1 Grilled Snapper Recipe

Prepare the fish

Rinse the whole snapper under cold water and pat it dry thoroughly inside and out with paper towels. Make three shallow diagonal cuts on each side of the fish about 1-inch apart and about 1/2 inch deep; these help the marinade penetrate and promote even cooking.

Make the marinade

In a small bowl whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, minced garlic, chopped parsley, thyme, smoked paprika, lemon zest, 2 teaspoons sea salt and 1 teaspoon black pepper until combined.

Marinate the fish

Place the fish on a rimmed tray or in a shallow dish. Rub the marinade all over the fish, working it into the slashes and into the cavity. Slip a few lemon slices and a tablespoon of chopped parsley into the cavity. Cover and refrigerate for 30–60 minutes (no longer than 90 minutes for a whole fish) to allow flavors to penetrate.

Preheat and oil the grill

Preheat a gas or charcoal grill to medium-high heat (about 400–425°F / 200–220°C). If using a charcoal grill, let coals develop a light white ash. Clean the grill grates thoroughly, then brush or wipe the grates with the neutral oil (use a folded paper towel held with tongs dipped in oil) to prevent sticking.

Oil the fish

Just before grilling, brush the outside of the marinated fish lightly with an additional 1 tablespoon olive oil (or use the reserved oil from the marinade) so it releases from the grate easily.

Grill the fish

Place the fish directly over the hottest part of the grill. Cook for 6–8 minutes without moving, until the skin releases easily and has nice grill marks. Carefully flip the fish using two spatulas or tongs and a spatula to support the body, and grill the other side for another 5–8 minutes. Total cooking time will be about 12–16 minutes depending on thickness; the fish is done when the flesh is opaque and flakes easily with a fork and the internal temperature at the thickest part reaches 130–140°F (54–60°C). If the exterior is browning too fast, move the fish to indirect heat and continue cooking until done.

Rest the fish

Remove the grilled snapper to a serving platter and let it rest for 3–5 minutes to allow juices to redistribute.

Scatter chopped cilantro or parsley over the fish, place extra lemon wedges alongside, and serve whole at the table so guests can portion themselves. Squeeze fresh lemon over each portion just before eating.