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Grilled Asian Snapper

 Grilled Asian Snapper
For a beautiful fish dinner that is fancy enough to serve to company, try this delicious dish. The marinade has such a wonderful Asian flavor that you want to serve this more often.—Taste of Home Test Kitchen, Greendale, Wisconsin
4 ServingsPrep: 15 min. + marinating Grill: 30 min.


  • 1/4 cup rice vinegar
  • 1/4 cup sherry
  • 1/4 cup soy sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons sesame oil
  • 1 tablespoon minced fresh gingerroot
  • 2 teaspoons sugar
  • 2 garlic cloves, minced
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground pepper
  • 1 whole red snapper (3 pounds)
  • 1 small onion, sliced
  • 6 sprigs fresh cilantro


  • In a small bowl, combine the first 10 ingredients; set aside 1/4 cup
  • for serving. Make three or four deep, parallel slashes to the bone
  • on each side of fish; place in a 2-gallon resealable plastic bag.
  • Add remaining marinade; seal bag and refrigerate for 1 hour.
  • Meanwhile, rub grill rack with oil or coat with cooking spray before
  • starting grill. Drain and discard marinade from fish. Place onion
  • and cilantro in the fish cavity.
  • Grill, covered, over indirect medium-high heat for 15-17 minutes on
  • each side or until fish flakes easily with a fork. Remove onion and

2 of 2

Grilled Asian Snapper (continued)

Directions (continued)

  • cilantro; drizzle with reserved soy mixture.
  • Yield: 4 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.