Photo of Grilled Snapper with Charred Limes & Hot Sauce by WW

Grilled Snapper with Charred Limes & Hot Sauce

Points® value
Total Time
35 min
20 min
15 min
This snapper is literally packed with flavour, from the spice rub and the herbs to the charred limes and the sweet and spicy hot sauce. Scoring the fish (or cutting through its skin almost to the bones), then seasoning and stuffing the cuts adds flavour and helps the fish cook quickly and evenly on the grill. To easily turn the fish, insert spatulas under the fish starting at the opened side and roll the fish over on its spine.


Cooking spray

4 spray(s)

Kosher salt

2 tsp(s)

Ground ginger

1 tsp(s)

Black pepper

½ tsp(s), coarsely ground

Cumin seeds

½ tsp(s)

Ground allspice

¼ tsp(s)

Ground nutmeg

¼ tsp(s)

Uncooked whole snapper

3 pound(s), (2 [1 1⁄2 lb] fish), head on, scaled and gutted


4 medium, 2 thinly sliced and 2 halved

Hot pepper sauce

1 tsp(s), or to taste (search for the Homemade Hot Sauce recipe or use your favourite brand)

Fresh basil

1 cup(s), cilantro, and/or mint leaves, for garnish


  1. In small bowl, combine salt, ginger, black pepper, cumin seeds, allspice, and nutmeg.
  2. Score fish crosswise on both sides from gill to tail, cutting through skin and flesh almost down to bone and spacing cuts about 1 inch apart. Season skin with spice blend on both sides and inside of cavity, then stuff cuts with sliced limes.
  3. Spray grill pan with nonstick spray and heat over high. Place fish on pan. Cook until fish are charred, 5 to 8 minutes. Using large spatula, carefully turn fish over. Place halved limes, cut-side down, on grill. Grill until limes are charred and fish are charred and cooked through, about 5 minutes.
  4. Carefully transfer fish to platter. Squeeze halved limes over top. Sprinkle fish with hot sauce and garnish with herbs.
  5. Serving size: 8 oz