How to make
The tomatoes are cut into medium pieces and placed in a bowl, where finely sliced red onion, olive oil, salt, and black pepper are added. Everything is gently mixed and left aside so the flavors can blend.
The herb dressing is prepared by finely chopping fresh parsley and garlic, then mixing them with olive oil, lemon juice, salt, and black pepper until a fragrant, slightly chunky sauce is formed.
The red snapper fillets are dried well using kitchen paper and seasoned evenly with salt and black pepper. A pan or grill pan is heated over medium-high heat, and olive oil is added. The fish is placed skin-side down and cooked without moving for about 4-5 minutes until the skin becomes crispy and golden. The fillets are then turned and cooked for another 2-3 minutes until tender and fully cooked.
The cooked fish is placed on a plate, generously spooned with the herb dressing, and served alongside the fresh tomato salad.
Serve immediately while warm with crusty bread or light vegetables. Store leftovers in the refrigerator for up to 2 days. Reheat gently or enjoy cold in a salad.
If you loved this grilled red snapper, be sure to try our creamy pasta arrabbiata, crispy baked cauliflower patties, or another fresh Mediterranean seafood recipe for even more delicious inspiration!
