Grilled Asian Red Snapper

Asian Red Snapper

“There are a lot of ways to grill a whole red snapper with Cajun or Creole flair, but sometimes I like to mix it up a bit with some Mexican or Italian herbs and spices. This Grilled Asian Red Snapper goes in another direction entirely and has become one of my go-to preparations. I use cilantro, lime, ginger, and sesame oil to give the snapper more of an Asian profile. It makes for a Thai-Japanese hybrid that works ridiculously well with the flaky fish. Try it out at your next backyard cookout, and you’ll wow friends and fishing buddies alike. Just make sure to snag some for yourself before it’s all gone.” -Jay Ducote

Grilled Asian Red Snapper
Serves 2
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  1. 1 (2½- to 3-pound) whole red snapper, cleaned and scaled
  2. ¼ cup chopped fresh cilantro
  3. 1 tablespoon minced fresh ginger
  4. 1 green onion, finely chopped
  5. 2 garlic cloves, minced
  6. 1 teaspoon crushed red pepper
  7. ½ teaspoon lime zest
  8. Coarse sea salt
  9. 1 teaspoon fresh lime juice
  10. 1 teaspoon sesame oil
  11. 2 tablespoons canola oil
  12. Garnish: lime wedges, sesame oil
  1. Allow snapper to come to room temperature, and pat dry with paper towels. Spray a fish basket or grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
  2. In a small bowl, combine cilantro, ginger, green onion, garlic, red pepper, zest, and a large pinch of salt. Stir in juice and sesame oil.
  3. Make 4 to 5 deep diagonal cuts on each side of the snapper, cutting almost to the bone. Fill the slashes with cilantro mixture. Rub snapper with canola oil, and sprinkle with salt.
  4. Cook until lightly charred, about 10 minutes. Flip, and grill until cooked throughout, about 10 minutes more. Remove from heat, and let stand for 5 minutes. Garnish with lime wedges and a drizzle of sesame oil, if desired.
Louisiana Cookin



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