Grilled Florida Yellowtail Snapper with Cilantro Chimichurri

Introduction

Savor the fresh, delicate flavors of Florida yellowtail snapper, perfectly grilled on the Arteflame and topped with a vibrant cilantro chimichurri. This grilling method locks in moisture, creating a beautifully charred, tender fish that’s bursting with flavor.

Ingredients

• 2 whole Florida yellowtail snapper, cleaned and scaled
• 3 tbsp unsalted butter, melted
• 1 tbsp sea salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 lemon, sliced
• 1 bunch fresh cilantro, chopped
• 3 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/3 cup extra virgin olive oil
• 1/2 tsp red pepper flakes
• 1/2 tsp ground cumin
• 1 shallot, finely chopped
• 1 tbsp honey

Instructions

Step 1: Prepare the Arteflame Grill

• Pour a small amount of vegetable oil on three paper napkins.
• Place the napkins in the grill, stack firewood over them, and light the paper.
• Allow the grill to heat for about 20 minutes until the center grill grate reaches 1,000°F.

Step 2: Prepare the Snapper

• Pat the yellowtail snapper dry.
• Brush the outside and inside with melted butter.
• Season with salt, pepper, and smoked paprika.
• Stuff the cavity with lemon slices.

Step 3: Sear the Snapper

• Place the snapper on the center grill grate for 2-3 minutes on each side to get a perfect sear.
• Move the fish to the outer flat cooktop to finish cooking (about 8-10 minutes per side until internal temperature reaches 130°F).

Step 4: Make the Cilantro Chimichurri

• In a bowl, mix cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, cumin, shallot, and honey.
• Stir well to combine.

Step 5: Serve

• Remove the snapper from the grill when the internal temperature is 130°F.
• Let it rest to allow carryover cooking.
• Drizzle with cilantro chimichurri and serve immediately.

Tips

• Always remove fish from the grill when it reaches 15°F below the desired temperature.
• Use fresh, high-quality yellowtail snapper for the best flavor.
• Serve with grilled vegetables and warm bread to soak up the chimichurri.

Variations

• Spicy Lime Snapper: Add chili flakes and lime juice to the chimichurri for extra heat and zest.
• Garlic Herb Snapper: Replace cilantro with parsley and add crushed roasted garlic.
• Caribbean Snapper: Add allspice, thyme, and a hint of brown sugar to mimic jerk seasoning.
• Mediterranean Snapper: Swap cilantro for oregano and add sun-dried tomatoes.
• Tropical Snapper: Serve with a mango-pineapple salsa instead of chimichurri.

Conclusion

The Arteflame grill makes it easy to achieve a perfect sear and juicy, flavorful fish. This Florida yellowtail snapper with cilantro chimichurri is an unforgettable dish that brings the best of outdoor cooking to your table.

Best Pairings

• Grilled asparagus and zucchini
• Warm jasmine rice
• Crisp Sauvignon Blanc or a cold Mexican lager