Grilled Red Snapper Recipe – and a Cocktail to Go With It

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Giorgios Group Owner and Chef Giorgios Bakatsias shares two of his go-to homemade recipes when entertaining guests at his riverside retreat in Bahama

Grilled red snapper
Photo by Beth Mann

Grilled Red Snapper

2 (2-3 lbs.) whole red snapper, scaled and cleaned
Extra-virgin olive oil
Kosher salt
Ground black pepper
Red pepper flakes
6 cloves garlic, smashed
6 fresh parsley sprigs
6 fresh dill sprigs
6 basil leaves
2 lemons, sliced

Generously rub olive oil over fish. Season generously inside and out with salt, pepper and red pepper flakes. Stuff cavities with garlic, parsley, dill, basil and lemon slices. Let marinate for 30 minutes. Preheat grill (preferably wood-fired) and brush grate with olive oil. Cook fish for 7-10 minutes on each side. Transfer to platter. Drizzle fresh lemon juice and garnish with fresh herbs.

Bombay Sun cocktail to go with the grilled red snapper
Photo by Beth Mann

Bombay Sun

1.5 oz. Bombay Sapphire Gin
0.5 oz. lime juice
0.5 oz. lemon juice 
0.5 oz. simple syrup 
0.25 oz. St. Germain 
2 dashes angostura bitters

Muddle 3 cucumber slices in a shaker then add the gin, juices, simple syrup, St. Germaine and bitters. Stir, strain over ice, and garnish with mint, lime and cucumber.

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Durham Magazine

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