Recipe Database
Herb Encrusted Snapper
Herb Encrusted Snapper
2- whole snapper( 2-3lb each) filleted
1/3 cup chopped basil
1/2 c finely sliced red onions
1/4 c chopped cilantro
Olive oil

Set your BGE to 325 and use the place setter. Place your filet's skin side down and season with S&P. Carefully top each fillet with a little of each of the onions and herbs. Drizzle with a little oil. Cook until the skin is tight and slightly shriveled. Remove and serve.

Performed by Executive Chef Fred Genovese at the Big Green Egg Corporate Store.