Grilled Red Snapper
Fresh red snapper fillets are brushed with olive oil, seasoned with Old Bay or blackened seasoning, and grilled until lightly charred outside and flaky inside. This easy Florida seafood dinner is perfect for summer cookouts and weeknight grilling.
Ingredients
- 1 ½ pounds red snapper fillets
- 2 tablespoons olive oil
- 1 ½ tablespoons Old Bay seasoning or blackened seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 lemons, halved
Instructions
- Defrost the fish if frozen.
- Preheat the grill to medium-high heat.
- Bring fish to room temperature. Pat the snapper dry with paper towels.
- Brush both sides of the fish and the cut side of the lemon with olive oil. Season lightly with salt and pepper.
- Sprinkle both sides of the fish lightly with Old Bay seasoning or blackened seasoning.
- Crumple a few paper towels, dip them lightly in oil, and use tongs to rub the grill grates well. This helps prevent the fish from sticking.
- Place the fish and lemon halves on the hot grill skin-side down first.
- Grill for 3 to 4 minutes per side. The fish should release easily from the grates when ready to flip. If it sticks, give it another minute.
- Grill the lemon halves cut-side down until lightly charred.
- The snapper is done when it flakes easily with a fork and reaches an internal temperature of 145 degrees F.
- Serve immediately with grilled lemon.
Notes
Storage and Reheating
Store leftover grilled snapper in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat or flake the fish into tacos, rice bowls, or salads.
Nutrition
Calories: 251.3kcalCarbohydrates: 5.8gProtein: 35.6gTotal Fat: 9.5gSaturated Fat: 1.5gCholesterol: 62.9mgSodium: 226.7mgPotassium: 794.1mgFiber: 1.7gSugar: 1.4g
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