Whole Grilled Red Snapper

With yet another beautiful few days preceding Monday’s rain and Co-op grill closed for Saturday, this weekend is the perfect chance to grill up a whole fish at home. This weekend we will be featuring black sea bass, bronzino, rainbow trout, and red snapper. Snapper is a lean, moist fish with a delicious sweet and nutty flavor that lends itself to a variety of flavors and seasonings. It can be prepared in fillets; however when cooked whole a red snapper’s distinct flavor profile shines through. Our whole fish are always scaled and gutted, feel free to request it dressed for the grill! Of course, we will have all your usual favorites including:

  • Whole Fish
    • Rainbow trout (10 for 30 special!)
    • Bronzino
    • Black sea bass
    • Red snapper
  • Steaks
    • Scottish salmon
    • swordfish
  • Fillets
    • Scottish salmon
    • Tilapia
    • Day-boat cod
    • Striped bass
    • Fluke
    • Alaskan king salmon
  • Shellfish
    • 16/20 Peeled and deveined shrimp
    • 21/25 Mexican white shrimp
    • Dry packed sea scallops (July special)
    • Littleneck clams
    • Cape May salt oysters
    • Lump crab meat

This week’s recipe: Grilled Whole Red Snapper

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Ingredients:

  • 2 lb whole red snapper, cleaned and scaled
  • 2 TB olive oil
  • Juice of one lemon
  • 2 tsp dried oregeno
  • 2 cloves garlic, minced
  • 1 TB parsley, chopped
  • Lemon wedge for garnish

Directions:

  1. Mix all ingredients and brush on both exterior and cavity of fish
  2. Place on a hot grill and cook 4 to 5 minutes on each side or until flesh becomes opaque
  3. Serve whole family style; the flesh will flake right off the bones.

 

 

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