Grilled Or Fried Red Snapper Recipe

Prep and Marinate

Pat the red snapper fillets dry with paper towels. In a shallow dish or bowl combine 3 tbs olive oil, 2 tbs lemon juice, 2 tsp minced garlic, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp sea salt and 1 tsp freshly ground black pepper. Place fillets skin-side down in the marinade, spooning the mixture over the top. Let rest at room temperature for 15–20 minutes (or refrigerate up to 1 hour).

Grilling Option

Preheat grill to medium-high (about 400°F / 200°C). Oil the grates lightly. Remove fillets from marinade and let excess drip off. Place fillets skin-side down on the grill and cook 4–6 minutes, without moving, until the skin is crisp and the fish easily releases. Flip gently and grill an additional 2–4 minutes, until the fish is opaque through the thickest part and registers 135–140°F (57–60°C). Remove and rest 2–3 minutes before serving.

Frying Option

If frying, heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering and 350°F (175°C) if using a thermometer. Place 1 cup all-purpose flour on a plate and season lightly with a pinch of salt and pepper. Dredge each marinated fillet lightly in flour, shaking off excess. Add fillets to the hot oil skin-side down and fry 3–4 minutes per side, adjusting heat to maintain oil temperature; cook until golden and internal temp 135–140°F (57–60°C). Transfer to a rack or paper towel-lined plate to drain briefly.

Finish

For either method, squeeze a little lemon over each fillet, sprinkle with a bit of chopped parsley, and keep warm while you finish the sauce. Taste and adjust seasoning.

While the fish rests, make the Greek fish sauce. Warm 1 cup extra-virgin olive oil in a small saucepan over low heat — do not let it smoke; you only want it gently warmed to release aromatics (about 2–3 minutes). Add 6 sliced garlic cloves and the minced shallot and cook gently for 1–2 minutes until fragrant and softened but not browned.

Remove the pan from heat and whisk in 3 tbs fresh lemon juice and 1 tbs white wine vinegar. Stir in 2 tbs chopped capers, 3 tbs chopped kalamata olives, 3 tbs chopped fresh parsley, 1 tbs chopped fresh dill, 1 tsp red pepper flakes, 1 tsp anchovy paste (if using), 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Taste and adjust acidity or salt — add a touch more lemon or vinegar if you want a brighter sauce, or more olive oil to mellow.

Let the sauce sit 5–10 minutes to marry flavors. The sauce can be made up to a day ahead and stored refrigerated; bring to room temperature and stir before serving.

Place a fillet on each plate, spoon generous amounts of the Greek fish sauce over and alongside the fish. Garnish with lemon wedges and extra chopped parsley.

Serve immediately with crusty bread or fries to soak up the sauce. Leftover sauce keeps in the refrigerator for up to 3 days.