Upgrade Father's Day grilling with whole snapper and pineapple salsa

Are you looking for a Father's Day grilling recipe that stands out? Scripps News food and wellness contributor Jess DeLuise, PA-C, shares her recipe for a whole grilled snapper.

The fish is cooked en papillote, meaning it's wrapped and steamed directly on the grill, helping it stay tender and flavorful while picking up a subtle smoky taste.

Served with a fresh pineapple salsa, it's a lighter alternative to traditional barbecue fare and a dish that's sure to draw attention at the table.

IN CASE YOU MISSED IT | Greek-marinated chicken thighs offer affordable Father's Day grilling option

Flame Whole Grilled Snapper En Papillote

Ingredients:

1 whole red snapper, cleaned and scaled 1 lemon, thinly sliced 2 garlic cloves, thinly sliced 4-5 fresh basil leaves 1-2 springs of fresh parsley 3 tbsp avocado oil tsp kosher salt tsp black pepper 1 tbsp dry white wine or water Salsa 2 cups fresh pineapple, finely diced, about of a medium pineapple 1 jalapeo, seeded and minced (leave seeds in for more heat) - cups red onion, finely diced (about a small onion) 1sweet bell pepper, finely diced cup fresh cilantro, chopped 1 tbsp olive oil 2 limes, juiced + zest from one lime tsp salt tsp black pepper tsp honey or agave nectar (optional, if pineapple is tart)

Instructions

Preheat your grill to medium-high heat. Cut one large sheet of parchment and one large sheet of heavy-duty foil both large enough to wrap the fish with several inches to spare on all sides. Lay the tin foil down, then the parchment paper on top, then the fish in the center. Pat the fish dry inside and out with paper towels. Score the fish 34 times on each side with diagonal cuts about inch deep to help the seasoning penetrate and ensure even cooking. Rub avocado oil all over the exterior and inside the cavity, then season generously with salt and black pepper inside and out. Stuff the cavity and slices with half the 1 lemon slices, garlic, and herbs. Top with any remaining lemon or herbs. Carefully pour water or wine over the fish. Fold the parchment up around the fish and crimp and fold the edges tightly to form a tightly sealed envelope with the folded edged facing upward. Place the envelope directly on the grill grates and cook for 2022 minutes without flipping. While the fish cooks, wash/ disinfect your work station and tools, then prepare the salsa. Dice all of the vegetables into inch or smaller peices. Add all of the salsa ingredients to a large bowl. Toss to mix. The fish is done when the flesh is opaque and flakes easily at the thickest part, or an instant-read thermometer reads 145F. Transfer to a platter and open the packet at the table for a dramatic steam reveal. Garnish with fresh parsley and lemon/lime wedges, as desired. Serve alongside the salsa.