Whole Grilled Red Snapper

Steps

• 1

  In a medium bowl, combine melted butter and harissa.

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  Ingredients

  • 1/2 Cup butter, melted

  • 1/2 Cup harissa paste

• 2

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

  Grill: 425 ˚F

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• 3

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

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  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

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• 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.

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  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

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• 7

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

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• 8

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

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  Ingredients

  • 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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