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 certainly find it at Whole Foods, online and definitely at your local fish market.
When buying your red snapper, look for a fish with deep red fins and healthy looking gills. This recipe can be made with both whole and filleted red snapper (although the cooking time will differ).
For fillets, always buy them with the skin on. The skin not only adds flavor but will help keep the fillet together when grilling. There are also some possibilities when buying already prepared skin-off fillets that they may not be red snappers 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?
Whole grilled red snapper makes for a deliciously light and healthy meal, so it is perfectly accompanied with simply grilled vegetables, a green garden salad, Yuca fries, and some crispy potatoes.
If you are after something a bit more substantial, then a Caribbean inspired rice and beans, fried plantain or sweet potato fries would also be a great accompaniment.
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
You can use the Jerk seasoning to prepare the fish. It’s also great to when paired seasoned with Haitian Epis.
If you love this red snapper recipe, try the fried red snapper next and consider paring it with these Haitian Foods Recipes listed below:
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Grilled Red Snapper
Ingredients
- 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
- ¼ Cup Rice Vinegar
Instructions
- 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!
Daria says
can it be done with scales on? I have a whole red snapper that has been gutted but not scaled.
Mirlene says
Hi Daria,
No. please do not cook it with the scale on. It will ruin your dish and you will not enjoy it. Please clean your fish appropriately before cooking it. Let us know if you have any other questions.
Maria says
Amazing! I have to admit that when I saw allspice on the ingredients I was hesitant about it but decided to give a try anyways since it had great reviews. All I can say is that it’s the best whole snapper I’ve ever had! I’m from South America and snapper is on the menu often but none like this one. I served it with rice and “encurtido de cebolla” and it was just delicious. What a great flavor! Thank you for sharing!
Mirlene says
Thank you so much, Maria!
Steve says
I just discovered this recipe.
The combination of ingredients in the wet rub intrigued me. Other than the cooking time (which I reduced to 6 minutes per side) I followed your recipe.
It was excellent! Very good flavor, perfect for grilled whole snapper. Thank you for sharing.
Mirlene says
Thank you so much, Steve. I am so glad to hear that.
~ Mirlene
Andrea says
Wow! Love all the seasonings used on this incredible looking grilled snapper. Definitely will be trying this.
Mirlene says
Thank you, Andrea
Anjali says
This looks like such a healthy, filling and easy weeknight dinner! Can’t wait to try it soon!
Mirlene says
Thank you, Anjali.
Sara says
I’ve been looking for some new fish recipes, so glad I found this one! I will be trying this very soon!
Mirlene says
Thank you, Sara
Jess says
Such a great healthy option. Love it.
Colleen says
This grilled snapper turned out perfectly! So simple and so delicious. Thanks for sharing.
Sara Welch says
This was everything a gourmet meal should be, and then some! Turned out perfectly flavorful and delicious; worthy of a restaurant, indeed!
Lewis says
This recipe sounds great. Unfortunately the fresh seafood market around the corner is closed on Mondays so I guess I’ll have to wait until Tuesday. I’ll let you know how it turns out.
Mirlene says
Thank you, Lewis. Hope you enjoy it.
Kerry-ann says
This is so informative, thank you very much, I love snapper but I have never grilled it before. Going to definitely make it soon!
Mirlene says
Thank you very much Kerry-Ann!