South American Style Red Snapper
Transport your taste buds to the vibrant flavors of South America with this irresistible South American Style Red Snapper recipe, a celebration of bold spices and fresh citrus. Perfectly marinated in lime and orange juice, olive oil, garlic, and smoky paprika, the tender red snapper fillets are pan-seared to perfection, creating a flaky, melt-in-your-mouth texture. Topped with a refreshing mix of cherry tomatoes, red onion, jalapeño, and fragrant herbs like cilantro and parsley, this dish strikes the ideal balance between zesty, savory, and mildly spicy. Garnished with optional avocado slices and served alongside rice, roasted vegetables, or warm corn tortillas, this quick and easy 35-minute recipe is a feast for the senses. Whether you're craving a light seafood dinner or dreaming of coastal cuisine, this recipe brings authentic South American flair straight to your kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces (6-8 oz each) Red snapper fillets
- 4 tablespoons Lime juice
- 2 tablespoons Orange juice
- 3 tablespoons Olive oil
- 3 cloves, minced Garlic
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 0.5 teaspoon Red pepper flakes
- 2 tablespoons, chopped Fresh cilantro
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup, halved Cherry tomatoes
- 1 small, thinly sliced Red onion
- 1 small, thinly sliced Jalapeño
- 2 tablespoons, chopped Fresh parsley
- 1 large, sliced (optional, for garnish) Avocado
Instructions
Rinse the red snapper fillets under cold water and pat them dry with a paper towel. Set them aside on a clean plate.
In a small bowl, whisk together lime juice, orange juice, olive oil, minced garlic, paprika, cumin, red pepper flakes, salt, and black pepper to create a marinade.
Pour half of the marinade over the red snapper fillets, ensuring they are evenly coated. Cover and refrigerate for 15 minutes while you prepare the vegetables.
In a mixing bowl, combine halved cherry tomatoes, sliced red onion, sliced jalapeño, fresh cilantro, and parsley. Toss the mixture with the remaining marinade and set aside.
Heat a large non-stick skillet or grill pan over medium-high heat. Add a tablespoon of olive oil if necessary to prevent sticking.
Once the pan is hot, carefully place the marinated fillets into the skillet, skin side down if applicable. Cook for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.
Transfer the cooked red snapper fillets to serving plates. Top each fillet with a generous spoonful of the fresh tomato and herb mixture.
Optional: Garnish with slices of avocado and a lime wedge for extra flavor and presentation.
Serve immediately with steamed rice, roasted vegetables, or warm corn tortillas to complete the South American-inspired meal.
Nutrition Facts
Calories |
1862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.3 g | 121% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 2877 mg | 125% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 14.9 g | ||
| Protein | 219.3 g | 439% | |
| Vitamin D | 39.7 mcg | 198% | |
| Calcium | 380 mg | 29% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 5390 mg | 115% | |
*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.
