This simple Grilled Red Snapper Recipe comes with fresh and clean flavors beautifully charred from the grill. It is perfectly seasoned and not spicy. It can be served in combination with grilled vegetables or a fresh green salad for a complete meal.

What Is Red Snapper?

Red snapper is a firm, white-fleshed fish with reddish-pink skin and is found throughout the Gulf of Mexico, along the Eastern Seaboard from the Carolinas to northern South America, and in Southeast Asia. Sweet, mild flavoring makes it pair well with nearly any seasoning, making it both chefs’ and home cooks’ favorite. Fresh or frozen at most well-stocked seafood counters, red snapper is versatile and perfect for a multitude of dishes.

How to Buy Red Snapper

Red snapper is available whole or as fillets. Cooking a whole fish isn’t too complex, but fillets are quicker if you’re short of time. Fillets are typically fresh or frozen, with the skin on, which crisps up beautifully when cooked—no need to bother removing it. However, if you would like to have skinless fillets, you can use a sharp knife and detache the skin from the flesh, or you may request that they detach the skin for you at the seafood counter. Because of the nature of seafood, freshness is a prime factor for cooking red snapper within 24 hours after purchase date or within 24 hours after freezing.

How to Make Grilled Red Snapper Recipe

Snapper is great versatile fish to prepare, to say the least. Whether grilled, roasted, or sautéed, the firm red snapper holds up well especially to the grill. For this recipe, we take off the skin to save a few calories, though the skin does help keep the fish in tact when cooking (and although not optimal, it’s edible!). Here, we add just robust flavors like smoked paprika, onion and garlic powder, oregano, thyme, and a little hint of cayenne for heat. It’s really nice, as it bodes well with the fish-inclusive style when it absorbs the smoky flavors from the grill. Another version is very simple: salt, pepper, and squeeze of lemon turns out to be a delicious dish.

TIPS For This Snapper Recipe

Preheat the grill to medium-high-about 400°F-and get it nice and even.

Don’t remove the skin: The more flavor in your fish, the better it is going to be. Plus, the skin helps hold the fish together on the grill; it crisps up beautifully and is entirely edible.

Preheat the grill by applying oil to the grates to ensure the fish does not stick, then put down the snapper fillets.

Handle with care: Turn the snapper with a large spatula or a fish turner. Snapper is such a soft fish, and you should not move it too many times.

Do not Overcook: Snapper cooks relatively fast, so keep a close eye. Grill for about 3-4 minutes per side, or as appropriate to thickness, where the fish should flake off with a fork.
Let It Rest: Once grilled, allow the fish to sit for a few minutes to let juices set, making the fillets softer and more juicy.

Citrus: Squeeze fresh lemon or lime juice right off the grill. It adds brightness to the flavors and intensifies the smokiness of the grilled flavor.

Don’t get too hot: If you’re using spicy spices like cayenne, use it sparingly. These spices can really overpower the mild flavor of red snapper.

FAQs for Grilled Red Snapper Recipe

Can one grill the red snapper with the skin on? Oh absolutely! Because grilled skin helps keep the fillets in place and sets them a nice crisp texture when grilled, the edible skin also tastes great after grilling.

How do I avoid getting my red snapper to stick onto the grill? Oil your grill and get it ready, then grill. You may even light oil on the fish so it wouldn’t stick.

How long to grill red snapper? Typically, the cooking time for red snapper fillets is about 3-4 minutes per side on a medium-high grill. The cooking duration may vary due to the thickness of the fillets, but they should flake easily with a fork when done.

What temperature do I grill red snapper? Grill red snapper over medium-high heat, about 375°F to 400°F.

Do I have to marinate the fish before grilling? Marinating is optional and adds extra flavor. You can actually marinate red snapper for only 15-30 minutes using citrus, herbs, and olive oil. Yet, even a simple seasoning of salt, pepper, and lemon would do.

You can use frozen red snapper for this but ensure that you thaw the fish well in the refrigerator before grilling. Dry a piece of the fish on a paper towel and grill it.

You can tell if it is cooked by inserting a fork in the flesh; it should break off easily. The fish will also achieve a safe internal temperature of 145°F. The fish will actually turn opaque and lose that translucent look.

Good accompanying dishes that would complement it well include grilled vegetables, fresh green salad, and steamed rice. One can also consume it with citrus sauce or salsa.

No problem, though! You can literally grill indoors using a grill pan instead of an outdoor grill. It will work great indoors if you do not have access to the outdoors. Just put some oil within the pan to prevent sticking and preheat it well before grilling.

How to store leftovers Leftover grilled red snapper: Store the leftovers in an airtight container for up to 2 days and reheat in a pan or oven in order not to overcook it.