These moist flaky fillets provide a welcome change of pace at summer cookouts. I pepper a savory herb rub with cayenne, then work it into the fish. Even steak lovers will be smacking their lips after one bite!
—CHRIS MCBEE XENIA, OH
PREP: 5 MIN. + MARINATING • GRILL: 10 MIN. • MAKES: 4 SERVINGS
4 red snapper fillets (6 ounces each)
1 tablespoon olive oil
2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 teaspoon white pepper
1/4 teaspoon each dried oregano, basil and thyme
1. Spoon oil over fish. In a small bowl, combine the seasonings; sprinkle over fish and press into both sides. Cover and refrigerate for 30 minutes.
2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish flakes with a fork.