Grilled red snapper | vinaigrette, fennel salad and quinoa

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**RECIPE, FEEDS 4-6**
4-5 lb (approx. 2kg) snapper or other whole white fish
1 small red onion or large shallot
1 bulb of fennel
1 cup (170g) quinoa
2 lemons
mustard
olive oil
sugar
salt
pepper
nonstick spray
fresh thyme or other herb for garnish
Make sure your fish is gutted, scaled and has the fins removed.
To brine the fish, pour out enough water to submerge the fish and stir in approx. 5% salt by weight, along with some sugar and other seasonings if you want. Small fish will brine in as little as a half hour, but large fish need at least a couple hours.
Cut the onion in half, peel, and slice as thinly as you can. Put most of the slices in a salad bowl, but reserve a few of them and mince them fine for the salad dressing. Zest and juice the lemons, both for the salad dressing. Stir in a big spoonful or two of mustard, salt, pepper and sugar to taste, and 1-2 parts olive oil per parts lemon juice.
Chop up the fennel fronds and put them in with the dressing. Thinly slice the bulb and put those slices in the salad bowl. Dress the salad with as much of the dressing as you want as far in advance as possible (I used about a third of mine) and reserve the remaining dressing.
Thinly slice the fennel stalks and get them softening in a little olive oil. Rinse the quinoa, if it didn't come pre-rinsed. When the stalks are looking soft, stir in the dry/drained quinoa and let it toast for a minute in the hot pan. Stir in 1.5 parts water to 1 part quinoa by volume, along with an optional pinch of salt to taste, bring to a boil, reduce to a simmer, cover and cook until all water is absorbed about 15 minutes.
When the quinoa is done, you can just keep it warm until dinner. Consider stirring in a couple spoonfuls of the dressing.
After the fish has brined, drain it and pat dry. Flavor the inside and outside of the fish generously with some of the salad dressing. Either roast uncovered in a very hot oven, or take outside to the grill. I refuse to be responsible for grill mistakes, so watch the video if you want to see my technique.
Serve fish with salad and quinoa on the side, along with any remaining dressing.

[@EyalBrown]

Maybe a weird comment, but I love the angle on the grilling shot. It's somehow dynamic and exciting but without compromising utility and readability. Also it feels like it took forever to find the right spot.

[@benjjj0478]

Agreed! Adam’s camera work has always been good, but in the last year it has been really tidy.

[@keinname2481]

a well dosed amount of fisheye the height is mostly weird i like that the top down shots in the kitchen are so tidy and organized that they rly give me that cookbook feeling

[@dddsasdaafcac]

😊😊😊

[@yvonnaFBI]

the Goose Angle

[@prilll203]

Fun French fact for you Adam, while the fish cheek bears the same name in French (joue, pronounced kind of like I’ve heard you say "jus"), the chicken’s "oyster" is called the sot-l’y-laisse, which translates roughly to, "the fool leaves it" due to it being hidden and also incredibly delicious

[@chezmoi42]

Yes, I love that name. A local shop often has them. I like to freeze them on a tray and keep a bag in the freezer for 'no idea' days. They are so versatile.

[@matthewmatthew638]

One of the best things I loved about UK was the Salmon heads that nobody seemed to want - got 10 heads for 2 pounds and were amazing when baked, yum.

[@chezmoi42]

@@matthewmatthew638 Loooove salmon. And now you have reminded me of the Dementoid classic: 🎵Fish heads fish heads, Roly poly fish heads, Fish heads fish heads, Eat them up yum 🎶

[@mauz791]

The texture they have is unique as well. Since the cheek is doing a lot of work to move the gills when the fish breathes, maybe it's like 'fish dark meat'

[@DMSProduktions]

@@matthewmatthew638 You COOK salmon? SHAME on you!

[@eurovision50]

I must say, there is an irony in brining a salt water fish

[@evan12697]

Died as it lived!

[@Agodders]

Decided to recreate this with a common UK local fish, a bass. Managed to find 2 for £3.50 and really enjoyed this meal! I've been watching for a long time but it's when you inspire me and my partner to make a new dish it really proves why I watch your recipe videos. Thank you for inspiring a lovely evening meal!

[@quacky1874]

I made a similar flavour concept dish to this for my parents last week. Whole steamed sea bass with a vinaigrette salad with courgettes, spring onions and mange tout. Very fresh and summery enjoyed by all.

[@Tinil0]

You mean Zucchini, Scallions, and Snow Peas! :)

[@pR0stYp3]

As the brits would say

[@dianapennepacker6854]

I hear Red Snappers are pretty great especially for those who don't like the fishy smell or taste. I've heard putting them in milk for a bit will get rid of that smell or taste. Has anyone tried that?

[@EricSheffey]

Be super careful using PAM (or any nonstick spray like that) around a hot surface... I'm a Paramedic and ran a call once where the bottle of PAM exploded while someone was doing something similar, and resulted in a mix of partial and full thickness burns across their frontside, and partial thickness burns on a second person that was standing nearby. Both had to be transported to a specialty burn center. I've never used an aerosol non stick spray around hot surfaces since then.

[@UBvtuber]

adam literally had a solution for this in a previous episode: take off the grates and spray them AWAY from the grill, then return them. The fact he didn't do that here and chose the absolute most dangerous and idiotic approach is mind-blowing.

[@NoReplyAsset]

oh yeah, nonstick spray should never be used on a gas stove or ANY live fire actually

[@kated442]

The first time my little sister saw a whole grilled snapper at a Thai restaurant, she yelled “IT’S AN ALLIGATOR” 😂

[@TheGreaterGrog]

I never thought about using a nonstick spray for this. I usually use a paper towel ball soaked in olive oil, or the same rolled in tin foil with holes poked through it.

[@ObsoleteVodkaYT]

I know a few people who literally keep a small paintbrush just for grilling, and they use it to apply oil on the grill.

[@spoopedoop3142]

I was going to comment something similar. I wonder why Adam doesn't do the "oil-soaked rag" method from Good Eats. Works well for me, but I don't grill fish.

[@thespegs]

​@@spoopedoop3142convenience

[@mayonnaiseeee]

An oil-soaked paper towel held with tongs is also how I've always oiled my grills, charcoal or gas. If it's super hot, you can apply oil, watch it smoke off, and reapply coats several times to season the grates. I'm wondering if Adam chose the nonstick spray because it contains lecithin, an extra bit of nonstick power compared to just plain oil by itself.

[@padders1068]

Adam, looked delicious. A "Fish Grill/BBQ Basket" is a brilliant invention for cooking fish on the grill/BBQ, you can even cook delicate, filleted fish as well, and if you get one with a small mesh it's great for cooking smaller items that inevitable escape through the grate. You might struggle to find one big enough for that monster, but I'm sure they must be out there somewhere.

[@uniworkhorse]

that's a pretty cool tool!

[@sebastianridley2632]

i've really noticed an increase in video quality these past few months, you really have got these cooking videos down to a science, Adam! keep up the great work

[@nicoskefalas]

this is a way we make fish in Cyprus! Whole fish is a bit traumatic for kids but reminds you where your food comes from 😂

[@tropnevad]

This makes me think of a cooking class I took in Belize where we made a Garifuna dish called seré. It's where you flash grill or fry a whole white fish (we used red snapper as well) and then finish it in coconut milk with peppers and aromatics. You end up with delicious, flaky fish and a spicy coconut broth that warms your soul. If you serve with mashed plantains, it becomes a dish called hadut, which is what we did. But the fish stew is definitely the star of the show and, in my opinion, would be best paired with white rice. Either way, it's something I plan to make again in the future.

[@keithkannenberg7414]

It's a tribute to the quality of Adam's videos that I watched this. There is nothing in this recipe that appeals to me. But his vids are always good and I usually get something out of them anyway.

[@katejohnson6756]

Great safety tip for the grill, thank you for telling us to spray on the side not straight down!! I love the practical tips you give us.

[@lunan5197]

YASSSS Glad to see we're back at the old format

[@samrai78]

Just marveling at the versatility of that vinaigrette...

[@clemensbock7434]

Using the salad dressing as seasoning for the fish and quinoa makes everything more convenient! Very clever! I'll try to make this recipe soon.

[@andybub46]

If you’re going to make videos on your trip in Europe I think you should definitely consider Friuli-Venezia Giulia. It’s a super interesting culinary meeting point between Italian, German and Slavic cuisine not to mention the birthplace of Prosecco, (allegedly) tiramisu and prosciutto San Daniele which is starting to get more popular in Europe as the prosciutto crudo of choice.

[@--2]

Great camera work! You’ve really nailed the craft, this is a good balance between earlier camera work and the previous experimental (where the “desk shot” rig was visible)

[@vitormelomedeiros]

very specific comment but I love the remarks

[@Krossfyre]

There's 3 parts of a fish that are super delicious that you don't get with fillets. The cheek, as Adam mentioned, the collar, which is popular among Asians. It's nice and fatty, though it also has a lot of bones and skin that means there's not much of it. This is the only piece you can really get separately, though it always comes from a bigger fish, and it's not always easy to find. They do tend to run substantially cheaper than the fillet though Finally, there's that long morsel of meat that runs along the edge of the spines. All delicious pieces of meat, two of which you only get with a whole fish.

[@tfae]

I used to have lots of salmon heads and collars as a kid. Didn't realize it was an Asian thing!

[@dialect64]

I think this is my favorite recipe you have featured in all the years I've been following! Love snapper, Love quinoa, Love fennel, and you did everything the way I would with my food knowledge... though I hadn't thought of this combination yet 🤣

[@BigChef925]

more fish videos please! looks amazing

[@Mojova1]

First time ever that i saw someone use a microplane right. You should only pull with this type of grater, if you also push it will become dull very fast. Good job Adam. And greetings from a Chef from Finland. :)

[@Runningr0se]

I've never considered brining fish but that sounds like a great idea.

[@AbhijeetSingh-nm2ll]

Kudos to you to put the fish back in water at the start of video. Such a gentleman and animal lover❤

[@mattnguyen1672]

Just bought snapper from Costco. Air fryer at 500F for 12 mins. Crispy delicious

[@davidtalturejman9185]

Great video as always Adam! Thank you.

[@VladVexler]

Loved this!

[@Matwew21]

Currently stuck plat 1 in apex. Watching your videos make me happy. Thx Adam

[@aimeeshimizu]

Missed these recipes! Love seeing your work, and I’ll be sure to try this!

[@DariusTulbure]

Fish skin doesn't stick if you dry it, oil it, and let it sit unmoved on a cast iron grill for a couple of minutes. Might work with the vinaigrette as well, but it's risky. I don't know what's that nonstick spray; I usually rub the hot grill with a little piece of smoked (or unsmoked) lard -- that's the traditional Romanian way anyway :D

[@eleabolar]

Looked brilliant and LOVED the quinoa tips!!!!

[@ForlornCreature]

great video! I'd never considered cooking a whole fish like this but I want to give it a go

[@physikalkemistry8320]

Thank you, Adam Ragusea!!!!

[@phoebee2326.]

love the video! the slightly informal ones are really fun too but this style of yours has such a satisfying sound that i've been missing!

[@PlainsToPinesOutdoors]

“This is why I season the ocean not the fish”

[@shethjrebbell]

Oh my gosh this video is amazing. Great recipe that excited me.

[@quinnlovelost]

adam finally doing a fish recipe? :D

[@Dudae_]

Yeah, what's up with that? The outwardly information I gather is that Americans as a whole are just not that into fish? As a Mediterranean European guy, that baffles me

[@nicoskefalas]

i get it though! Fish are soooo overrated 😮

[@quinnlovelost]

​@@Dudae_ same, i'm eastern european (romania) & while we definitely don't eat as much fish as the mediterranean countries, it's still really common

[@sotirioskapartzianis235]

The only thing Adam has regarding fish is just salmon, so that's true

[@generalnando5722]

@@Dudae_we like big round juicy girth meat instead

[@SuperFlamingSword]

I'm typically not one for fish, but this looks delicious. Might try it out. Thanks Adam!

[@Luay-ep9hp]

MORE FISH RECIPES ADAM!!

[@NarutoFreak47]

Ayyyy, super stoked to see the Europe trip next year! I really liked the series Ethan Chlebowski did in Europe (I think you've mentioned you don't watch many other food KZbinrs but I could be misremembering), so I would love to see your take on similar concepts!

[@mrjgilbert]

Great video! Looks delicious! Rant on Rosetta Stone: I won’t support them ever again. I purchased back around 2010 when you could pay hundreds (something like $700 I think?) to get the physical CDs because I didn’t want a subscription that I didn’t own and couldn’t practice with as I learned the language over several years. This was a big investment because I was in school and had little disposable income. Even with the CDs they made you have an internet connection and register. Within a couple years they made you pay for updates and they were moving to a subscription model. Did they grandfather in those who had purchased? Nope. I found out I didn’t own anything. They just made it not work. I couldn’t even reference any basic lessons. Terrible corporate practice. Even if it’s cheaper now, I’d never buy from them again for pulling that - and I wouldn’t believe them about the “lifetime membership” that’s what they were promising back then before they change their model.

[@bbcpfghs]

For anyone who likes to grill fish I would highly recommend getting a heat resistant metal cooling rack to cook the fish on instead of directly on the grill grates. The gaps between the metal are smaller so you have a lot more control and and you can grease it while it’s off the grill. It makes it much easier

[@ondrejs9704]

Adam, thank you for awesome content, have been watching every video of yours for a long while. As a vegetarian I appreciate lots of meat-free content (but I also watch meat content because it's always super informative). Since I don't eat meat, mushroom is the food item I find most interesting in terms of flavor and preparation (also I am from Czechia, where mushroom hunting is somewhat of a national tradition - we hunt for many kinds of mushrooms). Lately I have been learning interesting ways of mushroom preparation which I want to share with you. 1) Lactic fermentation - very easy, traditional, healthy and tasty way of food conservation (also more easily digestible). 2) Mushroom jerky - marinate mushrooms first, then half bake it, then dry it. Very (!) delicious snack. In Czechia it's being commercially sold, but it is pretty new way of preparation and not many people know about it. If you would like to explore them, you can let me know. Thanks again and sorry for my poor english.

[@Franky_Sthein]

Mushroom jerky sounds interesting. What marinade should be used for that? Want to try it out but I am afraid of messing it up with the wrong one.

[@Franky_Sthein]

Oh and also what kinds of mushrooms would you suggest to do this with? I sure hope you don't need the expensive ones for this.

[@keithkannenberg7414]

No need to apologize - your English is fine and I'd be really pleased if I could get my writing in a second language to the level you're showing. I did a smile out of "mushroom hunting" - I'm picturing someone sitting behind a blind in the woods waiting for mushrooms to come by - but apparently that is a correct English term that I'm just not familiar with.

[@ondrejs9704]

​@@Franky_Sthein I don't know which mushrooms grow or are being sold in your area. I think most of the species work tho, you can start with champignon or shiitake (available worldwide I believe?), both are delicious. Slice to thin slices, they get smaller as they dry out (3-5 mm). To marinate, you can experiment with what you like - if the mushrooms are moist enough, you can only add dry spices you like (pepper, garlic and coriander work great) and salt. You can also use liquid condiments like soy sauce, teriyaki sauce, worcestershire sauce, liquid smoke, honey etc. (for example, worcestershire sauce, honey, salt and chilli is really good). If you want your jerky crunchy, add a bit of starch and oil (not too much, if you don't want them to become lego bricks). Marinate for two hours at least. Then to make sure individual pieces don't touch lay them on a wire rack or impale them on a skewer (sorry I don't know those words, is it really impale? lol). Bake in oven at 90-110 °C for an hour (let the marinade drip out of the mushrooms on a tray). After that, let the mushrooms dry out 8 - 12 hours in 50 - 70 °C depending on a mushroom species and your marinade. Resulting texture is smooth and chewy. The recipe looks complicated, but basically you marinate a thick slice of any mushroom in anything you like, then bake it and dry it out slowly and it is delicious.

[@ondrejs9704]

​@@keithkannenberg7414 Thanks for a compliment. In czech language it is more like mushroom picking, mushroom hunting sounds amusing to me also. But there are aspects of hunting that fit the term I think - you have to have a really good knowledge of biome and terrain to know where to find them. Also you need to be knowledgeable since some of the species can give you unpleasant digestive problems, some can kill you in a matter of hours.

[@UBI_NOW]

looks amazing

[@NachoConsumer]

I just got back from a trip to PR where I saw whole grilled snapper on menus multiple times, but didnt feel hungry enough to order. Might have to try this soon.

[@---hd7wn]

Thank you for this video !!!

[@timturkkan]

Thanks for the recipe video!

[@13c11a]

Many years ago some friends and I went to one of the piers on Long Island to buy fish directly from the boats as they came in. I noticed as a fisherman cleaned fish for customers that he sliced small portions from the faces of all the fish he cleaned and dropped the pieces into a bucket under his work table. I asked him what the pieces were and he told me that they were the cheeks and that they were the parts that he took home to his family because they were the best parts of the fish. Yum. Thanks for the lesson.

[@kenu995]

As a wise man once said, " Red Snapper, MmmmmMM, very tasty"

[@erldagerl9826]

Looks really good.

[@stichyface]

Adam I recommend visiting Montenegro during your trip. Beautiful country and wonderful food.

[@jerseys89finest]

I love red snapper.

[@irishchug]

I like the ATK method of using an oil soaked paper towel with tongs to oil the grates. Benefit of removing some char buildup as well that escaped the brushing.

[@MrMichealHouse]

Adam, just want to say, for some reason KZbin hasn't recommended your channel in like, a few months. I used to always see your new recipes and podcasts on the sidebar, but this video is the first one recommended to me in a long time.

[@JonaxII]

Fish cheeks are so great, and people often look confused or disgusted when I go for them. Surprisingly underrated piece!

[@matthewfaber964]

Cool recipe Adam

[@pickitupdlux]

ahhh, red snapper, very tastyyy!

[@civilizeddiva]

00:53: That is the money shot. What a beautiful fish!

[@zomakaja]

I like this normal style better. Thanks 🙏

[@thedownwardmachine]

Ah, red snapper. Very tasty fish!

[@danielsantiagourtado3430]

Love myself some fish! Thanks For this adam!🎉🎉🎉🎉🤤🤤🤤🤤🤤🤤

[@nicoskefalas]

I just don't get people who love fish! Don't the bones throw you off when eating them? I am always so stressed to have anything other than salmon or tuna because of that!

[@rubenMarquez37]

Amigo. Esta super. Well done job. 🎉

[@kebab4949]

You should try the salt crust method please!

[@MorningThief_]

as a Filipino, i'm salivating at those grilled fish eyes...

[@BoSmith7045]

If I ever do this it will be without the head. Keeping the head on freaks me out but after heat or flames hit it it's just nightmare fuel for me. Especially the eyes.

[@Edithmedjdoub]

Looks delicious

[@eternalRBLX]

love these recipe vids

[@Sebboebbo]

Da king is back baby he neva miss

[@kayburcky7146]

Cooked fish eyes always look pretty gory

[@incorporealnuance]

You mentioning rosetta stone just makes me wanna listen to Tool

[@realeala]

You should make an episode about quinoa and it many versatile uses

[@Chefoso89]

I work as a fishmonger, and I'll let my customers know about brining whole fish from now on.

[@gowest5145]

I wanted to buy some cod fish but it was over $19.00 so I didn't buy it. Your recipe some so good!

[@spiral2012]

Adam needs a microplane lesson from Chef Jean Pierre 😂

[@Nonamulyono2017]

Amazing

[@exploshaun]

When i heard grill i immediately thought broiler. Adam has taught me too well.

[@NattyBuns]

You can also stuff the fish with herbs, garlic, ginger, and/or sliced citrus to impart flavor and aroma

[@gerarddicairano4974]

Ahhh, a red snapper. Mmmmm, very tasty!

[@kazamenetworks7046]

this is what I came to the comments for

[@gerarddicairano4974]

@@kazamenetworks7046 Glad someone got it. Everyone else though: Stupid! They're so stupid!

[@stevekullens4898]

"That's your little reward, and no one else has to know" *posts it to KZbin and tells it to over 100k people*

[@ineedsomechips]

I've used nonstick foil on a grill before and it totally works lol

[@JonathanDoyleMusic]

Red snapper fins also have very sharp spikes in them that stab you and get pretty badly infected. (good to get them removed)

[@paolopiocampagnuolo4017]

Just tried that vinegrette, it's a killer

[@lukilsn]

you should totally get a fish grilling basket! It's super convenient for BBQ

[@wt6092]

When Adam brought the snapper into frame I laughed so hard cuz I wasn’t expecting it to pop up like that LOL

[@andrewwebster13]

Tip: Go to a local tractor supply or any non-farm farming chain and get the 5 gallon buckets. They are food grade because they are used for animals and also around $6 with a the lid. Brines a 20lb turkey no problem.

[@imightbebiased9311]

Red snapper... very tasty. But I think I'm gonna take what's in the box, Adam.

[@henriquemoura8739]

It’s so much safer to briefly turn off your gas grill, spray the oil, and then turn it on again (carefully, because the oil may still catch fire)

[@greymooses]

You learnt me about fish cheek. Totally gonna try, nothing better than a whole ass fried feesh.

[@Paperbagman555]

Nothing better than a whole fish . Looks fantastic, Adam. Excellent side choices too

[@sk1llerdrag]

really gotta appreciate adam's sense of portioning. that whole fish would've been mine lol

[@OQULTO]

Squirrels Usually Nap, Seeking Great Spots, Occasionally Digging, Sometimes Hiding Every Acorn Really Thoughtfully

[@mason2me]

On a Gas grill just turn cut the fle off, spray however you want, then light the burners back on. 👍

[@ivanbobbyzloma7077]

If you are visiting Europe, you should definitely visit Dubrovnik, and since the other name for Dubrovnik is Ragusa, your ancestors might be from there. Always welcome in Croatia.

[@ordapril4689]

The look of the grill and charred fish reminds me of one of the saddest videos on KZbin: Henry's Kitchen 6

[@BigHenFor]

Escovitch Fish is less messier if the fish is grilled as you do it instead of fried. Julienned carrots, thinly sliced onion, perked and sliced chayote, thyme sprigs, whole allspice berries, sliced hot peppers, salt and pepper - traditionally simmered in a white vinegar, oil and butter vinaigrette until the vegetables are cooked but still al denté. Placed the grilled fish in a serving dish, and pour over the picked veg and vinaigrette. Eat hot, or at room temperature. It will keep in the fridge for 2 to 3 days. It's a dish served at Easter, with rice and peas, or fresh hard dough bread and butter.

[@markvs_loopvs]

More fish recipes would be really nice

[@counterfeit3753]

my mom would just grille it outside, then make a quick sauce with soy sauce with chopped fresh onions, vinegar and or any citrusy fruit.

[@Beryllahawk]

I have never wanted a whole fish before this video.

[@bigkirbyhj666]

Red Snaapah very tasty.