Discover the Magic of Rustic Italian Red Snapper on a Woodfire Grill.
If you're looking for a recipe that combines rustic charm, bold Italian flavors, and the smoky allure of woodfire cooking, then look no further than Rustic Italian Red Snapper.
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This dish is more than just a meal—it’s a culinary adventure that takes a simple fish fillet to gourmet heights. Crafted to perfection on the Ninja Woodfire Grill, this recipe proves that even a family favorite can reach new levels of deliciousness when kissed by smoke and cooked outdoors.
The beauty of this dish lies in its simplicity and freshness. Sweet cherry tomatoes, fresh garlic, and fragrant parsley come together to create a rustic topping that’s as visually stunning as it is flavorful. Paired with red snapper's delicate, flaky texture, it’s a match made in culinary heaven. But what makes this recipe truly special is how effortlessly it combines bold Italian influences with the unique flavors only a woodfire grill can deliver.
Smoky Goodness Meets Italian Charm
What sets this dish apart is its ability to meld fresh Mediterranean flavors with the subtle smokiness of woodfire cooking. Using Kona Premium Blend pellets adds a gentle, nuanced flavor to the fish that you simply can’t achieve indoors. The smokiness elevates the natural sweetness of the tomatoes and the herbal notes of parsley, creating a dish that tastes like it came from a high-end trattoria, but was cooked right in your backyard.
Simplicity That Shines
Cooking doesn’t have to be complicated to be delicious, and this recipe is proof. With just a few fresh ingredients and a dash of creativity, you can create a restaurant-quality meal. The highlight? The DIY basil-infused olive oil. Infusing your own oil with garden-fresh basil adds a personal touch and depth of flavor that regular olive oil just can’t compete with. It’s a small step that makes a big difference and will leave your guests asking for the secret to your cooking.
A Dish That Brings People Together
There’s something inherently communal about a dish like Rustic Italian Red Snapper. It’s the kind of meal that draws people to the table, sparks conversations, and leaves everyone asking for seconds. Whether you’re cooking for family, hosting friends, or just treating yourself, this recipe delivers a wow factor that’s hard to beat.
Bring the Flavors of Rustic Italy to Your Table
Rustic Italian Red Snapper is more than just a dish—it’s an experience. The combination of smoky, grilled fish with fresh, vibrant toppings is the kind of meal that makes you fall in love with cooking all over again. Whether you’re looking to shake up your weeknight dinner routine or impress at your next backyard gathering, this recipe is a must-try.
So, fire up that grill, grab your cherry tomatoes and red snapper, and let’s make magic happen.
Recipe
Woodfire Smoked Red Snapper
Equipment
- Ninja Woodfire
- Ninja Woodfire Air Fry Basket
- Ninja Woodfire Griddle
- Wood Pellets
- Knife
- Cutting Board
- Bowl
Ingredients
Red Snapper
- 2 lb Red Snapper Filets
- 1 tablespoon Granulated Garlic
- 1 tablespoon Granulated Onion
- 2 tablespoon Italian Seasoning
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 4 tablespoon Olive Oil
Rustic Sauce
- 1 Cup Cherry Tomatoes
- 6 Garlic Cloves
- ½ JAR Capers
- 3 tablespoon Butter
- ¼ Cup Fresh Parsley
- 3 tablespoon Sherry Cooking Wine
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
Salmon:
- Season: Cut the Red Snapper into 6oz servings. Coat the snapper with olive oil. Mix all of the dry seasonings together and sprinkle it liberally on both sides of the snapper.
- Setup & Preheat: Load up the Woodfire Pellet Hopper with the pellets of your choice. Fire up the Woodfire and set it to the “Air Crisp” setting and set the temp for 375F (191C). Set it for 12 Minutes.
- Air Fry: When the Wooodfire says “Add Food” place the snapper, tomatoes and the garlic cloves to the basket. Close and check after 5 Minutes. We are shooting for a 130F(55 C) internal temperature on the fish. If not ready close and cook until it is.
- Rest & make “sauce”: When the fish comes up to temp set take the air crisp basket out and set it aside. Set the Woodfire to the Grill HI setting, no need for woodfire. If the woodfire does not enter the pre stage (that happens sometimes when switching modes) let it preheat for 10 minutes then add in the butter, garlic, tomatoes, capers and ¾ of the parsely. Cook for 1-2 minutes being mindful to try and keep the juices from running off of the griddle. Next add in the white wine and season with the salt and pepper to taste.
- ENJOY! Pour your sauce over the fish and enjoy!
Video
Nutrition
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