Yucatan Style Grilled Red Snapper
Grilled red snapper fillets, or other white fish, feature a vibrant spice blend inspired by Mexico's Yucatan Peninsula.
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Instructions
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Toast whole coriander, cayenne, black peppercorns, achiote seeds (substitute with paprika if unavailable), and oregano in a dry pan over medium-high heat for 2-3 minutes until fragrant; skip this step if using powdered spices.
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Grind toasted spices into a powder, then combine all dry spices in a bowl.
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In a plastic container or bag, mix oil with lemon and lime juice.
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Place fish fillets in the juice mixture to coat, then sprinkle the spice blend over the meat side only.
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Lay fillets skin side down in the container and marinate in the fridge for 2-4 hours.
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Preheat a well-oiled grill to medium, ensuring an area with no direct heat.
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After marinating, pat the fish skin side dry, lightly oil the skin, and place fillets skin side down on the grill over indirect heat.
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Grill for 10-15 minutes, depending on thickness, without flipping.
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When the meat flakes, carefully remove the fish and let it rest for a few minutes.