Foil-Baked Snapper

Opened foil exposing the cooked snapper sitting on a bed of lemons.
This recipe is provided by Dipper's Backyard BBQ Wars

Cooking food in foil is a traditional outdoor method that helps infuse flavors into your meal much more than other methods. This recipe foil-wraps snapper to infuse it with lemon, garlic, and thyme. You can use store-bought fish, or even better, catch your own.

This method can be used on a wide range of outdoor cooking equipment, from grills and smokers, to even a campfire. The key is having a tightly sealed foil package and consistent heat.

Serve the snapper with a fresh salad and plenty of crusty bread to sop up all of the cooking juices. It can be shared straight out of the foil or put onto a serving plate. Individual foil packets can be made for each diner.

Swipe to see all photos
Unwrapped foils exposes a baked snapper sitting on a bed of lemons.
Cooked snapper still in the foil surrounded by its flavor elements of lemon, butter, and chives.
The snapper being arranged on a white platter ready to be served.
The snapper can be served on a whole platter for each person to get their own serving.
Opened foil exposing the cooked snapper sitting on a bed of lemons.
Cooking in foil is a great way to cook freshly-caught fish in the outdoors.

Foil-Baked Snapper Recipe

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This recipe is provided by Dipper’s Backyard BBQ Wars.
Opened foil exposing the cooked snapper sitting on a bed of lemons.
Cooking food in foil is a traditional outdoor method that helps infuse flavours much more than other methods.
Preparation 30 minutes
Cook 1 hour 30 minutes
Ready in 2 hours
Servings 4 Servings
CourseDinner
InfluenceGlobal
DifficultySeasoned
MethodGrill
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Ingredients

Foil-Baked Snapper

  • 1 lemon thinly sliced
  • 1 whole snapper
  • 2 cloves garlic thinly sliced
  • small bunch chives thinly sliced
  • 1/4 cup salted butter
  • drizzle olive oil

White Wine Sauce

  • 1 tablespoon butter
  • 1 clove garlic minced
  • 2 green onions sliced
  • 1 teaspoon dried tarragon
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 cup white wine
  • 1 lemon juiced
  • 1 tablespoon finely chopped fresh parsley

Equipment

  • large piece of foil
  • grill

Directions

Foil-Baked Snapper

  • Preheat the grill to medium-high heat, 400 degrees F (205 degrees C).
  • Layout a piece of the foil and create a layer of the thinly sliced lemons.
  • Lay the snapper on the lemons.
  • Insert 2/3 of the garlic, chives, and butter into the cavity of the fish.
  • Cut 5 large grooves into each side of the snapper. Stuff the remaining third of the garlic and chives into the slices.
  • Top the fish with the remaining lemon slices and butter. Sprinkle with half the chives and drizzle with olive oil then wrap the fish tightly in the foil.
  • Place the foil-wrapped snapper on the preheated grill and cook for 1 hour.
  • Unwrap the snapper and cook for an additional 10 minutes or until it gets a nice brown color.

White Wine Sauce

  • Melt the butter in a small saucepan over medium-low heat. Add the garlic and green onions and cook until transparent, about 4 minutes. Stir in the tarragon, salt, and pepper.
  • Increase the heat to medium and stir in the white wine and lemon juice. Bring to a simmer for 1 minute. Remove from the heat and stir in the parsley.

To Serve

  • On a platter arrange the foil baked snapper then drizzle with some of the white wine sauce. Sprinkle with the remaining fresh chives. Place the remaining white wine sauce in a jug so people can add it as desired.

Nutritional Information

Calories: 332kcalCarbohydrates: 7gProtein: 36gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 101mgSodium: 372mgPotassium: 845mgFiber: 2gSugar: 2gVitamin A: 799IUVitamin C: 35mgCalcium: 90mgIron: 1mg

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Scott

About Scott Mech Gould

From a self taught butcher to managing butcher shops to pitmaster at the home of Australian barbecue

Learn more about Scott Mech Gould
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