Grilled Red Snapper
Grilled Red Snapper - A very simple step-by-step process on how to easily cook red snapper on the grill. (Whole30, Paleo, GF, + DF)
Ingredients
- 1 ½ pounds red snapper fillets
- olive oil sub avocado oil
- kosher salt and ground black pepper
Instructions
- Clean Grill: Clean grill grates extremely well and preheat to high heat (Approx. 450℉).
- Dry: Pat 1 ½ pounds red snapper fillets dry with clean paper towel
- Oil: Brush on some olive oil on each filet and season with kosher salt and ground black pepper (a few sprinkles of each).
- Place on Grill: Place fillets, skin side down (if it has skin), over direct heat.
- Cook: Close grill and let cook 5-6 minutes.
- Turn: Carefully turn over (white, flaky fish can be challenging), close lid and let cook another 3-4 minutes, depending upon thickness.
- Done: Fish is done when it has an internal temp of 145℉ or until flesh is opaque and separates easily with a fork.
Notes
- Fresh: I highly recommend always purchasing your fish the same day you are cooking it! It will taste so much better!
- Frozen: If you only have frozen snapper it will still work. Just be sure to thaw overnight in the refrigerator and really make sure it is dry before grilling.
- Serving: Feel free to serve with lemon or some yummy Whole30 tartar sauce!
- Blackened: feel free use this blackened seasoning to rub on your red snapper before grilling
- Lemon Garlic Marinade Option: mix 1/4 cup lemon juice, 1/4 cup olive oil, 1 teaspoon of kosher salt and 1-2 tablespoon minced garlic to create a yummy lemon garlic marinade. Let red snapper sit 30 minutes before grilling; discard marinade after use.
- Dry Rub: feel free use this homemade dry rub on your red snapper before grilling.
Nutrition
Calories: 170kcal | Protein: 35g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 63mg | Sodium: 109mg | Potassium: 709mg | Vitamin A: 180IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 0.3mg
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