Indulge in the rich flavors of smoked red snapper with our foolproof recipe. Elevate your seafood game and create a memorable dining experience.
Course
Main Course
Prep Time20minutes
Cook Time2hours
Servings4
Ingredients
1whole fresh red snapperabout 2-3 pounds, cleaned and gutted
4cupswater
1/4cupkosher salt
1/4cupbrown sugar
2clovesgarlicminced
1lemonsliced
1teaspoonblack pepper
1teaspoonpaprika
1/2teaspooncayenne pepperadjust to taste
Fresh herbsparsley, cilantro, or chives for garnish
Lemon wedges for serving
Instructions
Brining the Red Snapper
Combine the water, kosher salt, brown sugar, minced garlic, lemon slices, black pepper, paprika, and cayenne pepper in a large bowl. Stir until the salt and sugar are fully dissolved.
Place the cleaned and gutted red snapper into the brine mixture. Ensure that the fish is fully submerged. Cover the bowl with plastic wrap and refrigerate for 2-4 hours. This brining process will infuse flavor and keep the fish moist during smoking.
Preparing the Smoker
While the snapper is brining, prepare your smoker. Start by lighting the charcoal or heating the wood chunks until they burn and produce smoke.
Fill the smoker's water pan with water to help regulate the temperature and keep the fish moist during cooking. Preheat the smoker to a steady temperature of 225°F (about 107°C).
Seasoning and Smoking
Remove the red snapper from the brine and pat it dry with paper towels. Discard the brine.
Season both sides of the fish generously with your choice of seasoning. A combination of lemon, garlic, and a dash of cayenne works wonders.
Place the seasoned red snapper fillets on the grill grates of the smoker, skin-side down. If your smoker has multiple racks, ensure enough space between the fillets for proper smoke circulation.
Add your wood chips or chunks (hickory, cherry, or applewood) to the smoker. This is where the magic happens! The smoke will infuse that delicious smoky flavor into the snapper.
Close the smoker lid and maintain a constant temperature of around 225°F (about 107°C) using the vents. Smoke the fish for 2-3 hours, or until the internal temperature reaches 145°F (about 63°C). Use an instant-read meat thermometer to check for doneness.
Serving with Flair
Carefully remove the smoked red snapper fillets from the smoker using tongs. Place them on a serving platter, skin-side down.
Garnish the fillets with fresh herbs, such as parsley, cilantro, or chives, for a burst of color and flavor.
Serve your smoked red snapper with lemon wedges on the side. Squeeze some zesty lemon juice over the fillets before indulging in this culinary delight.