Sometimes, less is really more. I actually got a free white snapper today as a replacement from my very kind fishmonger as I mentioned that the last red snapper I bought from him was not the freshest. I have tried steaming snappers before on the request of a client but honestly, I much prefer to grill snappers as I think steaming or at least the Cantonese style of steaming requires other kinds of fish. For today, I decided on a fusion route and rubbed the white snapper with some sake and rock salt before grilling. I used Himalayan pink rock salt but honestly you can just use regular (preferably) coarse salt. This reminds me of something I read somewhere earlier that claims one who uses Himalayan rock salts or other 'fancy' salts is of a pretentious sort, hmm I don't consider myself pretentious at all but I could be wrong, admittedly I was rather attracted by the pink salt's' photogenic properties and it is Pink October :O.
Note: This was my first time cooking and eating white snapper, I found that I preferred white snapper over red snapper a little bit as the fish tasted a little 'sweeter'.