Do you love the idea of grilling in the cooler autumn days but don't feel like chicken or steak again? Then why not try this delicious, unique Grilled Red Snapper with Green Beans and Lime recipe? Perfect for all levels of grillers and cooks, you'll love its fresh flavor featuring extra-virgin olive oil, shallots, fresh lime juice, light brown sugar, Kosher salt, freshly ground pepper, and fish sauce.

Unlike typical recipes that involve marinating before grilling, this one calls for an exciting reverse wherein you marinate after. By buying skin-on fillets for your snapper dish, the fish's delicate meat will be protected from overcooking - and get nice and crispy when it hits the grill! You can enjoy a perfect evening with friends surrounded by the smokey aroma of perfectly cooked seafood while indulging in something new.

Start grilling up your Grilled Red Snapper with Green Beans and Lime today!

Serves 4

Grilled Red Snapper with Green Beans and Lime Ingredients

  • 3 Tbsp. plus ¼ cup extra-virgin olive oil, divided; plus more for grill
  • 1 small shallot, thinly sliced into rings
  • 4 Tbsp. fresh lime juice, divided
  • ½ tsp. plus 1 Tbsp. light brown sugar
  • Kosher salt, freshly ground pepper
  • 4 skin-on red snapper fillets (about five oz. each)
  • 8 oz. green beans, trimmed
  • 5 tsp. fish sauce
  • 2 Tbsp. crushed salted, dry-roasted peanuts

Grilled Red Snapper with Green Beans and Lime Directions

  1. Prepare a grill for medium-high heat; lightly oil the grate. Mix shallot, 1 Tbsp. lime juice, and ½ tsp. brown sugar in a small bowl to combine; season with salt and pepper. Set aside.
  2. Pat fish dry with paper towels and season with salt and pepper. Toss green beans with 1 Tbsp. of oil on a rimmed baking sheet; season with salt and pepper.
  3. Grill beans, turning often (be careful not to let them fall through the grate), until softened and charred in spots, about 2 minutes. (Place a wire rack crosswise on the grill to keep the green beans from falling through the grate to create smaller squares and extra insurance.) Transfer to a platter.
  4. Pat fish dry again and rub fillets with 2 Tbsp. of oil. Gently place on grate, skin side down, and grill, undisturbed, until flesh is opaque except for the thickest part, 6–8 minutes. Carefully slide a thin metal spatula underneath the fillet, trying not to tear the skin, and turn over; grill 1 minute longer. Place, skin side up, on a platter with green beans.
  5. Whisk fish sauce, remaining ¼ cup oil, remaining 3 Tbsp. of lime juice, and remaining 1 Tbsp. of brown sugar in a small bowl until sugar is dissolved. Drizzle over fish and beans and scatter shallot mixture over. Let marinate for at least 15 minutes and up to 2 hours. Cover and chill if holding longer than 30 minutes. Bring to room temperature before serving.
  6. Top with peanuts just before serving.


Taken from

September 25, 2023 — Jason Klein