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Whole Grilled Red Snapper

Whole Grilled Red Snapper

By Traeger Kitchen

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.

Prep Time

10 Minutes

Cook Time

40 Minutes

Pellets

Mesquite

Ingredients

Number of People Serving

2

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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
To Taste 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
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

Step

  • 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.

    425 ˚F / 218 ˚C

  • 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.

    425 ˚F / 218 ˚C

    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℉.

    425 ˚F / 218 ˚C

    145 ˚F / 63 ˚C

  • 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!

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