As fall evenings grow cooler, many backyard cooks start reaching for hearty comfort dishes, but the season also lends itself beautifully to lighter, flavorful meals that highlight crisp air and vibrant colors. Grilled Red Snapper with Green Beans and Lime fits perfectly into this rhythm, offering a dish that balances warmth from the grill with fresh, bright notes that pair well with autumn gatherings. The smokiness of the snapper and the citrus finish create a clean flavor profile that feels just right for seasonal dining outdoors.
Fresh fish like red snapper adapts easily to the grill, delivering a tender texture with slightly charred edges that stand up to cool-weather appetites. Green beans add a touch of earthy crunch, while lime offers just enough acidity to tie everything together. Preparing this dish outdoors lets you enjoy the changing leaves, the crisp air, and the comfort of a fire or heater nearby. Sharing it with family or friends around the table makes every bite a celebration of the season.
Whether hosting a weekend dinner or planning a quiet evening by the fire pit, this recipe captures the heart of autumn gatherings. Grilled Red Snapper with Green Beans and Lime is easy to prepare, yet it delivers bold flavors that feel right at home on any fall menu.
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Serves 4
Grilled Red Snapper with Green Beans and Lime Ingredients
- 3 Tbsp. plus ¼ cup extra-virgin olive oil, divided; plus more for grill
- 1 small shallot, thinly sliced into rings
- 4 Tbsp. fresh lime juice, divided
- ½ tsp. plus 1 Tbsp. light brown sugar
- Kosher salt, freshly ground pepper
- 4 skin-on red snapper fillets (about five oz. each)
- 8 oz. green beans, trimmed
- 5 tsp. fish sauce
- 2 Tbsp. crushed salted, dry-roasted peanuts
Grilled Red Snapper with Green Beans and Lime Directions
- Prepare a grill for medium-high heat; lightly oil the grate. Mix shallot, 1 Tbsp. lime juice, and ½ tsp. brown sugar in a small bowl to combine; season with salt and pepper. Set aside.
- Pat fish dry with paper towels and season with salt and pepper. Toss green beans with 1 Tbsp. of oil on a rimmed baking sheet; season with salt and pepper.
- Grill beans, turning often (be careful not to let them fall through the grate), until softened and charred in spots, about 2 minutes. (Place a wire rack crosswise on the grill to keep the green beans from falling through the grate to create smaller squares and extra insurance.) Transfer to a platter.
- Pat fish dry again and rub fillets with 2 Tbsp. of oil. Gently place on grate, skin side down, and grill, undisturbed, until flesh is opaque except for the thickest part, 6–8 minutes. Carefully slide a thin metal spatula underneath the fillet, trying not to tear the skin, and turn over; grill 1 minute longer. Place, skin side up, on a platter with green beans.
- Whisk fish sauce, remaining ¼ cup oil, remaining 3 Tbsp. of lime juice, and remaining 1 Tbsp. of brown sugar in a small bowl until sugar is dissolved. Drizzle over fish and beans and scatter shallot mixture over. Let marinate for at least 15 minutes and up to 2 hours. Cover and chill if holding longer than 30 minutes. Bring to room temperature before serving.
- Top with peanuts just before serving.
Taken from americanmadegrills.com