Marinated Red Snapper
Elevate your seafood game with this vibrant Marinated Red Snapper recipe, a perfect blend of bold flavors and effortless preparation. Fresh red snapper fillets are infused with a zesty marinade made from olive oil, garlic, lemon and lime juice, soy sauce, and a touch of honey for balanced sweetness. Spiced with paprika, cumin, and optional red chili flakes, this dish achieves the perfect harmony of savory, tangy, and mildly smoky notes. Grilled to perfection for tender, flaky results, it’s topped with fresh cilantro and green onions for a bright, herbaceous finish. Ideal for a healthy weeknight dinner or a crowd-pleasing cookout, this easy-to-follow recipe can be on your table in under 30 minutes of active cooking time. Serve alongside rice, a crisp salad, or your favorite veggies for a colorful, flavorful feast.
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Recipe Information
Ingredients
- 4 pieces red snapper fillets
- 4 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 3 tablespoons fresh lemon juice
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons green onions, sliced
- 0.25 teaspoon red chili flakes (optional)
Instructions
Rinse the red snapper fillets under cold water and pat them dry with paper towels. Set aside on a clean plate.
In a medium-sized mixing bowl, whisk together olive oil, minced garlic, lemon juice, lime juice, soy sauce, honey, paprika, cumin, black pepper, salt, and red chili flakes (if using) until well combined.
Place the snapper fillets in a large zip-top bag or shallow dish. Pour the marinade over the fish, ensuring that each fillet is fully coated. Seal the bag or cover the dish with plastic wrap. Refrigerate for 30 minutes to 2 hours, allowing the flavors to infuse.
Preheat your grill or stovetop grill pan to medium-high heat. Lightly oil the grill grates or pan to prevent sticking.
Remove the red snapper fillets from the marinade, letting any excess drip off. Discard the marinade.
Place the fillets on the grill or pan. Cook for about 4-6 minutes per side, depending on the thickness of the fillets, until the fish is opaque and flakes easily with a fork.
Carefully remove the cooked snapper from the grill or pan and transfer to a serving platter.
Garnish with fresh cilantro and sliced green onions. Serve immediately with lemon or lime wedges on the side for an extra citrusy kick.
Nutrition Facts
Calories |
1867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 2917 mg | 127% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 20.1 g | ||
| Protein | 257.5 g | 515% | |
| Vitamin D | 47.6 mcg | 238% | |
| Calcium | 364 mg | 28% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 4654 mg | 99% | |
*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.
