Fish is one of the speediest healthy dinner options around, and this Grilled Red Snapper recipe is no different, requiring minimal prep and just a few ingredients.
Grilling adds even more flavor to this tasty dish, and is a quick and simple cooking method that anyone can master. If you’ve never eaten red snapper before, this is a great introductory recipe without much fuss that enhances the subtle, natural taste of the fish.
Whole Red Snapper
This pretty red fish is a popular ingredient thanks to its sweet, slightly nutty taste and moist yet firm flesh.
Both low calorie and high protein, it also boasts plenty of vitamins and minerals and also contains all 9 essential amino acids.
While you may not be able to find it in every store, you can get a hold of it at Whole Foods, online or at your local fish market.
When buying your red snapper, look for a fish with deep red fins and red, healthy looking gills. This recipe can be made with both whole and filleted red snapper (although naturally the cooking time will differ).
For fillets, always buy them with the skin on. The skin not only adds flavor but will help to keep the fillet together while grilling, and there’s a small chance that skin-off fillets may not really be red snapper at all.
How Do I Know When Grilled Red Snapper Is Done?
You can tell that your fish is done when the flesh is opaque and can be easily pulled apart with a fork.
If you want to be on the safe side, you can always check the internal temperature with a thermometer. It should register 145 degrees F at the thickest part to be considered safe to eat.
If you are using fillets instead of the whole fish, you will want to grill them for about 5 to 6 minutes on each side, depending on the size of the fish.
While it’s important to make sure it’s cooked through, try your best not to overdo it. Overcooked red snapper will completely transform from tender and moist to rubbery and dry and won’t be anywhere near as pleasant to eat.
What Can I Serve It With?
If you want to make it spicy, consider pairing it with this Shito Pepper.
How To Store The Fish?
Let any leftovers cool before transferring it to an airtight container. In the refrigerator it will be good for up to 3 days, or it can be frozen and kept for up to 3 months (as long as it wasn’t already frozen when you bought it).
As fish is prone to drying out when reheated, you might prefer to use your leftovers in a chowder or a bouillabaisse instead of eating them on their own.
Frequently Asked Questions (FAQ):
To grill red snapper, be sure to first clean and season the fish. Next grill the red snapper on both sides until the temperature reaches 145 degrees F at the thickest part of the fish.
Red snapper is delicious with creole seasoning, jerk seasoning, or Haitian Epis.
When it comes to grilling, consider setting the temperature of the grill to medium-high between 350-400 degrees.
Haitian Food To Pair It With
Please follow us on YouTube to see all of our latest videos!
Grilled Red Snapper
- 2 Lbs. Whole Red Snapper
- 1 Tbsp. Chili Powder
- 1 Tbsp. Allspice
- 1 Tbsp. Garlic Powder
- 1 Tbsp. Parsley Flakes
- 1 Tsp. Kosher Salt
- 1 Tsp. Ground Pepper
- 2 Tbsp. Olive Oil
- 1/4 Cup Rice Vinegar
- Gather the ingredients and clean the fish properly.
- Take the cleaned whole red snapper and make two slits on each side. Set aside.
- In a medium bowl, add the Chili Powder, Allspice, Garlic Powder, Parsley Flakes, Kosher Salt, Ground Black Pepper, Olive Oil, and Rice Vinegar. Mix well to combine.
- Use a pastry brush to add the seasoning all over the fish, including inside the slits.
- Spray the grill with oil and grill the fish for 18 minutes per side, or until the temperature reaches 145° F. Serve warm and enjoy!