Note: This dish is great with or without the lemon butter sauce. I’ve reduced the sodium by using garlic powder and onion powder instead of the salts for both as well as reducing the amount of salt. My version is based on The Spruce Eats’ recipe. For a more highly seasoned
1 teaspoon smoked paprika
1/8 teaspoon cayenne (or more to taste) – optional
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon black pepper
2 tablespoons lemon juice
1/2 cup butter, melted
2 red snapper fillets (halved)
1 tablespoon parsley (minced)
Mix together the paprika, cayenne, salt, garlic powder, onion powder, thyme, oregano and pepper. Sprinkle over each side of snapper.
Preheat the grill to high.
In a small saucepan, bring the lemon juice to a simmer. Or heat on low in the microwave. Remove and add butter.
Right before placing the fish on the grill, oil the grates well to create a non-stick surface.
Grill the red snapper 5 to 6 minutes a side, until the seasonings are blackened. Turn and repeat until done or until the fish reaches an internal temperature of at least 145 F.
Remove from the grill. If using the sauce, add parsley to the lemon butter and spoon 1/4 of the butter over each of the four pieces. If serving place, sprinkle the parsley over the fish and service with vegetables or side dishes of your choice.