Whole Grilled Snapper with Cilantro Lime Garlic Butter
Ingredients
The fish
-
2
lb
vermilion/beeliner or red snapper, cleaned and scales removed
The seasoning
-
1
Tbsp
sea salt
-
½
tsp
freshly ground black pepper
-
⅛
tsp
cayenne pepper
The butter mixture
-
¼
cup
grass-fed ghee or butter, melted
-
2
Tbsp
finely chopped cilantro
-
8
cloves
garlic, minced or pressed
-
2
tsp
fresh lime juice
The limes and peppers
-
6
limes
-
3-5
jalapeños and chili peppers (optional)
The oil
Instructions
- Allow the fish to come to room temperature.
- Preheat the grill to medium-high heat (375-400ºF).
- In a small bowl, combine sea salt, black pepper, and cayenne pepper for the seasoning mix.
- Make 3 crosswise cuts in the fish down to the bones at a 45º angle.
- Rub the seasoning mixture on the fish, including inside the cuts.
- Mix melted ghee, cilantro, garlic, and lime juice to create the cilantro lime garlic butter.
- Spoon half of the butter mixture into the cuts and over the fish.
- Slice 2 limes into thin slices and stuff them into the cuts of the fish.
- Coat the fish, lime halves, and peppers generously with avocado oil.
- Clean and oil the grill grates.
- Place the fish on the grill and cover, cooking for about 10 minutes.
- Carefully flip the fish, adding more oil to the grates and fish before flipping.
- Grill for an additional 10 minutes until the fish is opaque and flakes easily.
- Remove the fish, peppers, and limes from the grill.
- Brush the fish with the remaining cilantro lime garlic butter and serve with grilled lime halves.
Nutrition Facts (estimated)
Servings
6 servings
Calories
250
Total fat
15g
Total carbohydrates
10g
Total protein
20g
Sodium
500mg
Cholesterol
60mg
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