Island Red Snapper
Transport your taste buds to the tropics with this vibrant Island Red Snapper recipe, a perfect balance of zesty, savory, and subtly sweet flavors. Fresh red snapper fillets are marinated in a bright blend of lime juice, garlic, scallions, and aromatic spices like paprika and allspice, then pan-seared to perfection for a golden, flaky finish. The dish is elevated with a luscious orange-honey butter sauce that infuses each bite with a burst of citrusy sweetness. Quick to prepare in just 35 minutes, this Caribbean-inspired seafood entree pairs beautifully with sides like fluffy rice, fried plantains, or a crisp tropical salad. Perfect for weeknight dinners or special occasions, Island Red Snapper is a flavorful, easy-to-make dish that brings sunshine to your plate year-round.
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Recipe Information
Ingredients
- 4 pieces Red snapper fillets
- 3 tablespoons Lime juice
- 3 pieces Garlic cloves, minced
- 2 stalks Scallions, finely chopped
- 2 teaspoons Thyme, fresh
- 1 teaspoon Paprika
- 0.5 teaspoon Allspice
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.25 cup Orange juice, freshly squeezed
- 1 tablespoon Honey
- 2 tablespoons Butter, unsalted
- 4 pieces Additional lime wedges
Instructions
Rinse the red snapper fillets under cold water and pat dry with paper towels. Place fillets in a shallow dish.
In a small bowl, combine lime juice, minced garlic, scallions, thyme, paprika, allspice, cayenne pepper, salt, and black pepper. Mix well to form a marinade.
Pour the marinade over the red snapper fillets, ensuring they are evenly coated. Cover with plastic wrap and marinate in the refrigerator for at least 20 minutes or up to 1 hour.
Heat olive oil in a large skillet over medium heat. Once hot, add the marinated red snapper fillets to the skillet. Cook for 3-4 minutes on each side, or until the fish is golden and cooked through (an internal temperature of 145°F/63°C). Remove the fillets and set aside on a plate.
In the same skillet, reduce the heat to low and add the orange juice, honey, and butter. Stir until the butter is melted and the sauce thickens slightly, about 2-3 minutes.
Return the red snapper fillets to the skillet and spoon the sauce over the fish to coat evenly. Cook for an additional 1-2 minutes to warm through.
Transfer the red snapper to a serving platter and garnish with additional lime wedges. Serve immediately with your choice of sides such as rice, plantains, or a fresh tropical salad.
Nutrition Facts
Calories |
1842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.6 g | 99% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 2948 mg | 128% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 24.9 g | ||
| Protein | 255.3 g | 511% | |
| Vitamin D | 47.6 mcg | 238% | |
| Calcium | 382 mg | 29% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 4769 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
