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| Chef: Keith Hoffert | |
| Food Mood: Fish and Seafood | |
| Cuisine: New American/Regional | |
Description |
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| Whole Red Snapper Stuffed and Rubbed with Citrus Juices and Grilled for an Aromatic and Taste Experience like no other | |
Servings: 6 |
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Ingredients |
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| 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 Stuffing: 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 |
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Method |
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| 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. |
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