Unleash the flavor of the ocean with our roundup of 18 delicious whole red snapper recipes that’ll make any seafood lover’s heart skip a beat! Whether you’re craving a quick weeknight dinner or planning a special weekend feast, these dishes promise to bring a splash of excitement to your table. Dive in and discover how easy it is to turn this versatile fish into your next culinary masterpiece!
Grilled Whole Red Snapper with Lemon and Herbs
Cooking a whole fish might seem daunting, but with this grilled whole red snapper recipe, you’ll find it’s surprisingly straightforward and incredibly rewarding. Let’s dive into the methodical steps to achieve a perfectly grilled fish with bright lemon and fresh herbs.
Ingredients
- 1 whole red snapper, about 2-3 pounds, cleaned and scaled
- A couple of tablespoons of olive oil
- A splash of lemon juice, plus 1 lemon sliced
- A handful of fresh herbs (think thyme, rosemary, and parsley)
- A pinch of salt and freshly ground black pepper
Instructions
- Preheat your grill to medium-high heat, aiming for about 375°F to 400°F.
- While the grill heats, pat the snapper dry with paper towels to ensure a good sear.
- Make three diagonal cuts on each side of the snapper to help it cook evenly.
- Rub the entire fish with olive oil, then season inside and out with salt and pepper.
- Stuff the cavity with the lemon slices and fresh herbs for flavor.
- Place the snapper on the grill and cook for about 5-7 minutes per side, depending on thickness.
- Use a spatula to carefully flip the fish, ensuring it doesn’t stick to the grill.
- During the last minute of cooking, drizzle a splash of lemon juice over the fish for extra brightness.
- Remove from the grill when the skin is crispy and the flesh flakes easily with a fork.
Just like that, you’ve got a beautifully grilled whole red snapper with a crispy exterior and tender, flavorful meat inside. Serve it with a side of grilled vegetables or a fresh salad for a complete meal that’s sure to impress.
Baked Whole Red Snapper with Garlic Butter
Venturing into the world of seafood can be as rewarding as it is delicious, especially when you start with something as straightforward as a Baked Whole Red Snapper. This recipe is perfect for beginners, guiding you through each step to ensure a flavorful, perfectly cooked dish.
Ingredients
- 1 whole red snapper, about 2 lbs, cleaned and scaled
- 3 tbsp of unsalted butter, melted
- 4 cloves of garlic, minced
- A splash of olive oil
- A couple of lemon slices
- 1 tsp of salt
- 1/2 tsp of black pepper
- A handful of fresh parsley, chopped
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish with a splash of olive oil.
- Pat the red snapper dry with paper towels, both inside and out, to ensure the skin gets crispy.
- In a small bowl, mix together the melted butter, minced garlic, salt, and black pepper.
- Brush the inside of the snapper with half of the garlic butter mixture, then stuff it with lemon slices and a sprinkle of chopped parsley.
- Place the snapper in the prepared baking dish and brush the outside with the remaining garlic butter mixture.
- Bake in the preheated oven for 25-30 minutes, or until the flesh flakes easily with a fork.
- Garnish with additional chopped parsley and serve immediately.
Here’s the deal: the garlic butter infuses the snapper with rich flavors, while the lemon keeps it light and fresh. The skin crisps up beautifully in the oven, offering a delightful contrast to the tender, flaky meat. Try serving it over a bed of quinoa or with a side of roasted vegetables for a complete meal.
Whole Red Snapper in Spicy Tomato Sauce
Venturing into the world of seafood can be both exciting and a bit daunting, but this Whole Red Snapper in Spicy Tomato Sauce recipe is a fantastic place to start. It’s a dish that balances bold flavors with simple techniques, perfect for a weekend dinner that feels special without being fussy.
Ingredients
- 1 whole red snapper, about 2 lbs, cleaned and scaled
- A couple of tablespoons of olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- A splash of white wine
- 1 can (14.5 oz) of diced tomatoes
- A pinch of red pepper flakes
- Salt, to season
- A handful of fresh parsley, chopped
Instructions
- Preheat your oven to 375°F (190°C). This ensures it’s perfectly heated by the time your snapper is ready to bake.
- Heat a couple of tablespoons of olive oil in a large oven-safe skillet over medium heat. A tip: the skillet should be just big enough to fit the snapper snugly.
- Add the finely chopped onion to the skillet, sautéing until translucent, about 5 minutes. Stir in the minced garlic for the last 30 seconds to avoid burning.
- Pour in a splash of white wine, letting it simmer for a minute to reduce slightly. This adds a lovely depth of flavor.
- Stir in the can of diced tomatoes and a pinch of red pepper flakes. Let the sauce simmer for about 10 minutes until slightly thickened.
- Season the whole red snapper with salt inside and out, then lay it gently into the skillet, spooning some of the sauce over the top.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the fish flakes easily with a fork. Tip: Check the thickest part of the fish to ensure it’s cooked through.
- Sprinkle with chopped fresh parsley before serving. Another tip: Let the fish rest for a few minutes after baking to allow the flavors to meld beautifully.
Absolutely, the snapper comes out tender and flaky, with the spicy tomato sauce adding a vibrant kick. Serve it over a bed of couscous or with crusty bread to soak up every bit of the delicious sauce.
Steamed Whole Red Snapper with Ginger and Scallions
For a dish that’s as impressive as it is simple to prepare, steamed whole red snapper with ginger and scallions is a must-try. Freshness is key here, so make sure your snapper is as fresh as possible for the best flavor and texture.
Ingredients
- 1 whole red snapper (about 2 lbs), cleaned and scaled
- A couple of scallions, sliced into thin strips
- A 2-inch piece of ginger, julienned
- A splash of soy sauce
- A splash of sesame oil
- 1 tbsp of vegetable oil
Instructions
- Rinse the snapper under cold water and pat it dry with paper towels. Make three diagonal cuts on each side of the fish to help it cook evenly.
- Stuff the cavity of the fish with half of the ginger and scallions. This infuses the fish with flavor from the inside out.
- Place the fish on a heatproof plate that fits inside your steamer. Scatter the remaining ginger and scallions on top of the fish.
- Fill a wok or pot with water until it’s about 1 inch below the steamer basket. Bring the water to a boil over high heat.
- Once boiling, place the plate with the fish in the steamer. Cover and steam for about 12-15 minutes, or until the fish flakes easily with a fork.
- While the fish is steaming, heat the vegetable oil in a small pan until it’s just about to smoke. This will be used to finish the dish.
- Once the fish is done, carefully remove the plate from the steamer. Drizzle the soy sauce and sesame oil over the fish.
- Pour the hot vegetable oil over the fish, focusing on the areas with ginger and scallions to release their aromas.
- Serve immediately, garnished with additional scallions if desired.
Unbelievably tender and flaky, the snapper pairs beautifully with the sharpness of ginger and the freshness of scallions. Try serving it over a bed of steamed jasmine rice to soak up all the delicious juices.
Whole Red Snapper with Coconut Milk and Curry
Brimming with vibrant flavors and a touch of exotic flair, this Whole Red Snapper with Coconut Milk and Curry is a showstopper that’s surprisingly simple to prepare. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.
Ingredients
- 1 whole red snapper, about 2 lbs, cleaned and scaled
- A couple of tablespoons of olive oil
- 1 can (13.5 oz) of coconut milk
- 2 tablespoons of red curry paste
- A splash of fish sauce
- 1 lime, juiced
- A handful of fresh cilantro, chopped
- Salt, just a pinch
Instructions
- Preheat your oven to 375°F (190°C) and lightly oil a baking dish large enough to fit the snapper.
- Pat the snapper dry with paper towels, then make 3 diagonal slits on each side of the fish to help it cook evenly.
- Season the inside and outside of the snapper with a pinch of salt, rubbing it in gently.
- In a bowl, whisk together the coconut milk, red curry paste, fish sauce, and lime juice until smooth. Tip: Taste the sauce now and adjust the curry paste if you prefer more heat.
- Place the snapper in the prepared baking dish and pour the coconut milk mixture over it, making sure some gets into the slits.
- Bake for 25-30 minutes, or until the fish flakes easily with a fork. Tip: Baste the fish with the sauce halfway through cooking for extra flavor.
- Garnish with chopped cilantro before serving. Tip: For an extra zing, serve with lime wedges on the side.
Velvety coconut milk and spicy curry envelop the tender, flaky snapper, creating a dish that’s as visually stunning as it is delicious. Try serving it over a bed of steamed jasmine rice to soak up all the flavorful sauce, or alongside a crisp green salad for a lighter meal.
Fried Whole Red Snapper with Crispy Skin
Before you dive into the world of seafood perfection, let’s tackle this Fried Whole Red Snapper with Crispy Skin together, step by step, ensuring you nail it on your first try.
Ingredients
- 1 whole red snapper, about 2 lbs, cleaned and scaled
- A couple of tablespoons of olive oil
- A splash of lemon juice
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- A handful of fresh herbs (thyme or parsley works great)
- 1/2 cup of all-purpose flour
Instructions
- Pat the red snapper dry with paper towels inside and out to ensure the skin gets crispy.
- Make three diagonal slashes on each side of the fish to help it cook evenly.
- Rub the fish all over with olive oil, then season inside and out with salt and pepper.
- Sprinkle the flour over the fish, coating it lightly but evenly. Tip: This step is crucial for that golden, crispy skin.
- Heat a large skillet over medium-high heat and add a couple of tablespoons of olive oil.
- Once the oil is shimmering, carefully place the fish in the skillet. Tip: Lay it away from you to avoid oil splatters.
- Cook for about 5 minutes on the first side, until the skin is golden and crispy.
- Gently flip the fish using two spatulas and cook for another 5 minutes on the other side. Tip: Don’t rush the flip; wait until the skin releases easily from the pan.
- Squeeze lemon juice over the fish and toss in the fresh herbs during the last minute of cooking.
Enjoy the contrast of the crispy skin against the tender, flaky flesh of the red snapper. Serve it straight from the skillet for a rustic presentation, or plate it with a side of vibrant greens to balance the richness.
Whole Red Snapper Stuffed with Citrus and Fennel
Venturing into the world of seafood can be both exciting and a bit intimidating, but this Whole Red Snapper Stuffed with Citrus and Fennel is a perfect starting point. It’s a dish that combines simplicity with elegance, ensuring a delicious outcome every time.
Ingredients
- 1 whole red snapper, about 2-3 pounds, cleaned and scaled
- A couple of lemons, thinly sliced
- 1 orange, thinly sliced
- 1 small fennel bulb, thinly sliced, plus a handful of fronds
- A splash of olive oil
- Salt and freshly ground black pepper, to season
- A couple of sprigs of fresh thyme
Instructions
- Preheat your oven to 375°F (190°C) and lightly oil a baking dish large enough to hold the snapper.
- Pat the snapper dry inside and out with paper towels, then season the cavity and skin generously with salt and pepper.
- Stuff the cavity with alternating slices of lemon, orange, and fennel, along with the thyme sprigs and fennel fronds. Tip: The citrus and fennel will infuse the fish with aromatic flavors as it cooks.
- Drizzle the outside of the fish with olive oil and rub it in to coat evenly. This helps the skin crisp up beautifully in the oven.
- Place the stuffed snapper in the prepared baking dish and bake for about 25-30 minutes, or until the flesh flakes easily with a fork. Tip: To check for doneness, insert a fork into the thickest part of the fish; it should meet no resistance.
- Let the fish rest for 5 minutes before serving to allow the juices to redistribute. Tip: Resting ensures every bite is moist and flavorful.
Delight in the tender, flaky texture of the snapper, perfectly complemented by the bright, citrusy notes and the subtle licorice hint from the fennel. Serve it atop a bed of quinoa or with a side of roasted vegetables for a complete meal that’s as nutritious as it is delicious.
Whole Red Snapper with Mango Salsa
Cooking a whole red snapper might seem daunting, but with this simple guide, you’ll be serving up a restaurant-quality dish with a vibrant mango salsa in no time. Let’s break it down into easy-to-follow steps.
Ingredients
- 1 whole red snapper (about 2 lbs), cleaned and scaled
- A couple of tablespoons of olive oil
- A pinch of salt and pepper
- 1 ripe mango, diced
- A handful of cilantro, chopped
- Half a red onion, finely diced
- A splash of lime juice
- A dash of chili flakes (optional)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Pat the snapper dry with paper towels, then rub it all over with olive oil. Season inside and out with salt and pepper.
- Place the snapper on the prepared baking sheet and bake for about 25-30 minutes, or until the flesh flakes easily with a fork.
- While the fish bakes, mix the diced mango, cilantro, red onion, lime juice, and chili flakes in a bowl to make the salsa. Let it sit to meld the flavors.
- Once the snapper is done, let it rest for a couple of minutes before serving.
- Serve the whole snapper on a platter, topped with the mango salsa.
Very tender and flaky, the snapper pairs beautifully with the sweet and tangy mango salsa. For an extra touch, serve it with a side of coconut rice to soak up all the delicious flavors.
Whole Red Snapper with Olive Tapenade
Unlock the flavors of the sea with this simple yet elegant Whole Red Snapper with Olive Tapenade recipe, perfect for impressing guests or treating yourself to a restaurant-quality meal at home.
Ingredients
- 1 whole red snapper (about 2 lbs), cleaned and scaled
- A couple of tablespoons of olive oil
- A splash of lemon juice
- 1 cup of mixed olives, pitted
- A handful of fresh parsley, chopped
- 2 cloves of garlic, minced
- A pinch of red pepper flakes
- Salt, just enough to season
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
- Rinse the snapper under cold water and pat it dry with paper towels to ensure the skin gets crispy.
- Make three diagonal cuts on each side of the snapper to help it cook evenly and absorb more flavor.
- Rub the snapper all over with olive oil, then season inside and out with salt and a splash of lemon juice.
- In a food processor, pulse the olives, parsley, garlic, and red pepper flakes until coarsely chopped to make the tapenade.
- Stuff the cavity of the snapper with half of the tapenade, then spread the rest on top.
- Bake for 25-30 minutes, or until the flesh flakes easily with a fork.
- Let it rest for 5 minutes before serving to allow the juices to redistribute.
Serve this beautifully baked snapper with a side of roasted vegetables or a light salad to complement the rich, briny flavors of the tapenade. The crispy skin and tender, flaky meat make every bite a delightful experience.
Whole Red Snapper in Parchment with Vegetables
Mastering the art of cooking whole fish can seem daunting, but with this simple parchment paper method, you’ll achieve a perfectly steamed red snapper every time. Let’s break it down into easy-to-follow steps.
Ingredients
- 1 whole red snapper, about 2 lbs, cleaned and scaled
- A couple of lemon slices
- A splash of olive oil
- 1 cup of thinly sliced carrots
- 1 cup of sliced zucchini
- A handful of fresh thyme sprigs
- Salt, just enough to season
- Freshly ground black pepper, to lightly coat
Instructions
- Preheat your oven to 400°F and grab a large piece of parchment paper, enough to fully wrap the snapper.
- Place the snapper in the center of the parchment. Drizzle it with a splash of olive oil and season both sides with salt and pepper.
- Layer the lemon slices, carrots, zucchini, and thyme sprigs on top and around the fish. Tip: The vegetables will steam alongside the fish, infusing it with flavor.
- Fold the parchment paper over the fish, then crimp the edges tightly to seal. Tip: This creates a steam pocket, ensuring the fish cooks evenly.
- Bake for 25 minutes. Tip: The parchment will puff up when it’s done, a clear visual cue.
- Carefully open the parchment (watch out for steam) to check if the fish flakes easily with a fork.
Gorgeously tender and flaky, the red snapper pairs beautifully with the steamed vegetables, making it a light yet satisfying meal. Serve it directly in the parchment for a dramatic tableside presentation.
Whole Red Snapper with Chimichurri Sauce
Alright, let’s dive into making a Whole Red Snapper with Chimichurri Sauce, a dish that’s as impressive as it is delicious. A perfect blend of fresh fish and vibrant sauce, this recipe is sure to wow at any dinner table.
Ingredients
- 1 whole red snapper, about 2-3 pounds, cleaned and scaled
- A couple of tablespoons of olive oil
- A pinch of salt and freshly ground black pepper
- A handful of fresh parsley, finely chopped
- A handful of fresh cilantro, finely chopped
- A couple of cloves of garlic, minced
- A splash of red wine vinegar
- A squeeze of lemon juice
- A dash of crushed red pepper flakes
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Pat the red snapper dry with paper towels, then make three diagonal slashes on each side of the fish to help it cook evenly.
- Rub the snapper all over with olive oil, then season inside and out with salt and pepper.
- Place the fish on the prepared baking sheet and roast in the preheated oven for about 25-30 minutes, or until the flesh flakes easily with a fork.
- While the fish is cooking, combine the parsley, cilantro, garlic, red wine vinegar, lemon juice, and red pepper flakes in a bowl to make the chimichurri sauce. Tip: Let the sauce sit for at least 10 minutes before serving to allow the flavors to meld.
- Once the fish is done, let it rest for 5 minutes before serving. Tip: This resting period allows the juices to redistribute, ensuring a moist and flavorful fish.
- Serve the whole red snapper with the chimichurri sauce on the side or drizzled over the top. Tip: For an extra touch, garnish with lemon wedges and additional fresh herbs.
Beautifully cooked, the red snapper is tender and flaky, with the chimichurri sauce adding a bright, herby kick that elevates the dish. Try serving it over a bed of quinoa or with roasted vegetables for a complete meal.
Whole Red Snapper with Thai Basil and Chili
For a dish that’s as vibrant in flavor as it is in presentation, whole red snapper with Thai basil and chili is a showstopper that’s surprisingly simple to master. Follow these steps to bring a taste of the tropics to your table.
Ingredients
- 1 whole red snapper, about 2 lbs, cleaned and scaled
- A couple of tablespoons of vegetable oil
- A splash of soy sauce
- 1 tbsp of fish sauce
- A handful of Thai basil leaves
- 2-3 red chilies, sliced
- 3 cloves of garlic, minced
- 1 inch of ginger, julienned
- A pinch of sugar
- A lime, cut into wedges
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Make three diagonal cuts on each side of the snapper to help it cook evenly and absorb flavors.
- Rub the snapper inside and out with vegetable oil, then season with soy sauce and fish sauce, making sure to get into the cuts.
- Stuff the cavity with Thai basil, half of the chilies, garlic, and ginger, then sprinkle a pinch of sugar over the fish.
- Place the snapper on the prepared baking sheet and bake for 25-30 minutes, or until the flesh flakes easily with a fork.
- While the fish bakes, mix the remaining chilies with a bit of oil and a squeeze of lime juice for a quick chili-lime sauce.
- Once cooked, let the fish rest for 5 minutes before serving to allow the juices to redistribute.
Enjoy the snapper with the chili-lime sauce on the side for an extra kick. The flesh should be tender and flaky, with a perfect balance of savory, sweet, and spicy flavors from the Thai basil and chilies. Serve it over a bed of steamed jasmine rice to soak up all the delicious juices.
Whole Red Snapper with Roasted Bell Peppers and Olives
Mastering the art of cooking a whole fish can seem daunting, but this Whole Red Snapper with Roasted Bell Peppers and Olives recipe breaks it down into simple, manageable steps. Let’s dive into creating a dish that’s as beautiful as it is delicious.
Ingredients
- 1 whole red snapper (about 2 lbs), cleaned and scaled
- A couple of bell peppers, sliced into strips
- A handful of pitted olives
- 2 tbsp olive oil
- A splash of white wine
- 1 lemon, sliced
- Salt and pepper, just enough to season
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting.
- Season the inside and outside of the snapper generously with salt and pepper. Tip: Make a few diagonal cuts on each side of the fish to help it cook evenly.
- Stuff the cavity with lemon slices and a few olives for an extra burst of flavor.
- Heat olive oil in a large oven-proof skillet over medium-high heat. Carefully place the snapper in the skillet and sear for about 3 minutes on each side until the skin is crispy.
- Remove the skillet from the heat and scatter the bell pepper strips and remaining olives around the fish. Pour a splash of white wine over everything to keep it moist.
- Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the fish flakes easily with a fork. Tip: Baste the fish with the pan juices halfway through cooking for added moisture.
- Let the fish rest for a few minutes before serving to allow the juices to redistribute. Tip: Use a wide spatula to carefully lift the fish onto a serving platter to keep it intact.
This dish boasts a perfect balance of textures, from the crispy skin of the snapper to the tender, roasted bell peppers. Try serving it over a bed of quinoa or with a side of crusty bread to soak up the delicious pan juices.
Whole Red Snapper with Lemon Caper Sauce
Preparing a whole red snapper with lemon caper sauce might seem daunting, but with these straightforward steps, you’ll master this elegant dish in no time.
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
- Freshly ground black pepper, a few twists
- 2 lemons, one sliced and one juiced
- A splash of white wine
- 2 tablespoons of capers, drained
- A handful of fresh parsley, chopped
- 2 cloves of garlic, minced
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for the fish.
- Pat the red snapper dry with paper towels; this helps the skin crisp up nicely.
- Season both the inside and outside of the fish with salt and pepper.
- Heat olive oil in a large oven-proof skillet over medium-high heat until shimmering.
- Place the snapper in the skillet and cook for about 3 minutes on each side until golden brown.
- Arrange lemon slices around the fish in the skillet for an aromatic touch.
- Transfer the skillet to the oven and bake for 15 minutes, or until the fish flakes easily with a fork.
- While the fish bakes, combine lemon juice, white wine, capers, and garlic in a small saucepan over medium heat. Simmer for 5 minutes to meld the flavors.
- Remove the fish from the oven and drizzle with the lemon caper sauce, then sprinkle with parsley.
Here’s how it turns out: the snapper is moist and flaky, perfectly complemented by the tangy, briny sauce. Serve it over a bed of quinoa or with roasted vegetables for a complete meal.
Whole Red Snapper with Sweet and Sour Glaze
Diving into the world of seafood can be as thrilling as it is delicious, especially when you start with a dish as vibrant and flavorful as whole red snapper with sweet and sour glaze. This recipe is perfect for those looking to impress at the dinner table with minimal fuss.
Ingredients
- 1 whole red snapper, about 2 lbs, cleaned and scaled
- A couple of tablespoons of olive oil
- 1/2 cup of white vinegar
- 1/4 cup of honey
- A splash of soy sauce
- 2 cloves of garlic, minced
- 1 teaspoon of ginger, grated
- A pinch of red pepper flakes
- Salt to season
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
- Pat the red snapper dry with paper towels, then make three diagonal slashes on each side of the fish to help it cook evenly.
- Rub the snapper all over with olive oil and season inside and out with salt. Tip: Letting the fish sit for 10 minutes after seasoning enhances the flavor.
- Place the fish on the prepared baking sheet and bake for 25 minutes, or until the flesh is opaque and flakes easily with a fork.
- While the fish bakes, combine vinegar, honey, soy sauce, garlic, ginger, and red pepper flakes in a small saucepan over medium heat. Simmer for 5 minutes until the glaze thickens slightly. Tip: Stirring constantly prevents the glaze from burning.
- Brush the glaze over the fish during the last 5 minutes of baking, then serve immediately. Tip: For an extra glossy finish, broil the fish for the last minute.
You’ll love the contrast between the crispy skin and the tender, flaky meat, all brought together by the sticky, sweet, and tangy glaze. Try serving it over a bed of jasmine rice to soak up all the delicious sauce.
Whole Red Snapper with Herb Crust
Preparing a whole red snapper with an herb crust is a fantastic way to impress at your next dinner party, and it’s easier than you might think. Let’s break it down into simple, manageable steps to ensure your fish comes out perfectly cooked and full of flavor.
Ingredients
- 1 whole red snapper (about 2-3 pounds), cleaned and scaled
- A couple of tablespoons of olive oil
- A handful of fresh parsley, finely chopped
- A handful of fresh dill, finely chopped
- A handful of fresh cilantro, finely chopped
- A couple of cloves of garlic, minced
- A splash of lemon juice
- A pinch of salt and pepper
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
- Rinse the red snapper under cold water and pat it dry with paper towels to ensure the herb crust sticks well.
- In a small bowl, mix together the chopped parsley, dill, cilantro, minced garlic, a splash of lemon juice, and a pinch of salt and pepper to create your herb crust.
- Rub the outside of the snapper with a couple of tablespoons of olive oil, then evenly coat it with the herb mixture.
- Place the snapper on the prepared baking sheet and bake for about 25-30 minutes, or until the flesh flakes easily with a fork.
- For an extra crispy crust, broil the snapper for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.
Fresh out of the oven, the red snapper will have a beautifully crispy herb crust that contrasts wonderfully with the tender, flaky fish inside. Serve it with a side of roasted vegetables or a light salad for a complete meal that’s as nutritious as it is delicious.
Whole Red Snapper with Asian-inspired Soy Glaze
You’ll find that preparing a Whole Red Snapper with an Asian-inspired Soy Glaze is not only straightforward but also a delightful way to bring a restaurant-quality dish to your home kitchen. Let’s dive into the process, ensuring you achieve that perfect balance of flavors and textures.
Ingredients
- 1 whole red snapper, about 2 pounds, cleaned and scaled
- A good glug of soy sauce, about 1/4 cup
- A couple of tablespoons of honey
- A splash of rice vinegar
- A thumb-sized piece of ginger, grated
- 2 cloves of garlic, minced
- A sprinkle of red pepper flakes
- A handful of green onions, sliced
- A drizzle of sesame oil
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
- Make three diagonal cuts on each side of the snapper to help the glaze penetrate and the fish cook evenly.
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, ginger, garlic, and red pepper flakes until well combined.
- Place the snapper on the prepared baking sheet and generously brush both sides and inside the cuts with the soy glaze.
- Bake for about 25-30 minutes, or until the fish flakes easily with a fork, brushing with additional glaze halfway through.
- Tip: To ensure even cooking, let the fish sit at room temperature for about 10 minutes before baking.
- Tip: If the glaze starts to brown too quickly, loosely tent the fish with aluminum foil.
- Once done, drizzle with sesame oil and sprinkle with green onions before serving.
- Tip: For an extra crispy skin, broil the fish for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.
Mouthwatering and flaky, the red snapper boasts a sweet and savory glaze that’s perfectly balanced with a hint of heat. Serve it over a bed of steamed jasmine rice or alongside stir-fried vegetables for a complete meal that’s sure to impress.
Whole Red Snapper with Mediterranean Vegetables
Zesty and vibrant, this Whole Red Snapper with Mediterranean Vegetables is a showstopper that’s surprisingly simple to pull off. Let’s walk through the process together, ensuring every step is clear and manageable, even for kitchen newcomers.
Ingredients
- 1 whole red snapper, about 2 lbs, cleaned and scaled
- A couple of tablespoons of olive oil
- A splash of white wine
- 2 cloves of garlic, minced
- A handful of cherry tomatoes, halved
- 1 small zucchini, sliced into half-moons
- 1 small yellow squash, sliced into half-moons
- A few sprigs of fresh thyme
- Salt and freshly ground black pepper, to season
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for the snapper.
- Rinse the red snapper under cold water and pat it dry with paper towels; this helps the skin crisp up nicely.
- Make three diagonal cuts on each side of the snapper, about 1/2 inch deep, to allow the flavors to penetrate.
- Season the inside and outside of the fish generously with salt and pepper, including the cuts.
- Heat a couple of tablespoons of olive oil in a large oven-proof skillet over medium-high heat. Tip: The oil should shimmer but not smoke.
- Place the snapper in the skillet and cook for about 3 minutes on each side, until the skin is golden and slightly crispy.
- Remove the skillet from the heat and add a splash of white wine around the fish, scraping up any browned bits for extra flavor.
- Scatter the minced garlic, cherry tomatoes, zucchini, yellow squash, and thyme around and on top of the fish.
- Transfer the skillet to the preheated oven and bake for about 15 minutes, or until the fish flakes easily with a fork.
- Let the fish rest for a couple of minutes before serving to allow the juices to redistribute.
Crispy skin gives way to tender, flaky meat in this dish, with the vegetables adding a sweet and earthy contrast. Serve it straight from the skillet for a rustic presentation, or plate it with a drizzle of the pan juices for an extra touch of elegance.
Conclusion
Kickstart your culinary adventure with these 18 mouthwatering whole red snapper recipes that promise to delight every seafood lover! Whether you’re craving something grilled, baked, or fried, this roundup has it all. We’d love to hear which recipe becomes your favorite—drop us a comment below. Loved what you saw? Share the love by pinning this article on Pinterest for fellow home cooks to discover!
