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!