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SnapperIntermediate
Whole Grilled Snapper — the Dinner That Impresses Everyone
Prep: 15 minCook: 20 minServes: 2-3
There's nothing more beautiful on a dinner table than a whole grilled snapper. The crispy charred skin, the moist white meat that pulls off in perfect flakes, the bright citrus and herbs stuffed inside. It looks like you spent hours, but it's actually one of the simplest ways to cook a fish. Mangrove, red, or yellowtail — any snapper works.
Rinse snapper inside and out. Pat bone-dry with paper towels. Score 3 diagonal cuts through the skin on both sides.
Season inside cavity with salt. Stuff with garlic slices, citrus rounds, and fresh herbs.
Season outside: rub with olive oil, then coat all over with salt, pepper, and adobo if using.
Get the grill screaming hot (450-500°F). Clean and oil the grates well.
Place fish on the grill. Cook 7-10 minutes per side, depending on thickness.
DO NOT flip until the skin releases easily. If it sticks, wait another 2 minutes.
Fish is done when the thickest part reaches 135°F and meat flakes easily at the backbone.
Transfer to a platter. Squeeze extra lime over it. Garnish with fresh herbs and serve family-style.
Grilling whole fish is intimidating your first time, but it's actually easier than fillets — the skin and bones protect the meat. Use a fish basket or grill grate for easy flipping. Don't skip the scoring; it lets heat penetrate and seasonings soak in. Any leftover meat the next day makes amazing fish tacos.
