This recipe really works best with smaller fish. Make 3 crosswise slashes down to the bone on each side of each fish. If I had a larger red snapper, I would probably keep the grill heat and time as stated in the recipe and then finish in the oven. If you have a much larger snapper, like something over 5 lb (2.3kg), you will need to either reduce the grill heat and increase the cook time (by a lot!) OR you can grill at the same heat and time listed in the recipe, then just finish it in the oven on 350✯ (177✬). But if yours are smaller or larger, just adjust for that with the cook time. Remove from the oven and add another tablespoon of the olive oil. Season the snappers with the salt and pepper. They are usually all around 2-2.5 lb (0.9-1.1kg). 4 limes, juiced 2 Teaspoon Brown sugar 1/2 Teaspoon fish sauce To Taste salt and pepper 1/2 Cup Olive oil 2 Bunch watercress, trimmed and washed 4 cherry. Directions Preheat the oven to 425 degrees F. For this recipe I used beeliner snapper, also known as vermillion snapper. I love going out fishing and catching my own snapper, but when I can’t get offshore, I can usually find these beauties at the fish market when I’m on the East Coast. That’s why cooking the whole fish is the way to go! Not only does this prevent the fish from falling apart, but it also keeps it nice and moist during the cooking process. Cooking it at a high temperature like this also means it will have a shorter cook time. Snapper has such delicate flesh when cooked that it easily falls apart on the grill if you just try to cook fillets. Cook it at a high temperature, like 400 degrees, to lock in the moisture.