Steps

• Step 1

  In a medium bowl, combine melted butter and harissa.

  Ingredients

  • 1/4 Cup butter, melted

  • 1/4 Cup harissa paste

• Step 2

  When ready to cook, set Traeger temperature to 425°F and preheat, lid closed for 15 minutes.

  425 ˚F / 218 ˚C

• Step 3

  Coat the exterior of the fish with olive oil and season with salt and pepper on both sides.

  Ingredients

  • 1 Whole red snapper, scaled, rinsed and pat dry

  • 2 Tablespoon olive oil

  • 1/2 Tablespoon kosher salt

  • 1 Teaspoon black pepper

• Step 4

  Place fish directly on the grill grate, brush with the harissa-butter mixture and cook for 15 to 20 minutes.

  00:15

  425 ˚F / 218 ˚C

• Step 5

  While the fish cooks, prepare the salad. In a small bowl, combine the lime juice, brown sugar, fish sauce, salt and pepper. While whisking, slowly stream in olive oil. In a medium bowl, combine the watercress, peppers, scallions, cilantro and mint. Wait to dress the salad until ready to serve.

  Ingredients

  • 2  limes, juiced

  • 1 Teaspoon brown sugar

  • 1/4 Teaspoon fish sauce

  • To Taste salt and pepper

  • 1/4 Cup olive oil

  • 1 Bunch watercress, trimmed and washed

  • 2  cherry peppers, thinly sliced

  • 3  scallions, thinly sliced

  • 2 Tablespoon chopped cilantro

  • 2 Tablespoon mint leaves, torn

• Step 6

  Flip the fish and brush the other side with harissa-butter mixture. Close the lid and continue to cook 10 to 15 minutes more until the internal temperature registers 145℉.

  00:10

  425 ˚F / 218 ˚C

  145 ˚F / 63 ˚C

• Step 7

  Carefully remove the fish from the grill and place on a serving platter.

• Step 8

  Drizzle the dressing over the greens, season to taste with salt and pepper and mix to coat.

  Ingredients

  • To Taste salt and pepper

• Step 9

  Pile the salad over the top of the fish and drizzle the fish with remaining dressing if desired. Enjoy!