So I absolutely marred the hell out of this 5.5lb red snapper. Came out very tasty and well done, everybody happy except me 🤣 tried a bed of onion “rings” to keep from sticking to the grate and it wasn’t exactly successful. Couldn’t flip it without things falling off. Is there a “basket” type thing out there for keeping things held together during flips I could get?
by Bachness_monster
10 Comments
place it on a piece of aluminum foil
You can buy fish grill baskets pretty easily
400-450, applewood chunks in the coals. 2-3 whole onions on the grates in large, load bearing rings. Whole fish scaled, rinsed, patted dry. Crisscross slats on bottom side to the bone. Deep angled grooves on the top side. Slather in a rub of salt, pepper, garlic, paprika, cayenne. Lemon wedges in the angled grooves. Onions and Serrano peppers stuffed in the belly. Fish goes on top or the onions. Cook to 140 internal.
All in on agreeing with a fish basket.
How’d the flavor turn out?
I personally find that a fish basket just means the fish sticks to the basket. But they are convenient.
I picked up an 8″ wide metal spatula. Pretty heavy duty with a very sharp front edge.
I find that I can slide that under most troublesome stuck proteins and get them off the grill with minimal damage.
Hope you ate that throat! Perfect size griller.
I’ve used non-stick grill mats for things that I don’t want to stick. I’ve used them for fish and roasted veggies with great success. I’d not use them over very high heat.
Wondering if a little avocado oil on the fish before placing on the hot grate would do better. The rotisserie basket collapses to the size of the fish if you didn’t wanna cook the fish flat.
Red snapper is a very flaky fish and thus is delicate so with that in mind next time you can use some sort of medium like foil of banana leaves ( careful with banana leaves because they can have a steaming effect that you may not want not as much with foil but it will also) to protect it. Or if you have a cast iron pan that will fit in your egg you can pre heat it a sear the fish in that.
For red snapper I would recommend that you don’t grill it because it is so delicate I’d almost always recommend pan searing it but I understand the desire to do grilled red snapper because when it’s done right it’s damn good.
If you’re smoking it obviously avoid direct flames and use some kind of fat on the skin to prevent sticking I prefer melting butter (gives great color)and giving it a little coating just before cooking.
I always use plank or foil. Grill marks aren’t with the hassle to me. If you want to go directly on the grill you need to lightly oil the grate.