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

Scale

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

Cook Mode Prevent your screen from going dark

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