Grilled red snapper is a classic Texas seafood dish. This recipe is so easy & so light!
Meat Church How To YouTube Video: https://youtu.be/HtN4uBym06c
Ingredients
- (2) red snapper filets on the half shell (1 fish)
- Meat Church Holy Voodoo (sub Gospel or Honey Hog or salt & pepper)
- 1 T olive oil
- Optional
- Halved lemons
- Tools
Prepare your Grill
Prepare your grill to a temperature of 375.
Prepare the Fish
Lightly oil both sides of the filet with olive oil. Lightly season with meat side with the Holy Voodoo. Allow to adhere for 10 minutes.
Grill the Fish
Place the filet meat side down on a cleaned\oiled grill grate. This will allow you to get color and flavor on that side. Grill for 3 minutes. Using a spatulate flip the filet over. No we will cook on the skin side. The skin will help protect the delicate fish during this cook.
We are targeting 137 degrees internal temp (Matt's preference on doneness), so using your IR Thermometer in the thickest part of the filet, pull the filet around 132-133 and it will carry over cook until the 137 mark.
Remove from the fire and top with a squeeze of lemon (you could also use butter or whatever you like.)
Optional
Grill halved lemons that have been dredged in Holy Voodoo until charred.
