By Traeger Kitchen
Get hooked on amazing wood-fired flavor with Traeger’s grilled red snapper recipe. We’re searing this fish hot and fast with the unbeatable power of our new D2® drivetrain, then serving it up with micro greens, for a smokin’ seafood experience like no other.
Prep Time
Cook Time
Pellets
1
Activating this element will cause content on the page to be updated.1/4 Cup | butter, melted |
1/4 Cup | harissa paste |
1 Whole | red snapper, scaled, rinsed and pat dry |
6 Tablespoon | olive oil |
1/2 Tablespoon | kosher salt |
1 Teaspoon | black pepper |
2 | lime, juiced |
1 Teaspoon | brown sugar |
1/4 Teaspoon | fish sauce |
To Taste | salt and pepper |
1 Bunch | watercress, trimmed and washed |
2 | cherry peppers, thinly sliced |
3 | Scallions, sliced |
2 Tablespoon | cilantro, chopped |
2 Tablespoon | Mint Leaves, Thinly Sliced |
2 | limes, juiced |
1 Teaspoon | brown sugar |
1/4 Teaspoon | fish sauce |
To Taste | salt and pepper |
1/4 Cup | olive oil |
1 Bunch | watercress, trimmed and washed |
2 | cherry peppers, thinly sliced |
3 | scallions, thinly sliced |
2 Tablespoon | chopped cilantro |
2 Tablespoon | mint leaves, torn |
1
In a medium bowl, combine melted butter and harissa.
2
When ready to cook, set Traeger temperature to 425°F and preheat, lid closed for 15 minutes.
425 ˚F / 218 ˚C
3
Coat the exterior of the fish with olive oil and season with salt and pepper on both sides.
4
Place fish directly on the grill grate, brush with the harissa-butter mixture and cook for 15 to 20 minutes.
425 ˚F / 218 ˚C
00:15
5
While the fish cooks, prepare the salad. In a small bowl, combine the lime juice, brown sugar, fish sauce, salt and pepper. While whisking, slowly stream in olive oil. In a medium bowl, combine the watercress, peppers, scallions, cilantro and mint. Wait to dress the salad until ready to serve.
6
Flip the fish and brush the other side with harissa-butter mixture. Close the lid and continue to cook 10 to 15 minutes more until the internal temperature registers 145℉.
425 ˚F / 218 ˚C
145 ˚F / 63 ˚C
7
Carefully remove the fish from the grill and place on a serving platter.
8
Drizzle the dressing over the greens, season to taste with salt and pepper and mix to coat.
9
Pile the salad over the top of the fish and drizzle the fish with remaining dressing if desired. Enjoy!
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