This Grilled Red Snapper recipe is simple and quick and is perfect for a healthy, light meal. It has a light lemon and herb seasoning that brings out the flavor! Serve this with a side of grilled broccolini for a light and refreshing bbq.
In a small bowl or jar, combine all of the ingredients until well mixed. Use immediately or refrigerate for up to two weeks.
Grilling Red Snapper
Mix the oil, lemon zest, herbs and garlic together in a small bowl.
Preheat the grill to 375°. Use direct heat, as you'll want the fish to cook quickly. Add the GrillGrate to the grill and let it come up to temperature.
Brush both sides of the Red Snapper fillet with olive oil. A little goes a long way!
Place the fillet on the grill skin side down and let it cook for about three minutes. Carefully turn it over and grill another three to four minutes.
Lift the fish off the GrillGrate and put it on serving platter. Shake the citrus herb dressing and pour a little over top.
Lemon Herb Splash adapted from Pike Place Market Leaving Skin On: You will buy these in the store with the distinctive skin colorations of a pink and silver metallic appearance. It is best to keep the skin on during the grilling process.Substitutions: Scarlet snapper, an imported snapper from the Pacific, is the "go-to" fish for a substitute.When Is Snapper Done: The fish will be opaque (not transparent) when completely cooked. Fish Sticking to Grill: If the fish sticks to the grate, it may not be completely ready to turn over. You'll notice the thick grill marks on the fish that the GrillGrate created. That section was seared quickly and made it easy to turn over and remove without sticking.Spray Grill Grate: Always give the grate (no matter which one you use) a quick spritz or rub of oil to make sure that anything you put on it will slide right off. You would hate to have the fish stick to the grill and you lose your dinner.