Flavourful and Tender Delight
Imagine fresh, zesty and buttery goodness embracing a fresh whole 2kg snapper, seasoned to perfection. We took Julia's inspiration and added our own flair, raiding the fridge and garden for the freshest ingredients to create a meal that bursts with flavour.
Let's Get Started
Join us outside by the offset smoker as I walk you through the steps. So, tie on your apron, sharpen those knives, and let's create something delicious together!
Ingredients
Information
For the Snapper:
2kg of whole snapper
Salt and pepper to taste
1 lemon, thinly sliced
1 bunch of fresh parsley
1 bunch of fresh thyme
Herb Butter Magic:
200g of grass-fed butter
Salt and pepper to taste
1 tbsp of fresh chives
1 tbsp of fresh thyme
1 tbsp of fresh parsley
Juice of 1 lemon
4 garlic cloves, finely chopped
2 anchovy fillets, finely chopped
1 tbsp of capers, finely chopped
Course Main
Cuisine Australian
Keyword Stuffer Snapper with Herb Butter
Prep Time 10 minutes
Cook Time 20-30 minutes
Total Time 30-40 minutes
Servings 6 people
Author Aldergrills
Equipment
Heat Resistant Gloves
Long Tongs
Lump Charcoal
Ironbark Firewood
Red Devil Blow Torch
The Method.
Preheat the Offset Smoker
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Start by getting your offset smoker ready. Preheat it to a steady temperature of 200°C (392°F). using a combination of charcoal as your base followed by double-trip split Ironbark Firewood.
Prep the Snapper:
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If it hasn’t been already, clean and scale the 2kg whole snapper. Pat it dry with paper towels.
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Sprinkle salt and pepper generously over the snapper, ensuring it's seasoned both inside and out.
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Stuff the cavity with thinly sliced lemons, a bunch of fresh parsley, and a bunch of fresh thyme. This aromatic combo will infuse the fish with incredible flavours.
Grill the Snapper:
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Once the snapper is ready, place it on a tray and into the smoker.
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Place the snapper on a baking sheet or in a baking dish. Grill in the offset smoker for approximately 25-30 minutes or until the fish is cooked through and flakes easily (58°C (131°F)).
Make the Herb Butter
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In a bowl, mix 200g of grass-fed butter with salt, pepper, fresh chives, thyme, parsley, lemon juice, finely chopped garlic, anchovy fillets, and capers.
Rest and Serve:
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Once the snapper is golden and succulent, remove it from the offset smoker.
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While the snapper is hot, baste the snapper with the herb butter and allow it to melt all over the fish for a burst of flavour.
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Let it rest for a few minutes before serving. Garnish with additional fresh herbs and lemon slices for a beautiful presentation.
Enjoy! x
