Baked Red Snapper Recipe
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
273 kcal
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Course
Main Course
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Cuisine
Caribbean
Baked Red Snapper Recipe
Description
The recipe begins by combining lime juice, fresh parsley, dried thyme, chopped shallots, minced garlic, cayenne pepper, paprika, salt, hot pepper sauce, and grapeseed (or olive) oil in a food processor to create a vibrant herb and spice paste. This paste coats the red snapper fillets evenly, infusing the fish with a citrusy, herby flavor accented by gentle heat from cayenne and hot sauce.
The snapper is then broiled on a foil-lined baking sheet coated with non-stick spray, cooking under high heat for 6 to 8 minutes. This short broil time cooks the fish through while developing a flavorful crust on top. The fish should flake easily when tested with a fork, indicating it is done.
Served hot, this dish works as a flavorful main course, pairing well with light sides like steamed vegetables or rice. The bright lime and herb seasoning complement the natural mild sweetness of red snapper.
Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for up to two months. Reheat gently in the oven to preserve texture and flavor, avoiding microwaving which may dry the fish.
Ingredients
- 4 10- oz red snapper fillets
- 3/4 c. lime juice
- 1/2 c. parsley chopped
- 2 tablespoons thyme dried
- 2 tbsp. shallot chopped
- 3 tsp. garlic minced
- 1 tsp. cayenne pepper
- 2 tsp. paprika
- 1/4 tsp. salt
- hot pepper sauce dash
- 4 tbsp. grapeseed oil or olive oil
Instructions
- Preheat your oven's broiler to "High."
- Line a baking sheet with foil and coat with non-stick cooking spray.
- Put the red snapper fillets onto the foil on the baking sheet.
- Combine all the ingredients other than the snapper in the bowl of a food processor or blender. Pulse until it forms a rough paste.
- Spread the paste onto the red snapper fillets.
- Broil for 6-8 minutes or until the fish flakes when tested with a fork.
Notes
- Store leftover cooked red snapper refrigerated in an airtight container for up to 3 days.
- Freeze cooked snapper for up to 2 months; thaw overnight in the refrigerator before reheating.
- Reheat gently in a 275°F oven until warmed through; avoid microwaving to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 273kcal | 14% |
| Carbohydrates | 10g | 3% |
| Protein | 22g | 44% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 37mg | 12% |
| Sodium | 203mg | 8% |
| Potassium | 715mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 3285IU | 66% |
| Vitamin C | 61mg | 68% |
| Calcium | 128mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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