Active Time:15 minsTotal Time:15 minsServings:4Yield:4 filletsJump to Nutrition Facts
Active Time:15 minsTotal Time:15 minsServings:4Yield:4 fillets
Active Time:15 mins
Active Time:
15 mins
Total Time:15 mins
Total Time:
Servings:4
Servings:
4
Yield:4 fillets
Yield:
4 fillets
Jump to Nutrition Facts
Jump to recipeWhat Is Red Snapper?Red snapper is a firm white fish with reddish-pink skin. A variety of species are commonly found in the Gulf of Mexico and along the Eastern Seaboard south of the Carolinas to northern South America as well as Southeast Asia. Its sweet, mild flavor lends itself well to many flavor profiles making it a popular choice among chefs and home cooks alike. Red snapper is readily available fresh or frozen behind most well-stocked seafood counters.Is Red Snapper Healthy?Red snapper is an excellent source of lean protein. Foods high inproteinhelp curb hunger, keeping us satisfied longer. The2020-2025 Dietary Guidelines for Americansrecommends consuming 8-10 ounces of seafood each week. Only 1 in 10 consumers get the recommended two seafood servings a week, so aim to add more fish like red snapper to your meal plans. Learn more about thehealth benefits of seafoodandbudget-friendly ways to incorporate more seafood into your diet.How to Buy Red SnapperRed snapper can be bought whole or cut into fillets. Whole fish are relatively easy to cook, but if you’re looking for something quick, opting for fillets is a better choice. Fillets can be bought fresh or frozen, and they are usually sold skin-on. The skin crisps up nicely when it’s cooked so you don’t need to remove it. If you would like the skin removed, you can slide a sharp knife between the flesh and skin to take it off or have it removed at the seafood counter before you take it home. Like most seafood, freshness is key. Try to cook your red snapper within a day of purchase (or within 24 hours of thawing).How to Cook Red SnapperSnapper is an easy fish to cook. You can grill it as we do here, roast it or sauté it. Snapper is a somewhat firm fish so it holds together well on the grill. We remove the skin in this recipe to shave off a few calories but leaving the skin on can further help keep it together when you’re cooking it. (And yes, you can eat the skin!) In this recipe, we load up red snapper fillets with the bold flavors of smoked paprika, onion and garlic powder, oregano, thyme and cayenne for some heat. This is a popular way to flavor red snapper, especially as it picks up additional smoky flavors from the grill. That being said, simply adding a little salt, pepper and a squeeze of lemon would taste great too.What Goes with This Recipe?Grilled red snapper pairs well with many side dishes. You can make easy and healthy side dishes on the grill, such asSummer Grilled Vegetables,Grilled Broccoli Wedges with Herb Vinaigrette,Grilled Sweet Potato Slices,Grilled Peach SaladorGrilled Eggplant Salad.Photographer: Antonis Achilleos, Prop Stylist:Christine Keely, Food Stylist:Chelsea Zimmer
Jump to recipe
What Is Red Snapper?Red snapper is a firm white fish with reddish-pink skin. A variety of species are commonly found in the Gulf of Mexico and along the Eastern Seaboard south of the Carolinas to northern South America as well as Southeast Asia. Its sweet, mild flavor lends itself well to many flavor profiles making it a popular choice among chefs and home cooks alike. Red snapper is readily available fresh or frozen behind most well-stocked seafood counters.Is Red Snapper Healthy?Red snapper is an excellent source of lean protein. Foods high inproteinhelp curb hunger, keeping us satisfied longer. The2020-2025 Dietary Guidelines for Americansrecommends consuming 8-10 ounces of seafood each week. Only 1 in 10 consumers get the recommended two seafood servings a week, so aim to add more fish like red snapper to your meal plans. Learn more about thehealth benefits of seafoodandbudget-friendly ways to incorporate more seafood into your diet.How to Buy Red SnapperRed snapper can be bought whole or cut into fillets. Whole fish are relatively easy to cook, but if you’re looking for something quick, opting for fillets is a better choice. Fillets can be bought fresh or frozen, and they are usually sold skin-on. The skin crisps up nicely when it’s cooked so you don’t need to remove it. If you would like the skin removed, you can slide a sharp knife between the flesh and skin to take it off or have it removed at the seafood counter before you take it home. Like most seafood, freshness is key. Try to cook your red snapper within a day of purchase (or within 24 hours of thawing).How to Cook Red SnapperSnapper is an easy fish to cook. You can grill it as we do here, roast it or sauté it. Snapper is a somewhat firm fish so it holds together well on the grill. We remove the skin in this recipe to shave off a few calories but leaving the skin on can further help keep it together when you’re cooking it. (And yes, you can eat the skin!) In this recipe, we load up red snapper fillets with the bold flavors of smoked paprika, onion and garlic powder, oregano, thyme and cayenne for some heat. This is a popular way to flavor red snapper, especially as it picks up additional smoky flavors from the grill. That being said, simply adding a little salt, pepper and a squeeze of lemon would taste great too.What Goes with This Recipe?Grilled red snapper pairs well with many side dishes. You can make easy and healthy side dishes on the grill, such asSummer Grilled Vegetables,Grilled Broccoli Wedges with Herb Vinaigrette,Grilled Sweet Potato Slices,Grilled Peach SaladorGrilled Eggplant Salad.Photographer: Antonis Achilleos, Prop Stylist:Christine Keely, Food Stylist:Chelsea Zimmer
What Is Red Snapper?
Red snapper is a firm white fish with reddish-pink skin. A variety of species are commonly found in the Gulf of Mexico and along the Eastern Seaboard south of the Carolinas to northern South America as well as Southeast Asia. Its sweet, mild flavor lends itself well to many flavor profiles making it a popular choice among chefs and home cooks alike. Red snapper is readily available fresh or frozen behind most well-stocked seafood counters.
Is Red Snapper Healthy?
Red snapper is an excellent source of lean protein. Foods high inproteinhelp curb hunger, keeping us satisfied longer. The2020-2025 Dietary Guidelines for Americansrecommends consuming 8-10 ounces of seafood each week. Only 1 in 10 consumers get the recommended two seafood servings a week, so aim to add more fish like red snapper to your meal plans. Learn more about thehealth benefits of seafoodandbudget-friendly ways to incorporate more seafood into your diet.
How to Buy Red Snapper
Red snapper can be bought whole or cut into fillets. Whole fish are relatively easy to cook, but if you’re looking for something quick, opting for fillets is a better choice. Fillets can be bought fresh or frozen, and they are usually sold skin-on. The skin crisps up nicely when it’s cooked so you don’t need to remove it. If you would like the skin removed, you can slide a sharp knife between the flesh and skin to take it off or have it removed at the seafood counter before you take it home. Like most seafood, freshness is key. Try to cook your red snapper within a day of purchase (or within 24 hours of thawing).
How to Cook Red Snapper
Snapper is an easy fish to cook. You can grill it as we do here, roast it or sauté it. Snapper is a somewhat firm fish so it holds together well on the grill. We remove the skin in this recipe to shave off a few calories but leaving the skin on can further help keep it together when you’re cooking it. (And yes, you can eat the skin!) In this recipe, we load up red snapper fillets with the bold flavors of smoked paprika, onion and garlic powder, oregano, thyme and cayenne for some heat. This is a popular way to flavor red snapper, especially as it picks up additional smoky flavors from the grill. That being said, simply adding a little salt, pepper and a squeeze of lemon would taste great too.
What Goes with This Recipe?
Grilled red snapper pairs well with many side dishes. You can make easy and healthy side dishes on the grill, such asSummer Grilled Vegetables,Grilled Broccoli Wedges with Herb Vinaigrette,Grilled Sweet Potato Slices,Grilled Peach SaladorGrilled Eggplant Salad.
Photographer: Antonis Achilleos, Prop Stylist:Christine Keely, Food Stylist:Chelsea Zimmer
Cook Mode(Keep screen awake)Ingredients1tablespoonsmoked paprika1teaspoonground pepper1teaspoononion powder1teaspoongarlic powder1teaspoondried oregano1teaspoondried thyme½teaspoonsalt½teaspooncayenne pepper4(5 ounce)boneless, skinless red snapper fillets1tablespoonextra-virgin olive oil8lemon wedges
Cook Mode(Keep screen awake)
Ingredients
1tablespoonsmoked paprika
1teaspoonground pepper
1teaspoononion powder
1teaspoongarlic powder
1teaspoondried oregano
1teaspoondried thyme
½teaspoonsalt
½teaspooncayenne pepper
4(5 ounce)boneless, skinless red snapper fillets
1tablespoonextra-virgin olive oil
8lemon wedges
DirectionsPreheat grill to medium-high (400˚F-450˚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.Photographer: Antonis Achilleos, Prop Stylist:Christine Keely, Food Stylist:Chelsea ZimmerOil the grill grates. Grill the fish, covered, until it flakes easily and a thermometer inserted in the thickest part registers 145˚F, 3 to 5 minutes per side. Serve with lemon wedges.Photographer: Greg DuPree, Prop Styling: Claire Spollen, Food Styling: Chelsea ZimmerEquipmentGas or charcoal grillTipTo oil the grill grates, oil a folded paper towel, hold it with tongs and rub it over the grates. (Do not use cooking spray on a hot grill.)
Directions
Preheat grill to medium-high (400˚F-450˚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.Photographer: Antonis Achilleos, Prop Stylist:Christine Keely, Food Stylist:Chelsea ZimmerOil the grill grates. Grill the fish, covered, until it flakes easily and a thermometer inserted in the thickest part registers 145˚F, 3 to 5 minutes per side. Serve with lemon wedges.Photographer: Greg DuPree, Prop Styling: Claire Spollen, Food Styling: Chelsea ZimmerEquipmentGas or charcoal grillTipTo oil the grill grates, oil a folded paper towel, hold it with tongs and rub it over the grates. (Do not use cooking spray on a hot grill.)
Preheat grill to medium-high (400˚F-450˚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 grates. Grill the fish, covered, until it flakes easily and a thermometer inserted in the thickest part registers 145˚F, 3 to 5 minutes per side. Serve with lemon wedges.
Photographer: Greg DuPree, Prop Styling: Claire Spollen, Food Styling: Chelsea Zimmer
Equipment
Gas or charcoal grill
Tip
To oil the grill grates, oil a folded paper towel, hold it with tongs and rub it over the grates. (Do not use cooking spray on a hot grill.)
Rate ItPrint
Nutrition Facts(per serving)185Calories6gFat3gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Hilary Meyer
andJan Valdez
Jan Valdez
