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Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture.
- 7 tablespoons olive oil, divided, plus more for grill
- ½ small fennel bulb, thinly sliced
- ½ small onion, thinly sliced into rings
- 2 radishes, thinly sliced
- 2 tablespoons drained capers, coarsely chopped
- Kosher salt and freshly ground black pepper
- 4 6-ounce skin-on snapper fillets
- ¼ cup coarsely chopped fresh dill
Prepare grill for medium-high heat; oil grate. Meanwhile, combine fennel, onion, radishes, capers, vinegar, and 6 Tbsp. oil in a small bowl; season with salt and pepper. Set marinade aside.
Rub snapper fillets all over with remaining 1 Tbsp. oil; season with salt and pepper. Grill, skin side down, until lightly charred and almost cooked through, 4–6 minutes (skin should release easily from grill when ready; if it sticks, grill another minute or two). Turn fillets and grill until just cooked through, about 1 minute. Place fish, skin side up, in a baking dish.
Pour reserved marinade over hot fish and let sit at least 10 minutes (the longer it sits, the more intensely flavored it will be). Serve snapper with marinade and vegetables spooned over and topped with dill.
Do Ahead: Snapper can be marinated 2 hours ahead. Cover and chill.