Grilled Whole Red Snapper with Lemon and Thyme

Photo by Andrew Cebulka

recipe heading-plus-icon


6-8 servings

  • 4-6 whole red snapper about 1½-2 pounds each, scaled and gutted
  • Extra virgin olive oil
  • 3 lemons, cut into ¼-inch slices
  • 12 sprigs fresh thyme
  • Kosher salt
  • Freshly ground pepper
  1. Prepare grill over medium-high heat. Using a sharp knife, make 4-5 slits into the sides of each fish. Coat the fish with oil and place lemon slices and a few sprigs of thyme into each cavity. Season liberally with kosher salt and freshly cracked pepper.
  2. Grill fish over direct heat for 6-8 minutes on each side, or until flesh flakes and is cooked through. Remove from grill, sprinkle lightly with sea salt, and squeeze remaining lemon juice over fish. Serve immediately.
  • from Chef Matt Moore of Nashville, TN

Leave a Reply

Be the first to comment.