Hickory Roasted Red Snapper

Raciones: 4 people
Tiempo de cocción: 1 - 2 horas
Nivel:
Maestro
Método:
Asado
Comida:
Marisco

Ingredients

  • Main

Indulge in Hickory Roasted Red Snapper, a delicately smoked dish that pairs perfectly with a light salad, steamed vegetables, or grilled asparagus for a wholesome and flavorful meal. Whether it’s a special occasion or a weekend family dinner, this snapper brings a subtle smokiness and fresh taste to your table, making it an unforgettable choice.

Instructions

    Prepare the Fish

  1. 01

    Rinse the red snapper under cold water and pat dry with paper towels. Make several diagonal slashes on both sides of each fish to help the smoke and flavors penetrate.

  2.  

  3. Season the Snapper

  4. 02

    Rub the outside of each fish with olive oil. Season both the inside and outside of the fish generously with salt and black pepper.

  5. 03

    Stuff the cavity of the fish with lemon slices, thyme, and rosemary sprigs. Drizzle lemon juice over the fish.

  6.  

  7. Preheat the Smoker

  8. 04

    Fill the Masterbuilt Digital Charcoal Gravity Series Smoker with hickory wood chips and preheat to 250°F (121°C). Wait until the smoker reaches a steady temperature.

  9. Smoke the Red Snapper

  10. 05

    Place the prepared red snappers directly on the smoker rack or use a fish grilling basket for easier handling.

  11.  

  12. Smoke the Red Snapper

  13. 06

    Close the smoker and let the fish cook for about 1 to 1.5 hours, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

  14. Serving

  15. 07

    Carefully remove the red snapper from the smoker. Transfer to a serving platter and garnish with additional fresh lemon slices and herbs if desired.

  16.  

  17. Sheed's Tips

  18. 08

    Keeping the temperature low and steady is key to smoking fish, as it ensures the fish remains moist and absorbs the smoky flavors without overcooking.

  19. 09

    Pre-soaking the hickory wood chips in water for about 30 minutes before smoking can help them produce more smoke and enhance the flavor.

  20. Sheed's Tips

  21. 10

    Be gentle when handling the fish, especially after smoking, as the flesh will be very tender and can break apart easily.

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