Love fried fish but don’t want a mess on your stove, then this blackened snapper on the grill recipe is for you!Jump to Recipe
I like to cook fried foods like this blackened snapper on the grill. First, it’s much easier to deal with, and second, your house won’t smell like fried fish the next day. A win-win in my book!
This blackened snapper on the grill recipe calls for the red snapper coated in blackening seasoning, then cooked hot and fast in a cast-iron skillet.
Make sure to get both your grill and the skillet good and hot before the fish goes on. Watch for burning and adjust your grilling temperature as needed. Have a reliable instant-read thermometer on hand, so you can pull this fish off the heat as soon as it is cooked.
Ingredients for blackened snapper on the grill:
- Red snapper fillets
- Olive oil
- Coarse salt and finely ground black pepper
- Granulated onion, sub with onion powder
- Dried Herbs: thyme, basil, and oregano
- Granulated garlic, sub with garlic powder
Making blackened snapper on the grill:
- Rinse snapper fillets with cold water—blot dry with paper towels. Cut each fillet in half.
- Preheat your grill for high heat. Once it comes up to temperature, place the cast-iron skillet on the grill.
- Combine seasonings and spread it out onto a large plate. Dredge fillets into blackening spices on both sides and set onto a clean plate or cutting board.
- Add olive oil and butter to the heated skillet and wait for it to smoke a bit.
- Carefully place seasoned snapper into the pan and cook for 4-5 minutes side, depending on thickness. Use a large spatula to turn the fish. Reduce the heat or move off to a cooler part of the grill if needed.
- Once the internal temperature of the fish reaches 145 degrees F, they are done.
- Remove blackened snapper from the pan and place them onto a wire rack with a sheet pan underneath. Let them stand for 5-7 minutes before serving.
- Serve fish with lemon wedges and your favorite sides.
Our best side dishes:
Serve this blackened snapper on the grill recipe with one or two of our popular sides!
Blacked Snapper on the Grill
- 2 red snapper fillets
- 1 12 inch cast iron skillet
- 1/4 cup butter
- 1/4 cup olive oil
- 1 lemon quartered
- For seasoning:
- 1 tablespoon paprika
- 1 1/2 teaspoons coarse salt
- 1 teaspoon granulated onion
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne (use less if preferred)
- Rinse fish with cold water and pat dry with paper towels. Remove as much moisture as possible. Cut each fillet in half.
- Preheat grill for high heat. Once it comes up to temp place the cast-iron skillet on the grill.
- Combine seasonings and spread out on to a large plate. Dredge fillets into blackening spices; season both sides and set onto a clean dry plate or cutting board.
- Add olive oil and butter to heated skillet and wait for it to smoke a bit. Carefully place seasoned fish into pan and cook for 4-5 minutes side, depending on thickness. Be very careful turning the fillets as fish can be quite delicate and prone to breaking. Adjust heat if needed.
- One internal temperature of fillets reach 145 degrees F., remove fish from pan and place onto a wire rack over a baking sheet. Serve with lemon wedges and your favorite sides.
- Store leftover snapper in an airtight container in the fridge for 2 days. Rewarm in a skillet on your stovetop to retain the crispy crust.
Images by: bhofack2 and Michelle Minnar