Recipes

Stuffed Snapper with Herb Butter

Stuffed Snapper with Herb Butter

Flavourful and Tender Delight

Imagine fresh, zesty and buttery goodness embracing a fresh whole 2kg snapper, seasoned to perfection. We took Julia's inspiration and added our own flair, raiding the fridge and garden for the freshest ingredients to create a meal that bursts with flavour.

Let's Get Started

Join us outside by the offset smoker as I walk you through the steps. So, tie on your apron, sharpen those knives, and let's create something delicious together!


Ingredients

Information

For the Snapper:

2kg of whole snapper

Salt and pepper to taste

1 lemon, thinly sliced

1 bunch of fresh parsley

1 bunch of fresh thyme

Herb Butter Magic:

200g of grass-fed butter

Salt and pepper to taste

1 tbsp of fresh chives

1 tbsp of fresh thyme

1 tbsp of fresh parsley

Juice of 1 lemon

4 garlic cloves, finely chopped

2 anchovy fillets, finely chopped

1 tbsp of capers, finely chopped

Course Main

Cuisine Australian

Keyword Stuffer Snapper with Herb Butter

Prep Time 10 minutes

Cook Time 20-30 minutes

Total Time 30-40 minutes

Servings 6 people

Author Aldergrills

Equipment

Hark Chubby Smoker

Heat Resistant Gloves

FireBoard 2 Drive

Long Tongs

Lump Charcoal

Ironbark Firewood

Red Devil Blow Torch


The Method.

Preheat the Offset Smoker

  1. Start by getting your offset smoker ready. Preheat it to a steady temperature of 200°C (392°F). using a combination of charcoal as your base followed by double-trip split Ironbark Firewood.

Prep the Snapper:

  1. If it hasn’t been already, clean and scale the 2kg whole snapper. Pat it dry with paper towels.

  2. Sprinkle salt and pepper generously over the snapper, ensuring it's seasoned both inside and out.

  3. Stuff the cavity with thinly sliced lemons, a bunch of fresh parsley, and a bunch of fresh thyme. This aromatic combo will infuse the fish with incredible flavours.

Grill the Snapper:

  1. Once the snapper is ready, place it on a tray and into the smoker.

  2. Place the snapper on a baking sheet or in a baking dish. Grill in the offset smoker for approximately 25-30 minutes or until the fish is cooked through and flakes easily (58°C (131°F)).

Make the Herb Butter

  1. In a bowl, mix 200g of grass-fed butter with salt, pepper, fresh chives, thyme, parsley, lemon juice, finely chopped garlic, anchovy fillets, and capers.

Rest and Serve:

  1. Once the snapper is golden and succulent, remove it from the offset smoker.

  2. While the snapper is hot, baste the snapper with the herb butter and allow it to melt all over the fish for a burst of flavour.

  3. Let it rest for a few minutes before serving. Garnish with additional fresh herbs and lemon slices for a beautiful presentation.

Enjoy! x

 

 

 

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