- Level: Easy
- Total: 25 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 10 min
- Yield: 4 servings
Ingredients
4 skinless red snapper fillets, 8 ounces each
2 tablespoons canola oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Grapefruit-Thyme Mojo, recipe follows
1 grapefruit, sliced, for garnish
Grapefruit-Thyme Mojo:
1/4 cup olive oil
8 cloves roasted garlic
1 grapefruit, juiced
1/4 cup fresh orange juice
2 teaspoons grated grapefruit zest
1 teaspoon honey
2 serrano chiles, coarsely chopped
1 tablespoon chopped fresh thyme leaves
1/4 teaspoon kosher salt
Directions
- Heat your grill to high.
- Brush the fish with oil and season both sides of the fish with the salt and pepper. Place the fish on the grill, and grill for 3 to 4 minutes or until golden brown and slightly charred. Turn the fish over and continue grilling, for 3 to 4 minutes for medium doneness. Remove the fish from the grill and let rest 5 minutes.
- Drizzle mojo over snapper and serve with grapefruit slices on the side.
Grapefruit-Thyme Mojo:
- Combine all of the ingredients in a blender and blend until smooth.
