Grilled Snapper with Cauliflower
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Here's one of my favorite weeknight dinners that comes together in just 45 minutes from start to table. Snapper is such a delicate, flaky fish that takes beautifully to grilling, and pairing it with roasted cauliflower creates this wonderful balance of protein and vegetables. Cauliflower is packed with vitamin C and fiber, making it one of those ingredients that's genuinely good for you without tasting like it. What I love most about this dish is how simple it really is, yet it feels fancy enough to impress anyone sitting at your table. A squeeze of fresh lemon and a hint of smoked paprika elevate everything perfectly.
Ella x
Ingredients
- 4snapper fillets(about 180g each, skin on)
- 600 gcauliflower(cut into florets)
- 60 mlolive oil
- 2lemon(1 juiced, 1 cut into wedges)
- 4garlic cloves(minced)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 8 gfresh thyme(leaves only)
- 1 teaspoonsmoked paprika
- 1 teaspoonred chilli flakes
Detail level
Instructions
- 1
Heat your grill to medium-high and brush the grates with oil to prevent sticking.
Tip: If using a charcoal grill, wait until the coals are white and glowing evenly before you start cooking.
- 2
Toss the cauliflower florets with 40ml of olive oil, garlic, smoked paprika, half the thyme, salt and pepper until well coated.
Tip: Cut the florets into similar sizes so they cook at the same rate.
- 3
Place the cauliflower directly on the grill grates and cook for 12 to 15 minutes, turning every 3 to 4 minutes, until golden and charred at the edges.
Tip: Listen for a gentle sizzle and don't move them constantly so they get that lovely char.
- 4
While the cauliflower cooks, pat the snapper fillets dry with paper towels and brush both sides with the remaining olive oil.
Tip: Drying the fish helps it develop a crispy skin and prevents sticking.
- 5
Season the snapper generously with salt, pepper, remaining thyme and chilli flakes on both sides.
Tip: Season just before grilling so the salt doesn't draw out moisture too early.
- 6
Place the snapper skin side down on the grill for 4 minutes without moving it, then flip and cook for another 3 to 4 minutes until the flesh is opaque and flakes easily.
Tip: Resist the urge to move the fish around; let it sit so the skin crisps up beautifully.
- 7
Transfer the grilled snapper and cauliflower to a serving platter and drizzle everything with fresh lemon juice.
Tip: The acid from the lemon brightens all the smoky flavors beautifully.
- 8
Serve immediately with lemon wedges on the side for extra freshness.
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