94 THE COASTAL BEND MAGAZINE • Late Summer 2018 TheCoastalBend.com Coastal Bend Food Smoked Whole Red Snapper—Island Style One of the most delicious and succulent of our native fishes is the (Northern) Red Snapper, which is also one of the most abundant deep water species in the Gulf of Mexico. As a result, snapper recipes span the range of gulf cultures, including northern and southern Mexico, Texas, Louisiana Cajun and Creole, the Old South, Cuban, plus the mix that is Florida— which is the influence for this particular recipe for Whole, Smoked Red Snapper. (1h15m time) INGREDIENTS • One whole Red Snapper 4-6 lb. For the Stuffing • Salt and fresh ground black pepper • 2 limes sliced • 2-3 slices red onion • 2-3 orange slices • 6 sprigs thyme • 6 sprigs oregano • 5 garlic cloves smashed For the Sauce • 6 sprigs fresh thyme • 6 sprigs fresh oregano • 4 cloves garlic • 2 thin slices of red onion for sauce • 1 orange (or tangerine) peeled or chunks for sauce • 1.5 limes zest and juice • Kosher salt • Cracked black pepper • Coarse ground white pepper • 1 pinch of red pepper flakes • 1/2 cup of olive oil • 1/2 cup dry white wine • A dash of Cholula Chili Lime Hot Sauce or one of your choosing INSTRUCTIONS Stuffing the Fish • Salt and pepper the whole Red Snapper inside and out • With a sharp knife make a slit be- hind the gills at a 45 degree angle down the side of the fish and do so every inch and a half parallel to the first cut on both sides of the fish • Stuff each slit in the sides of the fish with a slice of lime • Place the rest of the ingredients from the stuffed section into the cavity of the red snapper Making the Sauce • Remove the leaves from the oregano and thyme stems and put the leaves in a food processor with the rest of the sauce ingredients • Pulse until it forms a sauce • Reserve the remaining gar- lic cloves and onion slices to use to smoke the fish • Place the fish on a few lay- ers of Reynolds Wrap and then roll the edges up to create a foil nest