In the mood for grilled, citrusy whole fish? This recipe should cure that hankering for grilled seafood! Satisfy your hankering with a twist: grilled and charred carrots on the side, a hefty amount of parsley and garlic, and a bed of lemons… That should do the trick! Refreshing seafood, sealed with a grilling heat: The best of two worlds! Get what you need and start cooking.
- Fogo Premium Charcoal
- 1 whole red snapper, 4-5 lbs (or two smaller ones)
- ¼ cup parsley
- 3 cloves garlic
- 1 tsp pepper
- kosher salt
- 6 lemons, thinly sliced
- ½ cup olive oil
- ½ red bell pepper
- ½ yellow bell pepper
- 6 large carrots
- 2 tablespoons agave or honey
Find the right fish. When going to the market or the nearest pier to find your fish, have them gut and scale the fish, to save yourself the trouble (and avoid making a mess at home). You’ll want to get a whole 5 pounder, or a couple of smaller guys to do the trick. The fun is just beginning.
Light your Fogo charcoal and set up your grill for indirect heat at around 300 degrees. Slice half a red and yellow bell pepper to use as a filling for the fish. Zest 1 or 2 lemons to get about 1 tablespoon of zest, Slice all the lemons thinly and set aside. Mince the garlic and set aside. Chop up the parsley and put it inside the fish along with the garlic, bell peppers, lemon zest, and lemons. Save about 10 slices of lemon to lay on the grill as a bed for the fish and on top of the fish. Score the fish a few times on each side so it cooks evenly. Drizzle some olive oil on the outside of the fish and sprinkle with some kosher salt and a little black pepper on both sides.
Easy sidedish and last steps
Peel 6 carrots and drizzle with olive oil and season with salt and pepper. Add the fish to the indirect side of the grill and place the carrots around the fish. Rotate the fish after about 15 minutes. Towards the end of the cook, brush some agave or honey on the carrots. Make sure the agave does not burn, so do this step right before they are about to come off the grill. The glazey sweetness goes so well with the citrus touch!
Be attentive to the smells: The aroma indicates cooked fish, garlic, herbs and vegetables. You’ll know it’s nearly done. Now, remove the fish once the internal temperature is about 135 degrees. It will carry over and finish around 137-138.
Now, it’s all about enjoying. Dig in!