Red Snapper Recipe

Prepare fish

Pat the red snapper dry inside and out with paper towels. Using a sharp knife, make 2–3 shallow diagonal slashes on each side of the fish to help the marinade penetrate and to promote even cooking.

Make marinade

In a small bowl combine 4 Tbsp olive oil, minced garlic, lemon juice, kosher salt (2 tsp), black pepper (1 tsp), smoked paprika (if using), and chopped parsley. Stir until combined.

Marinate

Rub the marinade all over the outside of each fish and into the cavity, including the slashes. Place a couple of thyme sprigs and 2–3 lemon slices inside each cavity. Let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours). If refrigerated, bring back to room temperature 20 minutes before grilling.

Prepare grill

Preheat the grill to medium-high (about 400–450°F / 200–230°C). Clean the grates thoroughly and oil the grate: dip a folded paper towel in neutral oil and, using tongs, wipe the hot grates to prevent sticking.

Grill fish

Place the fish directly on the oiled hot grill grates. Grill with the lid closed for 5–7 minutes per side depending on thickness (a medium 1–1.5 lb fish will take about 10–14 minutes total). Use a wide spatula to carefully flip once when the underside is nicely browned and releases easily. Cook until the flesh flakes easily and reaches an internal temperature of 145°F (63°C) at the thickest part.

Finish and rest

When cooked through, remove the fish to a platter. If using, brush with melted butter and sprinkle additional chopped parsley. Let rest 3–5 minutes before serving. Serve with extra lemon wedges.

If grill marks are desired, you can sear the fish over the hottest part of the grill for the last 1–2 minutes per side. Use a light brush of neutral oil on the fish right before searing to encourage browning.

For a smoky flavor, add soaked wood chips to the grill or use a gas grill smoker box during cooking.

Prep vegetables

Toss zucchini slices, red bell pepper strips, and red onion wedges with 2 Tbsp olive oil, 1 tsp kosher salt, 1 tsp black pepper and 1 Tbsp red wine vinegar or lemon juice (if using).

Grill vegetables

Place vegetables in a grill basket or directly on the grates over medium heat. Grill 3–5 minutes per side until tender and lightly charred. Remove and keep warm while fish rests.

Serve the grilled red snapper alongside the vegetables and garnish with additional lemon and parsley.