Grilled Red Snapper Print
Grilled Red Snapper
Try this seasoning blend on ANY fish for the grill!
This recipe courtesy of Eatingwell.com is great with red snapper but you can also use this seasoning on ANY fish. If you don’t like it spicy go with 1/2 the black pepper, skip the cayenne pepper and use plain paprika instead of smoked paprika.
Makes 4 servings
What you need:
1 tablespoon smoked paprika
1 teaspoon ground pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon cayenne pepper
4 (5 ounce) boneless, skinless red snapper fillets
1 tablespoon extra-virgin olive oil
How you make it:
- Preheat grill/BBQ to medium-high (400-450 degrees F).
- Combine the first 8 ingredients (all the seasonings ) in a small bowl.
- Brush both sides of the fish with oils and then sprinkle the seasoning evenly over both sides of fish, pressing to make it stick.
- Oil the grill rack (or the BBQ grill basket or grill pan you will be using). Grill the red snapper, covered, until it flakes easily (approximately 3 to 5 minutes per side) and a thermometer inserted in the thickest part registers 145 degrees F.
- Serve with lemon wedges.
- While this may look like too much seasoning you will be surprised you will use ALL the seasoning mix to coat the fish.
- If you have family members that don’t like spicy food use less black pepper, skip the cayenne pepper and use regular paprika instead of smoked paprika.
- To save time mix up a double, triple or a quadruple batch of the seasoning mix to have ready for the next time you want to enjoy.
Nutrients per serving:
4 g Carbohydrates
28 g Protein
5.6 g Fat
1.6 g Fibre