Traeger Kitchen
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
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!