This grilled red snapper was flaky, flavorful and filing. Topped with a citrus chimichurri, the sauce elevated the recipe to another level. Simple ingredients and a simple cook over hot charcoal made this one delicious treat.

What does a red snapper taste like?

Red Snappers are salt water fish found in the Atlantic Ocean and Gulf of Mexico. Even though it lives in sea water, the meat is mild, nutty and sweet. The fish itself is lean, which is a nice break from all the red meat I usually consume. Because of the mild flavor, it’s the perfect fish to experiment with flavor. It pairs well with chilis, citrus or herb ingredients.

Step 1: Prepare the red snapper.

I wanted to keep the ingredients simple for this grilled red snapper recipe. The fish is so beautiful, it would be a shame to not keep it whole.

I had the fish descaled and cleaned in the store. This left a nice full opening down the bottom. If the eyes or mouth bother you, just cut off the head.

Start by scoring the red snapper on both sides. This process will help the fish cook evenly and allow the seasoning flavors to penetrate into the fish more.

Next, coat the entire red snapper with olive oil and season the inside of the belly with Dad’s steak seasoning. It’s the perfect blend of buttery and herby flavor notes that will enhance the flavors of the fish. Stuff the inside with fresh parsley and a few slices of lemon.

Season the outside of the fish with the same seasoning and it’s ready to hit the grill.

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Step 2: How to perfectly grill a red snapper.

Fish does not require a lot of time to cook. It’s a fast and easy dinner option if you are in a rush. A few minutes per side and you’re done.

Preheat the grill to a medium 375 degrees and set for direct heat. Make sure the grates are very clean. Additionally, using a paper towel and thongs, spread some olive oil on the grates. This will prevent the fish from sticking to the grates and pulling the fish apart.

Place the seasoned red snapper on the direct side and cook about 3-5 minutes on one side then flip to repeat the process. Remove it off the grill once the internal temperature of the grilled red snapper reads 145 degrees.

If the fish has not come up to temperature yet, but the fins or sides are starting to char, move it to the indirect side to finish the cook.

Step 3: Homemade citrus chimichurri sauce.

If you have been following me for a while, you know how much I love a good chimichurri sauce. It’s customizable based on your likes and always brings a level of freshness to every dish.

I continued with the citrus theme and flavors of this recipe and made a citrus version of my original chimichurri sauce to further enhance and brighten the flavors of the red snapper.

Start off with finely chopping an entire batch of parsley and cilantro. I have seen this done with parsley only, with cilantro only or both. In my personal opinion, an equal mix of both makes it just right.

Add the chopped herbs into a bowl and add minced garlic, freshly squeezed lemon, orange and lime juice and zest, red wine vinegar, olive oil, fresh oregano, crushed red pepper flakes, salt for taste and a lot of olive oil. Mix the ingredients together.

If you are looking for a more herby chimichurri sauce, check out my original recipe. I’ve perfected it over the years using both parsley and cilantro. It brings a bite of freshness without the zestiness of the fruit. A household favorite around here.

Step 4: Serve the grilled red snapper.

Place the whole grilled red snapper on a large serving plate. It’s too beautiful to cut up into pieces. Pour the homemade citrus chimichurri over the fish and enjoy. This is the perfect shareable meal. Grab a fork and dig in. Enjoy!

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