Broiled Snapper Throats Recipe

Rinse the snapper throats and pat dry with paper towels. Place them in a shallow dish.

In a small bowl, whisk together olive oil, minced garlic, paprika, dried thyme, lemon zest, lemon juice, salt, and pepper to form a marinade.

Brush the marinade over all sides of the snapper throats. Let marinate at room temperature for 15-20 minutes.

Preheat the broiler and set the rack about 4-6 inches from the heat.

Line a broiler pan with foil and lightly oil it to prevent sticking.

Place the marinated snapper throats on the pan. If using, baste with 2 tablespoons of the white wine during the first 3-4 minutes of cooking.

Broil for 6-8 minutes per side, or until the flesh is opaque and flakes easily with a fork. If necessary, rotate the pan halfway through to ensure even cooking.

Remove from broiler and let rest 2 minutes.

Transfer to plates, garnish with lemon wedges and chopped parsley. Serve immediately.