Last weekend I had the pleasure of getting out on the big blue on a boat and catching a few perfect eating snapper. Instead of just whipping the fillets off like I normally do, I decided to slap one on the BBQ whole and see how it would turn out. Unsurprisingly it was fantastic! It was beautifully moist and full of flavor thanks to giving it a little sprinkling of Rum and Que’s Soft Coq rub. This went bloody well with the fish, you guys do a bloody good job! Shameless plug but I’m not lying, go give it a go if you haven’t already!
This was nice and easy to do, the hardest part was catching the fish (slow day out on the water). Or I suppose, for those less determined you could be “that guy” and go and buy a whole fish instead…but there really is no fun in that!
Here is a run down of my steps:
- Preheat your BBQ with a chimney of coals (you could also do this with a gas BBQ on medium heat).
- Prep your fish by gutting and scaling it, then rinse it off inside and out. Then make 3 or 4 shallow cuts along each side of the fish.
- Pat the fish dry with a paper towel (this will help the skin to get nice and crispy) and add a small amount of oil and your choice of rub for flavor or just sprinkle with salt and pepper.
- Fill the stomach with a couple slices of lemon and add some herbs of choice, something like dill pairs well with fish.
- Add the hot coals to your BBQ to one side of the grill, place the fish directly over top of the coals and cook for 10 minutes or so until the skin becomes crispy then carefully turn over and cook a further 10 minutes.
- Once both sides have a good color and nice and crispy skin, move the fish to the indirect side of the grill and cook until the internal temp reaches 145°F (63°C)
- Carefully remove from the grill and serve on a platter.
You can serve this with many different sides. I topped the fish with a fresh tomato salsa dressed with some olive oil, lime juice and salt and pepper and I decided to whip up some duck fat roasted potatoes with a side salad.
Kial – Fupa’s Barbecue
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