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Stuffed and Grilled Whole Red Snapper


  • 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


  • 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.