Keto Grilled Red Snapper
1.2g
Net Carbs
46.7g
Protein
9.0g
Fat
0.4g
Fiber
292
Calories
Ingredients:
- 1/3 cup Extra Virgin Olive Oil
- 1 teaspoon Paprika
- 1/4 cup Parsley
- 1 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 6 pounds Snapper (Fish) (Mixed Species)
- 1 fruit (2-3/8" diameter) Lemon
- 4 fluid ounces Sauvignon Blanc Wine
- 1/4 cup Fresh Lemon Juice
- 8 tablespoons Basil
Directions:
- Make the marinade: In a medium bowl, combine the oil, paprika, pepper and salt. Add the lemon juice, wine, chopped parsley and chopped basil; whisk until combined.
- Prepare the fish: Place snappers in a large, shallow glass baking dish. Coat fish, inside and out, with the marinade. Insert 2 lemon slices into the cavity of each fish, cover, and marinate in the refrigerator for 1 hour.
- Heat grill to medium-high, following manufacturers instructions for indirect cooking. Coat grill rack with cooking spray. Arrange fish on rack. Cover, and cook for 15 minutes (do not turn fish). The fish is cooked through when it can be flaked with a fork. Carefully loosen the fish with a large spatula, and transfer to a serving platter. Serve immediately with lemon wedges, and garnish with chives, if desired.
