Prepare your grill: Heat a cast-iron grill pan, charcoal grill, or gas grill over medium-high heat and allow to preheat until the temperature reaches around 450°F. Once hot, take a kitchen rag or paper towel, moisten with a neutral oil like canola oil or vegetable oil and rub the grates of the grill or grill pan. There should be a thin layer of oil that will smoke and burn off, creating a temporary nonstick surface.
Prepare the snapper sauce: Combine the orange zest and juice, lime juice, extra-virgin olive oil, cumin, garlic, brown sugar, Fresno chiles, salt, and pepper together. Taste and adjust seasoning. Depending on the acidity level of the citrus, you may need a touch more lime juice, or a little more brown sugar to balance.
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