Mexican · Dinner
Grilled Snapper with Lime
A skin-on snapper fillet is charred over direct flame with a chile-cumin rub, lime, and garlic, then finished with fresh cilantro and lime wedges. Smoky skin gives way to flaky white flesh, brightened by citrus and a light hit of heat, served alongside warm corn tortillas.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
361Calories
39.4gProtein
13.9gFat
24.6gCarbs
2.3gSugar
4.9gFiber
765mgSodium
99mgChol
2.4gSat Fat
820mgPotassium
95mgCalcium
2.6mgIron
3.4mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
mediterranean
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Pat snapper fillet dry, rub both sides with lime juice, minced garlic, cumin, chili powder, salt, and pepper until evenly coated.
2
Marinate
Let the fillet sit at room temperature for 20 minutes until flesh edges turn slightly opaque from lime.
3
Grill
Place fillet skin-side down on high-heat grill for 4–5 minutes undisturbed until skin turns deep golden and crisp.
4
Flip
Cook flesh side over medium-high heat for 2–3 minutes until opaque throughout and flakes easily with a fork.
5
Warm
Toast corn tortillas on the grill for 20 seconds per side until lightly speckled and pliable.
6
Plate
Transfer snapper to plate, scatter cilantro on top, and serve with lime wedges and warm tortillas.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g skin-on snapper fillet
- 4 tbsp4 tbsp lime juice
- 2 clove2 clove garlic
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp chili powder
- 2 tbsp2 tbsp cilantro
- 2 tbsp30ml olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 22 lime, cut into wedges
- 44 small corn tortillas
