Grilled Pink Snapper with Herb Butter
Tender pink snapper fillets grilled until crisp-skinned on a hotplate and crowned with a melting disc of garlic, lemon, and fresh herb butter.
- Prep
- 15 min
- Cook
- 6 min
- Total
- 21 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Barbecue hotplate or cast-iron grill pan
- •Fish spatula
- •Baking paper
- •Paper towels
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 21 g
- carbs
- 1 g
- fibre
- 0 g
- protein
- 36 g
- calories
- 340 kcal
Instructions
- 1
Mash softened butter, minced garlic, parsley, dill, lemon zest, and lemon juice together in a bowl.
- 2
Season the butter mixture with a pinch of sea salt, roll into a log in baking paper, and chill until firm.
- 3
Pat the pink snapper fillets completely dry on both sides with paper towels.
- 4
Score the skin side lightly with two shallow diagonal cuts to keep the fillets flat while cooking.
- 5
Rub the olive oil evenly over both sides of each fillet and season well with salt and pepper.
- 6
Preheat your barbecue hotplate or heavy frypan over medium-high heat until lightly smoking.
- 7
Place the fillets skin-side down and press gently with a spatula for twenty seconds to prevent curling.
- 8
Cook undisturbed for 3 to 4 minutes until the skin is crisp and golden.
- 9
Carefully flip each fillet and cook for another 1 to 2 minutes until just cooked through.
- 10
Transfer the hot fish to plates and immediately place a thick slice of cold herb butter on top.
Chef's tips
Drying the fish skin thoroughly before grilling is the secret to avoiding sticking and achieving a crisp finish. Let the hotplate get genuinely hot before laying the fish down, and do not move the fillets until the skin releases freely.
Ingredient substitutions
- pink snapper fillets → red emperor, barramundi, or blue morwong fillets
- fresh dill → fresh chives or French tarragon
Storage
Store leftover cooked snapper in an airtight container in the fridge for up to 1 day.
Reheating
Reheat gently in a 150°C oven covered loosely with foil for 6 to 8 minutes so the fish does not dry out.
Common mistakes to avoid
- •Placing damp fish onto the hotplate, which steams the skin instead of crisping it.
- •Flipping the fillet too early before the skin forms a firm crust and releases naturally.
- •Overcooking the fish until the delicate white flakes turn dry and tough.
Serving suggestions
Cooked Grilled Pink Snapper with Herb Butter?
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