Ingredients:

  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 4 (6 oz) Red Snapper fillets, skin-on
  • 1 lemon, sliced into rounds
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh lemon zest

Instructions:

  1. Pat the red snapper fillets completely dry using paper towels to ensure a crisp crust.
  2. In a small bowl, whisk together olive oil, lemon juice, minced garlic, paprika, salt, and pepper.
  3. Brush the rub generously over the flesh side of the fillets and let them sit for 5 minutes at room temperature.
  4. Preheat the grill to medium-high heat (approx. 400°F / 200°C), ensuring grates are clean and lightly oiled.
  5. Place fillets skin-side down, pressing gently with a spatula for 10 seconds to ensure full contact.
  6. Grill for 5–7 minutes without moving the fish until the skin releases naturally from the grate.
  7. Carefully flip the fillets and grill the flesh side for another 3–5 minutes until the fish is opaque.
  8. Place lemon slices on the grill for 60 seconds per side until charred.
  9. Remove fish from heat and let rest for 2 minutes.
  10. Garnish with fresh parsley and lemon zest immediately before serving.