Whole Snapper Recipe: Founder’s Feast Coastal Blaze
Listen up, grill enthusiasts! Diego “El Fuego” Morales here, and today we’re diving into the deep end with my Mesquite Grilled Whole Snapper Recipe, spiced up with Founder’s Feast seasoning. This dish is straight fire—literally and figuratively. Get ready to impress your crew with this showstopper from the sea.
Ingredients for Your Whole Snapper Recipe
- 1 whole snapper (2-3 lbs), cleaned and scaled
- 2 tablespoons Founder’s Feast seasoning
- 1 lime, sliced
- 1 lemon, sliced
- 1 orange, sliced
- 4 cloves garlic, minced
- 1 bunch fresh cilantro
- 1 onion, sliced
- 2 jalapeños, sliced
- Olive oil
- Salt and pepper
- Mesquite wood chips for grilling
How to Grill Whole Snapper
- Preheat your grill to medium-high heat, around 400°F, with mesquite wood chips.
- Rinse the snapper and pat dry. Make 3-4 diagonal slashes on each side of the fish.
- In a bowl, mix Founder’s Feast seasoning, minced garlic, salt, and pepper. Rub this mixture inside and outside the fish, including in the slashes.
- Stuff the cavity with lime, lemon, and orange slices, cilantro, onion, and jalapeños.
- Brush the fish with olive oil.
- Place the fish on the grill, directly on the grates, and cook for 10-12 minutes per side, or until the flesh is opaque and flakes easily with a fork.
- Let the fish rest for 5 minutes before serving.
Grilling Tips from El Fuego
Don’t be afraid of the whole fish; it’s easier than you think, and it looks impressive as hell. Use a fish basket if you’re worried about it falling apart, but with a little care, you can do it directly on the grates. The citrus inside keeps the fish moist and adds a bright flavor.
Serving Ideas
Serve with rice, beans, and a side of grilled veggies for a complete meal. Or, go all out and make it the star of your next seafood feast.
