Grilled Whole Red Snapper

It was the 4th of July and I was struggling to make a decision on what to make for dinner.  Thankfully, when the fishmonger at my local Whole Foods saw the distraught look on my face, he quickly jumped in with a suggestion…how about cooking a whole snapper?  I had never done that before, so I voiced a little concern and he laid it right to rest.  He explained that all I would need to do is stuff the fish with whatever ingredients I would usually use to season my fish, he would clean and scale it.  Easy as pie.  While I waited for the fish prep to be completed, I went on the hunt for the perfect ingredients to compliment this amazing fish.  Here’s what I decided to do.


From Nom Nom Bombshells | Main Dishes | American


High cal Calories 643kcal

High fat Total Fat 54g

High sat-fat Saturated Fat 21g

High chol Cholesterol 126mg

High sodium Sodium 1348mg

Low carbs Total Carbohydrate 7g

Serving size 248g Calories from fat 490kcal Fiber 1g Protein 31g Sugar 2g
4 servings


  • 1 Whole red snapper
  • 1/2 C Kalamata olives
  • 1/2 Vidalia onion
  • 1 package Prosciutto
  • 1/2 pkg Feta cheese
  • Salt and pepper
  • 1 Lemon


  1. Chop up the olives, onion and cheese.
  2. Salt and pepper the outside of the fish lightly.
  3. Stuff the ingredients inside the cavities of the fish.
  4. Wrap the prosciutto around the outside of the fish.
  5. Place in a fish basket or on aluminum foil.
  6. Put the fish basket on a grill heated to medium and place the sliced lemon on top.
  7. Grill 10 minutes per side.
  8. Eat the fish meat off the body with a fork.

photo 1

Look how beautiful that fish is! The guys at Whole Foods on Wade really know how to take care of you.  He created a cavity on both sides of the bone to make it easier to stuff and eat without running into too many bones.  And on top of that, the bones were pretty big, so they were easy to pluck out.

photo 2 copy

I didn’t use the whole amount of olive mix, but got plenty in there.  There was a hole at the bottom too, so I put some oregano in there for added deliciousness.

photo 3

It was a little tricky to wrap the prosciutto around the fish, because the pieces were a little shorter than what I could wrap all the way around.  I gently placed them on the outside of one side, then flipped the fish and put the rest of the pieces on the other side.

photo 5 copy

This is the fish basket I used.  It was pretty simple after this point, I just plopped that bad boy down on the grill and let it cook.

photo 1 copy

Ten excruciating minutes per side.  The smell was amazing.

photo 2 copy 2

And once it was done cooking, I  just placed the whole thing down on a platter.  We picked at it with a fork until all the meat was cooked.  This was an amazing dish! And so simple. I hope this would make the guys at Whole Foods happy.


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