This dish has always been my favorite, easy to make and easy to get the ingredients. It can be served with pita bread, salad, or steamed rice, but I prefer it with steamed rice. Passed down from mum to me as a family delicacy.

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
10 mins
total:
30 mins
Servings:
8
Yield:
1 2-pound snapper
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

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  • Place snapper on a large plate; squeeze juice of 1 lemon onto each side and inside cavity. Set snapper aside to marinate, about 10 minutes. Combine soy sauce, butter, and ginger in a small bowl. Mix remaining lemon juice, tomatoes, chives, chile pepper, sugar, and salt together in a separate bowl.

  • Heat a large skillet to smoking hot over medium-high heat. Cook snapper until just beginning to brown, about 1 minute per side.

  • Place snapper on preheated grill; brush with soy mixture on each side. Grill, basting occasionally with soy mixture, until snapper flakes easily with a fork, 4 to 6 minutes per side.

  • Transfer snapper to serving platter. Pour tomato mixture over snapper to serve.

Cook's Notes:

Use lime juice instead of lemon juice, if desired.

I sometimes heat the soy mixture in the microwave for 1 minute and serve it as a sauce for the snapper.

Nutrition Facts

160 calories; protein 24.9g 50% DV; carbohydrates 3.9g 1% DV; fat 4.6g 7% DV; cholesterol 49.3mg 16% DV; sodium 544.8mg 22% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/07/2020
Loved the Chile peppers and tomato salsa. Served it up with risotto and grilled asparagus. Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/26/2018
This recipe was awesome and the flavors were fantastic together. I marinated 2 snapper filets in lemon juice and then with the soy- sherry broth mixture for about 45 minutes. It's a keeper for sure! Read More
Rating: 5 stars
06/07/2020
Loved the Chile peppers and tomato salsa. Served it up with risotto and grilled asparagus. Read More
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