No meal is more special than that which is prepared for and enjoyed alongside those who mean the most in our lives. It’s often both the greatest gift we give and receive. This holiday season I’m celebrating the “Feast of Seven Fishes” alongside the closest of family and best of friends.

Together we’re serving up this absolutely stunning spread of freshly-harvested red snapper. Rubbed in black peppercorn, roasted garlic and dried herbs, then stuffed to the gills with ground artisan sausage, meyer lemon, leeks and a fragrant blend of wintery aromatics.

Rested directly atop the white-hot stainless-steel grates of my brand new WeberGrills Summit Kamado and slowly cooked over a smoldering bed of charcoal embers and hickory wood. Paired alongside a hazy, hop-bursted IPA and plated with a parmesan couscous and beautifully-roasted cherry tomatoes.

-To you and yours, cheers and many blessings, David

Print Recipe

Stuffed and Grilled Whole Red Snapper

Ingredients

7 fresh whole red snapper, scaled, gutted and cleaned
olive oil
Roasted minced garlic
Kosher salt and fresh ground peppercorn
Dried parsley flakes

Holiday Snapper Stuffing

24 ounces ground spicy Italian sausage, browned and chopped
2 leeks, finely sliced
3-4 lemons, finely sliced
Sprigs of rosemary
Sprigs of fennel fronds, plus additional for garnish

Instructions

Preheat the grill by lighting a full chimney of charcoal and position for direct grilling.
Prepare the fish by scoring filets on both sides of the fish. Brush inside and out with olive, then season liberally with salt, pepper, garlic and dried parsley. Load the cavity with sausage, leeks, lemons and fresh herbs. Tie down the fish with butcher’s twine to secure stuffing. Grill the fish over medium direct heat for 5-7 minutes per side, basting intermittently with olive oil. Remove from heat and tent for at least 5 minutes prior to serving. Discard butcher’s twine. Peel back and remove skin of the fish and season additionally, to taste. Plate simply atop a bed of couscous, alongside beautifully grilled lemon and roasted tomatoes. Season additionally to taste and serve.