Entrée: United States – Grilled Red Snapper with Lemon and Herb Dressing

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 8 min

Total 18 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 red snapper fillets, about 12 oz total (340 g total)
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) freshly squeezed lemon juice
1 tbsp (15 ml) chopped fresh parsley
1 tbsp (15 ml) chopped fresh dill
Salt and pepper to taste
Lemon wedges, for serving

Show original ingredient measurements

2 red snapper fillets, about 12 oz total (340 g total)
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) freshly squeezed lemon juice
1 tbsp chopped fresh parsley
1 tbsp chopped fresh dill
Salt and pepper to taste
Lemon wedges, for serving

Instructions

1. Preheat your grill to medium-high heat. Brush each red snapper fillet with olive oil and season them generously with salt and pepper on both sides.
2. In a small bowl, mix together the lemon juice, parsley, dill, and a pinch of salt and pepper to make the dressing. Grill the snapper fillets skin-side down for about 4-5 minutes, then flip them and grill for another 3-4 minutes until flaky. Drizzle the lemon and herb dressing over the fillets before serving with lemon wedges.

---