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Wood Fire Roasted Whole Red Snapper

Serves 4-6


450°F - 550°F

cook time

20 minutes


1 whole red snapper, scaled and gutted Marinade: 1” knob of ginger
3 cloves garlic
4 TB coconut oil, melted and cooled
¼ cup lime juice
1 TB chicken bouillon
1 tsp ground allspice
1 tsp dried thyme
1 bunch of cilantro
Salt & pepper to taste


Mix marinade ingredients in a food processor and pulse until a paste is formed. Spread onto the whole snapper, making sure the entire surface of the fish is covered with the paste. Let marinate refrigerated for at least 1 hour.

Whole roasted fish covered with a paste is best cooked using a cast iron skillet placed directly on the oven’s stone surface.

When there is about 30 minutes remaining in the marinade light your oven and build a robust fire.

When the fire is place fish into cast iron skillet. Push coals to the back of the oven to create as much space between the pan and the coals when the pan is put into the oven. Place half door on the oven and place pan directly onto the stone. Cook for about 20 minutes. Monitor fish and rotate as needed to ensure even cooking and browning. If over browning occurs cover fish in aluminum foil. Fish is done when flesh of fish is firm to the touch.