Spicy Lemon Snapper on Grill
Ingredients
- 4 red snapper fillets (about 6 oz each)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon red chili flakes
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- Lemon wedges for serving
- Fresh parsley or cilantro roughly chopped
Instructions
- Remove snapper fillets from the fridge 10 minutes before cooking to bring them closer to room temperature.
- In a small bowl, mix chili flakes, smoked paprika, garlic powder, onion powder, lemon zest, lemon juice, honey, salt, and pepper into a loose paste.
- Pat fillets completely dry on both sides with paper towels.
- Brush both sides of each fillet with olive oil, then press the spice paste onto the top side of each fillet.
- Heat grill to medium-high and brush grates with oil using tongs and a folded oiled paper towel.
- Place fillets skin-side down on the grill. Close the lid and cook for 5 to 6 minutes without moving them.
- Flip carefully with a wide spatula once the skin releases cleanly. Cook the second side for 3 to 4 minutes.
- Remove from grill when fish flakes easily and is opaque throughout. Rest for 2 minutes, then squeeze fresh lemon over the top and serve.
Notes
Always oil the grill grates before placing the fish down — snapper skin sticks easily and tears when pulled. A well-oiled, properly preheated grill is the single biggest factor in getting a clean flip.