Description
Grilled Red Snapper with bell peppers, red onion, and a zesty lime-garlic marinade. A flavorful and healthy summer dish.
Ingredients
Scale
- 2 whole red snappers (about 1–1.5 lbs each), scaled and gutted
- 1/4 cup olive oil, extra virgin
- 2 tablespoons lime juice, freshly squeezed
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 1 jalapeño pepper, seeded and minced (optional, for heat)
- 1/4 cup cilantro, chopped
- 1/4 cup parsley, chopped
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon oregano, dried
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper to taste
- Lime wedges, for serving
- Optional: Banana leaves for grilling
Instructions
- Rinse and Score the Fish: Rinse the red snappers under cold water and pat dry. Score both sides of each fish with shallow diagonal cuts.
- Prepare the Marinade: In a bowl, whisk together olive oil, lime juice, minced garlic, smoked paprika, cumin, oregano, cayenne pepper (if using), salt, and pepper.
- Marinate the Fish: Place the red snappers in a bag or dish and pour the marinade over them, coating well. Refrigerate for 30 minutes to 2 hours.
- Prep the Vegetables: Thinly slice the bell peppers and red onion. Seed and mince the jalapeño (if using). Chop the cilantro and parsley.
- Combine Vegetables: In a separate bowl, combine the sliced bell peppers, red onion, and jalapeño pepper (if using). Add a drizzle of olive oil (about 1 tablespoon) and season with salt and pepper. Toss the vegetables to coat them evenly.
- Preheat Grill: Preheat your grill to medium-high heat (375-450°F or 190-230°C). Clean and lightly oil the grates.
- Stuff the Fish: Remove the red snappers from the marinade and discard the marinade. Stuff the cavity of each fish with the prepared vegetable mixture.
- Grill the Fish (Optional: Banana Leaves): If using banana leaves, lightly oil them and place each fish on a separate banana leaf. Wrap the banana leaves around the fish, creating a packet. If not using banana leaves, proceed directly to grilling the fish on the grates.
- Grill: Place the fish on the preheated grill. Grill for about 6-8 minutes per side, or until the fish is cooked through and the flesh flakes easily with a fork.
- Check for Doneness: Insert a fork into the thickest part of the fish. If the flesh flakes easily and is opaque throughout, the fish is cooked. You can also use a meat thermometer to check the internal temperature, which should be around 145°F (63°C).
- Serve: Remove the fish from the grill and transfer to a serving platter. Garnish with chopped cilantro and parsley. Serve immediately with lime wedges.
Notes
- Choose fresh, high-quality red snapper for the best flavor.
- Don’t overcook the fish, as it will become dry.
- Scoring the fish helps it cook evenly and allows the marinade to penetrate.
- Marinating for too long can make the fish mushy.
- Use a fish basket to prevent the fish from sticking to the grill.
- Experiment with different herbs and spices to customize the flavor.
- Grilling with banana leaves adds a subtle smoky flavor and prevents sticking.
- Rest the fish for a few minutes after grilling to allow the juices to redistribute.
- If you like spicy food, add a pinch of cayenne pepper or a minced jalapeño pepper to the marinade.
- To ensure that the fish is cooked to the correct internal temperature, use a meat thermometer. Insert the thermometer into the thickest part of the fish. The internal temperature should be 145°F (63°C).
- Grilling with skin on helps to keep it moist and prevents it from sticking to the grill. The skin will also become crispy and delicious.
- Make sure the grill is hot. A hot grill is essential for achieving a good sear on the fish. Preheat the grill to medium-high heat before placing the fish on the grates.
- Prep Time: 20 minutes
- Cook Time: 12 minutes