Tender, flaky whole snapper infused with a bold Asian marinade and perfectly grilled until golden and slightly charred, served with fresh scallions and lemon slices for a show-stopping seafood main. This dish is not only visually impressive but also rich in umami flavors and aromatic spices.
Why You’ll Love This Recipe
Asian-Style Grilled Whole Snapper is a beautifully balanced dish that combines savory, sweet, spicy, and citrus notes in every bite. The fish is marinated to infuse it with flavor, then grilled to achieve a crisp skin and moist, delicate interior. Ideal for dinner parties, special occasions, or an elevated weeknight meal, it’s a wholesome and elegant dish that highlights fresh ingredients with minimal effort.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- whole snapper (scaled and cleaned)
- soy sauce
- sesame oil
- rice vinegar
- honey or brown sugar
- garlic cloves, minced
- fresh ginger, grated
- chili paste (optional)
- lime, juiced
- salt and pepper, to taste
- green onions, thinly sliced
- lemon, sliced (for garnish)
- neutral oil for brushing
Directions
- Score the fish by making diagonal cuts on both sides to allow the marinade to penetrate. Pat the fish dry with paper towels. Lightly season with salt and pepper.
- In a small bowl, mix together soy sauce, sesame oil, rice vinegar, honey (or brown sugar), minced garlic, grated ginger, chili paste (if using), and lime juice.
- Rub the marinade generously over the fish, including inside the cavity. Cover and refrigerate for 30 minutes to allow the flavors to infuse.
- Preheat a grill or grill pan to medium-high heat. Brush the grates with neutral oil to prevent sticking.
- Place the fish on the grill and cook for 5–6 minutes per side, depending on the thickness of the fish, until the flesh is opaque and flakes easily with a fork. Baste occasionally with the remaining marinade for added flavor.
- Carefully remove the fish from the grill and place on a serving platter lined with parchment.
- Garnish with sliced green onions and lemon wedges.
- Serve hot, accompanied by steamed jasmine rice or a fresh cucumber salad.
Servings and timing
This recipe serves 4 people. The total preparation time is approximately 40 minutes, including 30 minutes for marinating. Grilling time is about 10–12 minutes, depending on the size of the fish.
Variations
- Citrus twist: Add orange or grapefruit juice to the marinade for a more complex citrus profile.
- Herb-infused: Stuff the cavity with fresh herbs such as cilantro, Thai basil, or lemongrass before grilling.
- Spicy version: Increase the amount of chili paste or add sliced fresh chilies for extra heat.
- Oven-baked option: If grilling is not an option, bake the marinated fish in a preheated oven at 400°F (200°C) for 20–25 minutes.
- Different fish: Substitute snapper with sea bass, branzino, or trout if preferred.
Storage/Reheating
Storage: Store leftover grilled snapper in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently in the oven at 300°F (150°C) for 10 minutes, or until warmed through. Avoid using the microwave, as it may dry out the fish.
FAQs
Can I use fillets instead of whole fish?
Yes, but cooking time will be shorter. Be careful not to overcook as fillets dry out more quickly than whole fish.
What sides pair well with this dish?
Steamed jasmine rice, sautéed greens, or an Asian-style cucumber salad complement the flavors perfectly.
How do I know when the fish is cooked?
The flesh should be opaque and easily flake with a fork. Internal temperature should be 145°F (63°C).
Can I prepare the marinade in advance?
Yes, the marinade can be made up to 2 days ahead and stored in the refrigerator.
Do I need to remove the skin before serving?
No, the skin becomes crispy and flavorful when grilled, and many prefer to eat it.
Can I grill this fish in foil?
Yes, grilling in foil makes handling easier and keeps the fish moist, though it won’t be as crispy.
How do I prevent the fish from sticking to the grill?
Ensure the grates are hot and well-oiled before placing the fish on them.
Is red snapper the best choice?
Red snapper is ideal due to its mild flavor and firm texture, but similar white fish can be used.
Can I use a charcoal grill?
Absolutely. A charcoal grill adds a subtle smokiness that enhances the flavor.
What can I use instead of sesame oil?
Toasted sesame oil adds unique flavor, but you can use a light olive oil or peanut oil as a substitute if needed.
Conclusion
Asian-Style Grilled Whole Snapper is a flavorful, elegant seafood dish that’s surprisingly easy to prepare. Infused with aromatic herbs, spices, and a balanced marinade, this grilled fish is both nourishing and visually striking. Ideal for special occasions or a refined dinner at home, it promises to delight seafood lovers and impress guests alike.
Print
Asian-Style Grilled Whole Snapper
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 2–4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
- Diet: Halal
Description
Tender, flaky whole snapper infused with a bold Asian marinade and perfectly grilled until golden and slightly charred, served with fresh scallions and lemon slices for a show-stopping seafood main.
Ingredients
- 2 whole snapper (about 1–1.5 lbs each), scaled and cleaned
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 tablespoons honey or brown sugar
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon chili paste (optional)
- 1 lime, juiced
- Salt and pepper, to taste
- 2 green onions, sliced thinly
- 1 lemon, sliced (for garnish)
- Neutral oil for brushing
Instructions
- Score the fish by making diagonal cuts on both sides. Pat the fish dry and season lightly with salt and pepper.
- In a bowl, mix soy sauce, sesame oil, rice vinegar, honey, garlic, ginger, chili paste (if using), and lime juice.
- Rub the marinade generously all over the fish, including inside the cavity. Let marinate for 30 minutes in the fridge.
- Preheat a grill (or grill pan) to medium-high. Brush the grates with oil to prevent sticking.
- Grill the fish for about 5–6 minutes per side, depending on thickness, until the flesh is opaque and flakes easily with a fork. Baste with extra marinade during cooking for enhanced flavor.
- Remove from grill and transfer to a platter lined with parchment. Garnish with sliced green onions and lemon wedges.
- Serve hot with steamed jasmine rice or a crisp cucumber salad.
Notes
- Use a fish basket for easier flipping on the grill.
- If whole snapper isn’t available, use sea bream or tilapia as a substitute.
- Pair with a light white wine or iced green tea for a complete meal.
Nutrition
- Serving Size: 1/2 fish
- Calories: 340
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 75mg
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