Red Snapper Grilled

This is my go-to recipe for red snapper. Serve it with a salad, broccoli, and some french bread.

  • Author: Kim Nicholson



4 (1 1/2 – 2-pound) whole red snapper, scaled

4 Tablespoons extra-virgin olive oil

12 cloves garlic, smashed

Eight sprigs rosemary

Eight sprigs parsley

Eight basil leaves

Two lemons sliced

Four slices navel oranges

2 Tablespoons of fresh lemon juice


Brush fish with olive oil, and season generously inside and out with salt and pepper. Stuff cavities with garlic, rosemary, parsley, basil, lemon, and orange slices.

Drizzle fish with lemon juice.

Cover and refrigerate for at least 4 hours before grilling.

Preheat the grill to 400 degrees. Brush the grate with oil. Cook covered for 7 minutes per side.

Transfer fish to a platter, garnish with fresh herbs if desired.’

Make sure your grill grates are clean to prevent the fish from sticking.

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