Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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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)
    0.5 stick
  • raw white onion
    0.25 cup
  • celery, sliced thin or to taste
    0.5 stalk
  • baby carrots, sliced thin
    2
  • cilantro
    0.25 cup
  • lemon
    4 slices
  • adobo
    2 tbsp.
  • Kingsford® Original Charcoal

Credit: Recipe created by Bryan Furman on behalf of Kingsford Charcoal

For safe meat preparation, reference the USDA website.


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