Tasty Grilled Red Snapper on the Foreman Grill Recipe
Red snapper is mild in flavor and the flesh is fine yet firm, white, and slightly sweet when cooked. Red snapper is a great fish to add seasonings to because it takes on other flavors easily and it lends itself well to being grilled on a George Foreman Grill.
Ingredients
- 4 fresh red snapper filets
- 4 teaspoons extra virgin olive oil EVOO
- 1 teaspoon smoked paprika
- sea salt to taste
- black pepper to taste
- 1 lemon cut into 4 wedges
Instructions
- Brush both sides of the filets lightly with olive oil and season with paprika, salt, and pepper. Set the fish aside on a plate for a few minutes.
- Heat your Foreman Grill to medium high.
- Place the filets on the grill skin side facing down and close the top.
- Grill for approximately 4 minutes until the fish is opaque and flaky. You can check with a fork.
- Remove the filets to a plate and serve with lemon wedges.
Notes
- Red Snapper is native to the Gulf of Mexico and nearby regions of the Atlantic Ocean and the Caribbean Seas. What I think goes perfectly with snapper is tostones and a refreshing tropical fruit relish to round out the meal. Tostones are twice-cooked green plantains. They are crunchy, starchy, and so good. You can eat them like chips with your fingers. See the recipes below.
Nutrition
Calories: 215kcalCarbohydrates: 3gProtein: 35gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 63mgSodium: 110mgPotassium: 758mgFiber: 1gSugar: 1gVitamin A: 432IUVitamin C: 17mgCalcium: 63mgIron: 1mg
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