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Whole Grilled Red Snapper

10

40

Mesquite

Get hooked on amazing wood-fired flavor with Traeger’s grilled red snapper recipe. We’re searing this fish hot and fast with the unbeatable power of our new D2® drivetrain, then serving it up with micro greens, for a smokin’ seafood experience like no other.

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  • 1/2 Cup butter, melted

  • 1/2 Cup harissa paste

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

  • 4 Tablespoon Olive oil

  • 1 Tablespoon Kosher salt

  • 2 Teaspoon Black pepper

  • salt and pepper

For the Salad

  • 4 limes, juiced

  • 2 Teaspoon Brown sugar

  • 1/2 Teaspoon fish sauce

  • salt and pepper

  • 1/2 Cup Olive oil

  • 2 Bunch watercress, trimmed and washed

  • 4 cherry peppers, thinly sliced

  • 6 scallions, thinly sliced

  • 4 Tablespoon chopped cilantro

  • 4 Tablespoon mint leaves, torn

  • 1

    In a medium bowl, combine melted butter and harissa.

    • 1/2 Cup butter, melted

    • 1/2 Cup harissa paste

  • 2

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

    : 425 ˚F

  • 3

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

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

    • 4 Tablespoon Olive oil

    • 1 Tablespoon Kosher salt

    • 2 Teaspoon Black pepper

  • 4

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

    : 425 ˚F

  • 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.

    • 4 limes, juiced

    • 2 Teaspoon Brown sugar

    • 1/2 Teaspoon fish sauce

    • To Taste salt and pepper

    • 1/2 Cup Olive oil

    • 2 Bunch watercress, trimmed and washed

    • 4 cherry peppers, thinly sliced

    • 6 scallions, thinly sliced

    • 4 Tablespoon chopped cilantro

    • 4 Tablespoon mint leaves, torn

  • 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℉.

    : 425 ˚F

    : 145 ˚F

  • 7

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

  • 8

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

    • To Taste salt and pepper

  • 9

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

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