Grilled Red Snapper with Lime and Thyme

Name: Grilled Red Snapper with Lime and Thyme
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Seychelles
Ingredients: 1200 g Red Snapper (cleaned and scored); 15 g Garlic (crushed); 30 ml Vegetable Oil; 8 g Salt; 2 g Black Pepper; 5 g Fresh Thyme (finely chopped); 2 pcs Lime (cut into wedges); 1 pcs Lemon (cut into wedges)

Grilled whole fish is central to Seychellois Creole cooking. This version seasons red snapper with garlic, thyme, oil, salt, and pepper and serves it with fresh citrus.

Prep

20m

Cook

20m

Serves

Estimated

Nutrition

Per serving

386kcal

Calories

62g

Protein

11g

Fat

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Fish

1.2kg
Red Snapper (cleaned and scored)
15g
Garlic (crushed)
30ml
Vegetable Oil
8g
Salt
2g
Black Pepper
5g
Fresh Thyme (finely chopped)

Serving

2pcs
Lime (cut into wedges)
1pcs
Lemon (cut into wedges)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Heat a grill to about 220°C (425°F).
02
Mix the garlic, vegetable oil, salt, black pepper, and fresh thyme into a paste.
03
Rub the paste over the red snapper, into the cuts, and inside the cavity. Refrigerate for 15 minutes.
04
Grill, turning carefully once, until the skin is lightly charred and the thickest part reaches 63°C (145°F).
05
Serve with the limes and lemon wedges.

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