Start by filleting your red snapper. Make an incision along the top spine and down behind the gill to the bottom of the collar. Next, slice down one side of the spine all the way down to the tail. Finally, slice from your cut at the collar to the tail on the bottom side of the fish. Next, holding the meat from the top of the spine, begin to slowly slice following the rib bones until the filet is free from the fish. Repeat this on the other side as well until you have two red snapper filets.

In a blender, I added all the ingredients for the Chipotle Lime marinade. Adding the filets to a food safe bowl, I poured in the marinade and let it sit in the fridge for 15-20 minutes.

Preheating a fire for direct grilling at high heat (around 400F), I added a skillet/plancha with some oil to preheat about 1-2 minutes before cooking.

Pull out the snapper and discard the excess marinade, I added them to the skillet flesh side down first to cook for 1-2 minutes. Flipping it over, I cooked the skin side down for 1-2 minutes until it was 145F internal. Once done, I pulled it off to rest for 2 minutes.

Garnished with sour cream, shredded cabbage, sliced red onions and lime juice, I served this red snapper up and enjoyed!