Nothing says "summer" to me, more than grilling outdoors. Moreover, grilling large fishies. 🐟
A few places that come to mind, when I think of grilled red snapper are Ghana, Jamaica, Mexico and of course, Greece...hence the "Mediterranean" title.
Red Snapper is often considered extremely intimidating, but I will be the first to say: it's super easy to cook!! I generally will grill snapper, at least 2x per month in the summertime. The reason being, my local farmer's market does most of the pre-cleaning for me. I have the fish gutted and scaled, prior to purchasing and it is literally a life saver! I always keep the head on, but if that's not your thing, simply request that they remove it.
Here's what you need:
- 2-4 Large Red Snappers, gutted and scaled
- 15 Garlic Cloves, minced
- 3 Bell Peppers, I used a variety of Red, Orange and Yellow
- 1 Red onion, sliced
- 25 Cherry Tomatoes, whole
- 4 Lemons, squeezed and sliced
- 1 Bundle of Fresh Dill
- Seasonings (2 tbsp each): Himalayan Pink Salt, Cracked Black Peppercorn, Ground Cumin, Ground Coriander, Sumac and Ground Turmeric
- I usually clean AND score fish the night prior, season the entire fish with all seasonings and allow to rest in the fridge overnight.
- Day of grilling: stuff snapper cavity and the areas that you have scored with garlic. Fill the cavity with red onions, bell peppers, garlic, tomatoes and dill. What will not fit into the cavity, place around the fish.
- Squeeze lemon juice over the fish and add any remaining lemons into the cavity of the fish.
- Grill and serve.
I served these babies with a side of grilled zucchini, mushrooms and couscous.