Smoked Whole Snapper
Ingreadient
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2 (1 pound) whole snapper, cleaned and scaled
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3 limes, sliced
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1 tablespoon olive oil
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2 teaspoons Cajun seasoning (such as TDon's Cajun Goods®)
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2 cloves garlic, chopped
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1/4 cup chopped fresh parsley
Direction
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Heat the smoker to 350 degrees F (175 degrees C).
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Pat fish dry; cut 3 small slits on each side of fish and stuff with lime slices. In a small bowl combine olive oil, Cajun seasoning, garlic, and parley. Coat fish with mixture.
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Smoke fish until it flakes easily with a fork, about 25 minutes. An instant read thermometer, inserted near the center should read 145 degrees F (63 degrees C). Garnish with lime wedges to serve.
