Craving something fresh from the sea? You’re in for a treat with our roundup of 20 delicious whole snapper recipes that’ll turn any meal into a seafood feast. Perfect for home cooks looking to impress or simply enjoy the bounty of the ocean, these dishes range from quick weeknight dinners to show-stopping weekend meals. Dive in and discover your next favorite snapper recipe!
Grilled Whole Snapper with Lemon and Herbs
Nothing heralds the arrival of summer quite like the simplicity and elegance of a perfectly grilled whole snapper, its skin crisped to golden perfection while the flesh remains moist and flaky, infused with the bright notes of lemon and fresh herbs.
Ingredients
- For the fish:
- 1 whole snapper (about 2 lbs), cleaned and scaled
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the herb mixture:
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh chives, finely chopped
- 1 lemon, thinly sliced
- 2 cloves garlic, minced
Instructions
- Preheat your grill to medium-high heat (about 375°F to 400°F). Ensure the grates are clean and lightly oiled to prevent sticking.
- Pat the snapper dry with paper towels. This ensures the skin gets crispy. Score the skin on both sides with 3 shallow diagonal cuts.
- Rub the snapper inside and out with olive oil, then season with salt and pepper. Tip: Let the fish sit at room temperature for 15 minutes before grilling for even cooking.
- In a small bowl, mix together the parsley, dill, chives, and garlic. Stuff the herb mixture and lemon slices inside the cavity of the fish.
- Place the snapper on the grill. Cover and cook for about 7-8 minutes per side, or until the skin is crispy and the flesh flakes easily with a fork. Tip: Use a wide spatula and gently flip the fish to keep it intact.
- Remove from the grill and let rest for 5 minutes before serving. This allows the juices to redistribute.
Succulent and aromatic, this grilled whole snapper is a testament to the beauty of minimal ingredients yielding maximum flavor. Serve it atop a platter of seasonal greens or with a side of grilled vegetables for a meal that’s as visually stunning as it is delicious.
Baked Whole Snapper with Garlic Butter
Yieldingly tender and bursting with flavor, this Baked Whole Snapper with Garlic Butter is a showstopper that marries simplicity with sophistication. Your guests will be enchanted by the golden, crispy skin and the moist, flaky flesh, perfectly complemented by the rich, aromatic garlic butter.
Ingredients
- For the Snapper:
- 1 whole snapper (about 2 lbs), cleaned and scaled
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the Garlic Butter:
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp lemon juice
- 1/2 tsp salt
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, salt, and black pepper.
- In a small bowl, mix together the softened butter, minced garlic, parsley, lemon juice, and salt to create the garlic butter.
- Make three diagonal cuts on each side of the snapper, then stuff the cuts and the cavity with the garlic butter mixture.
- Place the snapper on the prepared baking sheet and bake for 25-30 minutes, or until the skin is crispy and the flesh flakes easily with a fork.
- For an extra golden finish, broil the snapper for the last 2-3 minutes of cooking, watching closely to prevent burning.
- Let the snapper rest for 5 minutes before serving to allow the juices to redistribute.
Keenly balanced, the snapper’s delicate texture is elevated by the bold garlic butter, creating a harmonious dish that’s as visually stunning as it is delicious. Serve it atop a bed of sautéed greens or with a side of roasted potatoes to soak up the flavorful juices.
Whole Snapper Steamed with Ginger and Scallions
Brimming with vibrant flavors and aromatic spices, this Whole Snapper Steamed with Ginger and Scallions is a testament to the simplicity and elegance of seafood. Perfectly steamed to retain its moisture and tenderness, the fish is elevated by the sharpness of ginger and the freshness of scallions, creating a dish that’s as visually stunning as it is delicious.
Ingredients
- For the fish:
- 1 whole snapper (about 2 lbs), cleaned and scaled
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- For the aromatics:
- 3-inch piece of ginger, julienned
- 4 scallions, cut into 2-inch pieces
- For garnishing:
- 2 tbsp cilantro, chopped
- 1 red chili, thinly sliced (optional)
Instructions
- Rinse the snapper under cold water and pat dry with paper towels. Make three diagonal cuts on each side of the fish to allow the flavors to penetrate.
- Place the fish on a heatproof plate that fits inside your steamer. Drizzle the soy sauce and sesame oil over the fish, ensuring it’s evenly coated.
- Scatter the julienned ginger and scallion pieces over and inside the fish, covering it generously.
- Fill a wok or steamer pot with water up to the steaming rack and bring to a boil over high heat. Once boiling, place the plate with the fish in the steamer, cover, and steam for 12-15 minutes, or until the fish flakes easily with a fork.
- While the fish is steaming, prepare the garnishes. Chop the cilantro and slice the red chili if using.
- Once the fish is cooked, carefully remove the plate from the steamer. Garnish with cilantro and red chili slices for an extra pop of color and flavor.
As you savor this dish, notice how the ginger and scallions infuse the snapper with a delicate yet profound depth of flavor, while the steaming method ensures the fish remains succulent and flaky. Serve it alongside a bowl of jasmine rice to soak up the exquisite juices, or pair it with a light, crisp white wine for an unforgettable dining experience.
Thai Style Whole Fried Snapper with Chili Sauce
Vibrant and bursting with bold flavors, this Thai Style Whole Fried Snapper with Chili Sauce is a showstopper that brings the essence of Thailand’s coastal cuisine to your table. The crispy skin of the snapper contrasts beautifully with the spicy, tangy sauce, creating a dish that’s as visually stunning as it is delicious.
Ingredients
- For the Snapper:
- 1 whole snapper (about 2 lbs), cleaned and scaled
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups vegetable oil, for frying
- For the Chili Sauce:
- 3 tbsp vegetable oil
- 4 cloves garlic, minced
- 2 red chilies, finely chopped
- 1 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp sugar
- 1/4 cup water
Instructions
- Pat the snapper dry with paper towels to ensure crispy skin when fried.
- In a shallow dish, mix flour, salt, and pepper. Dredge the snapper in the flour mixture, shaking off excess.
- Heat vegetable oil in a large skillet over medium-high heat to 375°F. Carefully place the snapper in the hot oil and fry for 5-7 minutes per side, or until golden brown and crispy.
- While the snapper is frying, prepare the chili sauce by heating 3 tbsp vegetable oil in a small saucepan over medium heat. Add garlic and chilies, sautéing for 1 minute until fragrant.
- Stir in fish sauce, lime juice, sugar, and water. Bring to a simmer and cook for 2-3 minutes, until slightly thickened. Remove from heat.
- Transfer the fried snapper to a serving platter and drizzle with the chili sauce just before serving.
Kickstart your culinary adventure with this dish, where the snapper’s delicate flesh pairs perfectly with the fiery chili sauce. Serve it atop a bed of steamed jasmine rice to soak up every last drop of the vibrant sauce, ensuring a meal that’s as satisfying as it is memorable.
Whole Snapper en Papillote with Vegetables
Lusciously tender and bursting with flavor, Whole Snapper en Papillote with Vegetables is a dish that marries simplicity with sophistication. Encased in parchment, the snapper steams to perfection alongside a medley of fresh vegetables, creating a meal that’s as nutritious as it is delicious.
Ingredients
- For the snapper:
- 1 whole snapper (about 2 lbs), cleaned and scaled
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 lemon slices
- 2 sprigs fresh thyme
- For the vegetables:
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, thinly sliced
- 1 cup yellow squash, thinly sliced
- 1/2 cup red onion, thinly sliced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 400°F.
- Place the snapper on a large piece of parchment paper. Drizzle with olive oil and season with salt and pepper inside and out.
- Stuff the cavity of the snapper with lemon slices and thyme sprigs.
- In a bowl, toss the cherry tomatoes, zucchini, yellow squash, and red onion with olive oil, salt, and pepper.
- Arrange the vegetable mixture around the snapper on the parchment paper.
- Fold the parchment paper over the snapper and vegetables, crimping the edges tightly to seal.
- Place the parchment packet on a baking sheet and bake for 25 minutes, or until the snapper is opaque and flakes easily with a fork.
- Carefully open the packet (watch for steam) and serve immediately.
Vibrant and aromatic, this dish offers a delightful contrast of textures, from the flaky fish to the crisp-tender vegetables. For an extra touch of elegance, serve directly in the parchment paper at the table, allowing each guest to unveil their own perfectly steamed parcel.
Mediterranean Baked Whole Snapper with Olives and Tomatoes
Amidst the bustling flavors of the Mediterranean, this baked whole snapper emerges as a testament to simplicity and elegance, marrying the freshness of the sea with the vibrant zest of olives and tomatoes.
Ingredients
- For the snapper:
- 1 whole snapper (about 2 lbs), cleaned and scaled
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the topping:
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 2 garlic cloves, minced
- 1 tbsp fresh oregano, chopped
- 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking.
- Rinse the snapper under cold water and pat dry with paper towels to remove excess moisture, which helps the skin crisp up.
- Score the snapper on both sides with three diagonal cuts to allow the flavors to penetrate deeply.
- Rub the snapper inside and out with olive oil, then season with salt and black pepper for a foundational flavor.
- In a bowl, combine cherry tomatoes, Kalamata olives, minced garlic, fresh oregano, and olive oil to create a vibrant topping mixture.
- Stuff the cavity of the snapper with half of the topping mixture, then spread the remaining mixture over the top of the fish.
- Place the snapper on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until the flesh flakes easily with a fork.
- Let the snapper rest for 5 minutes before serving to allow the juices to redistribute, ensuring a moist and flavorful dish.
Juxtaposing the tender, flaky fish with the briny olives and sweet tomatoes creates a harmonious dish that’s as visually stunning as it is delicious. Serve it atop a bed of quinoa or with a side of roasted vegetables for a complete Mediterranean feast.
Whole Snapper Curry with Coconut Milk
Majestic in its simplicity yet profound in flavor, Whole Snapper Curry with Coconut Milk is a dish that marries the delicate sweetness of fresh fish with the rich, aromatic embrace of coconut milk and spices. This recipe promises a culinary journey to the coasts where such dishes are not just meals but a celebration of culture and tradition.
Ingredients
- For the curry base:
- 1 whole snapper (about 2 lbs), cleaned and scored
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 can (13.5 oz) coconut milk
- 1 cup water
- 1 tbsp fish sauce
- 1 tsp sugar
- Salt to taste
- For garnish:
- 1 lime, cut into wedges
- Fresh cilantro leaves
Instructions
- Heat the vegetable oil in a large pan over medium heat until shimmering.
- Add the chopped onion, sautéing until translucent, about 5 minutes, stirring occasionally to prevent burning.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Sprinkle the curry powder over the onion mixture, stirring well to coat and toast the spices for about 30 seconds.
- Pour in the coconut milk and water, bringing the mixture to a gentle simmer. Let it cook for 5 minutes to meld the flavors.
- Season the snapper inside and out with salt, then carefully place it into the simmering curry sauce.
- Cover the pan and let the fish cook for about 10 minutes per side, or until the flesh flakes easily with a fork.
- Stir in the fish sauce and sugar, adjusting the seasoning if necessary.
- Garnish with lime wedges and fresh cilantro leaves before serving.
Yielded by this method, the curry boasts a velvety texture with layers of spice that complement the snapper’s tender, flaky meat. Serve it over a bed of steamed jasmine rice or with a side of crusty bread to soak up the luxurious sauce.
Chinese Style Steamed Whole Snapper with Soy Sauce
Unveiling the delicate flavors of the sea, this Chinese Style Steamed Whole Snapper with Soy Sauce is a testament to the simplicity and elegance of traditional cooking methods. The dish, with its tender flesh and aromatic soy-based sauce, promises a dining experience that is both refined and deeply satisfying.
Ingredients
- For the fish:
- 1 whole snapper (about 2 lbs), cleaned and scaled
- 2 tbsp Shaoxing wine
- 1 tsp salt
- 3 slices ginger, julienned
- 2 green onions, cut into 2-inch lengths
- For the sauce:
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp sugar
- 1/4 cup water
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 red chili, sliced (optional)
Instructions
- Rinse the snapper under cold water and pat dry with paper towels. Make three diagonal cuts on each side of the fish to ensure even cooking.
- Rub the fish inside and out with Shaoxing wine and salt. Place half of the ginger and green onions inside the cavity and the remainder on top of the fish.
- Prepare a steamer by bringing water to a boil over high heat. Place the fish on a heatproof plate that fits inside the steamer.
- Steam the fish over high heat for 12-15 minutes, or until the flesh flakes easily with a fork. Tip: Ensure the water is boiling before adding the fish to the steamer for optimal cooking.
- While the fish is steaming, combine light soy sauce, dark soy sauce, sugar, and water in a small saucepan. Heat over medium until the sugar dissolves, then set aside.
- Heat vegetable oil in a small pan over medium heat. Add garlic and optional red chili, sautéing until fragrant, about 30 seconds. Pour this over the prepared soy sauce mixture.
- Once the fish is cooked, carefully remove it from the steamer and discard the ginger and green onions. Drizzle the hot soy sauce mixture over the fish.
- Serve immediately, garnished with additional sliced green onions if desired. Tip: For an extra layer of flavor, sprinkle some toasted sesame seeds on top before serving.
Juxtaposing the snapper’s moist, flaky texture with the rich, umami-laden sauce creates a harmonious balance that is both visually appealing and palate-pleasing. Consider serving this dish over a bed of steamed jasmine rice to soak up the delectable sauce, or alongside stir-fried vegetables for a complete meal.
Whole Snapper with Mango Salsa
Lusciously vibrant and bursting with tropical flavors, this Whole Snapper with Mango Salsa is a showstopper that marries the delicate sweetness of fresh mango with the rich, flaky texture of perfectly cooked snapper. Ideal for a summer dinner party or a special weeknight meal, it’s a dish that promises to transport your senses to a breezy seaside retreat.
Ingredients
- For the Snapper:
- 1 whole snapper (about 2 lbs), cleaned and scaled
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lemon, thinly sliced
- 3 sprigs fresh thyme
- For the Mango Salsa:
- 1 ripe mango, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- 1/2 tsp salt
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
- Pat the snapper dry with paper towels to ensure a crispy skin. Rub the outside and inside of the fish with olive oil, then season with salt and pepper.
- Stuff the cavity of the snapper with lemon slices and thyme sprigs to infuse it with aromatic flavors as it cooks.
- Place the snapper on the prepared baking sheet and bake for 25-30 minutes, or until the flesh is opaque and flakes easily with a fork.
- While the snapper is baking, prepare the mango salsa by combining diced mango, red onion, jalapeño, cilantro, lime juice, and salt in a medium bowl. Mix gently to combine.
- Once the snapper is cooked, let it rest for 5 minutes before serving to allow the juices to redistribute.
- Serve the whole snapper on a platter, topped with the fresh mango salsa. For an elegant presentation, garnish with additional cilantro leaves and lime wedges.
Marvel at the contrast between the snapper’s crispy skin and tender flesh, beautifully complemented by the salsa’s sweet and spicy notes. This dish pairs wonderfully with a crisp white wine or a light, citrusy salad for a complete meal that’s as refreshing as it is satisfying.
Barbecued Whole Snapper with Spicy Rub
Tantalizingly smoky and perfectly spiced, this Barbecued Whole Snapper with Spicy Rub is a showstopper that brings the vibrant flavors of the sea to your table. Its crispy skin and succulent flesh, infused with a bold blend of spices, promise a dining experience that’s both rustic and refined.
Ingredients
For the Spicy Rub
– 2 tbsp smoked paprika
– 1 tbsp ground cumin
– 1 tbsp brown sugar
– 1 tsp cayenne pepper
– 1 tsp salt
– 1/2 tsp black pepper
For the Snapper
– 1 whole snapper (about 2 lbs), cleaned and scaled
– 2 tbsp olive oil
– 1 lemon, thinly sliced
– 2 sprigs fresh thyme
Instructions
1. Preheat your grill to medium-high heat (375°F to 400°F), ensuring one side is cooler for indirect cooking.
2. In a small bowl, mix together the smoked paprika, ground cumin, brown sugar, cayenne pepper, salt, and black pepper to create the spicy rub.
3. Pat the snapper dry with paper towels, then brush it evenly with olive oil inside and out.
4. Generously coat the snapper with the spicy rub, pressing gently to adhere the spices to the skin and inside the cavity.
5. Stuff the cavity with lemon slices and fresh thyme sprigs for added flavor.
6. Place the snapper on the cooler side of the grill, cover, and cook for about 15 minutes per side, or until the skin is crispy and the flesh flakes easily with a fork.
7. Carefully flip the snapper once during cooking to ensure even heat distribution and prevent sticking.
8. Remove from the grill and let rest for 5 minutes before serving to allow the juices to redistribute.
The Barbecued Whole Snapper emerges with a beautifully charred exterior and moist, flaky interior, its heat balanced by the sweetness of the rub. Serve it atop a platter of grilled vegetables or with a side of cooling cucumber salad for a meal that celebrates the essence of summer.
Whole Snapper Soup with Lemongrass and Lime
Whole snapper soup with lemongrass and lime is a dish that marries the delicate flavors of the sea with the bright, aromatic notes of citrus and herbs, creating a symphony of taste that’s both refreshing and deeply satisfying.
Ingredients
- For the broth:
- 1 whole snapper (about 2 lbs), cleaned and scaled
- 8 cups water
- 2 stalks lemongrass, bruised and cut into 2-inch pieces
- 4 kaffir lime leaves
- 1 inch ginger, sliced
- 1 tbsp fish sauce
- For finishing:
- Juice of 2 limes
- 1 tbsp chopped cilantro
- 1 red chili, thinly sliced (optional)
Instructions
- In a large pot, bring the water to a boil over high heat.
- Add the lemongrass, kaffir lime leaves, and ginger to the pot, reducing the heat to medium-low to simmer for 10 minutes, allowing the flavors to infuse.
- Gently place the whole snapper into the pot, ensuring it’s fully submerged. Simmer for 15 minutes, or until the fish is cooked through and flakes easily with a fork.
- Carefully remove the snapper from the pot and set aside on a serving platter.
- Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Return the broth to the stove over low heat.
- Stir in the fish sauce and lime juice, adjusting the seasoning as needed.
- Pour the hot broth over the snapper in the serving platter.
- Garnish with chopped cilantro and sliced red chili for an extra kick of flavor and color.
Keenly balanced, the soup boasts a clear, fragrant broth that complements the tender, flaky snapper perfectly. Serve it with a side of steamed jasmine rice to soak up every last drop of the flavorful broth, or enjoy it as is for a light yet fulfilling meal.
Whole Snapper Ceviche with Avocado
Captivating the essence of coastal dining, this Whole Snapper Ceviche with Avocado marries the freshness of the sea with the creamy richness of avocado, creating a dish that’s as visually stunning as it is delicious. Perfect for a summer soirée or a refined appetizer, its vibrant colors and bold flavors promise to transport your senses straight to the beach.
Ingredients
- For the ceviche:
- 1 whole red snapper (about 2 lbs), filleted and diced into 1/2-inch pieces
- 1 cup freshly squeezed lime juice
- 1/2 cup freshly squeezed lemon juice
- 1 teaspoon sea salt
- For the avocado mixture:
- 2 ripe avocados, diced
- 1/4 cup finely chopped red onion
- 1/4 cup chopped cilantro
- 1 jalapeño, seeded and minced
- 1 tablespoon olive oil
- For serving:
- 1 bag of tortilla chips
- Lime wedges
Instructions
- In a large glass bowl, combine the diced snapper, lime juice, lemon juice, and sea salt, ensuring the fish is fully submerged. Cover and refrigerate for 20 minutes, stirring once halfway through, until the fish is opaque and ‘cooked’ by the citrus.
- While the fish marinates, in a separate bowl, gently mix the diced avocados, red onion, cilantro, jalapeño, and olive oil. Set aside.
- After the fish has marinated, drain off half of the citrus juice, leaving just enough to keep the ceviche moist.
- Fold the avocado mixture into the ceviche until just combined, being careful not to mash the avocados.
- Serve immediately with tortilla chips and lime wedges on the side for an extra zing.
Exquisite in its simplicity, this ceviche boasts a delightful contrast between the tender, citrus-cured snapper and the buttery avocado, with each bite offering a burst of freshness. For an elegant presentation, serve in hollowed-out avocado halves or alongside a crisp, chilled white wine.
Whole Snapper with Crispy Skin and Herb Salad
Delight in the simplicity and sophistication of a perfectly cooked whole snapper, its skin crisped to golden perfection, paired with a vibrant herb salad that brings a fresh contrast to the rich, flaky fish.
Ingredients
- For the snapper:
- 1 whole snapper (about 2 lbs), cleaned and scaled
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the herb salad:
- 2 cups mixed herbs (such as parsley, cilantro, and dill), roughly chopped
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1/4 tsp salt
Instructions
- Preheat your oven to 400°F (200°C) to ensure it’s hot enough to crisp the snapper’s skin.
- Pat the snapper dry with paper towels inside and out; this step is crucial for achieving crispy skin.
- Rub the snapper all over with olive oil, then season inside and out with salt and black pepper.
- Place the snapper on a baking sheet lined with parchment paper and roast in the preheated oven for 25 minutes, or until the skin is crispy and the flesh flakes easily with a fork.
- While the snapper roasts, prepare the herb salad by combining the mixed herbs, lemon juice, olive oil, and salt in a bowl, tossing gently to coat.
- Once the snapper is cooked, let it rest for 5 minutes before serving to allow the juices to redistribute.
Complement the snapper’s crispy skin and tender flesh with the herb salad’s bright acidity for a dish that’s as visually stunning as it is delicious. Serve it whole for a dramatic presentation, or fillet it at the table for easy sharing.
Whole Snapper Tacos with Cabbage Slaw
Just imagine the delicate flakiness of whole snapper, perfectly seasoned and nestled in a warm tortilla, topped with a crisp, vibrant cabbage slaw that adds a refreshing crunch. This dish is a celebration of textures and flavors, marrying the ocean’s bounty with the earth’s freshness in every bite.
Ingredients
- For the snapper:
- 1 whole snapper (about 2 lbs), cleaned and scaled
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 lime, juiced
- For the cabbage slaw:
- 2 cups shredded green cabbage
- 1/4 cup mayonnaise
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp cumin
- For serving:
- 8 small corn tortillas
- 1/4 cup chopped cilantro
- 1 avocado, sliced
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, salt, pepper, and paprika.
- Place the snapper on the prepared baking sheet and bake for 25 minutes, or until the flesh flakes easily with a fork.
- While the snapper bakes, in a large bowl, combine the shredded cabbage, mayonnaise, lime juice, salt, and cumin to make the slaw. Toss well to coat evenly.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
- Once the snapper is cooked, carefully remove the skin and bones, then flake the meat into large pieces.
- To assemble the tacos, place a generous amount of snapper on each tortilla, top with cabbage slaw, cilantro, and avocado slices.
Yield tacos that are a harmonious blend of tender, flaky fish and crunchy slaw, with the avocado adding a creamy contrast. Serve them with extra lime wedges on the side for a bright, citrusy finish that elevates the dish even further.
Whole Snapper with Roasted Red Pepper Sauce
Whole snapper, with its delicate flesh and impressive presentation, is a showstopper that’s surprisingly simple to prepare when paired with a vibrant roasted red pepper sauce. Whether you’re hosting a dinner party or simply treating yourself, this dish promises a harmonious blend of flavors that elevate the humble fish to new heights.
Ingredients
- For the snapper:
- 1 whole snapper (about 2 lbs), cleaned and scaled
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lemon, thinly sliced
- 3 sprigs fresh thyme
- For the roasted red pepper sauce:
- 2 large red bell peppers
- 2 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1/2 cup vegetable stock
- 1 tbsp white wine vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 400°F (204°C). Place the whole red bell peppers on a baking sheet and roast for 25 minutes, turning once halfway, until the skins are charred and blistered.
- Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. This makes peeling the skins off easier.
- While the peppers cool, heat 2 tbsp olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing until soft and translucent, about 5 minutes.
- Peel the skins off the roasted peppers, remove the seeds, and chop the flesh. Add to the skillet with the onions and garlic.
- Pour in the vegetable stock and white wine vinegar, then season with salt and pepper. Simmer for 10 minutes, allowing the flavors to meld.
- Use an immersion blender to puree the sauce until smooth. Keep warm over low heat.
- Increase the oven temperature to 425°F (218°C). Rinse the snapper under cold water and pat dry with paper towels.
- Rub the snapper inside and out with olive oil, then season with salt and pepper. Stuff the cavity with lemon slices and thyme sprigs.
- Place the snapper on a baking sheet and roast for 25 minutes, or until the flesh flakes easily with a fork.
- Serve the whole snapper on a platter, drizzled with the roasted red pepper sauce. Garnish with additional thyme sprigs if desired.
Unveil the snapper at the table to reveal its succulent, flaky flesh, beautifully complemented by the sweet and tangy roasted red pepper sauce. For an extra touch of elegance, serve alongside a crisp, chilled white wine and a simple arugula salad to balance the richness of the dish.
Whole Snapper Stuffed with Crab Meat
This exquisite dish marries the delicate flavors of the sea, combining the tender, flaky texture of whole snapper with the rich, succulent taste of crab meat stuffing. Perfect for a special occasion or a lavish dinner at home, it’s a testament to the beauty of seafood.
Ingredients
- For the snapper:
- 1 whole snapper (about 3 lbs), cleaned and scaled
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the crab meat stuffing:
- 1 cup lump crab meat, picked over for shells
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1/4 cup breadcrumbs
- 1 tbsp chopped parsley
- 1/2 tsp Old Bay seasoning
Instructions
- Preheat your oven to 375°F (190°C) and lightly oil a baking dish large enough to accommodate the snapper.
- In a bowl, gently mix together the crab meat, mayonnaise, Dijon mustard, breadcrumbs, parsley, and Old Bay seasoning until just combined. Be careful not to break up the crab meat too much.
- Pat the snapper dry with paper towels, then rub it all over with olive oil, salt, and pepper.
- Carefully stuff the crab meat mixture into the cavity of the snapper, then place it in the prepared baking dish.
- Bake for 25-30 minutes, or until the fish flakes easily with a fork and the stuffing is golden brown on top.
- Let the snapper rest for 5 minutes before serving to allow the juices to redistribute.
Resting the snapper after baking ensures that every bite is as moist and flavorful as possible. The contrast between the crispy, golden stuffing and the tender, flaky fish creates a harmonious blend of textures and tastes. Serve it with a side of roasted vegetables or a light salad to complement the richness of the dish.
Whole Snapper with Tomato and Basil Sauce
This Whole Snapper with Tomato and Basil Sauce is a celebration of simplicity and flavor, where the freshness of the ingredients shines through in every bite. The dish pairs the delicate, flaky texture of the snapper with a vibrant, herbaceous sauce that’s both light and deeply satisfying.
Ingredients
- For the snapper:
- 1 whole snapper (about 2 lbs), cleaned and scaled
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the tomato and basil sauce:
- 2 cups cherry tomatoes, halved
- 1/4 cup fresh basil leaves, thinly sliced
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting the snapper.
- Pat the snapper dry with paper towels, then rub it all over with olive oil, salt, and black pepper. This step ensures a crispy skin and well-seasoned fish.
- Place the snapper on a baking sheet lined with parchment paper and roast in the preheated oven for 25-30 minutes, or until the flesh is opaque and flakes easily with a fork.
- While the snapper roasts, prepare the sauce by combining cherry tomatoes, basil, garlic, olive oil, salt, and red pepper flakes in a bowl. Let it sit at room temperature to allow the flavors to meld.
- Once the snapper is cooked, carefully transfer it to a serving platter and spoon the tomato and basil sauce over the top. The contrast of the warm fish and the cool, fresh sauce is delightful.
- Serve immediately, garnished with additional basil leaves if desired. The sauce can also be served on the side for those who prefer to add their own.
Key to this dish’s appeal is the snapper’s tender, moist flesh, perfectly complemented by the bright acidity of the tomatoes and the aromatic freshness of the basil. For an extra touch of elegance, serve it with a side of roasted vegetables or a light, citrusy salad to round out the meal.
Whole Snapper in Salt Crust
Mastering the art of cooking a whole snapper in a salt crust is a culinary feat that promises a moist, flavorful fish with a dramatic presentation. This method, steeped in tradition, encases the snapper in a protective layer of salt that seasons it perfectly as it bakes, resulting in a dish that’s as impressive as it is delicious.
Ingredients
- For the snapper:
- 1 whole snapper (about 2-3 lbs), cleaned and scaled
- 2 lemons, thinly sliced
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- For the salt crust:
- 4 cups coarse sea salt
- 2 large egg whites
- 1/4 cup water
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Rinse the snapper under cold water and pat dry thoroughly with paper towels.
- Stuff the cavity of the snapper with lemon slices, thyme, and rosemary for aromatic flavor.
- In a large bowl, mix the coarse sea salt, egg whites, and water until the mixture resembles wet sand.
- Spread half of the salt mixture on the prepared baking sheet in the shape of the snapper.
- Place the snapper on top of the salt layer, then cover it completely with the remaining salt mixture, pressing gently to seal.
- Bake in the preheated oven for 25-30 minutes, or until the salt crust is hard and lightly golden.
- Remove from the oven and let rest for 5 minutes before cracking open the salt crust with a spoon.
- Carefully remove the snapper from the salt, brush off any excess salt, and serve immediately.
The snapper, cooked to perfection within its salty armor, emerges tender and infused with the subtle flavors of lemon and herbs. Serve it alongside a crisp, green salad or a light, citrusy salsa for a meal that celebrates the simplicity and elegance of seafood.
Whole Snapper with Almond and Parsley Crust
Flawlessly combining the delicate flavors of the sea with the earthy crunch of almonds, this Whole Snapper with Almond and Parsley Crust is a celebration of simplicity and elegance. Perfect for a dinner party or a special family meal, it promises to transport your senses to the Mediterranean with every bite.
Ingredients
- For the fish:
- 1 whole snapper (about 2 lbs), cleaned and scaled
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the crust:
- 1/2 cup almonds, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp butter, melted
- 1 garlic clove, minced
- 1/2 tsp salt
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, salt, and black pepper.
- In a small bowl, mix together the almonds, parsley, melted butter, garlic, and salt to form the crust mixture.
- Evenly spread the almond and parsley mixture over the top of the snapper, pressing gently to adhere.
- Place the snapper on the prepared baking sheet and bake for 25-30 minutes, or until the fish flakes easily with a fork and the crust is golden brown.
- Let the fish rest for 5 minutes before serving to allow the juices to redistribute.
Vibrant and aromatic, the almond and parsley crust adds a delightful texture contrast to the tender, flaky snapper. Serve it with a side of roasted vegetables or a light salad for a meal that’s as beautiful as it is delicious.
Whole Snapper with Sweet and Sour Sauce
Delightfully balancing the richness of the sea with the vibrant tang of homemade sweet and sour sauce, this whole snapper recipe is a celebration of flavors that promises to elevate your dining experience. Perfectly suited for a special occasion or a sophisticated weeknight dinner, it’s a dish that marries simplicity with elegance.
Ingredients
- For the snapper:
- 1 whole snapper (about 2 lbs), cleaned and scaled
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the sweet and sour sauce:
- 1/2 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1 tbsp soy sauce
- 1 tsp ginger, minced
- 1 garlic clove, minced
- 1/2 tsp red pepper flakes
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting the snapper.
- Pat the snapper dry with paper towels, then rub it all over with olive oil, salt, and black pepper. This step ensures a crispy skin.
- Place the snapper on a baking sheet lined with parchment paper and roast in the preheated oven for 25-30 minutes, or until the flesh flakes easily with a fork.
- While the snapper is roasting, combine ketchup, rice vinegar, brown sugar, soy sauce, minced ginger, minced garlic, and red pepper flakes in a small saucepan over medium heat. Tip: Stirring constantly prevents the sugar from burning.
- Bring the sauce to a simmer and cook for 5-7 minutes, until it thickens slightly. Tip: The sauce should coat the back of a spoon when it’s ready.
- Once the snapper is cooked, carefully transfer it to a serving platter and drizzle with the sweet and sour sauce. Tip: For an extra burst of flavor, serve the remaining sauce on the side.
Just as impressive as it is delicious, the whole snapper with sweet and sour sauce boasts a tender, flaky texture that contrasts beautifully with the glossy, tangy sauce. Consider garnishing with thinly sliced scallions and sesame seeds for a touch of color and crunch, making it a visually stunning centerpiece for any table.
Conclusion
Perfect for seafood enthusiasts, our roundup of 20 Delicious Whole Snapper Recipes offers a treasure trove of flavors to explore. Whether you’re a seasoned chef or a curious home cook, these dishes promise to delight. Dive in, try a recipe (or two!), and don’t forget to share your favorites in the comments. Loved what you saw? Pin this article on Pinterest to keep these tasty ideas handy for your next culinary adventure!
