
Finishing the Snapper
Remove fish from refrigeration and bring to room temperature.
Clean and oil your grill grates prior to turning it on.
Ensure grill is very hot.
Set fish on grill and cook on each side for seven minutes.
Be careful not to lift or move the fish except for flipping it when ready.
When fish is done and crispy, remove from the grill and set onto a platter.
