Grilled Red Snapper Recipe
This Grilled Red Snapper is a quick and tasty summer recipe. Snapper fillets are smoky char with a nice tenderness thanks to an easy seasoning of smoked paprika, garlic powder, and herbs. The skin crunches up beautifully to present this dish as both delicious and easy. Serve over grilled veggies or a fresh salad for a well-balanced flavorfully well-rounded meal. Perfect for any weeknight dinner or just a little outdoor shin-dig!
Ingredients
- 1 tablespoon smoked paprika
- 1 teaspoon ground pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon cayenne pepper
- 4 (5 ounce) boneless, skinless red snapper fillets
- 1 tablespoon extra-virgin olive oil
- Lemon wedges
Instructions
- Preheat the grill: Preheat your grill to medium-high heat, approximately 375°F to 400°F for grilling.
- Prepare the Snapper: Place the red snapper fillets on paper towels and pat dry. Season each side with salt, pepper, and spices - smoked paprika, garlic powder, onion powder, oregano, thyme, and even cayenne pepper for added heat.
- Oil the Grill Grates: Brushing oil on the grill grates prevents sticking of the fish during grilling.
- Grill the Snapper: Place your seasoned red snapper fillets, skin-side down, onto the hot grill. Grill for about 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. For an extra crispy skin, do not move the fillets while grilling.
- Turn Softly: Using a big spatula or a fish turner, gently flip the fish. Continue to grill for further 2 to 3 minutes on the other side.
- Rest the Fillets: Once it is well cooked, pull the snapper out of the grill and let it rest for some minutes to allow the juices to redistribute.
- Serve: Grill the red snapper and serve alone, garnished with fresh lemon wedges, accompanied by grilled vegetables or a green salad.
Notes
Use Fresh Fish: To have a much better taste use fresh red snapper, when not possible. Should frozen fillets be used make sure they are completely thawed and then patted dry to remove excess moisture.
Do Not Over Cook. Red snapper is such a lean fish. Use your electric timer. It cooks so fast. Make sure it does not become too overcooked. It should flake, be tender but not dry.
Grill the Fish Skin-Side Down First: Putting it skin-side down will ensure that the fish doesn't break apart, and it produces a very tasty crunch. Be sure not to flip it too soon since it will stick onto the pan.
Marinating for Extra Flavor: Seasoning the fish is fine, but marinating the snapper for 15-30 minutes in citrus-based marinade can make it even tastier.
Rest Before Serving: Let the fish rest for a few minutes before serving to allow juices to set so each bite is neither dry nor flavorless.
Excellent with Citrus: A squeeze of lemon or lime juice right before serving really adds a bright zing to the flavors and complements the smokiness from the grill.