📝 About This Recipe
This dish celebrates the pristine, sweet flavor of wild-caught Red Snapper, enhanced by the smoky char of a live fire. Our signature chimichurri—a zesty, herb-forward sauce rooted in Argentine tradition—provides a bright, acidic contrast to the buttery richness of the fish. It is a sophisticated yet rustic meal that brings the spirit of coastal outdoor cooking right to your dinner table.
🥗 Ingredients
The Fish
- 4 pieces Red Snapper fillets (6-8 oz each, skin-on for crispiness)
- 2 tablespoons Extra virgin olive oil (for brushing)
- 1 teaspoon Kosher salt (or to taste)
- 1/2 teaspoon Smoked paprika (pimentón de la Vera)
- 1/2 teaspoon Black pepper (freshly cracked)
Argentine Chimichurri
- 1 cup Fresh flat-leaf parsley (very finely chopped, no thick stems)
- 2 tablespoons Fresh oregano (finely chopped)
- 4 Garlic cloves (minced into a paste)
- 1/4 cup Red wine vinegar (high quality)
- 1/2 cup Extra virgin olive oil (cold pressed)
- 1/2 teaspoon Red chili flakes (adjust for heat preference)
- 1 tablespoon Lemon juice (freshly squeezed)
For the Grill & Garnish
- 2 Lemons (halved for grilling)
- 1/4 cup Fresh cilantro (for a pop of color)
👨🍳 Instructions
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1
Prepare the Chimichurri: In a medium glass bowl, combine the finely chopped parsley, oregano, and minced garlic.
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2
Whisk in the red wine vinegar, lemon juice, red chili flakes, and a pinch of salt. Let this sit for 5 minutes to macerate the herbs.
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3
Slowly stream in the 1/2 cup of olive oil while stirring. Cover and set aside at room temperature for at least 30 minutes to allow flavors to meld.
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4
Preheat your grill to medium-high heat (about 400°F/200°C). Ensure the grates are meticulously cleaned and oiled to prevent the delicate fish skin from sticking.
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5
Pat the Red Snapper fillets completely dry using paper towels. Moisture is the enemy of a crispy skin.
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6
Lightly score the skin of the fish with 3 shallow diagonal cuts. This prevents the fillet from curling as the protein tightens on the heat.
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7
Brush both sides of the fish with olive oil and season generously with kosher salt, black pepper, and a dusting of smoked paprika.
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8
Place the fillets on the grill, skin-side down. Press down gently with a spatula for 10 seconds to ensure even contact with the grate.
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9
Grill undisturbed for 5-6 minutes. You will know it is ready to flip when the skin releases naturally from the grates and looks golden-brown.
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10
Carefully flip the fillets using a thin fish spatula. At this time, place the lemon halves cut-side down on the grill.
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11
Cook for another 3-4 minutes on the second side until the flesh is opaque and flakes easily with a fork (internal temperature should reach 145°F).
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12
Remove the fish and the charred lemons from the grill. Let the fish rest for 2 minutes to allow juices to redistribute.
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13
Plate the snapper, spoon a generous amount of chimichurri over the center of each fillet, and serve with the grilled lemon halves.
💡 Chef's Tips
Always use a sharp knife to hand-cut your herbs; food processors can bruise the leaves and turn the sauce bitter. If the fish feels stuck to the grill, wait another 30 seconds—it will release itself once the skin is properly seared. For the best flavor, make the chimichurri 2-4 hours in advance, but do not refrigerate it as the oil will solidify. Substitute Red Snapper with Sea Bass or Grouper if Snapper is unavailable; just adjust cooking time for thickness. Use a 'fish basket' or a piece of perforated foil if you are nervous about the fish falling through the grates.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a dry Rosé to balance the acidity of the chimichurri. Serve alongside grilled asparagus or blistered cherry tomatoes for a light, low-carb meal. Accompaniment: Fluffy jasmine rice or roasted fingerling potatoes to soak up the herb-infused oil. For an extra kick, serve with a side of charred corn salad (Esquites). Finish the meal with a light citrus sorbet to cleanse the palate.