Delicious Smoked Whole Snapper with Chimichurri Recipe

Smoked Whole Snapper with Chimichurri : the Ultimate Flavor Explosion — Embarking on a Culinary Adventure: Smoked Whole Snapper with Chimichurri

Are you ready to embark on a mouth-watering culinary adventure? Get ready to tantalize your taste buds with the irresistible combination of a perfectly smoked whole snapper and a zesty chimichurri sauce. This recipe is not just delicious, but it’s also a feast for the eyes and a delight for seafood enthusiasts.

In this step-by-step guide, we’ll take you through the process of creating the perfect smoked snapper, from preparing the fish to infusing it with smoky flavors. And let’s not forget about the star of the show – the chimichurri sauce, a vibrant and tangy accompaniment that will elevate your dish to new heights.

But before we dive into the kitchen, let’s indulge in some interesting facts. Did you know that snapper is a versatile fish that can be prepared in various ways? Whether you’re grilling, baking, or smoking it, snapper always delivers a delightful taste. And when paired with the vibrant flavors of chimichurri, it becomes an absolute culinary masterpiece.

So, if you’re ready to impress your family and friends with a show-stopping seafood dish, grab your apron, fire up the smoker, and let’s get cooking the most delicious smoked whole snapper with chimichurri recipe you’ve ever tasted. Get ready to savor every bite and create a meal to remember.

Embarking on a Culinary Adventure: Smoked Whole Snapper with Chimichurri

When it comes to elevating a meal to an experience, it’s all about the quality of ingredients and the care put into the preparation. The recipe we’re diving into today is not just a testament to the deliciousness of the sea’s bounty but also a celebration of culinary techniques that bring out the best in a whole snapper.

The Star of the Show: Whole Snapper

Our journey begins with a whole snapper, pristine and ready to be transformed. This fish, known for its lean, firm flesh, becomes the canvas on which we’ll paint a masterpiece of flavors. When selecting your snapper, engage with your fishmonger; their expertise is invaluable. Look for the signs of ocean-fresh fish: bright, clear eyes and a scent that whispers of brine rather than shouts. Remember, a fresh snapper is the cornerstone of this dish.

A Tribute to the First Catch

Let’s take a moment to reflect on the origins of this recipe, inspired by a memorable outdoor grilling session in the heat of Arizona. The author’s initial foray into whole fish cooking was sparked by a lake trout catch. The fish was large, its head still on, evoking an authentic, rustic feel. This experience, a dance of butter, lemon, and aromatics, informed the method we’ll employ for our snapper, with slight but significant refinements.

Preparing the Snapper for the Smoker

Before the snapper can embrace the smoke, it must be dressed for the occasion. Scaled and gutted, it becomes a vessel, ready to be coated in a delightful mixture of butter and extra virgin olive oil. This blend, seasoned with salt and pepper, is not only a flavor enhancer but also a protective barrier that ensures a moist, succulent result.

Stuffed with fennel, onion, lemon, and aromatic fronds, the snapper is not just flavored from the outside-in but also from the inside-out.

Laying the fish upon its aluminum foil raft, we ensure it doesn’t stick and allow the smoke to circulate freely, caressing every inch of the fish.

Masterbuilt Electric Smoker: The Slow Dance of Smoke

Our chosen instrument for this culinary symphony is the Masterbuilt Electric Smoker. The snapper, nestled within, embarks on a slow, undisturbed journey at 225 ̊F. There’s no need for brining or curing here; the mantra is low and slow, with generous seasoning. As the hours pass, the flesh tenderly surrenders to the smoky embrace, cooking to perfection.

Chimichurri: A Sauce with Personality

While the snapper smokes, we turn our attention to the chimichurri sauce, a vibrant concoction that promises to infuse our dish with boldness. Parsley, garlic, red wine vinegar, and red pepper flakes come together in a whirl of flavor. This sauce, drizzled over the finished snapper, serves as the perfect counterbalance to the smoky, buttery fish.

Smoked Red Potatoes: The Ideal Companion

What’s a star without its supporting cast? Enter smoked red potatoes, their skins rubbed with EVOO, sea salt, and black pepper, smoked to perfection. Once tender, they’re smashed and enriched with butter, ready to play their role alongside the snapper.

Bringing It All Together: Serving the Feast

After 3 to 4 hours, when the internal temperature of the snapper reads 145 to 150 ̊F, it’s time to unveil your creation. You can present the fish whole, a testament to the beauty of unadulterated nature, or filleted, for ease of enjoyment. The chimichurri, fresh and piquant, is spooned over the fish. The smoked red potatoes, a humble yet rich side, complete the plate. This is not just a meal; it’s a narrative of flavors, a journey through techniques, and a celebration of the sea.

Step-by-Step Guide to the Perfect Smoked Snapper with Chimichurri

Shopping for Ingredients

• Whole snapper, scaled and gutted
• Butter and extra virgin olive oil for coating
• Fennel, onion, and lemon for stuffing
• For the chimichurri: parsley, cilantro, shallot, lemon juice, garlic, red pepper flakes, and more EVOO
• Medium red-skinned potatoes for smoking

Preparation: The Buildup to the Main Event

1. Mix butter and EVOO with salt and pepper to coat the snapper.
2. Stuff the snapper with fennel slices, onion, fennel fronds, and lemon slices.
3. Prepare the smoker, setting it to a steady 225 ̊F.
4. Place the snapper on its aluminum foil raft within the smoker.

The Chimichurri Sauce: Crafting the Perfect Drizzle

1. Combine chopped parsley, chopped cilantro, minced shallot, fresh lemon juice, minced garlic, red pepper flakes, salt, and pepper in a food processor.
2. While processing, add EVOO in a stream until the mixture is well combined and vibrant.

Smoked Red Potatoes: A Rustic Delight

1. Poke holes in the red-skinned potatoes and rub them with EVOO, sea salt, and black pepper.
2. Smoke the potatoes for 60 minutes, then rotate and continue smoking until they are tender.
3. Finish by smashing the potatoes and mixing them with a touch of butter.

Serving: The Grand Reveal

1. Check the snapper for doneness, ensuring an internal temperature of 145 to 150 ̊F.
2. Present the fish whole or filleted based on preference, with chimichurri sauce generously drizzled on top.
3. Place the smoked and smashed red potatoes alongside as the perfect complement.

This dish, more than a recipe, is a narrative of first catches, Arizona heat, and the successful marriage of smoke and sea. It’s an invitation to explore the depths of flavor and to appreciate the harmonious blending of techniques and ingredients. As you savor the flaky, moist flesh of the snapper, the zesty chimichurri, and the comforting smoked potatoes, let each bite remind you of the beauty and delicious potential that lies within the act of cooking.

Final Thoughts: A Meal to Remember

Whether you’re a seasoned chef or a curious home cook, this smoked whole snapper with chimichurri recipe is more than just a meal; it’s a journey through textures, temperatures, and tastes. It embodies the heart of cooking: an act of love, an art form, and a means of bringing people together. So fire up your smoker, gather your ingredients, and prepare for an unforgettable culinary adventure.

FAQ & Common Questions

Q: What is the main ingredient for the Smoked Whole Snapper with Chimichurri recipe?
A: The main ingredient for the recipe is a 4 to 5 lb. whole snapper.

Q: How should I prepare the snapper before smoking?
A: The snapper should be scaled and gutted before smoking.

Q: What is the recommended serving suggestion for the smoked snapper?
A: You can serve the snapper whole or fillet it, removing the backbone and any pin bones. Serve it on a platter with chimichurri sauce and smashed potatoes.

Q: What are the ingredients for the chimichurri sauce?
A: The chimichurri sauce is made with chopped parsley, chopped cilantro (or another herb of your choice), minced shallot, fresh lemon juice, garlic, red pepper flakes, good extra virgin olive oil, salt, and freshly ground pepper.

Q: How long does it take to prepare the smoked whole snapper?
A: The total time for preparing the smoked whole snapper with chimichurri sauce is approximately 3 hours and 15 minutes.