Grilled Snapper with Mushroom and Garlic Butter
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just 40 minutes and tastes restaurant quality. Fresh snapper is packed with lean protein and omega 3 fatty acids that are wonderful for your heart, while the earthy mushrooms and aromatic garlic create a luxurious butter sauce that makes the whole dish feel special. The best part is how simple it really is: you grill the delicate fillets while sautéing the mushrooms, then finish everything with a splash of white wine and fresh thyme. My family loves it, and honestly, it's impressive enough to serve to guests without stressing you out in the kitchen.
Ella x
Ingredients
- 4snapper fillets(about 180g each)
- 400 gmixed mushrooms(sliced)
- 60 gbutter
- 4garlic cloves(minced)
- 1lemon(halved)
- 8 gfresh thyme(leaves only)
- 30 mlolive oil
- 5 gsea salt
- 2 gblack pepper
- 120 mlwhite wine
Detail level
Instructions
- 1
Preheat your grill to medium-high heat and lightly oil the grates. Pat the snapper fillets dry with paper towels and season both sides generously with salt and pepper.
Tip: Dry fish ensures better browning and prevents sticking to the grill.
- 2
Heat 30ml olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and sauté for 5 minutes until they release their moisture and begin to brown. Add the minced garlic and fresh thyme, cooking for another 2 minutes until fragrant.
Tip: Don't crowd the pan with mushrooms or they'll steam instead of sear.
- 3
Pour the white wine into the skillet with the mushrooms and let it simmer for 3 minutes to reduce slightly. Stir in the butter until melted and the sauce is smooth. Remove from heat and keep warm.
Tip: The wine adds acidity that balances the richness of the butter beautifully.
- 4
Place the snapper fillets skin-side down on the hot grill. Cook for 4 to 5 minutes without moving them, until the skin is crispy and releases easily from the grates.
Tip: Resist the urge to flip too early, the fish will tell you when it's ready.
- 5
Flip the fillets gently and cook for another 3 to 4 minutes on the flesh side until the fish is opaque and flakes easily with a fork.
Tip: Snapper cooks quickly, so watch it carefully to avoid overcooking.
- 6
Transfer the grilled snapper to serving plates and spoon the mushroom garlic butter sauce generously over each fillet. Squeeze fresh lemon juice over the top and serve immediately.
Tip: A squeeze of fresh lemon brightens all the flavors and adds a nice acidity.
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