photo #1143145

Freshly-harvested Lane Snapper caught yesterday on the warm, open waters of the Caribbean, wrapped in seaweed and overnighted on ice this afternoon to my backyard kitchen. These breathtaking saltwater fish were butterflied, stuffed and tied down with butcher's twine. Splashed with a buttery olive oil and rubbed in a blend of kosher salt, black peppercorn, roasted garlic and dried herbs and onion. Then loaded to the gills with ground artisan sausage, meyer lemon, and a fragrant combination of fennel, leeks and shallot. So stoked to light a smoldering bed of charcoal and hickory wood for a slow cook over live fire. It just doesn't get much better than this.