Smoked Snapper with Sautéed Rainbow Chard
We combine the delicate flavours of snapper, lightly seasoned and enhanced with a smoking herb bed of dill, coriander, and lemons, with the earthiness of rainbow chard sautéed with garlic and butter.
Smoked snapper has an incredibly distinct flavour, with a richness that elevates the mild taste of snapper, while the rainbow chard provides a hearty, nutritious side. Whether you're hosting a summer BBQ or looking for a quick weeknight dinner, this recipe delivers sophistication with minimal effort.
What does Snapper taste like?
Snapper has a mild, slightly sweet flavour with a lean, firm texture that holds up well to smoking. Its clean taste makes it versatile, allowing it to take on the flavours of herbs, citrus, and smoke. When smoked, snapper develops a rich depth without losing its signature lightness, making it an excellent option for those who want a smoky BBQ dish without the heaviness of red meat.
Smoking Wood to Use with White Fish
When it comes to smoking white fish like snapper, choosing the right wood is essential for achieving a balanced flavour. Since white fish has a delicate taste, you want to use milder woods that won’t overpower the natural sweetness of the fish.
- Cherry Wood: Cherry wood is an excellent choice for smoking snapper. It imparts a slightly sweet, fruity flavour that enhances the fish’s natural sweetness without being too strong. The light smoke it produces ensures that the fish remains the star of the dish.
- Apple Wood: Another mild option, apple wood gives a subtle sweetness that complements the fresh, clean taste of snapper.
- Alder Wood: For a more traditional flavour, alder wood is often used to smoke fish. It provides a light, earthy smoke that blends well with the herbs and citrus in this recipe.
Avoid using strong woods like mesquite or hickory, as they can easily overpower the delicate taste of snapper.
Equipment
Iron Bark Wood
Hickory Wood Chunks
Heat Resistant Gloves
Long Tongs
Sharp knife Nomad Series 8″ Chef Knife
Thermapen® ONE
Fireboard 2 Drive
Ingredients
1 whole half snapper fillet (approx. 500g)
Salt and pepper to taste
Smoking Herb Bed
1 bunch of fresh dill
1 bunch of fresh coriander
2 lemons, sliced
Rainbow Chard Sauté
1 bunch of rainbow chard, thinly sliced
1 garlic clove, diced
1 tbsp butter
1 lemon, juiced
Salt and pepper to taste
Method
STEP 1Preheat your Hark Chubby Offset Smoker to 110°C (230°F), using cherry wood chunks for a mild, sweet smoke.
STEP 2Season the snapper fillet generously with salt and pepper. Prepare the smoking herb bed by laying down fresh dill, coriander, and lemon slices on the smoker rack. Place the snapper fillet on top of the herb bed, skin-side down.
STEP 3Close the lid and smoke the snapper for 1.5 to 2 hours, or until it reaches an internal temperature of 57°C (135°F). The fish should be tender, flaky, and slightly golden from the smoke.
STEP 4Once done, carefully remove the snapper from the smoker and let it rest for 5 minutes before serving.
STEP 5While the snapper is resting, heat the firebox side of your Hark Chubby Smoker to medium heat.
STEP 6In a cast-iron skillet, melt the butter and sauté the diced garlic until fragrant.
STEP 7Add the sliced rainbow chard to the skillet, stirring occasionally until wilted, about 3–4 minutes.
STEP 8Squeeze the lemon juice over the chard and season with salt and pepper.
STEP 9Remove the chard from the heat and serve immediately alongside the smoked snapper.
Notes
Serve the smoked snapper with a side of sautéed rainbow chard and a drizzle of fresh lemon juice. The bright, earthy flavours of the chard perfectly complement the rich, smoky fish. Pair this dish with grilled vegetables or a light salad for a complete meal.
Rainbow chard is a leafy green vegetable with vibrant, colourful stems ranging from red and yellow to orange and purple. The leaves are tender, while the stems have a slight crunch. Rainbow chard has an earthy, slightly bitter taste similar to spinach, with a hint of sweetness. When sautéed, its flavours mellow out, making it a great side dish to complement the smoky richness of snapper.
In Australia, rainbow chard is in season from late autumn through winter, making it an ideal ingredient for your cooler-month BBQs.
Smoking fish can be a delicate process, but with the right technique, it adds incredible depth to your dish. The key is maintaining a consistent temperature and using the right amount of wood. For snapper, smoking it low and slow on the Hark Chubby Offset Smoker ensures that the fish absorbs the flavours of the herb bed and the cherry wood smoke without drying out. The result is a moist, flavourful snapper that flakes beautifully.
When smoking fish, achieving the perfect doneness is key. For snapper and other white fish, the ideal internal temperature is 60°C (140°F). At this temperature, the fish will be fully cooked through but still moist and flaky. Using a digital meat thermometer is the best way to ensure your fish reaches the perfect doneness without overcooking.
| Fish Type | Internal Temperature | Cooking Description |
|---|
| Snapper | 60°C (140°F) | Perfect doneness—moist, flaky, tender |
While we’ve used dill and coriander in the herb bed for smoking snapper, you can experiment with other fresh herbs like thyme, parsley, or fennel fronds. If you enjoy a bit more citrus kick, consider adding orange or lime slices alongside the lemons. Customising the herb bed can enhance the fish’s flavour profile and give you a unique twist on this recipe every time you prepare it.
Did you make this recipe?
Let me know how it turned out for you! Leave a comment below or tag @aldergrills on Instagram.
