Broiled Red Snapper
SERVES: 4
PREP TIME: 10 minutes
TOTAL TIME: 20 minutes
COURSE: Entree
"With its trademark crimson-colored skin, wild-caught American red snapper has a mildly sweet but distinctive flavor. Its semi-firm meat is lean and moist. Here, the meat gets a little color from the paprika and a slight char from the broiler."
—Joe Gurrera
Citarella's Owner & Original Fishmonger, author of JOE KNOWS FISH
Ingredients
- 1/4 cup extra-virgin olive oil, plus more for greasing the pan
- 4 (6- to 8-ounce) skin-on Florida red snapper fillets
- 2 teaspoons smoked paprika
- Sea salt and freshly ground pepper to taste
Instructions
- Preheat the broiler on high and place a rack 5 to 6 inches from the flame.
- Lightly coat a rimmed baking sheet with olive oil.
- Rinse the fish and pat it dry with paper towel.
- Put the fillets in a large bowl and drizzle with the olive oil.
- Using your hands, gently rub the oil over the fillets until fully coated.
- Sprinkle with the paprika and season with salt and pepper.
- Place the snapper skin-side up on the prepared baking sheet and broil for 6 minutes without flipping.
- Transfer the fish to warm plates and serve.
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SHOP THIS RECIPE
Begin Each Recipe with the Finest Seafood
Did you know that Citarella owner, Joe Gurrera also owns Lockwood & Winant, a wholesale seafood company at the Fulton Fish Market? Joe has relationships with trusted fishermen worldwide, ensuring we offer the widest variety, highest quality, freshest seafood. Many of our fishmongers have worked with Joe for decades and have been trained to wield a knife like an artisan. They hand-cut, hand-shuck, and hand-prepare our seafood for your order.
