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Charcoal BBQ method: Indirect & Medium (with switch-up)

Grilled Whole Red Snapper on a Bed of Asparagus

A whole fish, marinated in citrus and spice, grilled straight over a bed of asparagus.

15 minsPrep
30–35 minsCook
30 minsMarinate
4Serves
Grilled whole red snapper on asparagus, Hot Shots recipe

Ingredients

  • 1.5kg whole red snapper, gutted and scaled
  • 12 thin asparagus spears
  • Marinade
  • 1/2 teaspoon cayenne pepper
  • 3 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 tablespoon ground coriander seeds
  • 2 tablespoons sweet paprika
  • 1/2 teaspoon black pepper
  • 1 1/2 tablespoons kosher salt
  • 5 tablespoons canola (or other neutral) oil
  • 4 tablespoons fresh lemon juice
  • 2 tablespoons fresh lime juice

Method

  1. Look for a whole snapper that’s bright and firm with no discolouration — your fishmonger can gut and scale it for you if needed.
  2. Mix the dry spices, then whisk in the oil, lemon and lime juice to a smooth marinade. Coat the fish inside and out, bag it up with the leftover marinade, and refrigerate for 30 minutes.
  3. Light a chimney of charcoal and let it ash over, about 15 minutes, before tipping it into the kettle.
  4. Lay the asparagus spears across the grate as a bed, then place the whole snapper directly on top.
  5. Grill with the lid down, switching between indirect and direct heat as needed, for 30–35 minutes total, until the flesh flakes easily and is cooked through.
  6. Lift the fish off with the asparagus still underneath and serve straight from the board.