Smoked Coconut Snapper

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0:41 - Prep 0:20 / Cook 0:21

Inspired by bold Carribean flavors, this Smoked Coconut Snapper recipe adds major personality and texture to a light and versatile fish. A coconut flakes
and panko crumb crust adds sweetness and crunch, while the curry and creamy homemade mayo add layers of bold and tangy complexity.

About the cut: Red snapper is a lean white fish with a firm texture and a sweet, nutty flavor that pairs well with everything from subtle herbs to bold seasonings.

This recipe was created by our partner, Allie D’Andrea from Source of Smoke, who made the dish on our Bronco Pro Drum Smoker, but you can make it on your grill or smoker.

3-4 Servings


Red Snapper
  • 1 pound snapper fillets
  • 1/2 cup shredded coconut
  • 1/2 cup panko bread crumbs
  • 1 tablespoon white sugar
  • 1 teaspoon curry powder
  • > Kosher salt, to season
Homemade mayonnaise
  • 3 egg yolks
  • 2 teaspoons mustard
  • 1 1/2 cups olive oil
  • 1 teaspoon white wine vinegar
  • > Kosher salt, to taste
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Step 1 Of 13
1. In a medium bowl, combine egg yolks and mustard with a whisk.
2. Slowly add in olive oil a few drops at a time, stirring constantly.
3. After adding ¼ of the oil, pour in the remaining oil, stirring until the mixture thickens.
4. Add vinegar and Kosher salt to taste; cover with plastic wrap and refrigerate.
5. Preheat your grill to 350º F.
6. In a small bowl, combine coconut flakes, bread crumbs, sugar, curry powder and Kosher salt to taste. Set aside.
7. Lightly coat a cast iron skillet with oil and add the snapper filets to the pan.
8. Using a paper towl, remove excess moisture from the fillets and season with Kosher salt.
9. Brush the top of the filets with a generous layer of mayonnaise and sprinkle with the coconut mixture.
10. Place the cast iron pan on directly on the grill; cook for 15 to 20 minutes.
11. Move your oven rack to the highest position and set to oven to broil.
Hot TipBroiler temperatures vary. Keep a close eye on the fish so to ensure it doesn’t burn.
12. Remove the fish from the grill. Place the skillet in the oven and broil until the coconut mixture is browned and crunchy (30 seconds to a minute).
13. Plate the fish, serve and enjoy.
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