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.
Foil-Baked Snapper Recipe
- 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
- large piece of foil
- 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.
- 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.