Grilled Jamaican jerk red snapper is zesty, smoky, and slightly sweet from being basted with a flavorful jerk sauce. This easy fish dinner can be whipped up on your gas or charcoal grill in under 30 minutes, and it's always a hit. Grilled Jamaican jerk red snapper will be an instant classic for all your future BBQ's!
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Easy Skin-On Grilled Red Snapper
Grilled Jamaican jerk red snapper is one of the most flavorful white fish dinner recipes. The mild, sweet flavor of the snapper perfectly balances the zesty, smokey, and slightly sweet flavors of Jamaican jerk seasoning.
It's a rather simple recipe that only takes a few minutes on the grill. You'll want to make it at every backyard BBQ or cookout from here on!
🥘 Ingredients
I prefer to grill my red snapper with the skin on. It crisps up nicely like a delicious jerk-seasoned potato chip.
- Red Snapper Fillets -12 ounces of red snapper fillets (2 6-ounce fillets).
- Jerk Seasoning - ½ tablespoon.
- Olive Oil - 2 tablespoons, extra virgin.
- Soy Sauce - 2 tablespoons.
- Lemon Juice - 2 tablespoons.
- Green Onion (optional) - Sliced for garnish.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Grilled Jamaican Jerk Red Snapper
Once your grill is hot, this recipe will move pretty fast. You'll need a basting brush, gas or charcoal grill, and your grilling utensils.
I served 2 6-ounce red snapper fillets, with one fillet per person. You could easily scale this recipe up if you'd like to make more.
- Prepare your grill. Clean and oil your grill then preheat it to medium-high heat (375°F+ / 190°C+).
- Make jerk sauce. In a small bowl, combine ½ a tablespoon of jerk seasoning, and 2 tablespoons each of olive oil, tablespoons of soy sauce, and lemon juice.
- Baste. Clean and pat 12 ounces of snapper fillets dry with paper towels then baste the fish with half of the jerk sauce.
- Cook. Grill for 4-5 minutes per side, basting the fish with the remaining jerk sauce as it cooks.
- Garnish and serve. Serve with lemon wedges and garnish with 1 sliced green onion if desired.
My favorite sides for jerk-flavored fish are cilantro lime rice and any veggie I can throw on the grill, like corn or squash. Dominican mashed plantains (or mangu) would also be delicious.
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💭 Angela's Pro Tips & Recipe Notes
- Red snapper is safe to enjoy when it reaches an internal temperature of 125°F (52°C) and it should flake easily with a fork.
- To store: Keep leftover grilled Jamaican jerk red snapper in an airtight container in the fridge for up to 3 days.
- To reheat: Place your red snapper fillets on a wire rack on top of a baking sheet. Reheat them in the oven at 275°F (135°C) until it reaches an internal temperature of 125°F (52°C). This takes about 15 minutes for fillets that are 1-inch thick.
❓ Recipe FAQs
Red snapper are fished off the coast of the Gulf of Mexico, as well as the Eastern coasts of North America, Central America, And South America.
Red snapper is one of the most popular white fish! Its mild, slightly nutty, and sweet taste makes a great base for powerful seasoning like jerk seasoning!
Jerk season generally will include spices such as smoked paprika, allspice, nutmeg, cumin, and cinnamon. For spice, red pepper flakes or cayenne pepper may be added. Some have more heat than others. It also usually includes a bit of sugar, salt, and pepper.
🐟 More Flavorful Fish
- Baked Monkfish
- Grilled Swordfish
- Oven Fried Catfish
- Pan Seared Mahi Mahi
- Seared Ahi Tuna Steaks
- Baked Steelhead Trout
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📖 Recipe Card
Grilled Jamaican Jerk Red Snapper
Ingredients
- 12 oz red snapper fillets (2 6-ounce fillets)
- ½ tablespoon jerk seasoning
- 2 tablespoon olive oil (extra virgin)
- 2 tablespoon soy sauce
- 2 tablespoon lemon juice
- 1 whole green onion (optional, sliced for garnish)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Clean and oil your grill then preheat it to medium-high heat (375°F+ / 190°C+).
- In a small bowl, combine the jerk seasoning, olive oil, soy sauce, and lemon juice.
- Clean and pat the snapper dry with paper towels then baste the fish with half of the jerk sauce.
- Grill for 4-5 minutes per side, basting the fish with the remaining jerk sauce as it cooks.
- Serve with lemon wedges and garnish with optional green onions if desired.
Notes
- Red snapper is safe to enjoy when it reaches an internal temperature of 125°F (52°C) and it should flake easily with a fork.
- To store: Keep leftover grilled Jamaican jerk red snapper in an airtight container in the fridge for up to 3 days.
- To reheat: Place your red snapper fillets on a wire rack on top of a baking sheet. Reheat them in the oven at 275°F (135°C) until it reaches an internal temperature of 125°F (52°C). This takes about 15 minutes for fillets that are 1-inch thick.
Anonymous says
Excellent recipe, and very easy. Thanks