Grilled Whole Snapper With Lemon & Marjoram Vinaigrette!

Try it and tell us how it goes.

#Delicious #Exotic #Recipe#LiveSTUSH

One 1 1/2 lb whole red snapper, guts and scales removed

olive oil

sea salt

freshly ground black pepper

1 lemon, thinly sliced

a small fistful of fresh marjoram or thyme sprigs

for the sauce:

2 cloves garlic, finely chopped

2 Tbsp fresh marjoram or thyme, finely chopped

2 Tbsp flat-leaf parsley, finely chopped

1/4 tsp red pepper flakes

3 tsp lemon zest

2 Tbsp fresh lemon juice

3 Tbsp extra virgin olive oil

sea salt

freshly ground black pepper

1. PREP WHOLE FISH: Prepare the grill. You are going to begin grilling when the fire is MEDIUM LOW. Rinse the fish inside and out and then completely dry it with paper towels. Using a sharp knife, make diagonal incisions across the width of the fish 1-inch apart. Cut all the way down to the bone. Do this on both sides of the fish. Rub the fish with a generous amount of olive oil all over including the inside cavity. Now, season the fish inside and out with sea salt and pepper. Stuff the inside cavity with the marjoram sprigs and lemon slices.

2. VINAIGRETTE: Some of the vinaigrette will season the fish. The rest will come to the table to be passed around like a sauce. In a small bowl, whisk together the garlic, chopped marjoram, parsley, red pepper flakes, lemon zest, and lemon juice. Slowly add the olive oil and whisk until it is emulsified. Taste and make adjustments: add salt and pepper and more olive oil if desired. Spoon some of the vinaigrette into the cuts you made in the fish. This will flavor the meat as it cooks.

Note: Be sure that you do not cross-contaminate the vinaigrette when you are seasoning the fish. If the spoon touches the fish, do not put it back into the vinaigrette.

3. GRILL: Place whole fish in a wire basket (or directly onto a clean grill) and then onto the grill. Cover the grill and cook until each side is golden and a metal skewer can be inserted easily and comes out warm, about 5-7 minutes per side. Using the basket makes it easy to turn the fish.

4. SERVE: Place the whole fish on a platter. Run a sharp knife between the meat and the bones to lift off the fillet. This sounds much easier than it really is. Do the best you can. One fillet serves one person. Plate the fillet and drizzle it with some of the vinaigrette. Turn the fish over and remove the fillet from the other side. Serve with grilled vegetables and or Festival/Bammy Pass the vinaigrette at the table for those that like more sauce.

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