Red Snapper Grilled on Lemon Herbs and Onions
Elevate your outdoor cooking with this exquisite recipe for Red Snapper Grilled on Lemon, Herbs, and Onions. Perfectly seasoned and infused with bright, citrusy flavors, this whole fish is grilled to tender, flaky perfection atop a bed of zesty lemon slices, caramelized onions, and fragrant herbs like parsley and thyme. The red snapper is stuffed with garlic and fresh herbs for an aromatic burst in every bite, while a drizzle of olive oil ensures a golden, succulent finish. Wrapped in foil to lock in all the juices and cooked to a fork-tender texture, this dish is ideal for summer barbecues or elegant al fresco dining. Serve with grilled vegetables or fluffy rice for a wholesome meal that’s sure to impress. Ready in just 40 minutes, this recipe delivers restaurant-quality results with minimal effort. Keywords: grilled red snapper, lemon herbs, whole fish recipe, grilled seafood, quick summer dinners.
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Recipe Information
Ingredients
- 2 lbs Red snapper (whole, cleaned and gutted)
- 3 whole Lemons
- 1 bunch Fresh parsley
- 6 sprigs Fresh thyme
- 4 whole Garlic cloves
- 1 large Yellow onion
- 2 tbsp Olive oil
- 1 tsp Sea salt
- 1 tsp Black pepper
- 0.5 tsp Crushed red pepper flakes (optional)
Instructions
Preheat your grill to medium-high heat (about 375-400°F). If using a charcoal grill, light the coals and let them burn until covered with white ash.
Rinse the red snapper under cold water and pat it dry with paper towels. Set aside.
Thinly slice 2 lemons and the yellow onion into rounds. Reserve the third lemon for squeezing over the fish later.
Peel the garlic cloves and smash them gently with the flat side of a knife.
Lay a large sheet of heavy-duty aluminum foil on a flat surface. Place the lemon and onion slices in an even layer on the foil, creating a bed for the fish to sit on.
Stuff the cavity of the red snapper with half of the parsley, thyme sprigs, and the smashed garlic cloves.
Drizzle 1 tablespoon of olive oil over the lemon and onion slices. Place the red snapper on top of the lemon-onion bed. Drizzle the remaining olive oil over the fish and season both sides of the snapper with sea salt, black pepper, and red pepper flakes if using.
Top the fish with the remaining parsley and thyme sprigs. Squeeze the juice of the reserved lemon over the snapper.
Fold the edges of the aluminum foil tightly to create a sealed packet. If desired, double wrap the fish to ensure no juices escape during grilling.
Place the foil packet on the preheated grill and cook for approximately 18-20 minutes, flipping the packet halfway through. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
Carefully open the foil packet to avoid steam burns. Use a spatula to transfer the fish to a serving platter.
Garnish with additional fresh parsley or lemon wedges if desired. Serve immediately with your favorite side dishes, such as grilled vegetables or rice.
Nutrition Facts
Calories |
1582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 2921 mg | 127% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 11.6 g | ||
| Protein | 247.2 g | 494% | |
| Vitamin D | 45.4 mcg | 227% | |
| Calcium | 490 mg | 38% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 5156 mg | 110% | |
*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.
