Grilled Pink Snapper with Herbs + Lemon

Just when I think I have any and all cravings under control, I found myself drooling at the thought of BBQ after writing my healthy BBQ tips blog the other day. Suddenly my system was craving something grilled and greasy. Ugh! Wasn’t that the exact opposite point of my post?

Whenever my kids are craving something I’m not a fan of like Oreos or candy, they roll their eyes when I give them strawberries or dried prunes. Though they will never admit it, the sweetness in those healthy items totally cures their craving for the sweetness in those other horribly unhealthy items. I realized I had to squash my cravings for a fresh-off the grill burger with a fresh-off the grill healthy item.

Gwyneth Paltrow came to the rescue with this grilled fish recipe from her cookbook It’s All Good. This very simple and easily changeable marinade made the fish delicious, smoky and melt-in-your-mouth tasty. I served it alongside a big arugula and white bean salad and it was absolutely divine. It totally hit the spot!

And yes, even my kids who were hoping I would cave into my burger craving, ate and loved this fish.

You go, grill.

Grilled Pink Snapper with Herbs + Lemon

Serves 4-6


1/2 cup finely chopped mixed fresh leafy herbs

3 cloves garlic, thinly sliced

1/4 cup extra virgin olive oil

2 lemons, halved

coarse sea salt

Two 3-4 lb pink snappers (or whatever whole fish you’d like), gutted and scaled


Mix the herbs, garlic and olive oil in a container or bowl big enough to hold both the fish. Squeeze in the juice from the lemon halves and throw in the lemons, too. Season the mixture with plenty of coarse salt. Rub the herb mixutre all over both of the fish, being sure to get plenty into the cavities. Place the fish in the container or bowl and cover tightly. Refrigerate for at least one hour and up to six hours.

Heat the grill over medium-high heat. Set both of the fish on the grill and cook, turning just once, until browned on both sides and cooked through. Be sure to put the lemon halves on the grill, too. The fish should flake when you touch it.

Alternatively, brown the fish on the grill for 2-3 minutes per side and finish cooking in a 450 degree oven for about 20 minutes.

Enjoy with the fresh squeezed smoked lemon poured over it.