Top Grilled Snapper Recipe! 🔥

This grilled red snapper 🐟, marinated in zesty Piri Piri sauce and grilled to perfection is some of the best eating ever! Perfectly tender and packed with fresh lemon and thyme, this dish is a healthy, delicious addition to your seafood lineup 🤤

Grilled Red Snapper

Ingredients:
1 (3-4lb) Whole Red Snapper (Cleaned and Scaled)
1 Bunch of Thyme for Stuffing Snapper
3 Orange Slices
3 Lemon Slices
3-4 Tablespoons Fish Seasoning (Or Enough to Generously Coat the Fish Inside and Out) or the seasoning of your choice.

Peri Peri Sauce:
8 Garlic Cloves Minced
2 Shallots
2 Habaneros
2 Fresno Chili Peppers
1 Bunch Cilantro
3 Plum Tomatoes (Chopped)
4 Red Bell Peppers (Sliced, Seeds Removed)
1 ½ Tablespoons Smoked Paprika
1 Tablespoon Dried Oregano
2/3 Cup Olive Oil (drizzle more in if the sauce is too thick)
1 Orange Zest & The Juice From (1) Orange
2 Tablespoons Molasses
A Thumb-Sized Piece Of Ginger (Peeled)

Instructions:

In a food processor, blend all ingredients for the Piri Piri sauce until smooth, adjusting salt to taste. For a milder sauce, remove the seeds from the habaneros and Fresno peppers.

Thoroughly clean the red snapper by rinsing it with fresh lime juice, then pat dry with paper towels.

Score both sides of the fish and season generously with all-purpose fish seasoning. Coat the snapper evenly with Piri Piri sauce, reserving some for drizzling later.

Stuff the cavity with sliced lemons and thyme, then marinate for at least an hour, or overnight for the best flavor.

When ready to grill, prepare your charcoal grill and maintain a steady temperature of 250°F, ensuring the grates are oiled to prevent sticking.

Grill the snapper until it reaches an internal temperature of 145°F, about 30-40 minutes, depending on size. Baste occasionally with additional Piri Piri sauce for extra flavor.

Once cooked, transfer the snapper to a plate, brush with more sauce, garnish with microgreens or cilantro, and serve!