Grilled Snapper

Grilled Snapper


1 person made this

This is a super simple method of cooking snapper but it requires a few days marination to make the lemon oil. Note that I am using a stovetop grill pan which has ridges to make nice grill marks. You could also do it on the barbecue.

Cathie Victoria, Australia

Serves: 2 

  • 1 large lemon
  • 1 cup extra virgin olive oil
  • 2 snapper fillets
  • salt and pepper, as needed
  • parsley, chopped, to garnish

Preparation:10min  ›  Cook:8min  ›  Extra time:4days marinating  ›  Ready in:4days18min 

    Lemon Oil:

  1. Peel the lemon with a potato peeler, making sure you only get the peel and not the white pith. Pound the peel in a mortar and pestle with 2 tablespoons olive oil to release all the lemon oils, about 1 minute.
  2. Scrape the contents of the mortar into a jar or plastic container and add remaining olive oil. Let marinate 4 days, then strain, discarding the peel.
  3. Snapper:

  4. Rub the snapper fillets with salt and pepper. Rub with lemon oil on both sides.
  5. Heat up a ridge grill plate on the stove over high heat. Toss on the fish fillets and grill a few minutes each side to leave grill marks - do not overcook.
  6. Transfer fish to warmed serving plates, drizzle with extra lemon oil and sprinkle with parsley. Done!

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