Fresh Grilled Red Snapper Recipe
topped off with jumbo lump crab meat
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Ingredients
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Fish & Topping
Citrus-Herb Marinade
Seasoning & Finish
For the Crab Dressing
Method
Fish & Marinade
- 1
Prepare fish
Pat the red snapper fillets dry with paper towels. Check for any remaining bones and remove with tweezers. Lightly score the skin side with 2–3 shallow diagonal cuts to help even cooking and prevent curling.
- 2
Make marinade
In a bowl, whisk together olive oil, lemon juice, orange juice, minced garlic, chopped parsley, chopped cilantro (if using), Dijon mustard and honey until emulsified. Season with 1/2 teaspoon of the sea salt, 1/4 teaspoon of black pepper and 1/4 teaspoon smoked paprika; reserve remaining salt and pepper for finishing.
- 3
Marinate fish
Place fillets skin-side down in a shallow dish or zip-top bag. Pour half of the marinade over the fillets, turning to coat both sides. Reserve the other half for basting. Marinate in the refrigerator for 20–30 minutes (no longer than 45 minutes to avoid 'cooking' the fish with the citrus). Remove fish from fridge 10 minutes before grilling to come closer to room temperature.
Crab Topping & Dressing
- 4
Make crab dressing
Gently combine the jumbo lump crab meat, mayonnaise, sour cream or Greek yogurt, Worcestershire sauce, hot sauce (if using), remaining 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika in a bowl. Fold carefully until just combined so lumps of crab stay intact. Taste and adjust seasoning.
- 5
Keep chilled
Cover and refrigerate the crab mixture until ready to use. If desired, stir in 1 teaspoon of lemon juice and a pinch of chopped chives to brighten flavor just before serving.
Grilling
- 6
- 7
- 8
Flip and finish
Carefully flip the fillets and cook flesh-side for 2–4 minutes more, basting once with the reserved marinade mixed with the melted butter. The fish is done when it flakes easily with a fork and the internal temperature reaches 130–135°F (54–57°C) for moist, slightly translucent center or 145°F (63°C) if you prefer fully opaque.
- 9
Rest
Transfer fillets to a platter and let rest for 2–3 minutes while you finish the crab topping.
Assemble & Serve
- 10
Top fish with crab
Divide the chilled crab mixture evenly among the four fillets, gently piling the jumbo lumps on top so they remain intact. If you prefer the crab warmed, spoon a small amount of warm melted butter (about 1 teaspoon per portion) over the crab and place under a broiler or on the grill for 30–60 seconds — watch carefully so the crab doesn't dry out.
- 11
Garnish and finish
Sprinkle each portion with thinly sliced chives and a final pinch of smoked paprika. Serve with lemon wedges alongside for squeezing over the fish.
- 12
Serve
Serve immediately, pairing the fresh grilled red snapper topped with jumbo lump crab meat with simple sides such as grilled vegetables, rice pilaf, or a mixed green salad.