4 Servings

Grilled Red Snapper with Green Beans and Lime

We’re flipping the script and marinating after grilling. Inspired by the technique called escabèche, where cooked fish and meat are preserved in an acidic mixture, we’re cooking first, marinating second—in this case, fillets of snapper in limey fish sauce. Make sure to buy skin-on fillets: The skin not only protects the delicate fish from overcooking but also gets deliciously crispy on the grill.



    • 3 Tbsp. plus ¼ cup extra-virgin olive oil, divided; plus more for 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 skin, and turn over; grill 1 minute longer. Place, skin side up, on 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 holding longer than 30 minutes. Bring to room temperature before serving.

  • Top with peanuts just before serving.