Preheat your Masterbuilt® Gravity Series 1050 Digital Charcoal Grill + Smoker to 350°F.
Mix annatto paste and water until a loose paste forms.
Cut 3 to 4 vertical lines into the snapper, on both sides, making sure they are 1 1/2 inches apart.
Rub annatto paste mixture onto both sides of the red snapper. Then, lightly season both sides with salt and pepper, to taste.
In a bowl, combine dill, parsley, garlic, onion, chipotle powder, lemon juice, olive oil, sea salt and black pepper. Mix well.
- 1/3 cup fresh dill, finely chopped
- 1/3 cup fresh curly parsley, finely chopped
- 3 cloves garlic, finely chopped
- ½ of a medium onion, finely chopped
- 1/2 teaspoon chipotle powder
- 2 lemons, juiced
- 1/2 cup olive oil
- 1 tablespoon sea salt
- 1 teaspoon black pepper
Fill the cavity of the fish with 3 tablespoons of the dill mixture. (Save the rest of the dill mixture for serving).
Using butcher's twine, tie the fish together in 3 separate sections.
Then, layer 4 separate plantain leaves to form a rectangle. The rectangle should be large enough to wrap around the entire fish. Lay the fish in the middle of the rectangle. Fold the ends in, and then fold around the fish, twice.
Using butcher’s twine, make sure to secure the plantain leaves around the fish.
Place the wrapped fish in the middle of the grill.
Cook for 30 minutes or until an internal temperature of 145°F. After the first 15 minutes of smoking, flit the fish, gently to ensure an even cook.
Remove from the grill, unwrap the fish and serve with the additional dill mixture.