Grilled Snapper with Sweet Potato and Charred Lime
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in less than an hour and tastes like you've spent all day in the kitchen. The snapper is delicate and flaky while the sweet potatoes add a natural sweetness that pairs beautifully with the charred lime. I love that sweet potatoes are packed with vitamin A, which is fantastic for your eyes and immune system. The whole dish feels fancy enough for guests but honest enough for a simple Tuesday night, and the beauty of grilling means minimal cleanup afterward.
Ella x
Ingredients
- 4fresh snapper fillets(about 180g each)
- 600 gsweet potatoes(cut into 2cm cubes)
- 60 mlextra virgin olive oil
- 2fresh lime(halved)
- 4garlic cloves(minced)
- 8 gfresh thyme(sprigs)
- 5 gsea salt
- 3 gblack pepper(freshly ground)
- 2 gred chilli flakes
Detail level
Instructions
- 1
Toss the cubed sweet potatoes with 30ml olive oil, minced garlic, thyme sprigs, half the salt and black pepper. Spread on a baking tray and place in a 200 degree Celsius oven for about 25 minutes until golden and tender.
Tip: Start the sweet potatoes first since they take longer than the fish.
- 2
While the potatoes cook, pat the snapper fillets dry with paper towels and brush both sides lightly with the remaining olive oil.
Tip: Dry fish is essential for getting a nice crust on the grill.
- 3
Season the snapper generously on both sides with remaining salt, pepper and the chilli flakes. Let it sit at room temperature for about 10 minutes.
Tip: Room temperature fish cooks more evenly than cold fish straight from the fridge.
- 4
Heat your grill to medium high heat. Once hot, place the snapper skin side down on the grill grates and cook for 4 minutes without moving it.
Tip: Resist the urge to flip too early. Let the skin crisp up naturally.
- 5
Carefully flip the fillets and grill the other side for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.
Tip: The fish will continue cooking from residual heat, so don't overcook it.
- 6
Char the lime halves cut side down on the grill for 1 to 2 minutes until caramelized and juicy.
Tip: Charred lime juice is more intense and adds wonderful depth to the dish.
- 7
Plate the sweet potatoes and top each portion with a snapper fillet. Serve with a charred lime half on the side for squeezing over the fish and potatoes.
Tip: Let the dish rest for a minute before serving so flavours settle.
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