Grilled Yellow Tail Snapper

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With the warm weather here and having a short Canadian Spring & Summer, I try & BBQ/grill as much as I can.

One of the places I visit is a local Chinese supermarket and they have a seafood counter. They usually do not have the best or freshest selection but if you know seafood, some gems can be found.

I noticed a yellow tail snapper…bright, glossy eyes, it smelled of the sea and the gills were a porfira vibrant red…a fresh fish!

Here’s how I grill my fish:

Light your BBQ (on high) with the lid closed until you have at least 400f reading in the Q. I then take some vegatable oil and wet a paper towel and wipe the grill with the oil (on an already brushed & clean grill). This should prevent any sticking to the grill.

When you have fresh fish, simple is always best:

Wash the fish throughly (inside & out);
Pat dry with paper towels;
Rub olive oil inside and out of the fish;
Season with Vegeta seasoning and pepper (in & out);
Place directly on the grill with the lid of the BBQ now open.

A fish of this size should take about 5 minutes per side but one sure way to check is when you’ve flipped the fish once and want to check for doneness, pull on the dorsal fin and if it gives away with ease, your fish is done!

As is standard, allow your fish to rest and you can use this time to dress your fish. Being of Greek descent, I drizzle the fish with a fine extra virgin olive oil, a generous squeeze of lemon, a good sprinkle of dry Greek oregano, chopped fresh chives and some lemon zest for more of that citrus burst and colour.

I served this fish with a Mediterrean potato salad and some steamed dandelions in olive oil, salt, pepper and lemon juice.

It was delish, of course!

© 2007 – 2009,
Peter Minakis

. All rights reserved.

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2 Comments for “Grilled Yellow Tail Snapper”

Peter ala Greque


Katerina, leave the skin on. I personally think the skin is delish but it also serves to hold the fish together during grilling and it might get dry. When eating, simply fork off the meat of the flesh with your fork.