Charcoal Grilled Blackened Red Snapper
Ignite your taste buds with this Charcoal Grilled Blackened Red Snapper recipe, a vibrant celebration of bold spices and smoky flavor! Perfectly seasoned with a homemade blackening spice blend featuring smoked paprika, cayenne, and dried herbs, these skin-on red snapper fillets are grilled over white-hot charcoal to achieve a beautifully crispy exterior while staying moist and tender inside. This quick, 25-minute recipe uses the magic of direct high heat and two-zone grilling for precise cooking, ensuring restaurant-quality results right in your backyard. Finished with a squeeze of fresh lemon, this dish is a perfect choice for seafood lovers craving a burst of zesty, smoky perfection. Whether you're hosting a summer barbecue or simply upgrading your weeknight dinner, this recipe is sure to impress!
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Recipe Information
Ingredients
- 4 pieces Red snapper fillets (skin-on)
- 2 tablespoons Olive oil
- 1 tablespoon Paprika (preferably smoked)
- 2 teaspoons Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon Cayenne pepper
- 1 teaspoon Black pepper
- 1 teaspoon Salt
- 4 pieces Lemon wedges
Instructions
Preheat your charcoal grill for direct high heat, setting up a two-zone cooking area if possible (one side with coals for searing and one without for indirect heat). Let the coals burn until they are white-hot.
In a small bowl, combine the paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, and salt to make the blackening seasoning.
Pat the red snapper fillets dry with a paper towel and brush both sides of each fillet lightly with olive oil.
Evenly sprinkle the blackening seasoning mixture over both sides of the fillets, pressing gently so it adheres to the fish.
Oil the grill grates with a folded paper towel dipped in oil, using tongs to carefully avoid burns.
Place the seasoned fillets, skin-side down, directly over the hot coals. Grill for approximately 3-4 minutes, or until the skin is crispy and releases easily from the grates.
Carefully flip the fillets using a fish spatula, grilling the other side for another 3-4 minutes until the fish is cooked through and flakes easily with a fork.
Move the fillets to the cooler side of the grill temporarily if they need additional cooking time without burning.
Remove the grilled fillets from the grill and transfer to a platter. Serve hot, garnished with fresh lemon wedges.
Nutrition Facts
Calories |
835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2614 mg | 114% | |
| Total Carbohydrate | 15.9 g | 6% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 1.7 g | ||
| Protein | 108.8 g | 218% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 193 mg | 15% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 2147 mg | 46% | |
*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.
