Grilled Red Snapper with Preserved Lemon Shrimp and Roasted Garlic Butter

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Here in Texas we are trying to battle a heat wave like no other and all we want for any meal is something cool and refreshing!

This Grilled Red Snapper with Preserved Lemon Shrimp and Roasted Garlic Butter was a perfect choice for a late summer evening because it doesn’t take long at all! It is light, easy and fresh!

Chef Lou Lambert shared this recipe in my June ’11 newsletter Barbecue, Grilling and Smoking. It was so delicious, I got rave reviews from my family when I
made it this past weekend!

Grilled Red Snapper with Preserved Lemon Shrimp and Roasted Garlic Butter
4 servings.

  • 4 red snapper fillets, skinless, 6 ounces each
  • 2 tablespoons olive oil
  • 2 tablespoons course ground black pepper
  • kosher salt
  • 2 tablespoon fresh basil, julienne


Start a hot fire in your grill.

Brush each side of the fish fillets with olive oil. Sprinkle each side of the fillets with pepper, salt and basil.

Preserved Lemon Grilled Shrimp
1 dozen shrimp

  • 1 dozen large shrimp, peeled and deveined
  • 1/2 preserved lemons, seeds and pit removed
  • 2 tablespoons flat leaf parsley, rough chop
  • 2 green onions, rough chop
  • 2 cloves garlic, rough chop
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil
  • 4 wooden skewers, soaked in water


For the marinade, combine the lemon, parsley, green onion, garlic, pepper and olive oil in the bowl of a food processor. Pulse the machine 3 or 4 times until the ingredients are roughly chopped and the marinade comes together.

NOTE: You can add 1/2 lemon juice, chili flakes, and/or fresh rosemary to the marinade if you like.

Combine the marinade with the shrimp in a large bowl, cover, and place in the refrigerator for 1 hour and/or up to 6 hours.

Remove the shrimp from the marinade and place 3 shrimp per skewer.

Grill the shrimp and fish over a hot fire. Shrimp for about 2 minutes per side, until the shrimp develops a golden crust and they are just cooked through and the fish about 3 minutes per side, until cooked through.

Roasted Garlic Butter
1 cup.

  • 1 large head of garlic
  • 1 tablespoon olive oil
  • 3/4 cup unsalted butter, room temperature
  • 1/4 teaspoon salt
  • 1 tablespoon chive, fine dice (can substitue green onion)


Pre-heat oven to 375 degrees.

Cut the top of the head of garlic just enough to expose the tops of the garlic.

Drizzle the garlic with olive oil and wrap in foil.

Cook for about 30 minutes until the garlic begins to brown and becomes soft. When the cooked garlic is cool enough to handle, squeeze the garlic from its skin.

In a kitchen mixer with the paddle attachment, combine the garlic, butter, and salt. Mix until well incorporated and butter is smooth and creamy. Add the chives and pulse the machine until chives are blended in.

Serve each piece of the grilled red snapper topped with three preserved lemon grilled shrimp and a big dollop of roasted garlic butter. Enjoy!

About Chef Kathy

My name is Kathy Davault. I am an award winning chef and author, and have enjoyed cooking for over 30 years. I decided to go to culinary school to become a chef because I knew there was more to cooking than just following recipes.

I started my website in 2006 to offer an abundance of information on many of the things I learned in culinary school. I have a real passion for cooking and want to share all of my tips and techniques with you.

If you are serious about cooking, and would like to be considered a real chef without going to culinary school, let me show you how. You will truly leave a lasting impression on your family and friends, and become the talk of the party with your fabulous dishes!


Chef Kathy

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