Parmesan Grilled Snapper

    Parmesan Grilled Snapper

    (117)
    12saves
    25min


    99 people made this

    About this recipe: A simple, yet incredibly delicious fish supper. Red snapper fillets are grilled with Parmesan, butter, Dijon mustard, mayonnaise, garlic and paprika. Enjoy with a salad, potatoes, rice or pasta.

    Ingredients
    Serves: 4 

    • 4 (115g) fillets red snapper fish
    • 1/2 lemon
    • 40g grated Parmesan cheese
    • 50g butter, softened
    • 2 tablespoons Dijon mustard
    • 2 tablespoons mayonnaise
    • 1 large clove garlic, pressed
    • 1/4 pinch salt
    • 1 pinch paprika

    Method
    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat grill and set the oven rack about 15cm from the heat source.
    2. Place the fish fillets on a grill pan and squeeze the lemon over the top. Grill the fish for about 6 to 8 minutes.
    3. Combine Parmesan, butter, Dijon mustard, mayonnaise, garlic and salt in a small bowl. Remove the fish from the grill and spread the cheese mixture over the top. Sprinkle with paprika and grill until the topping is lightly browned and the fish flakes easily with a fork, about 3 minutes.
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    Reviews & ratings
    Average global rating:
    (117)

    Reviews in English (116)

    1

    This recipe was superb. Used red snapper and followed recipe to the letter. Served with green salad with pine nuts and French dressing. Extremely easy and tasty ... Will definitely cook again.  -  27 Nov 2012

    by
    50

    Wowie, this was amazing!! I completely left out the butter to make it healthier, and it was still just totally yummy. We also used half Miracle Whip (instead of mayo) and half regular mustard (we don't like dijon). This is so light and fresh and flavorful and I highly recommend it. YUM!  -  21 Apr 2009  (Review from Allrecipes US | Canada)

    by
    20

    Delicious! Yum yum yum. Next time though, I will use much less mayo in the dijonaisse, and more dijon to make up for it. I also won't add any salt, and not quite as much parmesan. Hopefully that still turns out as tasty, because it was great but seemed a little too "greasy".  -  08 Apr 2009  (Review from Allrecipes US | Canada)

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