Whole Red Snapper
Whole Red Snapper
Rated 5.0 stars by 1 users
Category
BBQ
Chillo a la Plancha…a/k/a Whole Red Snapper fired up on my Traeger Flatrock. After a recent trip to Puerto Rico, I was more inspired than ever to try and make this work. Talk about an incredibly fun and delicious cook!
Inspiration from my friend RAÚL CORREA SOTO
Chef and Owner of BaCoa Finca + Fogón
Author:Jason Wilson
Ingredients
-
1 whole Snapper
-
2 cloves of garlic, minced
-
Olive oil, Pepper
-
Lemon wedges for serving
-
Smoked Chipotle Salt
-
Garlic BBQ Marinade / Sauce
-
Fish Seasoning
Directions
Start with making 3 to 4 slits on each side of the Snapper.
Season the fish inside and out with the seasonings, 2 tbsp olive oil, and garlic sauce.
Place seasoned fish in fridge for a few hours
Heat up your griddle 450° F and drop down oil on the surface
Place the fish down and flip with a large spatula after 3 minutes
After initial flip, flip every 2 - 2.5 minutes
Pull when your internal temp hits 127° F
Remove from the grill and let sit for a few minutes
Garnish the fish with lemon wedges, and additional chipotle salt and pepper to taste
