By Traeger Kitchen
This grilled snapper recipe is coated in herbs and spices. Add a kiss of hardwood smoke and it tastes like you’re eating it beachside in Mexico instead of right in your own backyard.
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|1 Whole||vermilion red snapper, scaled and gutted|
|4 Clove||garlic, chopped|
|1 Whole||lemon, thinly sliced|
|2 Sprig||rosemary sprigs|
|As Needed||sea salt and freshly ground black pepper|
PREPARATION When ready to cook, set temperature to High and preheat, lid closed, for 10 to 15 minutes.
Stuff the cavity of the fish with chopped garlic. Sprinkle the fish with sea salt, pepper, rosemary, and lemon.
1 Whole vermilion red snapper, scaled and gutted
4 Clove garlic, chopped
1 Whole lemon, thinly sliced
2 Sprig rosemary sprigs
As Needed sea salt and freshly ground black pepper
Grill fish directly on the grill grate. Cook for 20-25 minutes. Serve. Enjoy!