Grilled Spanish Style Snapper
Transport your taste buds to the sunny coasts of Spain with this mouthwatering Grilled Spanish Style Snapper recipe. Featuring tender whole red snapper infused with a bold marinade of olive oil, smoky paprika, zesty citrus, garlic, and aromatic spices like cumin and oregano, this dish is a feast for both the senses and the soul. The fish is grilled to perfection, creating a smoky char that complements its flaky, delicate texture. Garnished with fresh parsley and paired with vibrant lemon wedges, this recipe is a celebration of Mediterranean flavors that’s perfect for al fresco dining or a show-stopping main course. Ready in just 35 minutes, this easy yet impressive dish is ideal for seafood lovers seeking authentic Spanish-inspired grilling techniques. Serve it with crusty bread or a refreshing side salad for a culinary escape to the Iberian Peninsula!
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Recipe Information
Ingredients
- 2 pieces Whole red snapper (cleaned and scaled)
- 4 tablespoons Olive oil
- 4 Garlic cloves (minced)
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 Lemon (zested and juiced)
- 1 Orange (zested and juiced)
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 Lemon wedges (for serving)
Instructions
Preheat your grill to medium-high heat (about 375-400°F or 190-200°C). Brush the grill grates lightly with oil to prevent sticking.
Rinse the whole red snapper under cold water and pat it dry with paper towels. Make 3-4 diagonal slashes on each side of the fish, ensuring not to cut too deeply.
In a small bowl, combine olive oil, minced garlic, smoked paprika, ground cumin, dried oregano, lemon zest and juice, orange zest and juice, salt, and black pepper. Mix well to create a marinade.
Brush the marinade generously inside the cavity and all over the exterior of each fish, ensuring it gets into the slashes.
Let the fish marinate while the grill continues to heat, approximately 10 minutes.
Place the fish on the preheated grill directly over the heat. Grill for 8-10 minutes on the first side without moving it, until it releases easily from the grates.
Carefully flip the fish using a wide spatula and grill for another 8-10 minutes on the other side, or until the flesh flakes easily when tested with a fork, and the internal temperature reaches 145°F (63°C).
Remove the grilled snapper from the grill and transfer it to a serving platter. Garnish with fresh parsley.
Serve immediately with lemon wedges on the side.
Nutrition Facts
Calories |
740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 697 mg | 30% | |
| Total Carbohydrate | 11.0 g | 4% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.0 g | ||
| Protein | 120.7 g | 241% | |
| Vitamin D | 29.8 mcg | 149% | |
| Calcium | 158 mg | 12% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1839 mg | 39% | |
*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.
