Blackening Whole Fish

Name: Blackening Whole Fish
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbsp Lane’s Blackening Rub; 1 whole red snapper (1.2–1.5kg), scaled and cleaned; 2 tbsp olive oil; 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

Apr 3, 2025

By Karlie Tai

0 comments

Blackening Whole Fish

Servings

4

Cook Time

30 minutes

Ingredients

2 tbsp Lane’s Blackening Rub
1 whole red snapper (1.2–1.5kg), scaled and cleaned
2 tbsp olive oil
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.