Mississippi Char-Grilled Gulf Snapper

Introduction

Nothing beats the smoky, crispy, and juicy flavor of whole red snapper grilled to perfection on an Arteflame grill. This Mississippi-style char-grilled Gulf Snapper is seasoned simply with lemon and paprika to let the fish’s natural flavors shine. Using the Arteflame’s high-temperature center grill grate to sear and its surrounding griddle for gentle cooking creates the perfect texture—crispy skin with tender, flaky interior.

Ingredients

• 1 whole red snapper (about 2-3 pounds), cleaned and scaled
• 2 tablespoons unsalted butter, melted
• 1 teaspoon smoked paprika
• Juice of 1 lemon
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh parsley, chopped
• 1 clove garlic, minced
• 2 lemon slices

Instructions

Step 1: Prepare the grill

1. Pour vegetable oil on three paper napkins and place them inside the Arteflame grill.
2. Stack firewood on top of the oil-soaked napkins.
3. Light the napkins and allow the fire to burn for about 20 minutes until the griddle is hot and ready for grilling.

Step 2: Prepare the fish

1. Pat the red snapper dry with paper towels.
2. Rub the fish inside and out with melted butter.
3. Season it evenly with smoked paprika, sea salt, and black pepper.
4. Stuff the fish cavity with minced garlic, parsley, and lemon slices.

Step 3: Sear the snapper

1. Place the whole snapper on the center grill grate of the Arteflame for about 2-3 minutes per side to achieve a golden-brown sear.

Step 4: Cook to perfection

1. Move the seared fish to the outer flat-top griddle to continue cooking.
2. Let it cook for another 10-12 minutes, flipping occasionally, until the internal temperature reaches 130°F.

Step 5: Rest and serve

1. Remove the snapper from the grill and let it rest for 5 minutes.
2. Drizzle with fresh lemon juice and garnish with additional parsley before serving.

Tips

• Use the hotter inner part of the flat cooktop to speed up cooking and move it to the outer cooler edges to maintain warmth.
• Check for doneness by inserting a thermometer into the thickest part—the fish should be removed at 130°F as carryover cooking will bring it up to 145°F.
• For extra smoky flavor, add some wood chips to the fire while grilling.

Variations

1. Spicy Cajun Snapper: Add 1 teaspoon of Cajun seasoning and a pinch of cayenne pepper for bold, Southern heat.
2. Garlic Butter Snapper: Substitute smoked paprika with 2 teaspoons of garlic butter for a richer, buttery taste.
3. Lemon Herb Snapper: Add chopped fresh rosemary and thyme for a fragrant twist.
4. Asian-Inspired Snapper: Replace paprika with a mix of soy sauce, ginger, and sesame oil for a fusion of flavors.
5. Mediterranean Snapper: Stuff the fish with cherry tomatoes, olives, and oregano for a Mediterranean touch.

Best Pairings

• Grilled asparagus or zucchini for a light side dish.
• A refreshing cucumber tomato salad.
• Buttery corn on the griddle.
• A chilled glass of Sauvignon Blanc or a crisp IPA.

Conclusion

Grilling a whole red snapper on an Arteflame grill creates an unbelievably crispy skin while keeping the fish’s natural flavors intact. Perfectly seasoned with lemon and paprika, this Mississippi char-grilled Gulf Snapper is a simple yet impressive dish that will leave your guests wanting more.