Variation
Spicy Garlic: Add a pinch of red pepper flakes to the butter mixture.
Dinner · Seafood · Grilling · American
Grilled Snapper With Lemon Herb Butter
Master the art of grilled snapper with this foolproof recipe featuring a zesty, homemade lemon herb butter that keeps the fish incredibly moist and flavorful.
Prep
15 min
Cook
10 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Prepare the Butter
- 1
Mix Aromatics
In a small bowl, combine the softened butter, parsley, chives, lemon zest, juice, and garlic.
Tip: Make this up to two days in advance for deeper flavor development.
Prepare the Grill
- 1
High Heat Setup
Preheat your grill to medium-high heat (about 200°C) and oil the grates thoroughly.
Tip: A clean, well-oiled grate is the secret to preventing the fish from sticking.
How to Make Grilled Snapper With Lemon Herb Butter
Total time: 25 min · Yields 4 servings
- 1
Dry and Season
Pat the snapper fillets completely dry with paper towels. Rub both sides with olive oil and season generously with salt and pepper.
- 2
Sear the Skin
Place the fillets on the grill, skin-side down. Close the lid and cook undisturbed for 5 to 6 minutes until the skin is crispy and releases easily from the grate.
- 3
Flip and Baste
Carefully flip the fish using a wide spatula. Immediately place a dollop of the lemon herb butter on each fillet, allowing it to melt over the flesh.
- 4
Finish Cooking
Cook for another 2 to 3 minutes until the fish is opaque throughout and reaches an internal temperature of 63°C (145°F).
Chef's Tips
- Always place fish skin-side down first to protect the delicate flesh from direct heat.
- If the fish resists when you try to flip it, give it another 30 seconds; it will release naturally once the skin is crisped.
- Use a fish spatula for the most control when turning delicate fillets.
What to Serve with Grilled Snapper With Lemon Herb Butter
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Over a bed of fluffy jasmine rice
- With a side of grilled asparagus
- Alongside a crisp arugula salad
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Mediterranean: Replace chives with oregano and add 1 tsp of minced capers.
Variation
Whole Fish: Use the same butter recipe for a whole cleaned snapper, increasing grill time to 8-10 minutes per side.
Storage & Reheating
Store leftover fish in an airtight container for up to 2 days. Reheat gently in a pan over low heat with a splash of water to maintain moisture.
Further reading
Frequently asked questions
How do I keep my grilled snapper from sticking to the grill?
The key is to ensure your grill grates are scrubbed clean and heavily oiled. Additionally, pat the fish completely dry and do not attempt to flip it until the skin has fully crisped and released.
Is red snapper better than other types of snapper for grilling?
Red snapper is highly prized for its sweet, nutty flavor and firm texture, making it excellent for grilling, but yellowtail or mangrove snapper also work well with this method.
Can I use frozen fillets for grilled snapper?
Yes, but ensure they are completely thawed in the refrigerator and patted extremely dry before seasoning to prevent steaming instead of searing.
How can I tell when the fish is done?
The fish is ready when the flesh is opaque and flakes easily with a fork, or when it reaches an internal temperature of 63 degrees Celsius.
Should I leave the skin on for grilled snapper?
Yes, leaving the skin on helps hold the fillet together on the grill and provides a delicious, crispy texture that contrasts with the soft meat.
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