Stuffed Snapper with Herb Butter
I want you to imagine fresh, zesty and buttery goodness embracing a fresh whole 2kg snapper, seasoned to perfection.
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.