4 whole red snappers, gutted, scaled and cleaned
6-8 cloves garlic, finely minced
salt and fresh ground peppercorn to taste
4 tangerines, thinly sliced
2 blood oranges, thinly sliced
2 lemons, thinly sliced
2 shallots, thinly sliced
2 limes, thinly sliced, plus additional for garnish
2-3 stalks of spring onion, plus additional for garnish
Fresh basil leaves, sprigs of thyme and parsley, plus additional to garnish
enough centre-cut lump charcoal to fill the chimney starter 75% full
3-4 large apple wood chunks
Red snapper can grow up to 15-18 kgs, but are often sold in fishing markets between 900 g – 1.8 kg. The fish has a brilliant shimmering red skin, it’s white-pinkish meat is mild to taste, slightly nutty and sweet in flavour, while it’s texture is lean and firm.
When purchasing red snapper, please consider these recommendations: The eye should not be sunken, still shiny and pupils not cloudy; Exterior of the fish and its scales should glisten in the light; Fresh fish should be springy to the touch upon the side fillets; Gills will be bright pinkish-red; Snapper should smell of the ocean. If it smells “fishy,”it probably is.