Andrew Zimmern Cooks: Grilled Red Snapper

red snapper

🥗Healthier: tilapia

💰Cheaper: catfish

Tilapia is lower in cost and still offers a mild flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried or frozen herbs provide flavor at a lower cost.

lemon

🥗Healthier: lime

💰Cheaper: vinegar

Vinegar can add acidity without the cost of fresh citrus.

Make a garlic and herb olive oil by passing thyme and rosemary leaves through a microplane with olive oil and garlic.

Add salt and black pepper to the garlic and herb olive oil mixture.

Remove the bottom fins of the red snapper to prevent burning on the grill.

Make two incisions towards the head of the fish for even cooking and to allow seasoning to penetrate the cavity.

Season the inside of the fish with the garlic and herb olive oil mixture.

Cook the fish over low to medium direct heat on the grill for 5-6 minutes on each side for charring.

Pour some of the herb oil on top of the grilled fish before serving.

Squeeze charred lemon juice over the fish before serving.

Serve the fish with an herb salad and drizzle with fresh olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens