Barbecued Whole Snapper with Salsa Verde
There are definitely two camps when it comes to whole fish. There are those that don’t like it and prefer a fish fillet, or those that absolutely love it, crunchy skin and all. I’m definitely in the second camp. I think there’s something super special about this barbecued whole snapper. Maybe it’s the crispy skin and fins that I love to devour, maybe it’s the juicy and succulent flesh or perhaps it’s the smoky hints to the fish itself.
Either way, I have always been a big fan of the whole cooked fish. But I love meat on the bone in general, in all its different forms. There’s something so special about how the meat cooks when it’s still on the bone. Not only does it hold more of its juices but the flavour is enhanced by the bones themselves. This makes the meat so tender that I don’t care if my hands get a little messy because it’s so darn worth it.
Only Snapper?
This recipe for barbecued whole snapper is easily converted to barbecued whole ________ (insert your choice of medium whole fish here). This is because the flavours are not specific to any one type of fish. I’ve even shown you two different ways to barbecue it. The first way is by using a camping fish cooking gadget and the other way is straight on to the flat of the barbecue. They both work really well, the first way gets more smoky tones because it’s straight on the flames. The second way gives a more even all over crispiness. Both are awesome!
The Salsa Verde
We’ve included a recipe for Salsa Verde to go with the fish. It’s fresh, tangy, a little salty and very herby, and a perfect accompaniment for the whole fish. This sauce is so good with tons of different meats and veggies. Make sure you use fresh vibrant herbs which will ensure your sauce pops with flavour. Although you can store any leftovers, we recommend you make the sauce as close to serving to capture the freshness of the ingredients.
What to eat with your barbecued whole snapper?
We suggest you try a salad in the warmer months, or some beautiful whole baked root vegetables in the cooler months. Both would be fabulous!
