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Smoker | |
| 12 oz red snapper fillet two 6 ounce portions, or a whole snapper (scale the seasoning based on actual weight) 1 tablespoon olive oil 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon smoked paprika | |
| Combine dry seasoning in a small bowl. Remove the red snapper from the packaging. Rinse the fish under cold water and pat dry with paper towels. If using whole, check for bones Brush fish with olive oil. Then apply the dry seasoning to all sides of the fish. If using whole, do this inside and out. Place seasoned red snapper into a preheated smoker and smoke at 225℉ for approximately 45 minutes (an hour or so for a whole fish) or until the internal temperature reaches 130℉ Remove from smoker and serve. Finish with a squeeze of fresh lime or lemon. | |
| great for tacos, or served with veggies/potatoes | |
Unrated | |
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