Grilled, jumbo lump crab, lemon butter, toasted almonds, sautéed spinach

Preheat the grill to medium-high heat. Season the red snapper fillets with salt and black pepper on both sides.

Prepare the Snapper

Place the seasoned snapper fillets on the grill and cook for about 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork.

Grill the Snapper

In a small saucepan, melt the butter over medium heat. Stir in lemon juice and season with a pinch of salt and pepper. Remove from heat and set aside.

Make the Lemon Butter

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add spinach and cook until wilted, about 3-4 minutes. Season with salt and pepper.

Sauté the Spinach

In a bowl, gently fold the jumbo lump crab meat into the sautéed spinach. Be careful not to break up the crab meat.

Combine with Crab

Plate the grilled red snapper, top with the crab and spinach mixture, drizzle with lemon butter, and sprinkle with toasted almonds before serving.

wild-caught red snapper & jumbo crab

Recipe information

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