GRILLED WHOLE RED SNAPPER
marinated and filled with baby fennel and nioise olives
This is a very light and flavorful main course for 4-6 people with a Mediterranean flare.
Ingredients
One 4 - 5 pound red snapper
6 baby fennel (trim and reserve trimmings, chop trimmings fine)
1/2 cup nioise olives (pitted) chopped
1/4 cup parsley chopped
1/4 cup garlic chopped
1/2 cup extra virgin olive oil
3 lemons
salt and pepper
Instructions:
The day before cooking, purchase a very fresh whole 4-5 pound red snapper keeping it intact, except for cleaning and scaling. Combine the chopped
fennel trimming with the olives, parsley, garlic, olive oil and a quarter cup
lemon juice. Place as much of this filling into the cavity and rub remaining
mixture and liquid all over the fish. Season with salt and pepper. Wrap the
fish tightly in plastic wrap and allow to marinate overnight in the
refrigerator.
Two hours prior to serving, in a covered cooker (such as a Weber grill )
start a fire with wood and charcoal that fills the kettle and let burn until
just hot coals remain (approximately 1 hour). Push the coals to one side of
the kettle.
One hour before serving, unwrap the fish and tie the fish with butcher's
twine around the body every 3 inches. Secure the fish to a fish rack for
your grill (optional). Place fish on the rack opposite the coals. Roast for
20 minutes on each side with the cover closed.
Lay the fish out on a platter, drizzle it with some fresh olive oil and a
squeeze of lemon, and fillet at the table.
Serve with a light Sauvignon Blanc or Pinot Grigio.
Waldy Malouf
Chef/Co-Owner
Beacon Restaurant, NY & CT
