Traeger Kitchen
Whole Grilled Red Snapper
Prep Time
10 Minutes
Cook Time
40 Minutes
Effort
Pellets
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.
Ingredients
How many people are you serving?
2
Units of Measurement:
main
1/2 Cup butter, melted
1/2 Cup harissa paste
2 Whole red snapper, scaled, rinsed and pat dry
12 Tablespoon olive oil
1 Tablespoon kosher salt
2 Teaspoon black pepper
4 lime, juiced
2 Teaspoon brown sugar
1/2 Teaspoon fish sauce
salt and pepper
2 Bunch watercress, trimmed and washed
4 cherry peppers, thinly sliced
6 scallions, sliced
4 Tablespoon cilantro, chopped
4 Tablespoon Mint Leaves, Thinly Sliced
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
Steps
1
In a medium bowl, combine melted butter and harissa.Ingredients
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.Grill: 425 ˚F
3
Coat the exterior of the fish with olive oil and season with salt and pepper on both sides.Ingredients
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.Grill: 425 ˚F
Ingredients
4 lime, 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, sliced
4 Tablespoon cilantro, chopped
4 Tablespoon Mint Leaves, Thinly Sliced
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
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℉.Grill: 425 ˚F
Probe: 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.9
Pile the salad over the top of the fish and drizzle the fish with remaining dressing if desired. Enjoy!