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Grilled Whole Snapper

Derek Jacobson

For Dinner ( Fish and Seafood )


Published on

15 minutes to prepare and 15 minutes to cook

Serves 4


You have to use fresh fish for this. Get the whole fish and have your fish monger scale it for you.

To feed 4, you'll want a relatively large snapper.


• 1 whole red snapper, about four pounds, scaled and cleaned – make sure its fresh
• 1 blood orange, cut into ¼ inch thick slices
• 1 meyer lemon, cut into ¼ inch thick slices
• ¼ cup of olive oil
• Six whole springs of thyme
• 1 tablespoon of sea salt
• 1 teaspoon of freshly ground white pepper
• Zest of ½ of a grapefruith


• Cut slits parallel to the fish’s gills, down each side of the fish, each slit going from backbone to the bottom of the fish, each slit about 1.5 inches apart
• Rub both sides of the fish, including inside the slits with the oil
• Sprinkle the salt and pepper inside of each slit
• Add one slice of the orange or lemon in each slit, alternating with a different citrus slice in each slit
• Heat a grill to medium high heat, about 350 degrees
• Oil the grill rack well
• Add the fish to the grill and grill on each side, five minutes per side.
• Transfer the fish to a large serving plate and allow each person to pull pieces of the fish off with a central fork


Suggested Wine Pairing
This is a clean, robust fish that I think goes well with a light bodied Pinot Noir or Beaujolais, served chilled.


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  • avatar

    I like the way you serve it... I love dishes that you can just put in the middle of the table that everyone can share from. I think I'll try that next time I have some friends over for dinner :) Will definitely be breaking out the vino as well!

  • avatar

    Mmmm... hope to make this one day!! Thanks for posting!