Grilled Red Snapper

This fantastic red snapper recipe packs a flavorful punch and is easy to make on the grill or in a grill pan! It's the best way to cook snapper fillets.

4.95 from 101 votes

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Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Author: Emily Wilson

Ingredients

2 red snapper fillets skin on, 5 to 6 ounces each
1 ½ tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon onion powder
½ teaspoon dried oregano
¼ teaspoon cayenne
¼ teaspoon dried thyme
¼ teaspoon ground black pepper
optional to serve - lemon wedges and chopped parsley

Instructions

Heat a grill or grill pan to medium-high heat.
If fish is frozen, allow it to defrost and come to room temperature. Blot off any excess water with a paper towel.
Coat both sides of the fish fillets with olive oil.
Mix the paprika, garlic powder, salt, cayenne, onion powder, oregano, thyme, and black pepper together in a bowl.
Sprinkle the spice mixture across the fleshy side of the fish fillets.
Place the fillets, skin side down, on the grill. Close or cover the grill. Grill for 6 to 8 minutes or until the fish begins releasing some moisture.
Flip the fillets and grill for 2 minutes or until the fish is flaky and has reached an internal temperature of 140 degrees F on an instant-read thermometer.
Remove the skin and serve it with an optional sprinkle of chopped fresh herbs and a squeeze of either lemon juice or lime juice.

Video

Notes

Cooking Tips: Watch the fish closely while it's on the grill. If it seems like it's cooking too quickly, reduce the heat to medium.

Cleaning Your Grill: To ensure the fish doesn't stick to the grill grates, make sure you clean your grill thoroughly and then rub some vegetable oil or other neutral oil onto the grates with some tongs and a piece of paper towel.

Storage: You can store any leftover fish in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven for the best texture.

Nutrition