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 BBQs!
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
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.