This dish combines the delicate and flaky texture of grilled snapper with the vibrant flavors of asparagus, juicy tomatoes, and zesty lemon. The skin-on snapper adds a delightful crispiness and imparts a rich flavor to each bite. The asparagus brings a refreshing and earthy element to the dish, while the tomatoes and lemon provide a burst of tanginess. This simple yet elegant recipe is perfect for a quick and satisfying meal that will leave you feeling satisfied and nourished.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x

Ingredients

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4 skin-on snapper fillets
1 bunch asparagus, ends trimmed
2 ripe tomatoes, sliced
1 lemon, cut into wedges
Olive oil
Salt and pepper

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Instructions

Preheat your grill to medium-high heat.
Drizzle the asparagus spears with olive oil and season with salt and pepper. Toss to coat them evenly.
Place the asparagus on the grill and cook for about 5-7 minutes, turning occasionally, until they are tender and slightly charred. Remove from the grill and set aside.
Pat the snapper fillets dry with a paper towel. Drizzle both sides of the fillets with olive oil and season with salt and pepper.
Place the snapper fillets on the grill, skin-side down, and cook for about 4-5 minutes. Flip the fillets and cook for an additional 2-3 minutes, or until the fish is opaque and flakes easily with a fork.
Once the snapper is cooked, remove it from the grill and transfer it to a serving platter. Arrange the grilled asparagus alongside the fish. Garnish with tomato slices and lemon wedges.

Notes

Make sure to select fresh snapper fillets with firm flesh and shiny skin. Grilling the fish with the skin on adds a delightful crispy texture and helps retain its moisture. Serve this dish with a side of fluffy couscous or a simple green salad to complement the flavors and complete the meal. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.