For health-conscious eaters, George Foreman grills allow you to grill indoors and cook a variety of fish like red and mutton snapper. A Foreman grill cooks snapper twice as fast by applying heat to both sides of the filets at the same time and it eliminates the age-old question of skin or flesh-side down. George Foreman grills, however, have only one heat setting and limited grill space. These faults aside, you can cook any kind of snapper with limited effort on a George Foreman grill.
Thaw frozen snapper under four or five short bursts of cold water ten minutes apart in a colander. Keep the fish separated during this process to avoid the fish freezing together. Alternatively, you can put the fish in a plastic bag and seal it closed before immersing it in a basin filled with cold water for 30 minutes.
Plug in the Foreman grill and coat it both the upper and lower plate with a bit of oil or melted butter to prevent sticking.
Cut the filets or steaks to fit on the grill. If you have a whole fish, prepare it for grilling by removing the head, tail and filleting the fish. Remove all bones.
Season with whatever spices you desire or your recipe requires. Use tongs to flip the fish and season the opposite side. Possible seasonings include lemon juice, salt, pepper, paprika and lemon pepper.
Place the snapper on the foreman grill skin-side up and cook it for two to three minutes for each ½ inch of thickness. For example, an inch-thick snapper will cook for four to six minutes.
Remove the snapper from the Foreman grill. It should disengage easily from the grill once cooked. Plate and serve.