Grilled Whole Stuffed Fish
Let's get grilling
1 Heat grill to 300°F using Kingsford® Charcoal Briquets.
2 Clean fish (butterflied with head intact) or fillet. Slice butter and allow it to get to room temperature. Smear on the bone side of butterflied fish.
3 Place onions, celery, carrots, cilantro, and lemon on top of butter.
4 Take adobo (1 tablespoon) and sprinkle half on vegetables and half on the fish.
5 Close fish with toothpicks and wrap in foil.
6 Sprinkle adobo (1/2 teaspoon) on each side of the fish.
7 Tip: Baste fish with 2 slices of lemon, ½ stick of butter, and 2 tablespoons of lemon pepper seasoning.
8 Sit on bottom part of the grill to melt and baste fish when it is being checked on throughout duration of grilling.
Cooking for 2 people
whole red snapper (2.5 lbs) or fillet
Land O’ Lakes Butter (salted)
raw white onion
celery, sliced thin or to taste
baby carrots, sliced thin
Kingsford® Original Charcoal
Credit: Recipe created by Bryan Furman on behalf of Kingsford Charcoal
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