Preparation time: 10 mins
Cooking time: 1 hr 15 mins
- 3 Tbsp. plus ¼ cup extra-virgin olive oil, divided; plus more for the grill
- 1 small shallot, thinly sliced into rings
- 4 Tbsp. fresh lime juice, divided
- ½ tsp. plus 1 Tbsp. light brown sugar
- Kosher salt, freshly ground pepper
- 4 skin-on red snapper fillets (about 5 oz. each)
- 8 oz. green beans, trimmed
- 5 tsp. fish sauce
- 2 Tbsp. crushed salted, dry-roasted peanuts
- Prepare a grill for medium-high heat; lightly oil grate. Mix shallot, 1 Tbsp. lime juice, and ½ tsp. brown sugar in a small bowl to combine; season with salt and pepper. Set aside.
- Pat fish dry with paper towels and season all over with salt and pepper. Toss green beans with 1 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Grill beans, turning often (be careful not to let them fall through the grate), until softened and charred in spots, about 2 minutes. (To keep the green beans from falling through the grate, place a wire rack crosswise on the grill to create smaller squares and extra insurance.) Transfer to a platter. Pat fish dry again and rub fillets with 2 Tbsp. oil. Gently place on grate, skin side down, and grill, undisturbed, until flesh is opaque except for the thickest part, 6–8 minutes. Carefully slide a thin metal spatula underneath fillet, trying not to tear the skin, and turn over; grill 1 minute longer. Place, skin side up, on a platter with green beans.
- Whisk fish sauce, remaining ¼ cup oil, remaining 3 Tbsp. lime juice, and remaining 1 Tbsp. brown sugar in a small bowl until sugar is dissolved. Drizzle over fish and beans and scatter shallot mixture over. Let marinate at least 15 minutes and up to 2 hours. Cover and chill if held longer than 30 minutes. Bring to room temperature before serving.
- Top with peanuts just before serving.
Posted by Coba Grills and we thank Bon Appétit Magazine for this delicious recipe and the recipe link is https://www.bonappetit.com/recipe/grilled-red-snapper-with-green-beans-and-lime?intcid=inline_amp