Grilled Red Snapper in Corn Husks Recipe

This Grilled Red Snapper in Corn Husks recipe combines whole red snapper with ancho chilies, garlic, cilantro, red wine vinegar, and salt for a bold, smoky seafood main. Featured on License to Grill with Rob Rainford, the marinated fish is wrapped in damp corn husks before grilling, helping it stay moist while developing rich barbecue flavour.

The Inspiration

Featured on License to Grill with host Rob Rainford, this Grilled Red Snapper in Corn Husks recipe reflects the show’s inventive approach to outdoor cooking and its focus on building flavour through simple, practical techniques.

On License to Grill, Rob Rainford often uses marinades and natural wrappers to protect delicate foods on the barbecue, and corn husks are especially effective with whole fish. They help shield the snapper from direct heat while allowing steam and smoke to circulate around it.

The marinade is built around ancho chilies, which bring mild heat and a deep, earthy flavour. Soaking the chilies in boiling water softens them enough to blend smoothly with garlic, salt, red wine vinegar, and fresh cilantro.

Ingredients

4 Ancho chilies, seeds and veins removed
3 cloves of garlic
2 teaspoons of salt, or to taste – (10ml)
1/3 to ½ cup of red wine vinegar – (75 to 125ml)
½ cup of chopped fresh cilantro – (125ml)
1 – 4 pound red snapper, gutted but scales, head and tail left on – (2000grams)
3 tablespoons of vegetable oil – (45ml)
4 corn husk, silk removed

Method

Cover ancho chilies with boiling water in a bowl and let stand for 5 minutes, this will soften the chilies.
Once chilies have softened, drain and transfer to a blender. Add garlic, salt, red wine vinegar and cilantro and blend until the mixture is smooth.
Place red snapper in a non-creative container and pour paste over fish, coating it well on both sides. Cover and refrigerate and let marinate for 2 hours.
While fish is marinating, prepare corn husk. Remove corn from husk, leaving enough of the cob that it holds the husk in place. Soak husk in cold water.
Preheat grill to a medium heat.
Once fish has marinated, rap fish with damp corn husks and place on barbecue rack Cook fish with barbecue lid closed for approximately 10 minutes.
When the fish is cooked, juices will be bubbling and you will be able to lift out the central bone easily.
Serve and enjoy!

Serving Suggestions

This Grilled Red Snapper in Corn Husks makes an impressive centerpiece for a summer dinner or outdoor gathering. Serve it with grilled vegetables, rice, roasted potatoes, or a crisp green salad to keep the meal balanced.

The ancho chili and vinegar marinade pairs especially well with simple sides that do not compete with the fish. Grilled corn, tomato salad, or a fresh cucumber and herb salad would all work beautifully.

For entertaining, serve the snapper whole on a large platter with the opened corn husks underneath. Add fresh cilantro or lime wedges around the fish for colour and brightness.

Final Thoughts

This Grilled Red Snapper in Corn Husks recipe combines bold marinade flavour with a practical grilling technique that helps keep the fish tender. The ancho chili paste brings depth and gentle heat, while garlic, red wine vinegar, and cilantro add savoury, acidic, and herbal notes. Wrapping the snapper in damp corn husks protects it from direct heat and helps preserve moisture.

Whether served for a special dinner or a casual outdoor meal, this Spectacular Grilled Red Snapper in Corn Husks delivers smoky flavour, tender fish, and a striking presentation.

Find more recipes from License to Grill here!