Ala Cart Broiled Snapper Throats Recipe

Rinse the snapper throats under cold water and pat dry with paper towels. Trim any stray fins or scales as needed.

Place the throats on a clean surface and pat dry again to ensure the marinade adheres properly.

Preheat the broiler and position the rack about 6 inches from the heat. Lightly oil a broiler pan or rimmed baking sheet to prevent sticking.

In a small bowl, whisk together olive oil, lemon juice, minced garlic, sea salt, pepper, and thyme to create a bright marinade.

Brush about half of the marinade over the snapper throats, coating evenly on both sides.

Reserve the remaining marinade for basting during cooking.

Place the marinated snapper throats on the prepared pan. Broil for 4-6 minutes per side, until the flesh is opaque and flakes easily.

Midway through cooking, baste the throats with melted butter and any remaining marinade to keep the fish moist and flavorful.

Remove from the heat and let rest for 2 minutes.

Sprinkle with chopped parsley and serve with lemon wedges. If desired, drizzle any pan juices over the throats for extra brightness.