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Mariner's Menu

Grilled Snapper with Lemon Basting Sauce


  • 1 ½ pounds snapper fillets
  • ¼ cup butter, melted
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon lemon zest
  • ½ teaspoon minced garlic
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Preheat the grill to medium-high.

In a small bowl, combine butter, lemon juice, garlic, salt and pepper. Reserve ½ of sauce.

Brush topside of fillets with ½ of lemon sauce. Place on well-oiled grill, topside up. Cook fish for about 4 to 5 minutes. Brush with remaining sauce. Flip and cook until done, about another 4 to 5 minutes, depending on the thickness of the fish.

Contributed by Joyce Taylor  MM2


The word vermilion means “bright red color” indicated by skin color of this species.  This species is a relative of the red snapper and are sometimes called beeliners.

Erika Young, Coastal and Marine Education Specialist