Search in:

Citrus Grilled Stuffed Red Snapper

Chef: Keith Hoffert
Food Mood: Fish and Seafood
Cuisine: New American/Regional
Servings: 6


Whole Red Snapper Stuffed and Rubbed with Citrus Juices and Grilled for an Aromatic and Taste Experience like no other


1 3 pound whole red snapper, Remove Scales and Gutted (you can have your local fish market do this for you)
2 limes, quartered
1 orange, quartered
Kosher or Sea Salt, for rubbing the fish


2 cups Penko or Japanese bread crumbs
(1 stick) butter, melted
4 tablespoons chopped cilantro
4 tablespoons chopped chives
4 tablespoons chopped parsley leaves
1/2 teaspoon cayenne pepper
1 small yellow onion, chopped
4 cloves garlic, minced
1 small lime, zested and juiced
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon fresh marjoram
1 teaspoon fresh thyme
1 teaspoon fresh sage


Wash the fish and rub inside and out with the quartered lime, orange and salt. Refrigerate for at least 15 minutes. Wipe off the lime juice and salt with a lint free towel or paper towel. Prepare the barbeque grill (I have found charcoal to give the best flavor for this dish), to a medium high heat about 325F.

Mix all the stuffing ingredients and fill the cavity of the snapper. Grill until fish flesh is opaque, allowing about 7-9 minutes per pound.

Leave a Reply