Chop and mix the dry rub ingredients together. Transfer the paste to a small bowl and stir in the oil.
Make parallel angled slashes on each side of the snapper about 1 – 1 ½ inches apart, slicing almost through to the bone. Fill the slashes with the herb paste. Drizzle the fish all over with oil and sprinkle with salt and pepper.
Preheat your grill on medium-high. Secure the red snapper in a grill rack. Roast for about 10 minutes on each side, until the flesh just flakes. (For safest cooking, use an instant read thermometer and cook to 145 F per the FDA; other sites suggest 135 F).
Transfer the cooked fish to a platter, using oven mitts to handle grill rack. To serve, slice the fish along the herb lines and slide a server along the bones to separate the flesh. Serve warm.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.