Grilled Lemongrass Chili Snapper Recipe

While impressive, a whole fish like the one we ate here, always looks delicious but intimidating and completely out of reach. But in all actuality, it’s one of the simplest ways to prepare fish and we’ll show you how with this red snapper recipe. A few spices, a couple of minutes on the grill, and voila! In this Asian inspired recipe, red snapper is accompanied by lemongrass, lime, and potent little Thai chilis. When done, this fish is fragrant, spicy, and herbal.

Ingredients:

1 2 lb red snapper, scaled and cleaned

3 stalks lemongrass*

4 cloves garlic

2 shallots

2 small Thai chilis

1 handful cilantro leaves

2 limes, 1 sliced into thin rounds and 1 to be juiced

3 tbsp extra virgin olive oil

1 tbsp soy sauce

1 tbsp coconut oil or sesame oil**

1 tbsp honey

1 1/2 in piece ginger, peeled

2 tbsp butter, chopped

1/2 tbsp turmeric

Sea salt and ground black pepper (to taste)

Instructions:

1. On both sides, cut three diagonal slices on the surface of the fish, about 1/4 inch deep. Rub with 1 tbsp of olive oil and season with salt, pepper, and turmeric.
2. Roughly slice 1 stalk of lemongrass, shallots, 2 cloves of garlic, ginger, and thai chilis. Place in a food processor along with 3/4 of the bunch of cilantro, soy sauce, honey, remaining oil, and juice of one lime. Pulse until combined. The sauce will be thick and slightly lumpy.
3. Rub the marinade on both sides of the snapper and inside the flesh. Make sure to insert marinade into diagonal slices.
4. Cut the remaining lemongrass lengthwise into serval slices. Stuff into snapper along with the remaining garlic, cilantro, ginger, lime, and butter.
5. To keep everything inside will cooking, tie the fish shut with long pieces of twine or other durable string. Tie one knot in the middle of the fish, and another on each side.
6. Let marinate for at least 30 mins
7. While that’s marinating, heat grill to a medium-high heat. Oil the grill rack to prevent fish from sticking.
8. Place fish on grill and cook on both sides for about 15 minutes, or until meat is white and flaky.
9. Cut string off of the fish and let rest for a few minutes. If desired, serve with lime to squeeze on top. Enjoy!

 

*Lemongrass many not be a common ingredient to some. To prepare, remove the outer layers until the pale-green/white stem is present. Cut off the branch-like top and tough end. You should be left with a smooth, pale piece of lemongrass, around 6 inches long

**Coconut oil makes the marinade a tiny bit sweeter. The sesame oil makes it a little nuttier. It’s all up to preference. Personally, I like to do half and half. If you’re allergic to nuts, you can substitute the coconut/sesame oil for olive oil.