Spicy Grilled Red Snapper
 

• 6 Gulf Red Snapper Filets (Skin and Scales On)
• 2 tablespoons Chipotle Powder
• 1/4 cup fresh lime juice
• 4 tbsp extra virgin olive oil 
• 2 cloves garlic, finely chopped
• 1 tsp Dijon-style mustard
• 1/4 tsp freshly ground black pepper
• 1/4 teaspoons salt
• 1 cup chardonnay wine

Spicy grilled Red Snapper filets is a favorite of mine.  The Alabama gulf coast offers some of the best Red Snapper filets that are fresh caught while deep sea fishing.

Preheat grill to 425 degrees. Season Red Snapper Filets with, salt and black pepper. In a medium sized bowl, whisk together the lime juice, olive oil, garlic, chardonnay wine and mustard. Pour the lime juice, olive oil marinade over the Red Snapper filets for about 30 minutes to an hour prior to cooking.  Place the Gulf Red Snapper filets on the grill, skin side up and cook for about 4 to 5 minutes.  

Take some of the olive oil marinade and brush the skin side up to lubricate and keep the fish from sticking.  With a long grilling spatula, flip each filet over where the meat side is up and the skin and scale side is down.  Brush liberal amounts of marinade over the top of the meat side of the fish.  Close the lid and let cook for about 4 or 5 minutes.  

Cooking time varies depending on the thickness of the filet of Red Snapper.