Louisiana Grilled Gulf Snapper with Creole Spices

Introduction

Nothing captures the flavors of the Gulf like a whole grilled Louisiana Gulf snapper. Seasoned with bold Creole spices and charred to perfection on the Arteflame grill, this recipe delivers juicy, smoky fish with a delicious citrus-butter finish. By searing on the center grill grate at 1,000°F and finishing on the flat cooktop, you lock in moisture while achieving an evenly cooked, flavorful dish. Perfect for your next backyard cookout!

Ingredients

• 1 whole Gulf snapper (about 2-3 lbs), cleaned and scaled
• 2 tbsp Creole seasoning
• 4 tbsp unsalted butter, melted
• 1 lemon, sliced
• 1 orange, sliced
• 2 tbsp fresh parsley, chopped
• 2 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tbsp sea salt
• 1 tbsp black pepper
• 1 tbsp vegetable oil (for lighting the grill)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood on top of the soaked napkins.
3. Light the napkins and allow the fire to build for about 20 minutes until the grill is hot and ready for cooking.

Step 2: Season the Snapper

1. Pat the fish dry with a paper towel.
2. Rub the inside and outside of the snapper with Creole seasoning, sea salt, black pepper, and smoked paprika.
3. Stuff the cavity with lemon slices, orange slices, minced garlic, and fresh parsley.
4. Brush the outside of the snapper with melted butter.

Step 3: Sear the Snapper on the Center Grill Grate

1. Place the whole snapper directly onto the center grill grate where the temperature reaches 1,000°F.
2. Grill for about 2 minutes per side to achieve a perfect char and sear.
3. Carefully remove from the center grate and move the snapper to the flat cooktop.

Step 4: Finish Cooking on the Flat Cooktop

1. Position the snapper on the flat cooktop near the hotter center area.
2. Cook for about 10-12 minutes per side, adjusting its position as needed.
3. Brush with additional melted butter halfway through grilling.
4. Check the internal temperature with a thermometer—when it reaches 130°F, remove from the grill as it will continue to cook while resting.

Step 5: Rest and Serve

1. Let the snapper rest for about 10 minutes to lock in the juices.
2. Garnish with fresh parsley and additional citrus slices.
3. Serve immediately with your favorite sides.

Tips

• Always let your fish come to room temperature before grilling for even cooking.
• Use indirect heat zones on the Arteflame flat cooktop for better temperature control.
• Brush the cooktop with a little butter before placing the snapper to prevent sticking.

Variations

1. Cajun Blackened Snapper: Swap Creole seasoning for blackened spice and add cayenne for extra heat.
2. Garlic Herb Snapper: Replace Creole seasoning with a mixture of garlic powder, thyme, and rosemary.
3. Spicy Citrus Snapper: Add jalapeño slices to the cavity for bold, spicy flavor.
4. Honey-Ginger Snapper: Glaze with a mixture of honey and fresh grated ginger during grilling.
5. Mediterranean Snapper: Stuff the fish with oregano, olives, and sun-dried tomatoes.

Best Pairings

• Grilled Cajun Corn on the Cob
• Smoked Sweet Potato Mash
• Spicy Slaw with Citrus Dressing
• Creole Dirty Rice
• Buttery Garlic Bread
• Chilled White Wine or Lemon IPA

Conclusion

Grilling whole Gulf snapper on the Arteflame grill is a surefire way to create a flavorful, juicy, and restaurant-quality meal. With a blend of Cajun seasoning, citrus, and butter, this dish is packed with freshness and bold Louisiana flavors. Using the sear-and-finish method on the Arteflame ensures the perfect texture inside and out. Try one of the variations to make it your own!