Grilled snapper with charred limes & hot sauce

Grilled Snapper with Charred Limes & Hot Sauce

Total Time
35 min
20 min
15 min
This snapper is literally packed with flavor, 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 flavor 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

Ground ginger

1 tsp

Black pepper

½ tsp, coarsely ground

Cumin seeds

½ tsp

Ground allspice

¼ tsp

Ground nutmeg

¼ tsp

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

Homemade hot pepper sauce

1 tsp, or to taste (search for the recipe or use your favorite brand)


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