Snapper with Herb Butter
Cooking a whole snapper on the smoker delivers flavour that can’t be matched indoors. You’ll taste the salt of the sea, the sweetness of the fish, and the richness of herb butter melting through every flake.
Today’s recipe takes inspiration from Julia Busuttil Nishimura’s stuffed snapper but adds a live-fire twist. You’ll cook it outdoors on the offset smoker using a blend of charcoal and Ironbark wood for steady heat and a subtle smoky edge.
Ingredients
For the Snapper
2kg whole snapper, cleaned and scaled
Salt and pepper
1 lemon, thinly sliced
1 bunch fresh parsley
1 bunch fresh thyme
For the Herb Butter
200g grass-fed butter, softened
Salt and pepper
1 tbsp chives, finely chopped
1 tbsp thyme, finely chopped
1 tbsp parsley, finely chopped
Juice of 1 lemon
4 garlic cloves, finely chopped
2 anchovy fillets, finely chopped
1 tbsp capers, finely chopped
Serves: 6 Prep time: 10 minutes Cook time: 30 minutes
Step 1: Prepare the Fire
Start by lighting your smoker. Build a base layer of lump charcoal and let it burn until white-hot. Add Ironbark wood to create a consistent 200°C heat. Maintain a clean-burning fire — thin blue smoke means you’re in the right zone.
“The secret to perfect fish over fire is gentle, consistent heat,” says Australian pitmaster Rob Gallon. “Let the flame do the work but control it.”
Step 2: Season the Snapper
Pat the fish completely dry. Moisture prevents good caramelisation. Sprinkle salt and pepper generously inside and out. Fill the cavity with sliced lemon, parsley, and thyme. These ingredients steam inside the fish, building flavour from within.
Step 3: Smoke the Snapper
Place the fish in a tray and slide it into the smoker. Position it away from direct flame to avoid scorching. Cook until the internal temperature reaches 58°C. The flesh should flake easily under light pressure. Check the fire every ten minutes and adjust the vents to keep a steady draw. Add small wood splits when needed to maintain clean smoke.
Step 4: Make the Herb Butter
While the fish cooks, mix the softened butter with herbs, garlic, lemon juice, anchovies, and capers. Stir until combined. The anchovy and caper bring salt and depth that lift the delicate flavour of the snapper.
Step 5: Rest and Serve
Once the fish reaches temperature, remove it from the smoker and place it on a serving board.
Spoon the herb butter over the hot snapper so it melts and coats the skin. The heat helps the herbs bloom and the garlic release its aroma.
Rest for five minutes, then garnish with extra herbs and lemon slices. Serve whole at the table.
Tips for Perfect Results
Fire Management
Keep your vents slightly open to allow a steady draw. Use smaller wood splits to maintain even heat.
Alternative Ingredients
If you can’t find snapper, substitute with barramundi or sea bream. If you prefer no anchovies, replace them with a pinch of sea salt and extra capers.
Prep Ahead
You can make the herb butter the day before and refrigerate it. Bring it to room temperature before using.
FAQ
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Check the internal temperature — it should reach 58°C. The flesh should look opaque and flake easily.
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Yes. Use indirect heat and close the lid to mimic a smoker environment. Keep the temperature steady at 200°C.
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Yes. Scales prevent the seasoning and smoke from penetrating the skin.
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Light hardwoods like Ironbark, apple, or pecan work well. Avoid heavy smoke woods like mesquite.
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Yes. Reduce cooking time to 12–15 minutes depending on thickness.
