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Whole Grilled Red Snapper with Garlic Soy Sauce

Contributed by: News Canada

Charcoal: Direct - Gas: Indirect/Medium Heat


  • 2 whole red snapper, scaled and cleaned (approximately 1 lb. ea.)
  • 1 bunch fresh chives or scallions
  • salt and freshly ground black pepper to taste

Finishing Sauce:

  • 1 cup light soy sauce
  • 1/4 cup unseasoned Rice wine vinegar
  • 6 garlic cloves, minced
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons toasted sesame oil
  • 3 tablespoons sugar
  • 1/2 teaspoon crushed red pepper


  • 6 scallions, julienned in 2-inch lengths


Mix all ingredients together in a large bowl except the scallions. Reserve.

Have your fish purveyor scale and clean the fish. With a sharp knife, cut 2 to 3 diagonal slashes on both sides of the fish (this will facilitate cooking of the fish). Brush the fish with a small amount of vegetable oil and sprinkle with a little salt and pepper. Stuff cavity with whole chives, close with toothpick or trussing pin.

Place the fish in the center of the cooking grate. Grill for approximately

8-10 minutes. Carefully turn fish over and cook for 5-8 minutes, or until cooked to desired doneness. Place fish on a warm plate. Heat reserved sauce and pour over fish. Garnish with plenty of scallions.

Serving Size: Yield: 4 Portions

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