Rinse the red snapper under cold water and pat dry thoroughly with paper towels. Using a sharp knife, make 3 shallow diagonal slashes on each side of each fish about 1/2-inch deep—this helps the marinade penetrate and promotes even cooking.

Make marinade and season

In a small bowl combine minced garlic, lime juice, 3 tbsp olive oil, smoked paprika, ground cumin, 1 tablespoon kosher salt and 1 tsp black pepper. Brush the marinade all over the fish, inside the cavity and into the slashes. Let the fish marinate at room temperature for 15–20 minutes or refrigerate for up to 1 hour; if refrigerating, bring to room temperature 20 minutes before cooking.

Herb-Garlic Butter & Aromatics

Make herb-garlic butter

In a small bowl, combine softened butter, chopped parsley, chopped cilantro, minced lemongrass or green onion, lemon zest, 1 tsp salt and 1/2 tsp black pepper. Mix until smooth. Spoon about half of this mixture into the cavity of each fish (divide evenly) and reserve the rest to finish the fish after cooking.

If using whole fish on a grill or in the oven, tuck a few extra sprigs of parsley or cilantro and a lemon wedge inside each cavity to add aroma while cooking.

Vegetable & Sauce Accompaniment

Prepare potatoes and vegetables

Preheat oven to 425°F (220°C) if roasting, or heat a grill to medium-high if grilling. Toss halved fingerling potatoes with 1 tbsp olive oil and a pinch of salt and pepper. Spread potatoes cut-side down on a rimmed baking sheet and roast for 15 minutes before adding the fish, or par-cook in a pot of salted boiling water for 8–10 minutes until just tender, then drain.

Roast or grill fish with vegetables

If using oven: Arrange par-cooked potatoes, cherry tomatoes and sliced red onion on the baking sheet with the potatoes. Place the marinated fish on top of the vegetables. Drizzle the reserved 1 tbsp olive oil over vegetables and pour 1/2 cup white wine (or broth) onto the sheet pan (avoids drying). Roast at 425°F (220°C) for 12–18 minutes depending on thickness—fish is done when flesh flakes easily and internal temperature reaches 130–135°F (54–57°C) for moist, just-cooked fish. During the last 2 minutes, brush the remaining herb-garlic butter over the fish so it melts and glosses the skin. If grilling: Oil the grill grates well. Put the par-cooked potatoes in a grill-safe pan with tomatoes and onions, add wine/broth and set beside the fish. Place fish directly on the grill or on a fish grate/foil. Grill 6–8 minutes per side (depending on thickness) over medium-high heat, brushing with herb butter in the final minutes until cooked through and glossy.

Remove fish and vegetables from the oven/grill and let rest 3–4 minutes before serving. Squeeze fresh lemon over the fish and garnish with cilantro or parsley sprigs.