Red Snapper is a popular white fish with its sweet flavor. This versatile fish can be paired with a variety of flavors. It is also a healthy meal because it's low in fat and contains omega-3 fatty acids. Grilling the whole fish should be considered because the skin protects the meat and keeps it moist.
Instructions
Grilling Fillets
1. Decide if you want to use direct or indirect heat. Direct heat should be at a low temperature. Indirect heat is when you do not cook the fillets directly over any type of flame.
2. Preheat the grill and use a basket to cook in. These baskets have a nonstick coating and holes to allow the heat to cook the Red Snapper.
3. Consider using other alternatives for cooking. Wet banana leaves or cedar planks both make great cooking tools. They prevent the fish from sticking and make an interesting presentation. Tin foil is also a great alternative.
4. Wash the fish and make sure you pat it dry. Sprinkle with your favorite seasoning and add a light coat of cooking spray to prevent them from sticking.
5. Grill 4 to 5 minutes per 1/2 inch of thickness or 8 to 10 minutes per 1 inch of thickness. They are done when they easily flake when pricked with a fork. Do not overcook fish. It becomes rubbery and tough.
Grilling a Whole Red Snapper
6. Purchase a fish that has bright eyes and is firm to the touch. Make sure it does not have a strong, fish smell.
7. Rinse it thoroughly and pat it dry. Place it on a plastic cutting board or plate.
8. Choose to either stuff the fish with lemon slices and butter or rub it with your favorite spices.
9. Grill about 10 minutes per side. Or, grill it about 10 minutes per 1 inch of thickness.
10. Peel the skin and scales off with a fork. Cut the head and tail area off, if necessary.
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