How to Grill Snapper

snapper

🥗Healthier: tilapia

💰Cheaper: catfish

Tilapia and catfish are more affordable and widely available alternatives.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is more economical.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be used for convenience and cost savings.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine is often cheaper.

Thaw the snapper and let it come to room temperature for about 15 to 20 minutes.

Preheat the grill to 400 degrees Fahrenheit over direct heat.

Blot the fillet dry with paper towels on both sides.

Rub each fillet with olive oil and season with salt, black pepper, and smoked paprika.

Spray the fish basket with cooking spray or a high-temperature smoke point oil.

Lay the snapper fillet skin-side down in the fish basket.

Place at least two small sprigs of fresh thyme on the flesh side of the snapper.

Top each fillet with two crushed garlic cloves and one lemon slice.

Close the fish basket securely.

Place the fish basket on the hottest part of the grill over direct flame.

Grill for about four to five minutes, skin-side down, until it starts to crisp up and brown.

Flip the snapper and grill for another three to four minutes until the garlic cloves and lemon begin to brown and caramelize.

If the fish is too small to fit securely in the basket, use a spatula to flip it at the midway point.

Let the fish rest after removing it from the basket.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens