This Whole Grilled Snapper with Mint Chimichurri is a delicious way to eat this versatile fish! Grilling the fish whole keeps it tender and full of flavor. The mint chimichurri is a vibrant sauce that pairs perfectly with this fish.
Whole Grilled Fish
I’ll admit it. Grilling a whole fish has always intimidated me. Finding a good quality fish, having it gutted and scaled, figuring out what ingredients to use (by the way, how do you do it?)…and what about the skin?! It all seemed like too much.
Until I actually did it and realized how painfully simple it really is. Take it from someone who used to turn their nose up to this cooking method and now is making “Whole Grilled Fish Friday” a thing in their house: you can do it!
Read on to learn what fish I use and how to prep, cook, and serve my Whole Grilled Snapper with Mint Chimichurri!
What Fish To Use For Grilling
When it comes to grilling fish whole, there really is only one rule to follow: find fish that fit on your grill and have enough meat that will make the preparation worthwhile. In this recipe, I opted for Yellowtail Snapper, which is a mild-tasting fish with firm flesh. It flakes beautifully when cooked, and holds up nicely on the grill.
Branzino is another delicious and popular approach for this cooking method, as is sea bass. Both these fish are similar to snapper in that they have a mild and subtly sweet taste and grill up beautifully when cooked whole.
How To Make Grilled Whole Snapper
The first thing to do when considering making grilled whole snapper is to seek out a reputable fishmonger that carries top-quality fish. To save yourself some time (and stress, unless you’re familiar with prepping fish!), ask your fishmonger to clean, gut, and scale the fish for you.
When starting with a cleaned fish, following the below steps to get deliciously flaky and flavorful whole grilled snapper:
- Season liberally. You’ll be stuffing the cavity if the fish with ingredients, just as you would a chicken or turkey. Season it with salt to ensure the flavors seep into the flesh, ensuring a tasty bite each time.
- Select your aromatics.You can choose whatever flavor profile you like, but for this recipe I kept it simple with lemon, garlic, and fresh herbs that match the mint chimichurri the fish will be served with.
- Stuff and seal. Layer your chosen aromatics inside the fish, and use a toothpick to secure the skin to keep the ingredients in place.
- Use oil, and lots of it! By covering the fish itself in oil and oiling the grill grates, you’ll ensure that the flesh of the fish sticks as little as possible!
- Use high heat. By grilling the fish over high heat, you’re ensuring a quick char on the exterior. The flesh of the fish shouldn’t take long to cook: I cook mine for about 8 minutes per side.
How To Serve Grilled Whole Snapper
The only way to serve such a showstopping dish is on a platter with sauces, seasonings, and accompanying sides to round it out as a meal. On my platter I included:
- Mint Chimichurri: Packed with vibrant flavor, this sauce is one that goes with everything! It’s particularly delicious with this whole grilled snapper, offering herbaceous and bright flavor to each bite.
- Roasted Vegetables: I chose roasted potatoes for this dish, but grilled zucchini, roasted broccoli, or a mixture of your favorite veg would work beautifully here.
- Charred Lemon: A squeeze from a charred lemon adds another layer of depth to each bite. It’s smoky, sweet, and sour.
- Salt: An extra sprinkle, for those who need it!
Fear Not The Grilled Whole Fish!
In conclusion, I intend to make this Grilled Whole Snapper on a regular basis for the remainder of the summer, seeing how simple and delicious this recipe is. I hope you’ll try it too, and would love to know what you think of it! Be sure to comment below and let me know your thoughts. ENjoy!
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Whole Grilled Snapper with Mint Chimichurri
Equipment
- Blender or Food Procesor
- Serving Platter
Ingredients
For the Mint Chimichurri:
- 1 cup fresh mint
- 1 cup parsley
- 1 shallot roughly chopped
- 4 cloves garlic roughly chopped
- 2 Tbsp lemon juice
- 2 Tbsp red wine vinegar
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup olive oil
For the Grilled Snapper:
- 2 1/2-1 lb whole snapper, cleaned, gutted, and scaled
- Salt
- 2 cloves garlic, sliced
- 1 lemon, thinly sliced
- Fresh Herbs, such as parsley, cilantro, and mint
- 1/3 cup olive oil
Instructions
For the Mint Chimichurri:
- Combine all ingredients excet olive oil in a food processor. Blend until herbs are chopped.
- With motor running, drizzle in olive oil until desired consistency is reached. I like adding 1/2 cup, but feel free to add more or less based on what you like!
For the Grilled Snapper:
- Preheat grill to about 400º.
- Rinse your fish and pat dry with a paper towel.
- Season the cavity of the fish generously with salt. Add lemon slices, garlic, and fresh herbs. Use toothpicks to seal the edge so the ingredients don't fall out when you put the fish on the grill.
- Drizzle exterior of fish generously with olive oil. This will help prevent the fish from sticking to the grill, so don't skip this step!
- Use cooking spray to generously grease our grill grates. You'll get a little flare up with the flame, but it's temporary (don't be alarmed!). Add your fish and grill for about 8 minutes per side. The flesh will appear flaky and not translucent. Note the FDA recommended internal cooking temperature for fish which is 145º.
To Serve:
- Serve fish on a platter with the mint chimmichurri and grilled or roasted vegetables of your choice.
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