Grilled Red Snapper
This Grilled Red Snapper recipe originally appeared in the Winter 2022 issue of Tracy Anderson Magazine, available now for digital download and print orders.
Looking for an easy, nourishing way to dress up your dinner? Whip up this Grilled Red Snapper, a nutrimental recipe that pairs deliciously with a side dish, like our Shaved Zucchini and Yellow Squash Salad or our Hot Broccoli and Cauliflower Salad.
Keep reading for the full recipe, dreamt up by Tracy Anderson and Chef Alexander Browne, along with Sandra Rojo, Creative Food Editor for Tracy Anderson Magazine.
Photo Credit: Jamie Bassett-Cann
Grilled Red Snapper
Serves 4 to 6
INGREDIENTS:
For the snapper:
- 3 Tbsp DIY taco seasoning
- ¼ extra virgin olive oil
- 1 Tbsp lime juice
- 1½ lbs red snapper
For the seasoning:
- 1 Tbsp chili powder
- 1 Tbsp sea salt
- 1 Tbsp smoked paprika
- 1 Tbsp cumin
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1 Tbsp oregano
PREPARATION:
For the seasoning:
- Add ingredients, along with oil and lime juice, into a resealable plastic bag. Shake to combine. Add fish to marinade and refrigerate for 30 minutes to 1 hour.
For the snapper:
- Remove from marinade and place on a grill basket.
- Grill at high heat for 5 to 8 minutes, flipping halfway. Remove from heat and let rest for 5 minutes. Remove from grill basket and plate.
