Ingredients:

  • 4 (6-oz) red snapper fillets, skin-on
  • 1 tbsp kosher salt
  • 1/4 cup extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 3 cloves garlic, minced into a paste
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp fresh oregano or thyme
  • 1/2 tsp cracked black pepper
  • 1 lemon, sliced into rounds
  • 2 tbsp salted butter

Instructions:

  1. Set your gas grill to medium high (about 400°F or 200°C).
  2. Use paper towels to pat the skin and flesh of the snapper completely dry.
  3. In a small bowl, whisk the olive oil, lemon juice, garlic paste, parsley, oregano, and pepper.
  4. Rub the salt evenly over both sides of the fish.
  5. Brush a generous layer of the marinade onto the flesh side of the snapper.
  6. Carefully rub an oil soaked paper towel over the hot grill grates.
  7. Place the fish on the grill, skin side first. Cook for 5-6 minutes until the skin is charred and releases easily.
  8. Gently turn the fillets over using your fish spatula.
  9. Place a lemon round and a small pat of butter on each fillet. Cook for 3-4 minutes until the internal temp hits 145°F (63°C).
  10. Remove from heat and let rest for 2 minutes until the juices redistribute and the meat flakes easily.