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EHFJR

Whole Snapper on the Grill

When I lived in California, the local markets would always have whole Pacific Red Snapper on ice. These beautiful fish would be fresh, cleaned and de-scaled, very reasonably priced and perfect for the grill.


I haven't seen whole snapper at the local market until just recently. It was obviously not pacific red snapper and according to the fish monger, not even from the warm waters of the gulf. But I was so ecstatic to see the fish, I just had to buy. I picked out the largest of the five on display. The fish weighed in at about 2.2 lbs. After our feast, the only regret we had was that I didn't buy all five.


The fish require only a very simple preparation -- rinse, serrate the fish, season with Adobo, a light coat of oil and onto a very hot grill. Just a few minutes on each side and the fish is ready.


Presentation is kept simple as well. I lightly cover with fresh salsa and then add cilantro. In my case, I love cilantro and so cover liberally. Add a couple of lime wedges and its ready for the table. To be truly authentic, serve with warm tortillas.



We enjoyed the fish immensely. The flesh was sweet, slightly salty, a bit of tartness from the lime, and nicely charred from the grill. We felt like we were back on the Monterey Peninsula.


We always prefer a cool, crisp, citrusy, sauvignon blanc to pair with grilled snapper but of course, you can't go wrong with a frosty margarita.


It is not often you find fresh whole snapper at the market. But if you spot them, please give yourself a treat. All's I ask is -- please save one for me!


Enjoy. Eat well. Be well. Keep the faith.

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