Jerked Grilled Snapper
This recipe is a lazier version of the Grilled Garlic Ginger Snapper. This also is very quick, very easy.
Ingredients
Whole Snapper/Vermillion/Whatever Fish you want – gutted and descaled
Barding
½ stick of butter
3 T Lemon Juice
Wash and dry the fish
Make multiple slices into the fish, maybe every inch or so. More slices give the spices somewhere to go. It is also important that the slices go to the bone.
Lift the fish up from the bottom, so the cuts open. Sprinkle in B&Gerk. Flip it, repeat on the other side. Add some more to the cavity
Warm the barding ingredients.
We used indirect heat at about 350 on the grill, for a total cook time of 25 minutes. Time depends on how think the fish is.
We laid the fish out, put ~½ the bard on it, cooked it for ~ 12 minutes, turned it, poured on the remaining marinade finished the cook. Pull the fish when your desired temperature is reached, ~12 minutes. I prefer an internal tempertature around 150 - 155.
OK, I cheated on images. This image is indeed the garlic ginger snapper