Blackening Whole Fish
Blackening Whole Fish
Rated 5.0 stars by 1 users
Servings
4
Cook Time
30 minutes
Ingredients
- 1 whole red snapper (1.2–1.5kg), scaled and cleaned
- 2 tbsp olive oil
-
2 tbsp Lane’s Blackening Rub
- 1 lemon, sliced
- 3 cloves garlic, sliced
- Fresh herbs (parsley, thyme, dill, or coriander)
- 2 tsp salt (optional – Blackening has great flavour already)
- 1 tsp cracked black pepper
Directions
- Score the red snapper on both sides with a sharp knife—3 slashes each side just through the skin. This helps the fish cook evenly and lets the flavour soak in.
- Drizzle the fish inside and out with olive oil, then coat generously with Lane’s Blackening Rub, making sure to get it into the slits and cavity.
- Stuff the cavity with lemon slices and Blackening.
- Set up your kamado for indirect cooking and preheat to 180–200°C (350–400°F). Place the fish on a grill-safe tray, fish basket, or directly on a clean grill grate. Use foil or baking paper if needed to prevent sticking.
- Grill for 25–30 minutes, or until the flesh flakes easily and the internal temp reaches 60°C (140°F).
- Finish with a squeeze of fresh lemon juice and serve it whole for a show-stopping Easter centrepiece or weekend BBQ hero.