Ingredient List Print Recipe
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary leaves
- 1 garlic clove, grated on a Microplane
- 1 fresh red chile, thinly sliced
- 1 lemon
- 3 tablespoons olive oil
- 1 whole red snapper, scaled and gutted, fins removed
- Mixed herbs, for serving
Grilled Red Snapper
When it comes to grilling whole fish, red snapper is ideal—it’s versatile, it’s economical and it cooks quickly. I like to season it with a simple garlic and herb olive oil marinade, and serve it with a mixed herb salad and grilled lemons.
Prepare a grill for medium-low direct heat cooking. Clean and oil the grate.
For the marinade, mix together the thyme, rosemary, garlic, salt, pepper, chile slices, 1 tablespoon of lemon juice (reserving half of the lemon for the grill) and olive oil.
Pat the red snapper dry. Trim off the fins of the snapper using kitchen shears. Make two incisions with a sharp knife in both sides of the fish at a 45-degree angle.
Rub the two-thirds of marinade mixture all over the fish and into the slashes, reserving the rest to use for garnishing the snapper after it’s finished cooking.
Place the red snapper directly over medium-low heat. Cook for about 6 minutes per side. Add the remaining lemon half to the grill and cook until slightly charred.
Place the grilled red snapper on a serving platter, garnishing with a mixed herb salad. Drizzle remaining marinade over the fish and finish with a squeeze of the grilled lemon. Serve right away.
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