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Mediterranean Grilled Red Snapper

Mediterranean Grilled Red Snapper
Author: Ginny Wright
  • 8 tbsp. olive oil, divided, plus more for grill
  • ½ small red onion, thinly sliced
  • 1/4 cup white wine vinegar
  • Sea salt and freshly ground black pepper
  • 4 six-ounce skin-on snapper fillets
  • 1 bunch scallions, sliced thin
  • Parsley leaves with tender stems (for serving)
  1. Prepare grill for medium-high heat; oil grate. Combine onion, vinegar, and 6 Tablespoons oil in a small bowl; season with salt and pepper. Set marinade aside.
  2. Rub snapper all over with 1 Tablespoon olive oil ; season with salt and pepper. Grill, skin side down, until lightly charred and almost cooked through, 4–6 minutes (skin should release easily; if it sticks, grill another minute or two). Turn and grill until just cooked through, about 1 minute. Place skin side up in a baking dish.
  3. Pour reserved marinade over hot snapper and let sit at least 10 minutes (the longer it sits, the more intensely flavored it will be).
  4. To serve, spoon marinade over snapper and top with scallions and parsley.


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