Low Sodium Grilled Snapper with Lemon Herb Marinade
Infused with bright, citrusy flavors and garden-fresh herbs, this Low Sodium Grilled Snapper with Lemon Herb Marinade is a heart-healthy, gourmet delight perfect for your next summer cookout or quick weeknight meal. The tender red snapper fillets are bathed in a zesty marinade made with olive oil, fresh lemon juice, parsley, dill, and a touch of garlic, ensuring each bite is packed with natural flavor without the need for added salt. Grilled to perfection, the snapper becomes lightly charred on the outside while remaining juicy and flaky on the inside. Served on a bed of crisp baby spinach and garnished with vibrant lemon slices, this dish is as nutritious as it is visually stunning. Ready in just over an hour, this low-sodium recipe is a simple yet elegant way to enjoy seafood at its finest. Keywords: grilled snapper, low sodium fish recipes, lemon herb marinade, healthy grilled recipes.
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Recipe Information
Ingredients
- 4 pieces red snapper fillets
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 2 teaspoons fresh lemon zest
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 2 cloves garlic, minced
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 4 cups baby spinach leaves
- 1 lemon slices
Instructions
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, parsley, dill, garlic, black pepper, and red pepper flakes to create the marinade.
Place the red snapper fillets in a shallow dish and pour the marinade over, ensuring each fillet is well coated. Cover and refrigerate for at least 45 minutes.
Preheat your grill to medium-high heat.
Lightly oil the grill grates to prevent sticking.
Remove the snapper from the refrigerator and let it sit at room temperature for 5 minutes.
Place the marinated snapper fillets on the preheated grill. Cook for about 6-7 minutes on each side or until the fish is opaque and flakes easily with a fork.
Meanwhile, in a large serving platter, place the fresh baby spinach leaves as a bed for the fish.
Once cooked, transfer the grilled snapper onto the spinach bed.
Garnish with lemon slices and serve immediately.
Nutrition Facts
Calories |
1652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 646 mg | 28% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 2.4 g | ||
| Protein | 256.3 g | 513% | |
| Vitamin D | 47.6 mcg | 238% | |
| Calcium | 419 mg | 32% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 4907 mg | 104% | |
*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.
