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Grilled Red Snapper with caper butter
10 minute prep
Red Snapper is a versatile fish that shines whether grilled or baked, making it perfect for any occasion. Grilling gives the fish a smoky char and beautiful grill marks, while baking keeps it tender and infused with buttery, citrusy flavors. Both methods bring out the natural sweetness of the snapper, complemented by the briny bite of capers and the brightness of lemon zest. Whether you fire up the grill or heat up the oven, this recipe delivers a simple yet flavorful meal that’s easy to prepare and perfect for a light, satisfying dish. Serve it fresh and enjoy every bite! This recipe takes 10 minutes of prep and 12 minutes of cooking.
Directions
Grilled Instructions
- Preheat a clean and well seasoned grill to medium high.
- Rinse and pat dry the Red Snapper fish filets.
- Brush the snapper with avocado oil and season all sides with the salt.
- Reduce the grill to medium heat.
- Grill the fish with the grate marks on a diagonal for about 5 minutes per side.
- When the fish has one minute left, in a bowl combine the capers, lemon zest, melted butter and the optional sautéed shallots/onions and give it a good mix.
- Remove the fish from the grill. It should be opaque, firm and flaky when done.
- Transfer the fish to a plate and cover it with the butter mixture and serve.
Baked Instructions
- Preheat the oven to 400 F with the rack placed in the center.
- Rinse and pat dry the Red Snapper fish filets
- In a bowl combine the avocado oil, salt, capers, lemon zest, melted butter and the optional sautéed shallots/onions and give it a good mix.
- Cover the fix with the mixture.
- Bake the fish for 12 minutes. It should be opaque, firm and flaky when done. (the rule of thumb is it takes 12 minutes for every inch of thickness on a fish)
- Once done, transfer it to a place and serve.
Ingredients
2 8 oz filet of Red Snapper
2 tablespoon avocado oil (any oil will do but this one is better for baking)
1/4 tsp salt
1 heaping tablespoon capers
1 tsp lemon zest
1 tablespoon unsalted butter, melted
optional: sautéed shallots or onions (finely chopped and sautéed until golden)
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