Citrus & Herb Stuffed Yellowtail Snapper

This recipe features whole yellowtail snapper, perfectly grilled on cedar planks and infused with bright citrus slices and fresh herbs. Simple, elegant, and packed with aromatic flavor, it’s ideal for a gourmet seafood dinner.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

2 cedar planks

2 3-pound whole yellowtail snapper, internal organs, gills and scales removed*

8 tablespoons olive oil, divided

2 teaspoons kosher salt

Freshly ground black pepper

2 lemons, thinly sliced

2 key limes or regular limes, thinly sliced

4 sprigs fresh basil

4 sprigs fresh rosemary

Kitchen twine

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*Grouper, another fish with mild flavor, also works well in this recipe.

Directions

Soak cedar planks in water for 1 to 4 hours, weighting with a heavy saucepan.
Rinse snapper and pat dry. Brush inside of fish with 4 tablespoons of the olive oil. Season with kosher salt and freshly ground pepper. Brush outside of fish with remaining olive oil. Arrange half of the lemons, limes, basil and rosemary in each fish cavity. Tie closed with kitchen twine.
Preheat grill to medium heat. Remove planks from water; place on grill rack. Cover and heat 3 minutes. Turn planks over. Place prepared fish on planks. Grill, without turning fish, about 20 minutes or until fish flakes easily. Transfer to platter with large spatula.