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WHOLE GRILLED

RED SNAPPER

Difficulty

3/5

Prep Time

10 MINS

Cook Time

40 MIN

Serves

1

Hardwood

MESQUITE

Get hooked on amazing wood-fired flavor with Traeger’s grilled red snapper recipe. We’re searing this fish hot and fast with the unbeatable power of our new D2® drivetrain, then serving it up with micro greens, for a smokin’ seafood experience like no other.

* * * INGREDIENTS * * *

  • 1 WHOLE RED SNAPPER, RINSE AND PAT DRY

  • 2 TBSP OLIVE OIL

  • 1 BUNCH WATERCRESS, TRIMMED AND WASHED

  • 2 CHERRY PEPPERS, THINLY SLICED

  • 3 SCALLIONS, THINLY SLICED

  • 2 TBSP CHOPPED CILANTRO

RED SNAPPER

1/2 TBSP KOSHER SALT

1 TSP BLACK PEPPER

SALAD

2 TBSP MINT LEAVES TORN

2 LIMES, JUICED

1 TSP BROWN SUGAR

  • 1/4 CUP BUTTER, MELTED

  • 1/4 CUP HARISA

  • 1/4 TSP FISH SAUCE

  • 1/4 CUP OLIVE OIL

  • SALT AND PEPPER, TO TASTE

* * * PREPARATION * * *

In a medium bowl combine melted butter and harissa.

When ready to cook, set the temperature to High and preheat, lid closed for 15 minutes.

Coat the exterior of the fish with olive oil and season with salt and pepper on both sides. Place fish directly on the grill grate, brush with the harissa-butter mixture and cook for 15-20 minutes.

While the fish cooks, prepare the salad. In a small bowl combine the lime juice, brown sugar, fish sauce, salt and pepper. While whisking, slowly stream in olive oil. In a medium bowl combine the watercress, peppers, scallions, cilantro and mint. Wait to dress the salad until ready to serve.

Flip the fish and brush the other side with harissa-butter mixture. Close the lid and continue to cook 10-15 minutes more until the internal temperature registers 145℉.

Carefully remove the fish from the grill and place on a serving platter. Drizzle the dressing over the greens, season to taste with salt and pepper and mix to coat.

Pile the salad over the top of the fish and drizzle the fish with remaining dressing if desired. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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