Seafood
6:37
Charcoal Grilled Red Snapper
A whole red snapper grilled simply over charcoal with a two-zone fire, stuffed with shallots and cilantro and finished with a Bahamian steamed sauce.
View recipe →Perfect BBQ Rainbow Trout
A whole rainbow trout grilled over charcoal with a two-zone fire — flaky, buttery, and stuffed with fresh dill and lemon.
Watch the full cook on YouTube
Method
- 1Open up the trout and add extra slits along the sides so it cooks evenly.
- 2Lightly coat the inside with Maritime Madness Habanero Mustard, then season inside and out with Louisiana Cajun Dry Rub.
- 3Stuff with fresh dill and lemon slices, and lightly brush the outside with olive oil.
- 4Set up a charcoal grill for two-zone cooking; start over direct heat, rotate halfway, then finish over indirect heat.
- 5Cook until it reaches 145°F internal, then peel back the skin and serve.
More Seafood
Seafood
6:37
Seafood
3:53
Smoked Salmon Toast with Hot Honey
Flaky smoked salmon piled on homemade toast with cream cheese, green onion, and a drizzle of Stingin' Hot Honey.
View recipe →