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Grilled Whole Red Snapper

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  Red snappers 6 Pound, gutted, scaled (4 medium size, 1 1/2 pounds each)
Teriyaki marinade
  Vegetable oil 1 Tablespoon
  Zucchini 2 Pound, quartered lengthwise (6 medium size)
  Extra virgin olive oil 1 Tablespoon
  Vidalia onions/Red bermuda onion 4 Medium, each peeled and sliced into 2 thick, 1 inch slices

1. Marinate the whole fish overnight in the teriyaki sauce, turning once. Heat grill to very hot and season it with vegetable oil.
2. Toss the zucchini with a few drops of extra-virgin olive oil, salt, and black pepper. Rub a little olive oil on the flat surfaces of the onions, and season them with salt.
3. Lay the whole fish onto the grill lengthwise in line with the bars of your grill. Distribute the onions around the fish. Grill 5 minutes without disturbing. Using tongs and a long spatula, lift and turn the fish. Cook 4 minutes more until just done at the bone, testing with a fork. The fork should go in and out easily at the thickest part of the fish.
4. Remove the fish from the grill. Turn the onions, and distribute the zucchini on the grill. Cook about 5 minutes, until browned, then serve on plates with the fish.

Recipe Summary

Side Dish

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