Snapper prep: light coat of evoo then a mixture of grated lemon zest, juice of one lime, pinch of cumin seed, a little fresh cilantro, shaved sea salt and cracked black pepper. Let that sit for about 30 -45 mins and it's ready for the grille.
Grille surface temp was ~350 degrees. It took almost 20 minutes as the thickest part of the Snapper was about 2". When it flakes in the thickest part, it's ready. I don't like to over cook fish...
Served with fresh diced Mango and Cilantro-Lime Vinaigrette: 2 tbsp evoo, 1/2 tsp fresh lemon zest, juice of one lime, 1 tbsp fresh chopped cilantro, dash of shaved sea salt & cracked black pepper (to taste).
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