Grilled Red Snapper
with Lemon-Herb Butter
Any fish can be tricky to drop on a grill grate, but you can make the cooking easier by choosing a fairly meaty variety and using the on-heat, off-heat method. Red snapper has a very pleasant, mild flavor, but skin-on filets are usually cut thick enough to handle a few minutes over a flame, then finished over indirect heat.
Any fish can be tricky to drop on a grill grate, but you can make the cooking easier by choosing a fairly meaty variety and using the on-heat, off-heat method. Red snapper has a very pleasant, mild flavor, but skin-on filets are usually cut thick enough to handle a few minutes over a flame, then finished over indirect heat.
Here’s the bottom line: grilled fish is delicious. Snapper,
tuna, swordfish, halibut—just think firm, meaty flesh. This recipe doesn’t get
much simpler. Fish, a no-fuss lemon-butter sauce, some fresh herbs—and that’s
what makes it so good. Simple, fresh, and no fuss.
Serves 2
Ingredients
Ingredients
- 3 tsp unsalted butter
- 3 tsp fresh lemon juice
- 1 tsp finely chopped basil
- 1 tsp finely chopped tarragon
- sea salt
- freshly ground black pepper
- olive oil, for rubbing fish and grill grate
- 2 7-oz red snapper filets with skin on 1 side
- lemon wedges, for serving
Red Snapper Filets |
Preparation
- Prepare a grill for medium heat with space for indirect cooking.
- Heat a small saucepan or skillet over medium-low heat and melt the butter. Stir in the lemon juice, basil, and tarragon and season with salt and pepper. Cook, stirring frequently, 2 minutes. Keep warm while the fish grills.
- Rub the red snapper on both sides with olive oil. Season the flesh side with salt and pepper.
- Rub the grill grate with oil. Grill the filets flesh-side down over direct heat until grill marks appear, 1-2 minutes. Turn and grill skin-side down until the skin is smoky and charred, 2-3 minutes.
- Move the filets off-heat and turn flesh-side down again, grilling until tender and cooked through, turning flesh-side up as needed, 2-3 minutes, depending on thickness.
Lemon-Herb Butter |
Beginning to Grill |
After Turning |
Plate the fish and drizzle with lemon-herb
butter. Serve with lemon wedges.
Grilled Red Snapper with Lemon-Herb Butter |
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