Bahamian-Style Whole Grilled Red Snapper
About This Recipe
|This recipe appears in:||Menu: Memorial Day Grillfest|
- 1 teaspoon red chile flakes
- 1/4 cup olive oil, plus more if necessary
- 1 whole red snapper, about 2 1/2 pounds, scaled and cleaned
- Kosher salt
- Freshly ground pepper
- 2 cloves garlic, thinly sliced
- 2 lemons, sliced in rounds
- 1 bunch fresh chives or green onions
- Solid wooden toothpicks, soaked in water for 30 minutes
- 6 green onions, julienned in 2-inch lengths
- 1 lemon, cut into wedges
Build a charcoal fire or preheat a gas grill.
Put the chile flakes and oil in a small cold saucepan. Slowly heat the oil until the chile flakes begin to change color. Turn off the heat and let the oil cool to room temperature. Set aside until ready to grill.
With a sharp knife, cut 2 to 3 diagonal slashes on both sides of the fish. This will hold the garlic and lemons and help to evenly cook the fish. Place the slices of garlic and lemon in each of the diagonal cuts. Put the garlic in first and then the lemon slices, letting some of the lemon "peek" out from the slit.
Brush the isnides and outsides of the fish with a small amount of the chile oil and sprinkle with a little salt and pepper. Stuff the cavity with chives, and close with a toothpick or trussing pin,
Carefully place the fish in the center of the cooking grate over indirect medium heat. Cover and grill for about 30 minutes. There is no need to turn the fish.
When done, let the fish rest for 3 to 5 minutes. Garnish with plenty of green onions and lemon wedges.