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 flavor, from the spice rub and herbs to the charred limes and the sweet and spicy hot sauce. Scoring the fish (or cutting through its skin) and then seasoning and stuffing the cuts adds flavor and helps the fish cook quickly and evenly on the grill.


Calorie controlled cooking spray

4 spray(s)

Root Ginger

1 teaspoon(s)

Cumin seeds

½ teaspoon(s), level


¼ teaspoon(s)

Ground Nutmeg

¼ teaspoon(s), level

Red Snapper (Red sea bream), raw

800 g, 2 whole snappers


4 medium, 2 thinly sliced, 2 halved

Hot Pepper Sauce (Tabasco)

1 splash(es)

Coriander, fresh

1 tablespoon(s), chopped, to garnish


  1. In a small bowl, combine the ginger, cumin seeds, allspice and nutmeg and season.
  2. Score the 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 the skin with the spice blend on both sides and inside of the cavity, then stuff the cuts with the sliced limes.
  3. Spray a grill pan with cooking spray and heat over a high heat. Place the fish on the pan and cook for 5-8 minutes, until the fish are charred. Using a large spatula, carefully turn the fish over. Place the halved limes, cut-side down, on the grill. Then grill for 5 minutes until the limes and fish are charred and cooked through.
  4. Carefully transfer the fish to a platter. Squeeze the halved limes over the top and sprinkle with the hot sauce. Garnish with the coriander.