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

Ingredients


  • whole red snapper (2.5 lbs) or fillet
    1
  • Land O’ Lakes Butter (salted)
    ½ stick
  • raw white onion
    ¼ cup
  • celery, sliced thin or to taste
    ½ stalk
  • baby carrots, sliced thin
    2
  • cilantro
    ¼ cup
  • lemon
    4 slices
  • adobo
    2 tablespoons
  • Kingsford® Original Charcoal
Credit: Recipe created by Bryan Furman on behalf of Kingsford Charcoal

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