Home Sportsman's Kitchen

Snapper on the grill

grey2112grey2112 Posts: 330 Deckhand
ARS, mango, even hogfish this works great:

Squeeze lime juice on the fish before filleting. Sprinkle a decent amount (tablespoon+ depending on size) of kosher salt on it and rub all over the fish. Then rinse off.  This gets rid of all the slime.  You can do this with already filleted fish but try to keep lime juice and salt off the flesh side.

Fillet the fish but leave the skin and scales on the fillet.

Rinse fillet and then pat very dry with paper towels.

Sprinkle your favorite dry seasoning on the flesh side(I use Cavendar's Greek Seasoning) but any blend will do.  Don't use too much.

Cover with plastic wrap and put back in fridge for a few hours.

When you are ready to cook, fire up your grill. Make sure the grates have some oil or PAM spray on the grates.

Melt some butter and sprinkle in a little onion powder and garlic powder. 

Put a little oil on the skin/scale side when your grill gets up to a good medium to medium-high heat. Place the fillets skin side down and then close the grill cover. Let cook about 8-10 minutes (depends on thickness of fillet and heat) and then open the cover, brush some melted butter on the flesh, and then flip. Let it cook for about 3 minutes to get some grill marks and final cooking.  Internal temp should be about 140-145.

I am also starting to experiment with adding just a hint of smoke (alder wood, cherry, apple) while cooking this way.
Sign In or Register to comment.