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Whole Grilled Red Snapper

Traeger Kitchen


Whole Grilled Red Snapper

Prep Time

10 Minutes

Cook Time

40 Minutes

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

Pellets

Mesquite

Get hooked on amazing wood-fired flavor with Traeger’s grilled red snapper recipe. We’re searing this fish hot and fast with the unbeatable power of our new D2® drivetrain, then serving it up with micro greens, for a smokin’ seafood experience like no other.

Ingredients

How many people are you serving?

2

Units of Measurement:

main
  • 1/2 Cup butter, melted

  • 1/2 Cup harissa paste

  • 2 Whole red snapper, scaled, rinsed and pat dry

  • 12 Tablespoon olive oil

  • 1 Tablespoon kosher salt

  • 2 Teaspoon black pepper

  • 4 lime, juiced

  • 2 Teaspoon brown sugar

  • 1/2 Teaspoon fish sauce

  • salt and pepper

  • 2 Bunch watercress, trimmed and washed

  • 4 cherry peppers, thinly sliced

  • 6 scallions, sliced

  • 4 Tablespoon cilantro, chopped

  • 4 Tablespoon Mint Leaves, Thinly Sliced

For the Salad
  • 4 limes, juiced

  • 2 Teaspoon brown sugar

  • 1/2 Teaspoon fish sauce

  • salt and pepper

  • 1/2 Cup olive oil

  • 2 Bunch watercress, trimmed and washed

  • 4 cherry peppers, thinly sliced

  • 6 scallions, thinly sliced

  • 4 Tablespoon chopped cilantro

  • 4 Tablespoon mint leaves, torn

Steps

  • 1

    In a medium bowl, combine melted butter and harissa.
    Ingredients
    • 1/2 Cup butter, melted

    • 1/2 Cup harissa paste

  • 2

    When ready to cook, set Traeger temperature to 425°F and preheat, lid closed for 15 minutes.
    Grill Icon
    Grill425 ˚F
  • 3

    Coat the exterior of the fish with olive oil and season with salt and pepper on both sides.
    Ingredients
    • 2 Whole red snapper, scaled, rinsed and pat dry

    • 4 Tablespoon olive oil

    • 1 Tablespoon kosher salt

    • 2 Teaspoon black pepper

  • 4

    Place fish directly on the grill grate, brush with the harissa-butter mixture and cook for 15 to 20 minutes.
    Grill Icon
    Grill425 ˚F
    Ingredients
    • 4 lime, juiced

    • 2 Teaspoon brown sugar

    • 1/2 Teaspoon fish sauce

    • To Taste salt and pepper

    • 1/2 Cup olive oil

    • 2 Bunch watercress, trimmed and washed

    • 4 cherry peppers, thinly sliced

    • 6 scallions, sliced

    • 4 Tablespoon cilantro, chopped

    • 4 Tablespoon Mint Leaves, Thinly Sliced

  • 5

    While the fish cooks, prepare the salad. In a small bowl, combine the lime juice, brown sugar, fish sauce, salt and pepper. While whisking, slowly stream in olive oil. In a medium bowl, combine the watercress, peppers, scallions, cilantro and mint. Wait to dress the salad until ready to serve.
    Ingredients
    • 4 limes, juiced

    • 2 Teaspoon brown sugar

    • 1/2 Teaspoon fish sauce

    • To Taste salt and pepper

    • 1/2 Cup olive oil

    • 2 Bunch watercress, trimmed and washed

    • 4 cherry peppers, thinly sliced

    • 6 scallions, thinly sliced

    • 4 Tablespoon chopped cilantro

    • 4 Tablespoon mint leaves, torn

  • 6

    Flip the fish and brush the other side with harissa-butter mixture. Close the lid and continue to cook 10 to 15 minutes more until the internal temperature registers 145℉.
    Grill Icon
    Grill425 ˚F
    Probe Icon
    Probe145 ˚F
  • 7

    Carefully remove the fish from the grill and place on a serving platter.
  • 8

    Drizzle the dressing over the greens, season to taste with salt and pepper and mix to coat.
  • 9

    Pile the salad over the top of the fish and drizzle the fish with remaining dressing if desired. Enjoy!

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