Grilled Red Snapper
A vibrant and flavorful grilled red snapper, seasoned to perfection and perfect for any occasion, from casual dinners to festive gatherings.
Ingredients
For the fish
- 2 fillets red snapper fillets (skin on, 5 to 6 ounces each) Tender and succulent, these fillets boast a pronounced flavor that absorbs spices beautifully.
- 1.5 tablespoons olive oil Rich and fragrant, it adds depth and helps achieve that golden crust.
For the seasoning
- 1 teaspoon paprika Vibrant and smoky, this spice provides warmth and color.
- 1 teaspoon garlic powder Aromatic and savory, it elevates the dish with its irresistible fragrance.
- 0.5 teaspoon kosher salt Essential for balancing flavors, enhancing the natural taste of the fish.
- 0.5 teaspoon onion powder Brings a hint of sweetness and depth.
- 0.5 teaspoon dried oregano Herby and robust, it hints at Mediterranean origins.
- 0.25 teaspoon cayenne Adds a subtle kick, invigorating each bite.
- 0.25 teaspoon dried thyme Earthy and aromatic, it complements the fish perfectly.
- 0.25 teaspoon ground black pepper Sharpen the flavors with a spicy note.
To serve (optional)
- to taste lemon wedges Bright citrus adds flavor.
- to taste chopped parsley Fresh herbs add a burst of color.
Instructions
Preparation
- Start by preheating your grill or grill pan to medium-high heat.
- If the fish fillets are frozen, let them defrost and come to room temperature.
- Blot off any excess moisture with a paper towel.
- Drizzle olive oil over both sides of the fish fillets.
Seasoning
- In a small bowl, combine paprika, garlic powder, kosher salt, onion powder, oregano, cayenne, thyme, and black pepper.
- Generously sprinkle the spice mixture over the fleshy side of the fish.
Grilling
- Place the seasoned fillets skin side down on the grill and close or cover to trap heat.
- Grill for about 6 to 8 minutes.
- Gently flip the fillets and continue grilling for another 2 minutes until the fish is flaky and has reached an internal temperature of 140 degrees F.
Serving
- Carefully remove the fillets from the grill and discard the skin if desired.
- Serve with fresh chopped parsley and a squeeze of lemon or lime juice.
Notes
For best results, avoid overcooking the fish, and ensure the grill is preheated. Consider using herb-infused olive oil for added flavor or marinating the fillets in citrus juice for a refreshing twist.