Grilled Snapper with Broccoli
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in less than an hour and tastes like you spent way more effort than you actually did. Fresh snapper is such a lean protein that's packed with omega 3 fatty acids, which is great for your heart and brain. The beauty of this recipe is how simple it is: you're just grilling the fish with some aromatics while roasting the broccoli alongside it, so everything finishes at the same time. A splash of white wine and fresh thyme bring brightness to the plate without any fussy techniques. Your friends will think you're a culinary genius, but really you're just being efficient in the kitchen.
Ella x
Ingredients
- 4snapper fillets(about 150g each, skin on)
- 600 gbroccoli florets
- 60 mlolive oil
- 2lemon(halved)
- 4garlic cloves(minced)
- 5 gsea salt
- 3 gblack pepper
- 8 gfresh thyme(sprigs)
- 100 mlwhite wine
Detail level
Instructions
- 1
Preheat your grill to medium-high heat for about 10 minutes until hot.
Tip: If using charcoal, ensure coals are evenly distributed for consistent heat.
- 2
Toss broccoli florets with 30ml olive oil, half the minced garlic, salt, and pepper. Spread on a grill tray or cast iron skillet.
Tip: Smaller florets cook faster and get crispier edges.
- 3
Pat the snapper fillets dry with paper towels and brush both sides with remaining 30ml olive oil. Season generously with salt and pepper.
Tip: Dry fish prevents sticking to the grill grates.
- 4
Place broccoli on the grill and cook for 8 to 10 minutes, stirring occasionally, until edges are charred and tender.
Tip: Keep heat at medium so the broccoli doesn't burn before softening.
- 5
Once broccoli is nearly done, place snapper fillets skin-side down on the grill. Cook for 4 to 5 minutes without moving them.
Tip: Resist the urge to turn them early, the skin will release naturally when ready.
- 6
Gently flip the fillets and cook another 3 to 4 minutes until the flesh is opaque and flakes easily with a fork.
Tip: Use a thin spatula and let it glide under slowly to avoid breaking the delicate flesh.
- 7
Transfer broccoli and snapper to a serving platter. Drizzle with white wine and top with fresh thyme sprigs and remaining garlic.
Tip: The residual heat will gently warm the garlic and release the thyme's aromatics.
- 8
Squeeze fresh lemon juice over everything just before serving and enjoy immediately.
Tip: Acid brightens the dish and cuts through the richness of the fish beautifully.
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