Stuffed Snapper with Herb Butter
Today, I’m excited to introduce you to one of our home signature recipes that’s sure to steal the show at your next backyard barbecue – our irresistible Stuffed Snapper with Herb Butter. Get ready to elevate your barbecue game and impress your guests with this gorgeous dish that perfectly balances smoky flavours with zesty herb-infused butter.
Let’s dive into what makes this recipe a true standout!
Picture a tender, flaky snapper infused with the rich smokiness of Ironbark Firewood, complemented by the vibrant freshness of lemon, parsley, and thyme. Add to that the savory richness of grass-fed butter mixed with garlic, anchovies, and capers, and you’ve got a flavour explosion that’ll have everyone coming back for seconds.
We believe in using only the freshest, highest-quality ingredients to ensure that every bite is packed with flavour. For this recipe, you’ll need a beautiful 2kg whole snapper, lemons for slicing, fresh parsley and thyme, butter, garlic, anchovy fillets, capers, salt, and pepper. Simple yet sophisticated – that’s the secret to our success.
Don’t let the impressive presentation fool you – this recipe is surprisingly easy to make. With just a few simple steps, you’ll be on your way to grilling perfection. From prepping the snapper to making the herb butter, I’ll guide you through each stage with clear instructions and helpful tips along the way.
Ah, the sweet sound of sizzling fish on the grill – there’s nothing quite like it. Our Whole Snapper is cooked to perfection in an offset smoker, allowing the delicate flavours to mingle with the smoky essence of Ironbark Firewood. The indirect heat ensures that the snapper cooks evenly, resulting in tender, flaky flesh that practically melts in your mouth. And with our foolproof temperature guide, you’ll know exactly when your fish is ready to be devoured.
Picture yourself gathered with friends and family on a balmy summer evening, the beautiful aroma of smoky barbecue wafting through the air. As you unveil the star of the show – a glistening whole snapper, perfectly grilled and adorned with fragrant herbs and lemon slices – anticipation fills the air. With each forkful, you’re transported to a paradise, where every bite is a symphony of flavours and textures. This isn’t just a meal – it’s an experience, a celebration of good food and great company.
So why wait? Join me on a journey of flavour and discovery as we explore the world of barbecue together. With our Stuffed Snapper with Herb Butter recipe in your repertoire, you’ll be the talk of the town – or should I say, the talk of the barbecue.
Stuffed Snapper with Herb Butter
Equipment
- Hark Chubby Smoker
- Heat Resistant Gloves
- FireBoard 2 Drive
- Long Tongs
- Lump Charcoal, (Hardwood Lump Charcoal)
- Ironbark Firewood
- Red Devil Blow Torch
Ingredients
For the Snapper
- 2 kg whole snapper
- salt and pepper to taste
- 1 lemon thinly sliced
- 1 bunch fresh parsley
- 1 bunch fresh thyme
Herb Butter
- 200 g butter grass-fed
- salt and pepper to taste
- 1 tbsp fresh chives finely chopped
- 1 tbsp fresh thyme
- 1 tbsp fresh parsley
- 1 lemon juiced
- 4 garlic cloves finely chopper
- 2 anchovey fillets finely chopped
- 1 tbsp capers finely chopped
Instructions
- Fire up your offset smoker to a perfect 200°C/392°F using a mix of charcoal and double-trip split Ironbark Firewood. This combo ensures a steady heat for that mouthwatering smoky flavor.
- Prep your 2kg whole snapper by cleaning and scaling it if needed. Give it a good pat dry with paper towels. Season generously inside and out with salt and pepper.
- Enhance the snapper's taste by stuffing it with thinly sliced lemons, fresh parsley, and thyme in the cavity. These aromatic additions will infuse the fish with irresistible flavors during grilling.
- Place your seasoned snapper on a tray and into the smoker, cooking it for around 25-30 minutes until it reaches an internal temperature of 58°C/131°F and easily flakes with a fork.
- While the snapper grills, whip up a delicious herb butter mix. Combine butter with fresh chives, thyme, parsley, lemon juice, finely chopped garlic, anchovy fillets, and capers.
- Once your snapper is golden and tender, take it out of the smoker and generously baste it with the herb butter. Let the butter melt over the hot fish, infusing it with rich flavors.
- Allow the snapper to rest for a few minutes before serving, garnished with more fresh herbs and lemon slices for a stunning presentation that's sure to impress your guests.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @aldergrills on Instagram and hashtag it #aldergrills.
