1 tbsp smoked paprika
1 tsp ground pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried thyme
½ tsp salt
½ tsp cayenne pepper
20 ounce red snapper, 4 fillets, boneless and skinless
1 tbsp. extra-virgin olive oil
lemon wedges
Preheat grill to medium-high (400 degrees to 450 degrees F). Combine paprika, pepper, onion powder, garlic powder, oregano, thyme, salt and cayenne in a small bowl.
Brush fish all over with oil; sprinkle the seasoning evenly over both sides of fish, pressing to adhere.
Oil the grill rack. Grill the fish, covered, until it flakes easily and a thermometer inserted in the thickest part registers 145 degrees F, 3 to 5 minutes per side. Serve with lemon wedges.
Sugar: 1g
:
Calcium: 67mg
Calories: 188kcal
Carbohydrates: 3g
Cholesterol: 52mg
Fat: 6g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 3g
Polyunsaturated Fat: 1g
Potassium: 665mg
Protein: 30g
Saturated Fat: 1g
Sodium: 384mg
Vitamin A: 1137IU
Vitamin C: 3mg
