18 Spicy Grilled Red Snapper Recipes Delicious

Nothing beats the sizzle of spicy grilled red snapper on a warm evening, turning an ordinary dinner into a vibrant feast. Whether you’re craving a quick weeknight meal or planning a weekend barbecue, these 18 recipes promise to deliver mouthwatering flavors that’ll have everyone asking for seconds. Dive into our roundup and discover your new favorite way to enjoy this delicious fish!

Grilled Red Snapper with Lemon Butter Sauce

Captivating the essence of summer, this Grilled Red Snapper with Lemon Butter Sauce is a testament to the beauty of simple, fresh ingredients coming together under the warmth of the grill. The dish, with its crispy skin and succulent flesh, is elevated by a velvety lemon butter sauce that dances on the palate.

Ingredients

• 2 whole red snappers, cleaned and scaled
• A generous splash of olive oil
• A couple of cloves of garlic, minced
• A handful of fresh parsley, chopped
• 1 lemon, juiced and zested
• A stick of unsalted butter
• A pinch of salt and freshly ground black pepper

Instructions

1. Preheat your grill to a medium-high heat, around 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Pat the snappers dry with paper towels, then make three diagonal slashes on each side of the fish to ensure even cooking.
3. Rub the fish inside and out with olive oil, then season generously with salt and pepper, including inside the slashes.
4. Place the fish on the grill, cooking for about 5-7 minutes per side, or until the skin is crispy and the flesh flakes easily with a fork.
5. While the fish cooks, melt the butter in a small saucepan over low heat, then stir in the garlic, lemon juice, and zest, cooking just until fragrant, about 1 minute.
6. Remove the fish from the grill, drizzle with the lemon butter sauce, and sprinkle with chopped parsley before serving.

Juxtaposing the crispiness of the skin against the tender, flaky meat, this dish is a celebration of textures. The lemon butter sauce adds a bright, rich layer that complements the natural sweetness of the snapper. Serve it atop a bed of wild rice or alongside grilled asparagus for a meal that’s as visually stunning as it is delicious.

Spicy Grilled Red Snapper with Mango Salsa

Unveiling a dish that marries the fiery zest of perfectly grilled red snapper with the sweet, tropical allure of mango salsa, this recipe is a celebration of summer’s bounty. It’s a harmonious blend of flavors and textures that promises to transport your palate to sun-drenched shores with every bite.

Ingredients

• 2 red snapper fillets, about 6 oz each
• A good glug of olive oil
• A couple of limes, one for juice and one for garnish
• A pinch of salt and a crack of black pepper
• A teaspoon of smoked paprika
• A half teaspoon of cayenne pepper
• 1 ripe mango, diced
• A handful of cilantro, chopped
• A small red onion, finely diced
• A splash of apple cider vinegar

Instructions

1. Preheat your grill to a medium-high heat, around 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. While the grill heats, pat the snapper fillets dry with paper towels, then rub them all over with olive oil, lime juice, salt, black pepper, smoked paprika, and cayenne pepper.
3. Place the fillets skin-side down on the grill. Cook for about 4 minutes, then carefully flip and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
4. Meanwhile, in a bowl, combine the diced mango, cilantro, red onion, and a splash of apple cider vinegar to make the salsa. Stir gently to mix.
5. Once the snapper is done, remove it from the grill and let it rest for a minute to allow the juices to redistribute.
6. Serve each fillet topped with a generous spoonful of mango salsa and a lime wedge on the side for an extra zing.

Mouthwatering and vibrant, the spicy grilled red snapper with mango salsa is a feast for the senses. The fish’s crispy skin and tender flesh contrast beautifully with the salsa’s juicy sweetness, making it a standout dish that’s as visually appealing as it is delicious. Try serving it over a bed of coconut rice to soak up all the incredible flavors.

Garlic Herb Grilled Red Snapper

Radiating with the vibrant flavors of the sea, this Garlic Herb Grilled Red Snapper is a testament to the simplicity and elegance of coastal cooking. Perfectly charred on the outside and tender within, it’s a dish that promises to transport your senses straight to the shoreline with every bite.

Ingredients

• 1 whole red snapper, about 2 lbs, cleaned and scaled
• A couple of cloves of garlic, minced
• A handful of fresh parsley, chopped
• A handful of fresh dill, chopped
• A splash of olive oil
• A pinch of salt
• A pinch of black pepper
• A lemon, sliced into rounds

Instructions

1. Preheat your grill to a medium-high heat, aiming for about 375°F to 400°F.
2. While the grill heats, make three diagonal cuts on each side of the snapper to help it cook evenly.
3. In a small bowl, mix together the minced garlic, chopped parsley, chopped dill, olive oil, salt, and black pepper to create a herb paste.
4. Rub the herb paste all over the snapper, including inside the cuts and the cavity, for maximum flavor.
5. Place the lemon slices inside the cavity of the snapper to infuse it with a bright, citrusy aroma as it cooks.
6. Once the grill is hot, lightly oil the grates to prevent sticking, then place the snapper on the grill.
7. Grill the snapper for about 5-7 minutes on each side, or until the skin is crispy and the flesh flakes easily with a fork.
8. Carefully remove the snapper from the grill and let it rest for a couple of minutes before serving to allow the juices to redistribute.

Absolutely divine, the Garlic Herb Grilled Red Snapper boasts a crispy skin giving way to moist, flaky flesh, infused with the aromatic blend of garlic and fresh herbs. Serve it atop a bed of quinoa or alongside grilled vegetables for a meal that’s as nutritious as it is delicious.

Grilled Red Snapper with Coconut Rice

Yielded by the sea’s bounty, this Grilled Red Snapper with Coconut Rice is a testament to the harmony of land and ocean, where the snapper’s delicate flesh meets the creamy, aromatic rice in a dance of flavors and textures.

Ingredients

• 1 whole red snapper, about 2 lbs, cleaned and scaled
• A couple of tablespoons of olive oil
• A generous pinch of salt and freshly ground black pepper
• 1 cup of jasmine rice
• 1 can (13.5 oz) of coconut milk
• A splash of water
• 1 lime, cut into wedges
• A handful of fresh cilantro, chopped

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Pat the red snapper dry with paper towels, then rub it all over with olive oil. Season inside and out with salt and pepper.
3. Place the snapper on the grill and cook for about 5-6 minutes per side, or until the skin is crispy and the flesh flakes easily with a fork. Tip: Resist the urge to move the fish too soon; letting it sear properly ensures those beautiful grill marks.
4. While the snapper cooks, rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
5. In a medium saucepan, combine the rinsed rice, coconut milk, and a splash of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Tip: Keep the lid on tight to trap the steam, which cooks the rice perfectly.
6. After 15 minutes, remove the rice from heat and let it sit, covered, for 5 minutes. Then, fluff with a fork and stir in half of the chopped cilantro.
7. Serve the grilled snapper over the coconut rice, garnished with lime wedges and the remaining cilantro. Tip: Squeezing lime over the fish just before eating brightens all the flavors.

Vibrant and satisfying, the snapper’s crisp skin gives way to moist, tender meat, while the coconut rice offers a subtly sweet counterpoint. For an extra touch of elegance, present the whole fish at the table before plating, allowing guests to admire its golden beauty.

Jerk Spiced Grilled Red Snapper

Delight in the vibrant flavors of the Caribbean with this Jerk Spiced Grilled Red Snapper, a dish that marries the fiery warmth of jerk seasoning with the delicate, flaky texture of fresh red snapper. Perfect for a summer evening, it’s a testament to the power of simple ingredients transformed by bold spices.

Ingredients

• 1 whole red snapper, about 2 lbs, cleaned and scaled
• A generous rub of jerk seasoning (about 2 tbsp)
• A couple of tablespoons of olive oil
• A splash of lime juice
• A handful of fresh thyme sprigs
• 2 cloves of garlic, minced
• A pinch of salt

Instructions

1. Preheat your grill to medium-high heat, aiming for about 375°F to 400°F.
2. Pat the red snapper dry with paper towels to ensure the skin gets crispy.
3. Make three diagonal slashes on each side of the snapper to help the seasoning penetrate.
4. Rub the snapper inside and out with olive oil, then coat it evenly with the jerk seasoning, garlic, and a pinch of salt.
5. Stuff the cavity with fresh thyme sprigs and drizzle a splash of lime juice over the fish.
6. Place the snapper on the grill and cook for about 5-7 minutes per side, or until the skin is crispy and the flesh flakes easily with a fork.
7. Tip: Don’t move the fish too soon; letting it sear properly will prevent sticking.
8. Tip: If the skin starts to burn, move the fish to a cooler part of the grill to finish cooking.
9. Tip: Use a fish spatula for flipping to keep the snapper intact.
10. Once cooked, remove from the grill and let it rest for a couple of minutes before serving.

You’ll love the contrast between the spicy, charred exterior and the moist, tender flesh inside. Serve it with a side of grilled pineapple salsa for a sweet and spicy combo that’s unforgettable.

Grilled Red Snapper with Avocado Crema

Nothing elevates a summer dinner quite like the delicate flavors of perfectly grilled fish paired with a creamy, tangy sauce. Our Grilled Red Snapper with Avocado Crema is a testament to the beauty of simple ingredients coming together to create something extraordinary.

Ingredients

• 2 red snapper fillets, about 6 oz each
• A couple of tablespoons of olive oil
• A pinch of salt and freshly ground black pepper
• 1 ripe avocado
• A splash of lime juice
• A handful of cilantro, roughly chopped
• 1/4 cup of sour cream
• A dash of garlic powder

Instructions

1. Preheat your grill to a medium-high heat, aiming for about 375°F to 400°F.
2. While the grill heats up, brush both sides of the red snapper fillets with olive oil and season them with salt and pepper.
3. Place the fillets on the grill, skin side down first, and cook for about 4 minutes. Tip: Don’t move the fish too soon; letting it sear properly will prevent sticking.
4. Carefully flip the fillets and grill for another 3-4 minutes, until the fish flakes easily with a fork.
5. Meanwhile, in a blender, combine the avocado, lime juice, cilantro, sour cream, and garlic powder. Blend until smooth. Tip: If the crema is too thick, a little water can thin it to your desired consistency.
6. Once the fish is done, remove it from the grill and let it rest for a couple of minutes. Tip: Resting allows the juices to redistribute, ensuring moist, flavorful fish.
7. Serve the grilled snapper with a generous dollop of avocado crema on top.

With its crispy skin and tender flesh, the snapper pairs beautifully with the smooth, vibrant avocado crema. Consider serving it over a bed of quinoa or alongside grilled vegetables for a complete meal that’s as nutritious as it is delicious.

Thai Style Grilled Red Snapper

Gracefully balancing the bold flavors of Thailand with the delicate texture of fresh seafood, this Thai Style Grilled Red Snapper is a testament to the art of grilling. Its crispy skin and succulent flesh, infused with aromatic herbs and spices, promise a culinary journey to the heart of Southeast Asia.

Ingredients

• 1 whole red snapper, about 2 lbs, cleaned and scored
• A couple of tablespoons of vegetable oil, for brushing
• A splash of lime juice, about 2 tablespoons
• 2 cloves of garlic, minced
• A handful of cilantro, chopped
• A pinch of salt and pepper
• 1 teaspoon of sugar
• A dash of fish sauce, about 1 tablespoon

Instructions

1. Preheat your grill to medium-high heat, aiming for about 375°F to 400°F.
2. In a small bowl, mix together the lime juice, minced garlic, chopped cilantro, salt, pepper, sugar, and fish sauce to create a marinade.
3. Brush the red snapper inside and out with vegetable oil, then generously coat it with the marinade, making sure to get into the scored cuts.
4. Place the snapper on the grill, cooking for about 5-7 minutes on each side, or until the skin is crispy and the flesh flakes easily with a fork.
5. Tip: Keep the grill lid closed as much as possible to maintain a consistent temperature and infuse the fish with smoky flavors.
6. Tip: If the fish sticks to the grill, it’s not ready to flip. Wait until it releases easily to avoid tearing the skin.
7. Tip: For an extra burst of freshness, serve with additional lime wedges and a sprinkle of cilantro on top.

Juxtaposing the crispiness of the skin with the tender, flaky meat, this dish is a celebration of textures. Serve it atop a bed of jasmine rice or with a side of grilled vegetables to complete the meal, letting the vibrant flavors shine.

Grilled Red Snapper with Chimichurri Sauce

Kickstart your culinary adventure with this Grilled Red Snapper, a dish that marries the delicate flavors of the sea with the vibrant zest of chimichurri sauce, creating a symphony of taste that’s both refreshing and deeply satisfying.

Ingredients

• 2 whole red snappers, cleaned and scaled
• A generous glug of olive oil
• A couple of garlic cloves, minced
• A handful of fresh parsley, finely chopped
• A splash of red wine vinegar
• A pinch of red pepper flakes
• Salt, just enough to season

Instructions

1. Preheat your grill to a medium-high heat, aiming for about 375°F to 400°F.
2. While the grill heats up, pat the snappers dry with paper towels to ensure a crispy skin.
3. Rub the snappers all over with olive oil, then season inside and out with salt.
4. Place the snappers on the grill, cooking for about 5-7 minutes per side, or until the skin is crispy and the flesh flakes easily with a fork.
5. Meanwhile, in a small bowl, mix together the minced garlic, chopped parsley, red wine vinegar, a splash of olive oil, and red pepper flakes to create the chimichurri sauce.
6. Once the snappers are done, carefully remove them from the grill and let them rest for a couple of minutes.
7. Drizzle the chimichurri sauce over the snappers just before serving.

Grilled to perfection, the snapper boasts a crispy exterior giving way to tender, flaky meat, while the chimichurri adds a bright, herby contrast. Serve it atop a bed of quinoa or alongside grilled vegetables for a meal that’s as nutritious as it is delicious.

Cajun Grilled Red Snapper

Zesty and vibrant, this Cajun Grilled Red Snapper is a celebration of bold flavors and simple, yet sophisticated, cooking techniques. Perfect for a summer evening, it brings a touch of Southern charm to your table with its spicy, smoky crust and tender, flaky interior.

Ingredients

• 2 whole red snappers, cleaned and scaled
• A generous sprinkle of Cajun seasoning
• A couple of tablespoons of olive oil
• A splash of lemon juice
• A handful of fresh parsley, chopped
• 2 cloves of garlic, minced
• A pinch of salt

Instructions

1. Preheat your grill to a medium-high heat, about 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. Pat the red snappers dry with paper towels, then make three diagonal slashes on each side of the fish to allow the seasoning to penetrate.
3. Rub the snappers inside and out with olive oil, then generously season with Cajun seasoning and a pinch of salt, making sure to get the seasoning into the slashes.
4. Place the snappers on the grill and cook for about 5 minutes on each side, or until the skin is crispy and the flesh flakes easily with a fork.
5. While the fish is grilling, mix the lemon juice, minced garlic, and chopped parsley in a small bowl to create a quick sauce.
6. Once the snappers are done, drizzle them with the lemon-garlic sauce right before serving.

Best enjoyed fresh off the grill, the Cajun Grilled Red Snapper boasts a perfect balance of heat and zest, with a succulent texture that pairs wonderfully with a crisp, green salad or a side of grilled vegetables. For an extra touch of elegance, garnish with additional parsley and lemon wedges.

Grilled Red Snapper with Pineapple Glaze

Kickstart your culinary adventure with this Grilled Red Snapper with Pineapple Glaze, a dish that marries the delicate flavors of the sea with the sweet and tangy notes of tropical fruit, creating a symphony of taste that’s both refreshing and deeply satisfying.

Ingredients

• 1 whole red snapper, about 2 lbs, cleaned and scaled
• A couple of tablespoons of olive oil
• A splash of soy sauce
• 1 cup of pineapple juice
• 2 tablespoons of honey
• A pinch of salt
• A handful of fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Preheat your grill to a medium-high heat, about 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. Pat the red snapper dry with paper towels, then lightly brush both sides with olive oil and season with a pinch of salt.
3. In a small saucepan over medium heat, combine the pineapple juice, honey, and soy sauce, bringing to a simmer for about 5 minutes until slightly thickened to create the glaze.
4. Place the snapper on the grill, cooking for about 5 minutes on each side, basting generously with the pineapple glaze during the last few minutes of cooking.
5. Carefully remove the fish from the grill once it’s opaque and flakes easily with a fork, indicating it’s perfectly cooked.
6. Garnish with chopped cilantro and serve with lime wedges on the side for an extra zing.

Here’s the magic of this dish: the snapper’s flesh turns wonderfully flaky and moist, while the pineapple glaze caramelizes to a glossy finish, offering a perfect balance of sweetness and acidity. For a stunning presentation, serve it on a platter with grilled pineapple slices and a sprinkle of cilantro, turning a simple meal into a festive feast.

Mediterranean Grilled Red Snapper

Just imagine the sun setting over the Mediterranean, a light breeze carrying the scent of the sea, and a perfectly grilled red snapper on your plate, its skin crisp and golden. This dish, with its harmonious blend of fresh herbs and citrus, is a celebration of simplicity and flavor, inviting you to savor every bite.

Ingredients

• 1 whole red snapper, about 2 lbs, cleaned and scaled
• A couple of cloves of garlic, minced
• A handful of fresh parsley, chopped
• A splash of extra virgin olive oil
• 1 lemon, thinly sliced
• A pinch of salt
• A dash of freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat, aiming for about 375°F to ensure a good sear without burning.
2. Make three diagonal cuts on each side of the snapper to help it cook evenly and absorb more flavor.
3. Rub the inside and outside of the fish with minced garlic, chopped parsley, salt, and pepper, then stuff the cavity with lemon slices.
4. Drizzle the snapper with extra virgin olive oil, making sure to coat both sides for that perfect crispness.
5. Place the fish on the grill and cook for about 5-7 minutes on each side, or until the skin is crispy and the flesh flakes easily with a fork.
6. Tip: Use a wide spatula to flip the fish gently to keep it intact. Another tip: If the skin sticks, it’s not ready to flip—give it a minute more. Final tip: Let the fish rest for a couple of minutes off the heat before serving to redistribute the juices.

Captivating in its simplicity, the Mediterranean grilled red snapper boasts a tender, flaky interior with a beautifully charred exterior. Serve it with a side of grilled vegetables or a light quinoa salad for a meal that’s as nutritious as it is delicious.

Grilled Red Snapper with Spicy Tomato Jam

Amidst the bustling flavors of summer, Grilled Red Snapper with Spicy Tomato Jam emerges as a dish that marries the ocean’s freshness with the garden’s zest. This recipe promises a symphony of textures and tastes, perfect for those who cherish the art of grilling and the joy of bold condiments.

Ingredients

• 2 whole red snappers, cleaned and scaled
• A generous splash of olive oil
• A couple of garlic cloves, minced
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of cayenne pepper
• 1 cup of cherry tomatoes, halved
• 1/4 cup of brown sugar
• A dash of apple cider vinegar
• Salt, just enough to season

Instructions

1. Preheat your grill to a medium-high heat, aiming for about 375°F to ensure a perfect sear without burning.
2. Rub the snappers with olive oil, then season inside and out with salt, minced garlic, smoked paprika, and cayenne pepper.
3. Place the snappers on the grill, cooking for about 5 minutes on each side. The skin should be crispy and the flesh opaque.
4. While the fish grills, combine cherry tomatoes, brown sugar, and apple cider vinegar in a saucepan over medium heat. Stir occasionally until the mixture thickens into a jam-like consistency, about 10 minutes.
5. Once the snappers are done, let them rest for a couple of minutes before serving to allow the juices to redistribute.
6. Drizzle the spicy tomato jam over the grilled snapper or serve it on the side for dipping.

Best enjoyed when the snapper’s crispy skin contrasts with the tender, flaky meat, and the spicy tomato jam adds a sweet heat that elevates the dish. Consider serving it atop a bed of quinoa or with a side of grilled vegetables for a complete meal that’s as nutritious as it is delicious.

Grilled Red Snapper with Herb Salad

Lusciously tender and bursting with fresh flavors, this Grilled Red Snapper with Herb Salad is a testament to the simplicity of seaside cooking, elevated with a touch of culinary finesse.

Ingredients

• 1 whole red snapper, about 2 lbs, cleaned and scaled
• A couple of tablespoons of olive oil
• A generous pinch of salt and freshly ground black pepper
• A handful of mixed fresh herbs (think parsley, dill, and cilantro)
• A splash of lemon juice
• A drizzle of honey
• A small bunch of arugula for the salad

Instructions

1. Preheat your grill to a medium-high heat, aiming for about 375°F to ensure a nice sear without burning.
2. While the grill heats up, pat the snapper dry with paper towels to ensure the skin gets crispy, then rub it all over with olive oil and season inside and out with salt and pepper.
3. Place the snapper on the grill and cook for about 5-7 minutes per side, depending on thickness, until the skin is crispy and the flesh flakes easily with a fork.
4. As the fish cooks, whisk together lemon juice and honey in a small bowl for the dressing, then toss the mixed herbs and arugula in just enough to lightly coat.
5. Once the snapper is done, let it rest for a couple of minutes before serving to allow the juices to redistribute.
6. Serve the grilled snapper topped with the herb salad, ensuring each bite gets a mix of the crispy skin, tender fish, and fresh, tangy herbs.

Absolutely perfect for a summer evening, the snapper’s crisp exterior gives way to moist, flaky flesh, while the herb salad adds a bright contrast. Try serving it with a chilled glass of Sauvignon Blanc to complement the dish’s vibrant flavors.

Grilled Red Snapper with Citrus Vinaigrette

Whisking you away to a seaside escape, this Grilled Red Snapper with Citrus Vinaigrette marries the ocean’s bounty with the bright zest of citrus, creating a dish that’s as refreshing as it is elegant. Perfect for summer evenings, it’s a testament to the beauty of simple ingredients coming together in harmony.

Ingredients

• 2 whole red snappers, cleaned and scaled
• A generous glug of olive oil
• A couple of garlic cloves, minced
• A pinch of salt and freshly ground black pepper
• A handful of fresh parsley, chopped
• For the vinaigrette: the juice of 2 lemons, a splash of orange juice, a tablespoon of honey, and a half cup of olive oil

Instructions

1. Preheat your grill to a medium-high heat, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Pat the snappers dry with paper towels, then make three diagonal slashes on each side to ensure even cooking.
3. Rub the snappers inside and out with olive oil, then season generously with salt, pepper, and minced garlic.
4. Place the snappers on the grill, cooking for about 5-7 minutes per side, or until the skin is crispy and the flesh flakes easily with a fork.
5. While the fish grills, whisk together the lemon juice, orange juice, honey, and olive oil in a small bowl to create the citrus vinaigrette.
6. Once cooked, transfer the snappers to a serving platter, drizzle with the citrus vinaigrette, and sprinkle with chopped parsley.

Succulent and flaky, the grilled red snapper is beautifully complemented by the tangy sweetness of the citrus vinaigrette. Serve it atop a bed of quinoa or with grilled vegetables for a complete meal that sings of summer.

Grilled Red Snapper with Black Bean Sauce

Elevate your summer dining with a dish that marries the delicate flavors of the sea with the earthy depth of black beans, creating a symphony of taste that’s both refined and utterly satisfying.

Ingredients

• 2 whole red snappers, cleaned and scaled
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 cup of black beans, rinsed and drained
• A handful of fresh cilantro, chopped
• 1 lime, juiced
• A pinch of salt
• A dash of ground black pepper
• 1/2 cup of chicken broth

Instructions

1. Preheat your grill to a medium-high heat, about 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. Season the red snappers inside and out with salt and pepper, then drizzle lightly with olive oil for a golden finish.
3. Place the snappers on the grill, cooking for about 5-7 minutes per side, or until the skin is crispy and the flesh flakes easily with a fork.
4. While the fish cooks, heat a splash of olive oil in a saucepan over medium heat, sautéing the minced garlic until fragrant, about 30 seconds.
5. Add the black beans and chicken broth to the saucepan, simmering for 5 minutes to meld the flavors, then mash slightly for a rustic texture.
6. Stir in the lime juice and half of the chopped cilantro, reserving the rest for garnish, adjusting the seasoning with salt and pepper as needed.
7. Once the snappers are done, serve them topped with the black bean sauce and a sprinkle of the remaining cilantro for a fresh, vibrant finish.

Perfectly grilled, the snapper boasts a crispy skin giving way to tender, flaky meat, beautifully complemented by the creamy, tangy black bean sauce. Try serving it alongside a crisp, citrusy salad to cut through the richness, making every bite a delightful contrast of textures and flavors.

Grilled Red Snapper with Sweet Chili Sauce

Gracefully glazed with a vibrant sweet chili sauce, this grilled red snapper is a testament to summer’s bounty, offering a perfect balance of sweet, spicy, and smoky flavors that dance on the palate.

Ingredients

• 2 whole red snappers, cleaned and scaled
• A generous splash of olive oil
• A couple of garlic cloves, minced
• 1/2 cup of sweet chili sauce
• A pinch of salt
• A handful of fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Preheat your grill to a medium-high heat, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Pat the red snappers dry with paper towels, then make three diagonal slashes on each side of the fish to ensure even cooking.
3. Rub the snappers all over with olive oil and minced garlic, then season lightly with salt inside and out.
4. Place the fish on the grill and cook for about 5 minutes on each side, or until the skin is crispy and the flesh flakes easily with a fork.
5. Brush the sweet chili sauce over the fish during the last 2 minutes of grilling, allowing it to caramelize slightly.
6. Transfer the grilled snappers to a serving platter, garnish with chopped cilantro and lime wedges for a fresh, zesty finish.

Zesty and succulent, the grilled red snapper boasts a crispy skin that gives way to tender, flaky meat, all enveloped in a glossy, sweet-spicy sauce. Serve it atop a bed of jasmine rice or with a side of grilled vegetables to soak up the delectable sauce.

Grilled Red Snapper with Corn and Tomato Relish

Delight in the harmony of flavors with this grilled red snapper, a dish that marries the delicate, flaky texture of the fish with the vibrant, sweet-tart notes of a fresh corn and tomato relish. Perfect for a summer evening, it’s a testament to the beauty of simple, seasonal ingredients coming together.

Ingredients

• 2 red snapper fillets, about 6 oz each
• A couple of ears of corn, kernels cut off
• A handful of cherry tomatoes, halved
• A splash of olive oil
• A tablespoon of fresh lime juice
• A pinch of salt and freshly ground black pepper
• A small bunch of cilantro, chopped

Instructions

1. Preheat your grill to medium-high, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Season the snapper fillets with a pinch of salt and pepper, then drizzle lightly with olive oil on both sides.
3. Grill the fillets skin-side down first for about 4 minutes, then flip carefully and cook for another 3-4 minutes until the fish flakes easily with a fork.
4. While the fish cooks, toss the corn kernels and cherry tomatoes with a splash of olive oil, lime juice, and a pinch of salt in a bowl.
5. Remove the fish from the grill and let it rest for a minute. Tip: Letting the fish rest ensures the juices redistribute, keeping it moist.
6. Serve the grilled snapper topped with the corn and tomato relish, garnished with chopped cilantro. Tip: For an extra burst of flavor, add a sprinkle of chili flakes to the relish.

Absolutely, the contrast between the smoky, tender fish and the crisp, juicy relish is a celebration of textures. Try serving it over a bed of quinoa or alongside grilled asparagus for a complete meal.

Grilled Red Snapper with Ginger Scallion Sauce

Here’s a dish that effortlessly marries the delicate flavors of the sea with the vibrant punch of Asian-inspired aromatics. Grilled to perfection, the red snapper is a canvas for the bold, yet balanced ginger scallion sauce that’s both a dressing and a dip.

Ingredients

• 1 whole red snapper, about 2 lbs, cleaned and scaled
• A couple of tablespoons of olive oil
• Salt, just enough to season the fish
• A splash of soy sauce
• 1 inch piece of ginger, finely grated
• A handful of scallions, thinly sliced
• A drizzle of sesame oil
• A squeeze of lime juice

Instructions

1. Preheat your grill to a medium-high heat, aiming for about 375°F to 400°F.
2. Pat the red snapper dry with paper towels, then lightly brush both sides with olive oil and season with salt.
3. Place the fish on the grill, cooking for about 5-7 minutes per side, or until the skin is crispy and the flesh flakes easily with a fork.
4. While the fish cooks, mix together the soy sauce, grated ginger, sliced scallions, sesame oil, and lime juice in a small bowl to create the sauce.
5. Once the fish is done, carefully transfer it to a serving platter and generously drizzle with the ginger scallion sauce.
6. Let the fish rest for a couple of minutes before serving to allow the flavors to meld.

Flaky and moist, the red snapper pairs beautifully with the zesty ginger scallion sauce, offering a burst of flavor with every bite. Serve it alongside steamed jasmine rice or a crisp green salad for a complete meal that’s as nutritious as it is delicious.

Conclusion

Bursting with flavor and variety, our roundup of 18 Spicy Grilled Red Snapper Recipes is your ticket to a delicious adventure. Whether you’re a seasoned chef or a curious cook, there’s something here to spice up your mealtime. Don’t forget to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos