Grilled Red Snapper
This grilled red snapper features a bold BBQ rub that creates a beautiful caramelized crust while keeping the delicate flesh incredibly moist. The smoky-sweet spice blend perfectly complements the fish's mild, slightly sweet flavor, delivering restaurant-quality results right from your backyard grill.
Ingredients
- For the BBQ Rub: If your using store brough - use 3-4 tablsepsoons
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 2 tsp chili powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
- 1 tsp salt
- For the Fish:
- 4 red snapper fillets 6-8 oz each, skin-on
- 2 tbsp olive oil
- 1 lemon sliced for serving
- Fresh parsley for garnish
Instructions
- Combine all BBQ rub ingredients in a small bowl and mix thoroughly until well blended.
- Pat the red snapper fillets completely dry with paper towels, then brush both sides lightly with olive oil.
- Apply the BBQ rub generously to both sides of each fillet, pressing gently so it adheres to the fish.
- Preheat your grill to medium-high heat (400-450°F) and oil the grates well to prevent sticking.
- Place fillets skin-side down on the grill and cook for 5-6 minutes without moving them.
- Carefully flip the fillets using a wide spatula and grill for an additional 3-4 minutes until the fish reaches 145°F internally.
- Remove from grill, let rest for 2 minutes, then serve immediately with lemon slices and fresh parsley.