The Best Way to Grill Whole Red Snapper

By Precious Kitchen · 40 min

Ingredients

Instructions

1. In a bowl, combine the minced garlic, parsley, basil and thyme leaves. Add 1/2 tsp salt, 1/2 tsp chicken bouillon powder, 1/4 tsp white pepper, 2 tbsp canola oil (or olive oil) and 1 tbsp lemon juice. Mix well.
2. Cut off the fins with kitchen shears. Rinse the fish well, then pat dry with paper towels or a clean cloth.
3. Make 4 to 5 diagonal slits, about 1/2 inch deep, on both sides of the fish.
4. Rub half of the herb mixture all over the fish, including inside the cavity, and push some into the slits.
5. Place the fish on a parchment-lined baking sheet, cover with plastic wrap and let it marinate at room temperature for 30 minutes. Do not refrigerate.
6. Preheat the oven to 400°F (200°C).
7. Remove the plastic wrap and bake the fish for 20 minutes. Take it out and brush it lightly with oil.
8. Set the oven to broil. Return the fish and broil for about 5 minutes, until nicely charred. Watch closely, as it can burn quickly.
9. Let the fish rest for 5 minutes before serving.

Summarized from Precious Kitchen's video. Watch it for the details.

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