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Palmer’s Direct To You Market
900 Jefferson Road, 14623

(585) 272-9470

Palmer’s Direct To You Market
900 Jefferson Road, Rochester, NY 14623
(585) 272-9470

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Grilled Whole Red Snapper
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Grilled Whole Red Snapper

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Grilled Whole Red Snapper

Grilled whole red snapper stuffed with lemon, garlic, and oregano, topped with a fresh olive, pepper, and feta salad.
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This Grilled Whole Red Snapper is a delightful and flavorful dish, perfect for a summer cookout. The fish is stuffed with fresh lemon, garlic, and oregano, then grilled to perfection on a banana leaf, and topped with a vibrant olive, pepper, and feta salad.

  • Author: Palmer’s Direct To You Market
  • Prep Time: 15 min
  • Cook Time: 16 min
  • Total Time: 31 min
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mediterranean

Ingredients

Scale

1 whole red snapper, cleaned, scaled, and fins removed

1 banana leaf

1 red pepper, sliced

1 yellow pepper, sliced

1 scallion, sliced

10 kalamata olives, pitted and sliced

0.125 cup feta cheese

3 garlic cloves

3 lemon slices

1 lemon wedge

2 oregano sprigs

1 tbsp olive oil

Salt and pepper, to taste

Instructions

Preheat Grill: Set your grill to medium heat, aiming for a temperature of approximately 350°F when closed.

Prepare Fish: Lightly rub the red snapper with olive oil and season with salt and pepper on all sides. Stuff the inside of the fish with lemon slices, garlic cloves, and oregano sprigs.

Grill Fish: Place the banana leaf on the grill directly over the heat. Place the snapper on the banana leaf and cook for about eight minutes per side, or until the internal temperature reaches 135°F in the thickest part of the fish. Remove from the grill and let rest.

Prepare Olive Salad: In a small bowl, mix olives, red and yellow peppers, and scallions with olive oil, a pinch of salt and pepper, lemon juice, and feta cheese.

Serve: Top the grilled snapper with the olive salad and serve with a lemon wedge. Enjoy!

Notes

Cooking Tip: If not using a banana leaf, be patient when flipping the fish. Let the fish naturally release from the grill grates before flipping to avoid sticking and breaking apart.

Serving Suggestion: Pair with a side of grilled vegetables or a fresh green salad for a complete meal.

Optional Garnish: Add fresh herbs or additional lemon wedges for garnish.

Nutrition

  • Serving Size: /4 of the whole fish
  • Calories: Approximately 300-350 calories per serving (depending on specific ingredient brands and measurements)
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.