At a glance
Score a cleaned whole red snapper, rub it with oil and spices, and stuff it with citrus, garlic and herbs. Smoke it at 250°F in a fish basket or on a grill mat for 1 to 1 1/4 hours, until the thickest part reaches 145°F. Spoon over lime herb butter and serve it whole.
A whole smoked red snapper makes a spectacular centerpiece. Cooking fish on the bone keeps it moist and full of flavor, the skin protects the delicate flesh, and the citrus and herbs in the cavity perfume it from the inside while the smoke works from the outside. It looks impressive but is easy to do.
Preparing a whole snapper
Buy a snapper that has been scaled and gutted. The eyes should be clear and the flesh firm. Scoring the sides lets the seasoning in and helps the thick part of the fish cook at the same speed as the thinner tail. A fish basket or oiled grill mat makes it easy to move without breaking.
Checking for doneness
Insert a thermometer into the thickest part, near the backbone behind the head. At 145°F, the flesh is opaque and pulls away from the bone easily. For more smoked whole fish, see our smoked whole trout, and for steaks, our smoked swordfish.
Recipe
Smoked Snapper
- Prep
- 20 min
- Cook
- 1 hr 15 min
- Total
- 1 hr 35 min
- Makes
- 4 servings
- Smoker 250°F (121°C)
- Cook to 145°F (63°C)
- About 1 to 1 1/4 hours for a 2 to 3 lb fish
Ingredients
Snapper
- 1 whole red snapper, 2 to 3 lb (0.9 to 1.4 kg), scaled and gutted
- 2 tbsp olive oil
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 lemon and 1 lime, thinly sliced
- 4 garlic cloves, sliced
- A handful of cilantro or parsley
- 1 small chili, sliced (optional)
Herb butter
- 3 tbsp butter, melted
- 1 tbsp lime juice
- 1 tbsp chopped cilantro or parsley
Equipment
- Smoker
- Sharp knife
- Fish grilling basket or oiled grill mat
- Instant read thermometer
Method
- Rinse the snapper inside and out and pat dry. Cut 3 or 4 diagonal slashes on each side, down to the bone.
- Rub the fish inside and out with olive oil, salt, pepper and paprika, working the seasoning into the slashes.
- Stuff the cavity with the citrus slices, garlic, herbs and chili.
- Heat the smoker to 250°F (121°C) with alder, apple or pecan.
- Place the fish in a grilling basket or on an oiled grill mat and smoke for 1 to 1 1/4 hours, until the thickest part near the backbone reaches 145°F (63°C) and the flesh flakes.
- Mix the herb butter and spoon it over the fish.
- Serve whole, lifting the flesh off the bones at the table.
Notes
- Ask the fishmonger to scale and gut the fish for you.
- Smaller fish of about 1 1/2 lb take 40 to 50 minutes.
How to serve whole fish
Run a knife along the backbone and lift the top fillet away in pieces. Then lift out the whole skeleton, starting at the tail, to reveal the bottom fillet. Check for small bones as you go. The cheeks are a delicacy, so do not miss them.
Frequently asked questions
How long does it take to smoke a whole snapper?
About 1 to 1 1/4 hours at 250°F for a 2 to 3 lb fish.
Can I smoke snapper fillets instead?
Yes. Brine skin-on fillets for an hour and smoke them at 225°F for 45 minutes to 1 hour, until 145°F.
What other fish can I cook this way?
Any whole white fish of a similar size, such as sea bass, branzino or grouper.
Sources: USDA safe minimum internal temperatures.