Vibrant, citrus infused, moist, flaky fish.

This grilled red snapper boasts a vibrant marinade of olive oil, lemon juice, soy sauce, honey, garlic, paprika, and cumin, creating a perfect balance of tangy, savory, and slightly sweet flavors. The marinade deeply infuses the fillets, while grilling adds a delightful smoky char. The result is moist, flaky fish with a crisp exterior. Serve this delectable dish with a fresh Mediterranean salad, grilled asparagus, or a side of jasmine rice to complement the citrusy notes. A glass of chilled white wine, like Sauvignon Blanc, pairs beautifully, enhancing the overall dining experience.

Ingredients

• For the Snapper
  • 2 whole red snapper, cleaned and scaled (about 1.5 to 2 pounds each)
  • 2 lemons, thinly sliced
  • 1 bunch of fresh parsley
  • 4 cloves of garlic, thinly sliced
  • 4 tablespoons olive oil
  • Salt and freshly ground black pepper
  • Lemon wedges for serving
• For the Marinade
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper

Directions

1. Prepare the Fish
   • Rinse the red snapper under cold water and pat dry with paper towels.
   • Make three to four diagonal slashes on each side of the fish, about 1/2 inch deep. This allows the marinade to penetrate and the fish to cook more evenly.
2. Make the Marinade
   • In a small bowl, whisk together the olive oil, lemon juice, soy sauce, honey, minced garlic, paprika, cumin, red pepper flakes, salt, and pepper until well combined.
3. Marinate the Fish
   • Place the fish in a large, shallow dish or a resealable plastic bag.
   • Pour the marinade over the fish, making sure to get some into the slashes and the cavity of the fish.
   • Cover the dish or seal the bag and refrigerate for at least 30 minutes, preferably up to 2 hours.
4. Prepare the Grill
   • Preheat your grill to medium-high heat. If using charcoal, let the coals burn until they are covered with white ash. If using a gas grill, heat it to about 400°F (200°C).
   • Oil the grill grates to prevent the fish from sticking.
5. Grill the Fish
   • Remove the fish from the marinade and let any excess drip off.
   • Stuff the cavity of each fish with lemon slices, fresh parsley, and garlic slices.
   • Brush the outside of the fish with olive oil.
   • Place the fish directly on the grill and cook for about 6-8 minutes per side, depending on the thickness of the fish. The skin should be crispy and the flesh should be opaque and flake easily with a fork.
6. Serve
   • Carefully remove the fish from the grill and transfer to a serving platter.
   • Serve immediately with lemon wedges and your favorite side dishes.

Tips

• To ensure the fish doesn’t stick to the grill, make sure it’s clean and well-oiled. You can also use a fish grilling basket if you have one.
• Pair the grilled red snapper with a fresh salad, grilled vegetables, or a side of rice for a complete meal.