Traditional recipes

Best Red Snapper Recipes

Best Red Snapper Recipes

Red Snapper Shopping Tips

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Red Snapper Cooking Tips

Whole fish should be stored upright in ice in the refrigerator.

Baked Red Snapper With Garlic and Herbs

Red snapper is a lean, meaty fish that is perfect for baking. This main dish comes together in less than half an hour and is a healthy and flavorful option any night of the week. This easy fish recipe is baked with a simple combination of garlic, butter, seasoned breadcrumbs, and Parmesan cheese.

The American Heart Association recommends eating a variety of fish at least twice a week, and this red snapper recipe is an excellent choice for a healthy diet. While snapper is not as high in omega-3 fatty acids as others, it is a lean and delicious fish. Some good substitutes for red snapper in this dish include haddock, pollock, black cod, or striped bass.

This red snapper recipe is easily doubled or tripled for a family meal. If you're closely watching your saturated fat intake, you can swap up to half of the melted butter for extra-virgin olive oil. Serve with a grain, like quinoa or roasted potatoes, and a steamed green vegetable, like green beans.

Recipe Summary

  • 2 (4 ounce) fillets red snapper
  • 1 tablespoon olive oil
  • 1 lemon, juiced
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • ¼ cup chopped green onions
  • 1 teaspoon ground ginger

Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.

Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

What are the three best snapper recipes?

The fish can be prepared in numerous ways. Here is how to cook red snapper-

Grilled Red Snapper-

One of the best grilled red snapper recipes is to blacken the fish.

The benefits of blackening are that it is strong on the taste buds to mask the fish’s flavor for those who are questionable about seafood.

Make sure that the fillets are well rinsed to remove any scales. In a mixing bowl, combine a stick of butter and the juice of one lemon and stir while the grill is heating. Coat each side of the fillets with blackening seasoning that can be purchased from the local grocery store. Baste the heated grill with the butter lemon mixture. Coat the side of the fillet that is going on the grill with the butter before placing it on the heat. After three minutes, coat the top side and flip and cook for an additional three minutes or until the fillet flakes apart and remove.

The blackened grilled red snapper is ready to serve. Pair it with a favorite side like grilled broccoli or grilled asparagus for a healthy dinner.

Baked Red Snapper-

Baked red snapper recipes are ideal for winter conditions when you have no choice but to cook inside. The flavors will fill the home with a beautiful smell for you and your guests to enjoy.

What is needed to bake red snapper?

Sometimes the most simple recipes are the tastiest. Coat the bottom of a glass baking dish with olive oil while heating the oven to 375 degrees. Make sure each fillet is cleaned and dry. Sprinkle garlic powder and ground black pepper to one side of the fish while resting in the baking dish. Squeeze a lemon on the top of the fish before placing it in the oven. Bake for up to twenty minutes or until the red snapper is flakey.

Enjoy with a baked potato or coleslaw as the perfect combination.

Whole red snapper-

One of the more challenging but best tasting are whole red snapper recipes. When the fish is cooked mainly intact, the fusion of flavors is hard to match.

The key to the whole red snapper is using a fish that has been gutted. While the oven is heating to 400 degrees, spread olive oil in the baking dish. Add diced garlic, thyme, and half of the lemons to the center of the cavity after sprinkling in salt and pepper. Brush olive oil on the upper side of the fish. Add salt, pepper, and the remaining lemons to the fish’s side that is facing you. Pour white wine over the whole red snapper and bake for 20 or more minutes, depending on the size.

Whole red snapper goes well with the rice of your choice and a green such as bok choy.

The question of how to cook red snapper has been answered. It can be prepared in many different ways, but the end result is always amazing when catching or selecting the market’s freshest pieces. Red snapper is an excellent option for introducing someone new to seafood. One of the drawbacks is that it can be costly, but the flavor is worth the expense. Enjoy red snapper cooked to your liking.

  • 1 tablespoon smoked paprika
  • 1 teaspoon ground pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon cayenne pepper
  • 4 (5 ounce) boneless, skinless red snapper fillets
  • 1 tablespoon extra-virgin olive oil
  • Lemon wedges

Preheat grill to medium-high (400 degrees -450 degrees F). Combine paprika, pepper, onion powder, garlic powder, oregano, thyme, salt and cayenne in a small bowl. Brush fish all over with oil sprinkle the seasoning evenly over both sides of fish, pressing to adhere.

Oil the grill rack. Grill the fish, covered, until it flakes easily and a thermometer inserted in the thickest part registers 145 degrees F, 3 to 5 minutes per side. Serve with lemon wedges.


  • Red Snapper &ndash This is the white fish of choice. Any snapper variety or flakey white fish will do!
  • Olive Oil &ndash I love the flavor of olive oil.
  • Salt & Pepper &ndash Make sure to give the fish a generous sprinkling of salt and pepper.
  • Garlic Powder &ndash I prefer the powder over crushed fresh garlic when grilling.
  • Paprika &ndash Gives a nice color to the fish but also flavor.
  • Dried Parsley &ndash I like to cook &ldquoeasy&rdquo meaning little prep. You can use fresh if you heart desires. Just wait to add it until the end.
  • Lemon &ndash I love to use the juice of the lemon over the fish, then grill the remaining peices that I slice after extracting the juice.

Let’s Get Cooking With The Following 5 Best Snapper Recipes

Some are simpler than others while some may take longer than others to prepare. The good news is all of them have ingredients that you can easily find in your local grocery store.

1. Veracruz-Style Red Snapper

This red snapper recipe is one of the most popular out there. What makes it stand out is that you have many options when dealing with it plus it’s relatively healthy. Most Verecruz-Styles recipes ask for pickled jalapenos but those that don’t like the excess acidity from the lime and tomatoes opt for fresh pepper. You also need to simmer it down a little spice levels if you’ll have kids on your dining table.

  • 2 tbsp of olive oil
  • 1 tbsp capers
  • 1 tbsp caper juice
  • 2 tsp fresh oregano, chopped
  • 2 tsp of olive oil
  • ½ tsp cayenne pepper
  • ½ white diced onion
  • 3 cloves minced garlic
  • 1 cup cherry tomatoes, halved
  • 1/3 cup pitted, sliced green olives
  • 1 jalapeno pepper
  • 2 red snapper fillets, halved (7 oz)
  • Salt and pepper
  • 2 juiced limes


Preheat oven to 220 degrees Celsius. Heat olive oil in a frying pan over moderate heat. Put the onions and stir for about 6-7 minutes.

Stir in garlic and cook for about 30 seconds. Stir in capers and caper juice. Add tomatoes, jalapeno pepper and olives. Cook and stir until the tomatoes start to collapse and the jalapeno pepper softens, about 3 minutes. Remove the pan from heat and add stir in oregano.

Sprinkle 1 tsp olive oil a small baking bowl. Add in 1 tbsp of the tomato-olive concoction. Put 1 snapper fillet on top, black pepper, cayenne pepper and salt. Top with 1 lime juice. Repeat this process with the other fillet in another baking dish plus seasoning.

Bake in the preheated oven until the fish becomes flaky, about 15-20 minutes.

2. Pan – Seared Snapper

It turns out to be the quickest to make. You can have the pan-seared snapper ready to eat roughly in 20 minutes, preparation and cooking time involved.

  • 1 tbsp olive oil
  • 2 tbsp rice vinegar
  • 1 lemon juice
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1 tsp ground ginger
  • ¼ green onions, chopped
  • 2 fillets red snapper (4 0z)


Rinse the snapper under cold running water and pat dry. Take olive oil, rice vinegar, lemon juice, honey, mustard, ground ginger and onions and mix together in a shallow dish.

Heat an oven over medium heat. Sink the snapper fillets in marinade to coat both sides and place inside the oven. Cook each side for about 2-3 minutes. Sprinkle the remaining marinade into the oven. Minimize heat and simmer until the fillets are flaky, about 3 minutes.

3. Cajun Style Blackened Snapper

Snapper with Cajun spice is one you should not miss. This recipe is appealing to those who like fresh fish with some spice. It’s also ideal to those who don’t like the fish taste.

  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 tsp paprika
  • 1 tsp ground black pepper
  • 1 tsp thyme, dried
  • 1 tsp basil, dried
  • 1 tsp garlic powder
  • ¼ tsp ground cayenne pepper
  • ½ tsp onion powder
  • ¼ tsp oregano, dried
  • Salt to taste
  • 6 fillets red snapper (6 oz)


On a large piece of wax paper, mix together garlic powder, black pepper, cayenne pepper, onion powder, basil, thyme, paprika and oregano.

Melt butter with oil in a small saucepan over moderate heat. Apply the butter mixture to both sides of the snapper fillets and reserve the remaining. Cover both sides of the fillets with the seasoning mixture.

Heat a cast-iron oven over high heat. Sprinkle half of the reserved butter-oil mixture on one side of each fillet. Place the fillets in the pan with the butter sides down. Cook over high heat until the fillets turn deep brown, about 5 minutes.

Sprinkle the remaining butter mixture over the fillets and flip the fillets over. Cook until the fillets are browned and flake, about extra 5 minutes. Add salt to taste.

4. Lemon Red Snapper With Herb Butter

This is another easy-to-prepare meal which is also a family favorite. The stat has it that preparation takes 9 minutes while cooking time is 13 minutes. Just don’t overcook the fish because the quality relies on it.

  • Cooking spray
  • 2 lemons
  • 4 red snapper fillets (6 oz)
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp paprika
  • 2 tbsp softened butter
  • · 1 ½ tsp chopped fresh herbs (thyme, rosemary or basil)


Preheat iron skillet over high heat.

Cut lemon into small 8 slices. Spray a baking sheet with cooking spray and place the slices on it in pairs. Grind the remaining lemon to get 1 tsp lemon and reserve it.

Place each fillet on top 1 pair of lemon slices. Combine in a small bowl peppers, garlic powder, onion powder, thyme and salt and sprinkle the mixture evenly over the fillets. Bake over high heat until the fish flakes when tested with a fork, about 13 minutes.

In a small bowl, combine the reserved lemon, herbs and butter while the fish bakes. Place the baked fish on individual plates and top each fillet with herbed butter, spreading it evenly.

5. Grilled Stuffed Red Snapper

Grilling is a favorite way to cook red snapper for those who don’t like soup. Plus you have two options stuff the fish with seafood filling and vegetables or keep it simple by spooning the stuffing on top of each fillet. Whichever way you choose, you’ll have a mouthwatering dish.

  • 3 tbsp butter
  • 1 tbsp fresh parsley, chopped
  • 1/8 tsp ground black pepper
  • ¾ cup fresh bread crumbs
  • ¼ cup green onions, chopped
  • ¼ cup diced celery
  • 1 clove minced garlic
  • 4 oz crabmeat, cooked
  • 4 oz shrimp, cooked
  • 6 fillets red snapper (4 oz)

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In a covered grill, preheat coals to high heat.

Make the stuffing melt 2 tbsp butter in an oven. Add the bread crumbs, sauté and stir the mixture slightly over medium heat till browning the bread crumbs. Remove the bread crumbs into a separate bowl.

Melt 1 tbsp butter in an oven and sauté the onions, garlic and celery until they’re soft. Add the mixture to the bread crumbs in the separate bowl. Stir in crab, shrimp, parsley, pepper and salt. Toss gently, if desired.

Cut foil into a double thickness rectangle and place the fillets on the foil. Pile up the stuffing on top of the fish fillets.

Position the preheated coals at either side of the grill. Place the fish in foil in the middle of the grill rack. Grill until the fish flakes easily, about 25 minutes.

Fried Fish Ingredients

  • 2 pounds red snapper fillets
  • 3/4 cup yellow corn mill
  • 1/3 cup all purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 teaspoon celery salt
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon onion powder
  • 3/4 cup buttermilk
  • olive oil

1. In a medium bowl, mix all of the dry ingredients together.

2. Dip the red snapper fillets in the buttermilk then coat each side with the dry mixture.

3. Fry the fillets in hot oil for 5 minutes on each side until fish flakes easily when tested with a fork.

4. Pat fillets dry with a paper towel and serve.

Your red snapper fillets can be served with some other soul food and southern favorites like: fried hush puppies, coleslaw, baked beans, potato salad, brunswick stew, etc.

I personally like to serve my fried red snapper with hush puppies, coleslaw, and a glass of sweet tea.

If you're intimidated by the idea of cooking a whole red snapper, don't worry. We will help show you how to cook red snapper. Let's start by talking about how to cook red snapper fillets.

Cooking Red Snapper Fillets

To cook red snapper fillets, you will want to first decide on a flavor profile. One of our favorite ways to season red snapper is with rosemary and garlic. Cooking red snapper is easy and doesn't take long at all to prepare. A few simple ingredients and your favorite fish side dishes are all you need to create beautiful and delicious red snapper recipes.

Rosemary and Garlic Roasted Red Snapper Fillet Recipe:


  • Four Red Snapper Fillets, defrosted, rinsed, and pat dry.
  • One tablespoon of high-quality olive oil
  • Four cloves of garlic, minced.
  • One sprig of fresh rosemary finely chopped.
  • One lemon cut into wedges.
  • Salt and pepper to taste.
  1. Preheat your oven to 450 degrees Fahrenheit
  2. Spray a baking sheet with non- stick cooking spray
  3. Sprinkle both sides of the red snapper filets with olive oil and rub it in to coat them evenly.
  4. Sprinkle both sides of your red snapper fillets with salt and pepper.
  5. Coat the non-skin side of your red snapper fillets with chopped garlic and rosemary. Let sit for five minutes before cooking.
  6. Drizzle a bit more oil onto the seasoned red snapper fillets.
  7. Roast your red snapper fillets in the oven for about 15 minutes.
  8. Remove from the oven and serve immediately with your favorite seafood side dishes. We recommend a fluffy rice pilaf with a simple salad to let the red snapper shine as the meal's centerpiece.

Cooking Red Snapper fillets until they are no longer translucent and flake easily with a fork is one of the easiest ways to tell that the fillets finish cooking.

The ideal internal temperature for red snapper is 135 degrees.

The best red snapper recipes are the ones that meet all of your sensory needs. Red snapper is already beautiful by itself, so choosing your favorite flavors, smells, textures, and side dishes will create an elegant and delicious meal that you and your family are guaranteed to enjoy!

Cooking Red Snapper Fillets is so easy. Once you've mastered the fish fillet, it's time to try cooking impressive whole red snapper recipes.

    1. Place 24x18-inch piece of foil on heavy large baking sheet. Butter foil. Place fish in center of foil. Season cavity of fish with garlic, lemon juice and seafood seasoning. Dot cavity with butter. Arrange thyme sprigs inside cavity. Sprinkle outside of fish with salt and pepper. Top with lemon slices. Fold edges of foil over fish seal. (Can be made 1 day ahead. Refrigerate.)
    2. Preheat oven to 350°F. Bake fish until cooked through, about 45 minutes. Transfer fish to platter. Open foil.

    I caught a 2.5lb Red Snapper this morning and googled this recipe, and thoroughly recommend. I am a fan of Juicy fish that melts in the mouth. Thanks John

    Absolutely wonderful. Only problem I had was all the bones.

    It was easy, and delicious. I put slits, and placed margarine (not butter) and creole seasoning along with the other herbs and it came out perfect. My husband and I loved it. I didn't have any moisture issues like the other reviews.

    The flavor is exceptional but it could be a bit less moist. We let it dry out in the fridge for about an hour before cooking but still very moist. I think the next time we'll put it on the rack on the roasting pan and poke some holes in the bottom of the foil. It paired perfectly with the mashed yucca with garlic.

    Why are people reviewing a recipe for WHOLE Snapper when they use fillets?

    This was an excellent recipe. I bought a whole red snapper and thought this recipe sounded good. Very easy to make - not too many ingredients and delicious when done. Followed the instructions to the letter and the fish was cooked beautifully. Served it with brown rice, yellow squash and a small salad.

    This recipe is really, really easy. Just have a little faith and follow it to the letter. Turned out absolutely perfect, had none of the other issues mentioned. There is a little bit of liquid build up but you just pour it out prior to serving on a large plate. This is a keeper.

    Half the snapper was a bit overcooked by the time the other half is done. I even checked at 25, 30, 40 min intervals. 45min was needed. Flavor was just ok too. the bottom part that ended up being submerged in juice and fish liquid didn't have a great texture :-P

    Wonderful! I used limes instead of lemons rosemary instead of thyme margarine instead of butter and monkfish instead of snapper. A keeper!

    This dish was wonderful. I used tilapia fillets instead of snapper and my whole family loved it. Instead of 1 tbs lemon juice, I used 1 tsp.

    I made this dish with 2 smaller snappers since I couldn't get a bigger snapper at the fish market, and it was one of the best fish dishes I've had in a while. One thing I did do differently was that I forgot to put the lemon juice in before cooking, so I squeezed on fresh lemon juice after it was done cooking. Maybe this helped the recipe?

    It came out quite nice. Was not wet as others have mentioned, the kids liked it very much (ages 2,7,11) which is a feat in and of itself. I only wish I had kept more than two snappers whole after my last fishing trip.

    It was pretty wet, like the last reviwer said, but i thought it wasn't so bad. My boyfriend didn't really like, said the texture wasn't good. I would recommend makind slits in the fish and stuffing it with the flavorings, that might help add a bit more flavor

    I live in Florida and my husband and I have caught and cooked many red snapper. My rule is always to use recipes exactly without tweaking the first time and this was no exception. I was very disappointed in this recipe though I will say it had good flavor. Followed the recipe exactly with a 2# snapper. It was overcooked, mushy with an almost "wet" feeling on the tongue. Serving it was a nightmare. I have cooked and eaten snapper that I liked much better than this one. All in all, I felt I had wasted my money.I usually find the comments by others pretty much on the mark but I sure didn't this time.

    Wonderful recipe! Wonder, would it work with Monkfish?

    Easy, easy, easy and oh so delicious. I made this dish after shopping all day. The adults and children alike loved the dish. You might need to prepare more than you think you'll need, your family and guests will have seconds.

    Wonderful moist fish with a nice flavor, I upped the ante a bit and used limes instead of lemons, and added 1/2 of a (seeded) Habanero Chile. This is a good fish dish.

    I used Emperor Snapper fish fillets, floured and fried in clarified butter and its just as delicious. If fish fillets are frozen, they must be thawed prior to cooking. They may be baked or fried.

    Here’s How You Make Pan Seared Red Snapper With Lemon Butter Sauce!

    Start by finding your favorite large skillet, and sauté up some breadcrumbs in olive oil until they are golden. Scoop them out and set them aside.

    Pour in a little more olive oil and sauté a handful of capers until they are slightly crispy. Whisk in some lemon juice and butter until everything is melted together, and then pour that lemony, butter sauce into a heat proof measuring cup.

    Now for the snapper! Add a teeny bit more olive oil, turn the heat up to high, and then put the filets skin side down in the skillet. Let them sear for about 5 minutes, and then carefully flip them over with your fish spatula and cook for another 2-3 minutes.

    (Side note: if you don’t have a fish spatula, I’m here to tell you that if you get one, you will wonder how you ever lived without one. I love mine for everything from fish to pancakes to cookies.)

    Slide those lovely seared snapper filets onto warmed plates, drizzle with your sauce, sprinkle on the bread crumbs and some lemon zest and fresh parsley, and voila!

    You have made a gourmet dinner in about 15 minutes.

    And before you think the Southern husband is a fancy gourmet type, I should tell you that his throwback for next week is highly likely to be Frito Chili Pie.

    Want to round out your meal? This recipe pairs well with.

    Carrot Parmesan Risotto

    Chocolate Espresso Cookies