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The Contraband Cookbook

Whole Snapper on the BBQ in Foil with Lime and Herbs

Whole Snapper on the BBQ in Foil with Lime and Herbs

by The Rub Hub 09 Nov 2026 0 comments
Whole Snapper on the BBQ in Foil with Lime and Herbs
THE CONTRABAND COOKBOOK · THE SUNBURNT CHRISTMAS

CUSTOMS DECLARATION. Goods: one snapper, whole, unrepentant. Colin held eye contact with it for some time.

INSPECTEDGoods: one snapper, whole, unrepentant
C.
The short answer. Season a whole cleaned snapper inside and out, wrap in foil with lime and herbs, and cook on a closed barbecue at about 200°C for 25–35 minutes until the thickest part flakes or reads about 63°C.

Crew of 4 · Prep 15 min · Cook 30 min · Sting: none

Whole Snapper on the BBQ in Foil with Lime and HerbsFresh off the fire.

Jump to the recipe · All Christmas BBQ recipes

Give this a go. Trust the thermometer, not the clock.

Do not open the foil until the table.E. Rubb
Do not invite anyone who opens the foil.H. Rubb

The Cargo (ingredients)

  • 1 whole snapper, about 1.5 kg, cleaned and scaled
  • 2 tbsp olive oil
  • 3 tsp Rum and Que Shandy Lemon-Lime Beer Rub
  • 2 limes, sliced
  • 1 lemon, sliced
  • Large handful of dill and parsley
  • 3 spring onions, halved
therubhub.com.au · Page 1 of 3 · Download this recipe as an A4 PDF
  • 40 g butter, in pieces
If anyone asks: "Caught it myself." Nobody has ever checked.

The Run (method)

  1. Heat a hooded barbecue to about 200°C.
  2. Score the fish three times on each side. Rub with oil and Shandy, inside and out.
  3. Lay half the citrus and herbs on a double sheet of foil. Fish on top. Stuff the cavity with the rest, add butter, and seal the foil tightly.
  4. Cook 25–35 minutes. Probe through the foil into the thickest part for about 63°C, or open one corner, check it flakes easily, and reseal.
  5. Open it at the table. Stand back. Accept compliments.

Cook It With

Rum and Que Shandy Lemon-Lime Beer RubRum and Que Shandy Lemon-Lime Beer Rub
Beer-inspired lemon and lime from the New Zealand comp scene. No chilli.
Danny Balboas Snake Oil Hot SauceDanny Balboas Snake Oil Hot Sauce
A showman's tonic of jalapeño, pineapple and lime. Medium to hot.
The destroyed kitchen after cooking whole snapper on the bbq in foil with lime and herbs, with an owl in a tiny fedoraThe Aftermath. Foil: everywhere. Fish: excellent.

Where It Goes Wrong

  • Stuck to the foil. Bed of citrus and herbs goes underneath. The lime takes the hit so the fish doesn't have to.
  • Underdone at the spine. Back on for 5 minutes.
  • A guest asks about the eyes. Offer them one.
therubhub.com.au · Page 2 of 3 · Download this recipe as an A4 PDF

Darryl's Secret

Add a last light shake of Shandy when you open the parcel. The steam carries it straight to the crew.

Store it: Refrigerate leftovers promptly and eat within a day. Watch for bones. Check the label for allergens.

Torn from the ship's log

How It Reached the Book

Some cargo finds you. This one came aboard off Port Phillip Heads, in the arms of a bloke who said it was the last snapper in the bay and that he'd need the esky back. I've still got the esky.

In the Margin

Well. That's the first time they've agreed in forty years of ink.
Underneath, smaller, in pencil: "Christmas, the two of you, the fish, the rain. Remember?" Nobody's signed it. I've got no idea who it's written to.

Anyway. Fish.

The Rub Smuggler. Esky available upon proof of ownership.

therubhub.com.au · Page 3 of 3 · Download this recipe as an A4 PDF
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