Grilled Red Snapper with Garden Zucchini Ribbons
Discover a heart-healthy meal with this Grilled Red Snapper and Garden Zucchini Ribbons recipe. This perfectly charred, sustainably caught seafood dish brings the fresh flavors of the coast from FreshAIG to your backyard grill.
FreshAIG Quick Facts
- Species: Red Snapper (Lutjanus campechanus)
- Total Time: 30 minutes
- Diet Type: Gluten-Free, Low-Carb, Paleo
Preparation Method: Grilling
Serves: 4 people
Ingredients
- 2 whole red snappers (about 1.5 lbs each), cleaned and scaled
- 2 large green zucchini, shaved into ribbons with a vegetable peeler
- 3 tablespoons extra virgin olive oil
- 1 large lemon, sliced into rounds
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your grill to medium-high heat and brush the grates lightly with oil.
- Score the skin of the red snappers 3 times on each side. Rub the fish inside and out with 2 tablespoons of olive oil, minced garlic, thyme, salt, and pepper. Stuff the cavity with lemon rounds.
- Grill the snappers for 6-8 minutes per side, or until the flesh is opaque and flakes easily with a fork.
- While the fish cooks, gently toss the zucchini ribbons with the remaining 1 tablespoon of olive oil, a squeeze of fresh lemon juice, salt, and pepper.
- Remove the snapper from the grill and serve immediately alongside the fresh zucchini ribbons.
