Grilled Red Snapper
A bright, lemony, and smoky grilled red snapper with crisp skin and tender, flaky flesh. Simple spices and olive oil let this mild, slightly sweet fish shine—perfect for weeknights or summer cookouts.
Ingredients
- 4 red snapper fillets, skin-on
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1 lemon, juiced
- lemon wedges, for serving
- fresh parsley or cilantro, chopped (optional)
- 1 whole red snapper, cleaned (optional, for whole-fish variation)
Instructions
- Preheat the grill to medium-high heat (about 400°F). Clean the grates well and oil them to help prevent sticking.
- Pat the red snapper very dry with paper towels. Drizzle both sides with olive oil and rub to coat.
- In a small bowl, mix the salt, black pepper, smoked paprika, garlic powder, dried thyme, and onion powder.
- Season the fish on both sides with the spice blend, patting gently so it adheres.
- Place fillets skin-side down on the hot grill. Cook without moving for 6–7 minutes, until the skin is crisp and releases easily when nudged with a fish spatula.
- Flip carefully and grill 2–3 minutes more, or until the flesh turns opaque, flakes with a fork, and reaches an internal temperature of 145°F.
- Transfer to a platter. Squeeze fresh lemon juice over the top and garnish with chopped parsley or cilantro. Serve with lemon wedges.
- Whole-fish variation: Score the skin 2–3 times per side, rub with oil and seasoning, and stuff the cavity with lemon slices and herbs. Grill 5–6 minutes per side, until the skin is crisp and the flesh is opaque and flakes easily.
Nutrition
Serving: 1peopleCalories: 260kcalCarbohydrates: 1gProtein: 35gFat: 12gSaturated Fat: 2gSodium: 360mg
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