Introduction

Experience the rich flavors of Portuguese cuisine with this perfectly grilled whole red snapper. Cooked on the Arteflame grill, this method ensures a crispy, flavorful skin while keeping the inside tender and juicy. Using the reverse sear method, we lock in the fish’s natural moisture and enhance its taste with simple yet delicious ingredients. Follow this step-by-step guide to achieve restaurant-quality results right in your backyard.

Ingredients

• 1 whole red snapper (about 2 lbs), gutted and cleaned
• 3 tbsp unsalted butter, melted
• 2 tsp coarse salt
• 1 tsp black pepper
• 1 lemon, sliced
• 3 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp paprika
• 1 tbsp fresh thyme
• 1 tbsp vegetable oil (for lighting the grill)
• 3 paper napkins (for lighting the grill)

Instructions

Step 1: Prepare the Arteflame Grill

• Pour some vegetable oil onto three paper napkins.
• Place the soaked napkins in the center of the grill.
• Stack firewood over the napkins and light them.
• Wait about 20 minutes until the cooktop reaches grilling temperature.

Step 2: Prep the Red Snapper

• Pat the red snapper dry with a paper towel.
• Score the fish on both sides with shallow diagonal cuts.
• Rub the fish with melted butter inside and out.
• Season generously with coarse salt, black pepper, and paprika.
• Stuff the cavity with lemon slices, minced garlic, fresh parsley, and thyme.

Step 3: Sear the Fish

• Place the snapper on the center grill grate of the Arteflame at 1,000°F.
• Sear each side for about 2 minutes until charred and crispy.

Step 4: Finish Cooking on the Flat Cooktop

• Move the seared snapper to the flat cooktop.
• Cook for approximately 10 additional minutes, flipping halfway.
• Use a thermometer to check for doneness (130°F internal temp).
• Remove from the grill at 115°F, as it will continue to cook while resting.

Step 5: Rest and Serve

• Let the snapper rest for 5 minutes.
• Serve with extra lemon slices and a garnish of fresh herbs.

Tips

• Always preheat the Arteflame grill properly for the best sear.
• Use a fish basket for flipping if needed to prevent breaking.
• Resting the fish helps retain juices and enhances flavor.
• Adjust searing time based on size for optimal texture.

Variations

• Garlic Butter Snapper: Add an extra garlic butter baste while cooking for a richer flavor.
• Spiced Portuguese Snapper: Coat the snapper with smoked paprika, cumin, and a touch of chili powder.
• Herb-Crusted Snapper: Add a mix of finely chopped rosemary, basil, and oregano for an herbal touch.
• Citrus Infused Snapper: Use orange and lime slices in addition to lemon for a more vibrant citrus profile.
• Wine-Marinated Snapper: Marinate snapper in white wine, garlic, and Italian seasoning before grilling.

Conclusion

Cooking a whole red snapper Portuguese-style on the Arteflame grill ensures unbeatable flavor. The combination of a crispy golden crust and juicy interior makes every bite an experience. Try this recipe for your next outdoor gathering and impress with restaurant-quality results right at home!

Best Pairings

• Grilled asparagus or zucchini
• Portuguese-style roasted potatoes
• Fresh garden salad with a citrus vinaigrette
• Chilled Vinho Verde wine
• Crusty bread with herbed butter