This is equally dynamic! I know I know...you're freaking out because its a WHOLE FISH, and you're prolly used to individual, quick frozen fillets from your local grocer. (IQF if we're using our culinary vocab skills). This is SOOO much better, and fun to make! I was deployed to Qatar in '16 with a great Vietnamese chef, and between our duties as non-commissioned officers, or NCOs, he shared with me some beautiful, traditional, Red Snapper recipes from his restaurant in FL. I've tweaked this some, and its still THAT GOOD. Oh, and don't shy away from the chermoula..it is the silent weapon that really takes this meal over the top! I'd best describe it as a Middle Eastern/greek style chimichurri. Don't just take my word for it, try it out for yourself today!
P.S. tag me on I.G so I can see you in all of your splendor! @YourCulturedChef
Grilled Red Snapper and Chermoula
Prep: 30 min Serves: 4-6, family style
1 whole snapper, or preferred fish, cleaned, gutted, and descaled
2 lemons; 1 sliced thin for scoring/cavity, 1 quartered for grilled garnish (necessary!)
1 bunch of parsley, 1/4 reserved for chermoula*
8-10 sprigs of your favorite aromatics (I used parsley, cilantro and smoked thyme)
1 knob of ginger, peeled and sliced
8-10 cloves of garlic, thinly sliced, for scoring and filling cavity
olive oil, for rubbing
Salt and Pepper (be generous, unless your blackened seasoning is salty. A good chef tastes EVERYTHING before, during, and after.)
Chermoula sauce
1/4 cup of Red Onion, small diced (I used a lil more because I love the fresh crunch)
1 cup ea of Parsley and Cilantro rough chop (mince stems and add them too)
3 cloves of Garlic, minced
1 tsp of fresh Ginger, minced
1 lemon, juiced
1/3 cup of olive oil
1/2 tsp of smoked paprika
salt and pepper to taste
capful or two of apple cider vinegar
Fish Method of Preparation:
Always start with a hot grill. Heat charcoal grill to around 400 degrees.
Begin with a cleaned, descaled, and gutted fish. Your local fishmonger can take care of this if you have NO IDEA what I'm talking about. No judgment here. Score the flesh of the fish with a sharp knife; make small slits in the skin from its head to its tail. Do this for two reasons: this keeps the fish from curling up once its placed in high heat, as well as this creates little flavor pockets that you can slide a lemon slice and garlic clove or two in. Just make sure you don't cut through the bones.
Drizzle fish with olive oil for good measure; sprinkle both sides generously with blackened seasonings.
Fill cavity with preferred aromatics. I layered lemon and ginger slices with the array of herbs I had. Trust that it will all fit.
Place whole fish on oil-rubbed grill and cook for 7-8 minutes, or until flesh easly releases from the grates. BE GENTLE and flip on other side. This is a good time to throw your quartered lemons on the grill.
If you haven't already done so, make your chermoula. It comes together in a cinch.
Your meal is done when the internal temperature of fish reaches 145 degrees. Remove to a plate and let rest. Squeeze those freshly grilled lemons over the whole thing and try not to drool.
Spoon the chermoula down it's beautifully red charred skin. Squeeze those freshly grilled lemons over the whole thing and try not to drool. Serve with a side of steamed rice.
Chermoula MOP:
Add first four ingredients into a bowl. In a separate bowl whisk lemon juice,vinegar, spices and olive oil. Combine with herb mixture and adjust seasonings to taste *make ahead for bolder flavor