Pargo picante a la parrilla con limón

Ingredientes

• 4 red snapper fillets (about 6 oz each)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon red chili flakes
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Zest of 1 large lemon
• 2 tablespoons fresh lemon juice
• 1 teaspoon honey
• Lemon wedges for serving
• Fresh parsley or cilantro roughly chopped

Preparación

1. 1

   Remove snapper fillets from the fridge 10 minutes before cooking to bring them closer to room temperature.

2. 2

   In a small bowl, mix chili flakes, smoked paprika, garlic powder, onion powder, lemon zest, lemon juice, honey, salt, and pepper into a loose paste.

3. 3

   Pat fillets completely dry on both sides with paper towels.

4. 4

   Brush both sides of each fillet with olive oil, then press the spice paste onto the top side of each fillet.

5. 5

   Heat grill to medium-high and brush grates with oil using tongs and a folded oiled paper towel.

6. 6

   Place fillets skin-side down on the grill. Close the lid and cook for 5 to 6 minutes without moving them.

7. 7

   Flip carefully with a wide spatula once the skin releases cleanly. Cook the second side for 3 to 4 minutes.

8. 8

   Remove from grill when fish flakes easily and is opaque throughout. Rest for 2 minutes, then squeeze fresh lemon over the top and serve.