Grilled Red Snapper with Parsley Sauce Recipe
Why You Will Love This Recipe
Get ready to savor the taste of the ocean with this grilled red snapper topped with a fresh parsley sauce. The combination of smoky grilled fish and zesty herbs is sure to make your taste buds dance. Whether you're firing up the grill for a sunny barbecue or enjoying a cozy dinner at home, this dish is a winner. It's an impressive seafood delight that's easy to whip up and perfect for any occasion!
Tips for Success
• When preparing the red snapper, make sure to score the skin in a few diagonal cuts. This helps the fish cook evenly and allows the seasoning to penetrate better, enhancing the flavor.
• For the parsley sauce, consider adding a teaspoon of Dijon mustard for an extra layer of flavor and creaminess. It also helps to emulsify the sauce and gives it a nice texture.
• Avoid overcooking the fish by using a meat thermometer; the internal temperature should reach 145°F (63°C) for perfectly cooked red snapper. If you don't have a thermometer, look for the flesh to become opaque and flaky.
Frequently Asked Questions
What can I substitute for red snapper in this grilled red snapper with parsley sauce recipe?
You can substitute red snapper with other firm white fish such as cod, halibut, or lemon sole. Make sure to adjust cooking times based on the thickness of the fish.
How should I store leftover grilled red snapper and parsley sauce?
Store leftover grilled red snapper in an airtight container in the refrigerator for up to 2 days. The parsley sauce can be stored separately in the fridge for up to a week. Reheat the fish gently in the oven to preserve its texture.
What can I do if my fish sticks to the grill?
To prevent sticking, ensure the grill is preheated and well-oiled before placing the fish on it. You can also use a fish basket or aluminum foil to help lift the fish off the grill easily.
Recommended Drink Pairings
- Sauvignon Blanc: This white wine's crisp acidity complements the freshness of the red snapper and parsley sauce.
- Pinot Grigio: Its light body and citrus notes enhance the lemon juice and balance the richness of the olive oil.
- Sparkling Water: The bubbles refresh the palate and cleanse it between bites of the flavorful fish.
- Chardonnay: A lightly oaked Chardonnay can add a creamy texture that pairs well with the grilled fish.
- Green Tea: The earthy notes of green tea provide a gentle contrast to the dish's bright flavors.
- Ginger Ale: The slight spiciness and sweetness of ginger ale can complement the garlic and capers in the sauce.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Preheat barbecue or broiler to hot.
- Make parsley sauce in a bowl by whisking together the oil, vinegar, onion, parsley, capers and garlic and set aside.
- Season the fish with garlic, lemon juice, salt and pepper, and brush or drizzle with oil.
- Grill or broil fish for five minutes a side.
- Transfer to heated platter, spread with parsley sauce, and serve.
Adapted from a Recipe by: Chef Helena Loureiro
Nutritional Facts (Per Serving)
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