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Ginger-Lime Grilled Snapper with Herb Sauce

Ginger-Lime Grilled Snapper with Herb Sauce

By Courtney HillOctober 17, 2023

  • Makes
    4 servings
  • Cook Time
    25 minutes

In this weeknight-friendly main, the fish is cooked on a stovetop grill pan. A zesty puree of cilantro, scallions, ginger and lime comes together quickly in a blender and boosts flavor from start to finish. Some of it is rubbed on the fillets before cooking to season them and help the flesh caramelize as it browns. The rest is served alongside, providing a bright contrast to the smoky fish. Choose a firm-fleshed fish, such as snapper, mahi mahi or mackerel, that will hold up well during grilling. Coconut or turmeric rice is an especially good side.

Ingredients
  • 1½

    cups lightly packed fresh cilantro

  • 1

    bunch scallions, roughly chopped

  • 3

    tablespoons neutral oil, plus more for the grill pan

  • 2

    tablespoons roughly chopped fresh ginger

  • 1

    tablespoon grated lime zest, plus 3 tablespoons lime juice, plus lime wedges, to serve

  • Kosher salt and ground black pepper

  • 4

    6-ounce snapper fillets OR mahi mahi fillets OR swordfish steaks (about 1 inch thick), patted dry

Step 1

In a blender, combine the cilantro, scallions, oil, ginger, lime zest and juice and ¼ teaspoon each salt and pepper. Blend on high until smooth, about 1 minute, scraping the jar as needed. Measure ¼ cup of the puree into a wide, shallow dish; transfer the remainder to a small bowl and reserve. Add the fish to the dish, rub the puree into all sides and season with salt.

Step 2

Heat a 12-inch grill pan over high until water flicked onto the surface immediately sizzles and evaporates. Using a heat safe brush, lightly brush the pan with oil, then place the fillets flesh side down in the pan. Cook until the fish releases easily, 2 to 3 minutes. Using a thin metal spatula, flip the fillets and cook, turning as needed, until the flesh flakes easily, 4 to 6 minutes. Serve with the reserved puree and lime wedges.

Step 3

Optional garnish: Thinly sliced Fresno OR serrano chilies

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