Smoked Red Snapper Sandwich with Garlic Aioli

By: Heath Wood

When I regretfully declined an invitation to fish on the gulf coast of Florida, I knew my opportunity to get my hands on some great-tasting red snapper was out of the question.

To my surprise, the friend who had invited me along on the fishing trip called me when he returned to say that he had brought some red snapper fillets for my family to enjoy. Having prepared red snapper a few times before, I knew it was a great-tasting fish that did not need a bunch of seasoning or other ingredients to enhance the flavor. For me, red snapper is best when simply searing on a cast iron pan with garlic and butter.

To get the most out of the excellent-tasting snapper, I made a simple smoked fish sandwich with a smooth garlic aioli as a topping, resulting in an impeccable sandwich.


½ C. Mayonnaise

2 Garlic Clove – Crushed 

½ tsp. Himalayan Sea Salt

½ tsp. Meat Church Holy Voodoo Seasoning

1 Tbsp. Lemon Juice 

2 Tbsp. Olive Oil

3 tsp. Butter

1 Garlic Clove – Crushed 

Red Snapper Filet

Pinch Of Meat Church Holy Voodoo Seasoning

Fresh Baked Bun



Prepare Garlic Aioli:

In a small bowl, mix mayonnaise, garlic, Himalayan salt, Holy Voodoo seasoning, lemon juice, and olive oil, and refrigerate for at least 2 hours.

Prepare Fish:

– On a Traeger Grills pellet grill, preheat to 325 degrees using Traeger Mesquite flavored pellets. 

– When the grill reaches the desired temperature, place a cast iron skillet inside Traeger Grill to heat. 

– Add butter with remaining crushed garlic to the bottom of the cast skillet. 

– Place red snapper fillet, seasoned with a dash of Holy Voodoo seasoning, into sizzling butter until filet is golden brown, then flip. 

– Continue cooking until the internal temperature of the snapper reaches 145 degrees. 

– Serve on a freshly baked bun with lettuce, tomato, and chilled Garlic Aioli sauce. 

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