2 tsp salt (optional – Blackening has great flavour already)
1 tsp cracked black pepper
Directions
Score the red snapper on both sides with a sharp knife—3 slashes each side just through the skin. This helps the fish cook evenly and lets the flavour soak in.
Drizzle the fish inside and out with olive oil, then coat generously with Lane’s Blackening Rub, making sure to get it into the slits and cavity.
Stuff the cavity with lemon slices and Blackening.
Set up your kamado for indirect cooking and preheat to 180–200°C (350–400°F). Place the fish on a grill-safe tray, fish basket, or directly on a clean grill grate. Use foil or baking paper if needed to prevent sticking.
Grill for 25–30 minutes, or until the flesh flakes easily and the internal temp reaches 60°C (140°F).
Finish with a squeeze of fresh lemon juice and serve it whole for a show-stopping Easter centrepiece or weekend BBQ hero.
