Barbequed Snapper
Elevate your next outdoor cookout with this irresistible Barbequed Snapper recipe – a perfect blend of smoky, citrusy, and herbaceous flavors. Featuring a whole snapper marinated in a garlicky olive oil rub with hints of paprika and optional chili flakes for a mild kick, this dish delivers an impressive, restaurant-quality entrée right off your grill. The snapper is stuffed with fresh thyme and lemon slices, infusing its tender, flaky flesh with vibrant, aromatic notes as it cooks to golden perfection over a medium-high flame. Quick to prepare and packed with protein, this grilled fish recipe is ideal for summer gatherings and pairs wonderfully with fresh salads or roasted vegetables. Garnish with parsley and serve with lemon wedges for a stunning centerpiece sure to wow your guests. Perfectly balanced and bursting with flavor, this Barbequed Snapper will quickly become a backyard grilling favorite!
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Recipe Information
Ingredients
- 1 piece (approximately 2-3 lbs) whole snapper (cleaned and gutted)
- 3 tablespoons olive oil
- 1 piece (sliced into rounds) lemon
- 5 sprigs fresh thyme
- 2 tablespoons fresh parsley (chopped)
- 4 cloves (minced) garlic
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red chili flakes (optional)
Instructions
Preheat your grill to medium-high heat (about 400°F/200°C). Clean the grill grate thoroughly and lightly oil it to prevent sticking.
Rinse the whole snapper under cold water and pat it dry with paper towels. Score both sides of the fish with 2-3 diagonal slashes, being careful not to cut too deep into the flesh.
In a small bowl, whisk together the olive oil, minced garlic, paprika, salt, black pepper, and red chili flakes (if using). Rub this mixture generously over the entire fish, including inside the cavity and into the scored slashes.
Stuff the cavity of the fish with the lemon slices and fresh thyme sprigs.
Carefully place the snapper on the preheated grill. Close the lid and cook for approximately 6-7 minutes on one side.
Using a large spatula, carefully flip the fish and grill for another 6-8 minutes on the other side, or until the flesh is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C).
Once cooked, remove the fish from the grill and let it rest for 5 minutes.
Sprinkle the barbequed snapper with chopped fresh parsley before serving. Serve with additional lemon wedges on the side if desired.
Nutrition Facts
Calories |
415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 615 mg | 27% | |
| Total Carbohydrate | 4.3 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 1.0 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 14.2 mcg | 71% | |
| Calcium | 78 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 940 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
