20 Delicious Grilled Red Snapper Recipes for Summer

Summer’s here, and it’s the perfect time to fire up the grill and dive into the delicious world of red snapper! Whether you’re craving a quick weeknight dinner or planning a weekend feast, our roundup of 20 mouthwatering recipes has something for every home cook. From zesty marinades to smoky, charred perfection, get ready to make this flavorful fish the star of your summer table. Let’s get grilling!

Grilled Red Snapper with Lemon Butter Sauce

Kick off your summer grilling with this mouthwatering grilled red snapper, drizzled with a zesty lemon butter sauce that’s sure to impress. You’ll love how the flavors come together for a light yet satisfying meal.

Ingredients

• 1 ½ lbs fresh red snapper fillets, skin-on for extra crispiness
• 3 tbsp unsalted butter, melted to a golden perfection
• 2 tbsp fresh lemon juice, squeezed from ripe, juicy lemons
• 1 tsp garlic powder, for a subtle kick
• ½ tsp sea salt, finely ground for even seasoning
• ¼ tsp freshly ground black pepper, for a hint of spice
• 2 tbsp chopped fresh parsley, for a burst of color and freshness

Instructions

1. Preheat your grill to medium-high heat, aiming for about 375°F to get those perfect grill marks.
2. Pat the red snapper fillets dry with paper towels to ensure a crispy skin.
3. Brush both sides of the fillets with the melted butter, reserving some for the sauce.
4. Sprinkle the garlic powder, sea salt, and black pepper evenly over the fillets.
5. Place the fillets skin-side down on the grill. Cook for 4-5 minutes until the skin is crispy and releases easily from the grill.
6. Carefully flip the fillets and cook for another 3-4 minutes, or until the fish flakes easily with a fork.
7. While the fish cooks, mix the remaining butter with lemon juice and chopped parsley in a small bowl.
8. Drizzle the lemon butter sauce over the grilled snapper just before serving.

Zesty and vibrant, this grilled red snapper boasts a crispy skin with tender, flaky meat underneath. Serve it alongside a crisp salad or over a bed of quinoa for a complete meal that sings with summer flavors.

Spicy Grilled Red Snapper with Mango Salsa

Got a craving for something that’s both fiery and fresh? This spicy grilled red snapper with mango salsa is your ticket to a flavor-packed meal that’s as vibrant as it is delicious. Perfect for those summer evenings when you want to keep things light but exciting.

Ingredients

• 1.5 lbs fresh red snapper fillets, skin on
• 2 tbsp spicy Cajun seasoning, for that kick
• 1 tbsp rich extra virgin olive oil, to coat
• 1 ripe mango, diced into small, juicy pieces
• 1/2 red bell pepper, finely chopped for crunch
• 1/4 cup red onion, minced for a sharp bite
• 1 jalapeño, seeds removed and finely diced
• 2 tbsp fresh cilantro, chopped for freshness
• Juice of 1 lime, for a zesty finish
• Salt, to perfectly balance the flavors

Instructions

1. Preheat your grill to a medium-high heat, about 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. Rub the red snapper fillets evenly with olive oil, then generously coat both sides with Cajun seasoning.
3. Place the fillets skin-side down on the grill. Cook for 4-5 minutes until the skin is crispy and releases easily.
4. Carefully flip the fillets. Grill for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
5. While the fish cooks, mix the diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl. Stir gently to combine.
6. Remove the fish from the grill. Let it rest for 2 minutes to allow the juices to redistribute.
7. Serve the grilled snapper hot, topped with the vibrant mango salsa.

Every bite of this dish offers a delightful contrast between the spicy, smoky fish and the sweet, tangy salsa. Try serving it over a bed of cilantro-lime rice for a complete meal that’s sure to impress.

Garlic Herb Grilled Red Snapper

Feeling like mixing up your seafood game? This garlic herb grilled red snapper is a breeze to make and packs a punch of flavor that’ll have you hooked from the first bite.

Ingredients

• 1.5 lbs fresh red snapper fillets, skin-on for extra crispiness
• 3 tbsp rich extra virgin olive oil
• 4 cloves garlic, minced for a pungent kick
• 1 tbsp freshly chopped parsley, for a bright, herby note
• 1 tsp finely ground black pepper, for a subtle heat
• 1 tsp sea salt, to enhance all the flavors
• 1 lemon, thinly sliced, for a zesty garnish

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring it’s clean to prevent sticking.
2. In a small bowl, whisk together the olive oil, minced garlic, chopped parsley, black pepper, and sea salt to create a fragrant marinade.
3. Brush both sides of the red snapper fillets generously with the marinade, letting the flavors seep into the fish.
4. Place the fillets skin-side down on the grill, cooking for about 4-5 minutes until the skin is crispy and golden.
5. Carefully flip the fillets using a spatula, and grill for another 3-4 minutes on the other side until the fish flakes easily with a fork.
6. Arrange the grilled snapper on a platter, garnishing with thin lemon slices for an extra pop of color and acidity.

Unbelievably tender and flaky, this snapper boasts a smoky char from the grill balanced by the freshness of garlic and herbs. Serve it over a bed of wild rice or alongside grilled veggies for a meal that’s as nutritious as it is delicious.

Grilled Red Snapper with Coconut Curry Sauce

Just imagine the perfect summer evening, the grill fired up, and the aroma of spices mingling with the salty sea air. That’s the vibe we’re going for with this grilled red snapper, topped with a luscious coconut curry sauce that’s bursting with flavor.

Ingredients

• 1.5 lbs fresh red snapper fillets, skin on
• 1 tbsp vibrant yellow curry powder
• 1 cup creamy coconut milk
• 2 tbsp rich extra virgin olive oil
• 1 tbsp freshly grated ginger
• 2 cloves garlic, finely minced
• 1 lime, juiced
• 1/2 tsp sea salt
• 1/4 tsp finely ground black pepper
• 1/4 cup fresh cilantro, roughly 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. In a small bowl, mix the curry powder, olive oil, grated ginger, minced garlic, lime juice, sea salt, and black pepper to create a marinade.
3. Brush both sides of the red snapper fillets with the marinade, letting them sit for 10 minutes to absorb the flavors.
4. Place the fillets skin-side down on the grill. Cook for 4-5 minutes until the skin is crispy and the fish releases easily from the grate.
5. Carefully flip the fillets and cook for another 3-4 minutes, or until the fish is opaque and flakes easily with a fork.
6. While the fish cooks, warm the coconut milk in a small saucepan over low heat, stirring occasionally, until it’s just simmering.
7. Once the fish is done, drizzle each fillet with the warm coconut milk and garnish with fresh cilantro.

Delight in the contrast of the crispy skin against the tender, flaky fish, all brought together by the creamy, aromatic coconut curry sauce. Serve it over a bed of steamed jasmine rice or with a side of grilled vegetables for a complete meal that’s as beautiful as it is delicious.

Mediterranean Grilled Red Snapper

Mediterranean grilled red snapper is the kind of dish that brings a taste of the sea right to your backyard. You’ll love how the fresh herbs and zesty lemon brighten up the flaky, tender fish.

Ingredients

• 1 whole red snapper (about 2 lbs), cleaned and scaled
• 3 tbsp rich extra virgin olive oil
• 2 cloves garlic, minced
• 1 tbsp freshly chopped rosemary
• 1 tbsp freshly chopped thyme
• 1 lemon, thinly sliced
• 1 tsp coarse sea salt
• 1/2 tsp finely ground black pepper

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F.
2. Rinse the red snapper under cold water and pat dry with paper towels.
3. Make three diagonal cuts on each side of the snapper to help it cook evenly.
4. In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, salt, and pepper.
5. Rub the herb mixture all over the snapper, inside the cuts and the cavity.
6. Place lemon slices inside the cavity of the fish for extra flavor.
7. Grill the snapper for about 6-7 minutes on each side, or until the skin is crispy and the flesh flakes easily with a fork.
8. Use a wide spatula to carefully flip the fish to prevent it from falling apart.
9. Let the snapper rest for 5 minutes before serving to allow the juices to redistribute.

Zesty and aromatic, this grilled red snapper is perfect with a side of roasted vegetables or a fresh salad. The crispy skin and moist flesh make every bite a delight.

Grilled Red Snapper with Avocado Lime Crema

Hey, if you’re looking to impress at your next BBQ or just treat yourself to something special, this grilled red snapper with avocado lime crema is a game-changer. It’s fresh, flavorful, and surprisingly easy to pull off.

Ingredients

• 2 fresh red snapper fillets, skin-on for that perfect crisp
• 1 ripe avocado, creamy and smooth
• 1/4 cup sour cream, rich and tangy
• 2 tbsp fresh lime juice, zesty and bright
• 1 tbsp olive oil, extra virgin for a fruity note
• 1 tsp garlic powder, for a hint of warmth
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1/4 cup cilantro, chopped for a fresh finish

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. While the grill heats, pat the red snapper fillets dry with paper towels to ensure a good sear.
3. Brush both sides of the fillets with olive oil and season evenly with garlic powder, sea salt, and black pepper.
4. Place the fillets skin-side down on the grill. Cook for 4-5 minutes until the skin is crispy and releases easily from the grill.
5. Carefully flip the fillets and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
6. Meanwhile, in a small bowl, mash the avocado with sour cream, lime juice, and a pinch of salt until smooth. Stir in chopped cilantro.
7. Remove the snapper from the grill and let it rest for a minute before serving to allow the juices to redistribute.
8. Dollop the avocado lime crema over the grilled snapper or serve on the side for dipping.

Absolutely, the snapper comes out flaky and moist, with a smoky char that pairs beautifully with the cool, creamy avocado lime crema. Try serving it over a bed of cilantro lime rice or with a side of grilled veggies for a complete meal that screams summer.

Cajun Spiced Grilled Red Snapper

Ready to spice up your dinner routine? This Cajun Spiced Grilled Red Snapper is a game-changer, packing bold flavors and a smoky char that’ll have you hooked from the first bite.

Ingredients

• 2 fresh red snapper fillets, skin-on for that perfect crisp
• 2 tbsp rich extra virgin olive oil
• 1 tbsp homemade Cajun seasoning, for that authentic kick
• 1 tsp finely ground sea salt, to enhance all the flavors
• 1/2 tsp freshly cracked black pepper, for a subtle heat
• 1 lemon, thinly sliced, for a bright, citrusy finish

Instructions

1. Preheat your grill to a medium-high heat, aiming for about 375°F to get those perfect grill marks.
2. While the grill heats, pat the red snapper fillets dry with paper towels to ensure a good sear.
3. Brush both sides of the fillets with extra virgin olive oil, then generously sprinkle with Cajun seasoning, sea salt, and black pepper.
4. Place the seasoned fillets skin-side down on the grill. Close the lid and cook for 4-5 minutes, until the skin is crispy and releases easily from the grill.
5. Carefully flip the fillets and add lemon slices on top. Grill for another 3-4 minutes, or until the fish flakes easily with a fork.
6. Remove from the grill and let rest for 2 minutes to allow the juices to redistribute.

What you’ll love about this dish is the contrast between the spicy, smoky crust and the tender, flaky fish inside. Serve it over a bed of creamy grits or alongside a crisp, green salad for a meal that’s as beautiful as it is delicious.

Grilled Red Snapper with Tomato Basil Relish

Just imagine the perfect summer evening, the grill fired up, and the aroma of fresh herbs mingling with the ocean breeze. That’s the vibe we’re going for with this grilled red snapper, topped with a vibrant tomato basil relish that’s bursting with freshness.

Ingredients

• 1 1/2 lbs fresh red snapper fillets, skin on
• 2 tbsp rich extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 cup ripe cherry tomatoes, halved
• 1/4 cup finely chopped fresh basil
• 1 tbsp balsamic vinegar
• 1 small garlic clove, minced

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Brush both sides of the red snapper fillets with olive oil, then season evenly with salt and pepper.
3. Place the fillets skin-side down on the grill. Cook for 4-5 minutes until the skin is crispy and the fish releases easily from the grates.
4. Carefully flip the fillets and cook for another 3-4 minutes, or until the fish is opaque and flakes easily with a fork.
5. While the fish cooks, combine the cherry tomatoes, basil, balsamic vinegar, and minced garlic in a bowl. Stir gently to mix.
6. Remove the fish from the grill and let it rest for 2 minutes. This allows the juices to redistribute, ensuring moist, flavorful fish.
7. Top each fillet with a generous spoonful of the tomato basil relish before serving.

The snapper comes out perfectly flaky with a smoky char, while the relish adds a juicy, tangy contrast. Serve it over a bed of quinoa or with a side of grilled asparagus for a complete meal that screams summer.

Asian Inspired Grilled Red Snapper

So, you’re looking to spice up your grilling game with something a bit different? This Asian Inspired Grilled Red Snapper is a surefire way to impress, packing a punch of flavor with every bite.

Ingredients

• 1 whole red snapper (about 2 lbs), cleaned and scaled
• 2 tbsp fresh ginger, finely grated
• 3 cloves garlic, minced
• 1/4 cup soy sauce, the good, rich kind
• 2 tbsp honey, preferably local and raw
• 1 tbsp sesame oil, toasted for depth
• 1 lime, juiced and zested
• 1/4 cup fresh cilantro, roughly chopped
• 1/2 tsp red pepper flakes, for a subtle kick

Instructions

1. Preheat your grill to medium-high heat, aiming for about 375°F to get those perfect grill marks without burning.
2. In a small bowl, whisk together the ginger, garlic, soy sauce, honey, sesame oil, lime juice, and zest. Tip: Let the marinade sit for 5 minutes to let the flavors meld.
3. Make three diagonal cuts on each side of the snapper, about 1/2 inch deep. This helps the marinade penetrate deeper into the fish.
4. Generously brush the marinade all over the snapper, inside and out, making sure to get it into the cuts. Tip: Reserve about 2 tbsp of the marinade for basting later.
5. Place the snapper on the grill and cook for about 6-7 minutes per side. Tip: Don’t rush the flip; wait until the fish releases easily from the grill.
6. During the last 2 minutes of cooking, brush the reserved marinade over the fish for an extra glaze.
7. Carefully remove the snapper from the grill and let it rest for 5 minutes. This allows the juices to redistribute.
8. Sprinkle with fresh cilantro and red pepper flakes before serving.

Mmm, the snapper comes out flaky and moist, with a caramelized exterior that’s slightly sweet and tangy. Serve it over a bed of jasmine rice or with a side of grilled veggies to soak up all that delicious sauce.

Grilled Red Snapper with Pineapple Glaze

Feeling like mixing up your grill game this summer? This grilled red snapper with pineapple glaze is a surefire way to impress. It’s sweet, tangy, and packed with flavors that scream summer.

Ingredients

• 1 whole red snapper (about 2 lbs), cleaned and scaled
• 1 cup fresh pineapple juice, squeezed from ripe pineapples
• 1/4 cup honey, for a natural sweetness
• 2 tbsp soy sauce, for a savory depth
• 1 tbsp fresh ginger, finely grated
• 2 cloves garlic, minced
• 1 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a small saucepan over medium heat, combine pineapple juice, honey, soy sauce, ginger, and garlic. Simmer for 10 minutes until slightly thickened, stirring occasionally. Tip: Keep an eye on the glaze to prevent burning.
3. Pat the red snapper dry with paper towels. Brush both sides with olive oil and season with black pepper and sea salt.
4. Place the snapper on the grill. Cook for 5 minutes on one side, then carefully flip. Tip: Use a wide spatula to support the fish when flipping to keep it intact.
5. Brush the top side with half of the pineapple glaze. Grill for another 5 minutes.
6. Flip the fish again, brush with the remaining glaze, and grill for a final 5 minutes or until the fish flakes easily with a fork. Tip: The glaze should be caramelized but not charred.

Mouthwatering doesn’t even begin to describe this dish. The snapper comes out perfectly flaky, with a caramelized crust that’s sticky and sweet. Serve it over a bed of coconut rice to soak up all that glorious glaze.

Herbed Grilled Red Snapper with Olive Tapenade

Delicious doesn’t even begin to describe this herbed grilled red snapper with olive tapenade. It’s the kind of dish that turns a simple dinner into a memorable feast, with flavors that pop and a texture that’s just right.

Ingredients

• 1.5 lbs fresh red snapper fillets, skin on
• 2 tbsp rich extra virgin olive oil
• 1 tbsp freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 tbsp finely chopped fresh rosemary
• 1 tbsp finely chopped fresh thyme
• 1/2 tsp sea salt
• 1/4 tsp finely ground black pepper
• 1/2 cup pitted kalamata olives, roughly chopped
• 1 tbsp capers, drained
• 1 tsp lemon zest
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, thyme, sea salt, and black pepper to create a marinade.
3. Brush both sides of the red snapper fillets with the marinade, letting them sit for 10 minutes to absorb the flavors.
4. While the fish marinates, combine the kalamata olives, capers, lemon zest, and parsley in a bowl to make the tapenade.
5. Place the snapper fillets skin-side down on the grill. Cook for 4-5 minutes until the skin is crispy and the fish releases easily from the grate.
6. Carefully flip the fillets and cook for another 3-4 minutes, or until the fish is opaque and flakes easily with a fork.
7. Remove the snapper from the grill and top each fillet with a generous spoonful of the olive tapenade.

Perfectly grilled, the snapper boasts a crispy skin with tender, flaky flesh that pairs beautifully with the briny, vibrant tapenade. Serve it alongside a crisp green salad or over a bed of quinoa for a complete meal that’s as nutritious as it is delicious.

Grilled Red Snapper with Chili Lime Butter

Perfect for those summer evenings when you’re craving something light yet packed with flavor, this grilled red snapper with chili lime butter is a game-changer. You’ll love how the zesty butter melts into the flaky fish, creating a mouthwatering dish that’s sure to impress.

Ingredients

• 2 fresh red snapper fillets, skin-on for that crispy texture
• 3 tbsp unsalted butter, softened to blend easily
• 1 tbsp fresh lime juice, for a bright, citrusy kick
• 1 tsp chili powder, to add a subtle heat
• 1/2 tsp garlic powder, for a hint of savoriness
• 1/4 tsp sea salt, to enhance all the flavors
• 1 tbsp finely chopped cilantro, for a fresh finish

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring it’s clean to prevent sticking.
2. In a small bowl, mix the softened butter, lime juice, chili powder, garlic powder, and sea salt until well combined. Tip: Let the butter sit at room temperature for easier mixing.
3. Pat the red snapper fillets dry with paper towels to ensure even grilling. Lightly brush both sides with olive oil to prevent sticking.
4. Place the fillets skin-side down on the grill. Cook for 4-5 minutes until the skin is crispy and releases easily. Tip: Don’t move the fish too soon to get those perfect grill marks.
5. Carefully flip the fillets and cook for another 3-4 minutes, until the fish is opaque and flakes easily with a fork.
6. Remove the fillets from the grill and immediately top with the chili lime butter, allowing it to melt over the hot fish. Sprinkle with chopped cilantro for a fresh touch. Tip: Serve immediately for the best flavor and texture.

Now, the red snapper comes out perfectly flaky with a crispy skin, while the chili lime butter adds a creamy, zesty contrast. Try serving it over a bed of cilantro lime rice for a complete meal that’s bursting with flavor.

Grilled Red Snapper with Roasted Red Pepper Sauce

Just imagine the perfect summer evening, the grill fired up, and the aroma of fresh seafood mingling with the smoky air. That’s the vibe we’re going for with this grilled red snapper, topped with a vibrant roasted red pepper sauce that’s as easy to make as it is delicious.

Ingredients

• 1.5 lbs fresh red snapper fillets, skin-on for that crispy finish
• 2 large red bell peppers, charred and peeled for a smoky sweetness
• 3 cloves garlic, minced to infuse the sauce with a punch of flavor
• 1/4 cup rich extra virgin olive oil, plus extra for brushing
• 2 tbsp fresh lemon juice, for a bright, citrusy kick
• 1 tsp finely ground sea salt, to enhance all the flavors
• 1/2 tsp freshly cracked black pepper, for a subtle heat
• 1/4 cup fresh basil leaves, thinly sliced for a fragrant garnish

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. Brush the red snapper fillets lightly with olive oil and season both sides with sea salt and black pepper.
3. Place the fillets skin-side down on the grill. Cook for 4-5 minutes until the skin is crispy and releases easily from the grill.
4. Carefully flip the fillets and cook for another 3-4 minutes, until the fish is opaque and flakes easily with a fork.
5. While the fish cooks, blend the charred red peppers, minced garlic, 1/4 cup olive oil, and lemon juice until smooth. Season with salt to taste.
6. Transfer the grilled snapper to a serving platter, spoon the roasted red pepper sauce over the top, and garnish with fresh basil.

What you’ll love about this dish is the contrast between the crispy, smoky snapper and the smooth, sweet pepper sauce. Serve it alongside a crisp salad or grilled vegetables for a meal that’s as colorful as it is flavorful.

Grilled Red Snapper with Cilantro Yogurt Sauce

Backyard barbecues just got a serious upgrade with this grilled red snapper. You’ll love how the crispy skin and flaky meat pair with the cool, herby yogurt sauce.

Ingredients

• 1 whole red snapper (about 2 lbs), scaled and gutted
• 2 tbsp fresh lemon juice, bright and zesty
• 3 tbsp rich extra virgin olive oil
• 1 tsp kosher salt, coarse and flaky
• 1/2 tsp finely ground black pepper
• 1 cup plain Greek yogurt, thick and creamy
• 1/2 cup fresh cilantro leaves, finely chopped
• 1 garlic clove, minced to a paste
• 1 tbsp honey, sweet and floral

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Pat the red snapper dry with paper towels, then make three diagonal slashes on each side to help it cook evenly.
3. Rub the snapper inside and out with lemon juice, olive oil, salt, and pepper, making sure to get the seasoning into the slashes.
4. Place the snapper on the grill and cook for about 5 minutes per side, or until the skin is crispy and the flesh flakes easily with a fork.
5. While the fish cooks, whisk together the Greek yogurt, cilantro, garlic, and honey in a small bowl until smooth.
6. Transfer the grilled snapper to a platter and let it rest for 2 minutes before serving to allow the juices to redistribute.
7. Serve the snapper with the cilantro yogurt sauce on the side, drizzled over the top, or both.

Velvety yogurt sauce cuts through the snapper’s richness, while the grill marks add a smoky depth. Try serving it over a bed of quinoa or with a side of grilled vegetables for a complete meal.

Grilled Red Snapper with Smoked Paprika Rub

Let’s dive into making a dish that’s as vibrant as it is flavorful. Grilled red snapper with a smoked paprika rub is a summer staple that brings a smoky, spicy kick to your table with minimal fuss.

Ingredients

• 1 whole red snapper (about 2 lbs), cleaned and scaled
• 2 tbsp rich extra virgin olive oil
• 1 tbsp smoked paprika
• 1 tsp finely ground black pepper
• 1 tsp kosher salt
• 2 cloves garlic, minced
• 1 lemon, thinly sliced
• Fresh cilantro leaves for garnish

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. In a small bowl, mix together the olive oil, smoked paprika, black pepper, salt, and minced garlic to create a paste.
4. Rub the paste all over the snapper, inside and out, for maximum flavor.
5. Place lemon slices inside the cavity of the fish to infuse it with citrusy notes as it cooks.
6. Grill the snapper for about 5-7 minutes per side, or until the skin is charred and the flesh flakes easily with a fork.
7. Use a wide spatula to carefully flip the fish to prevent it from falling apart.
8. Once cooked, transfer the snapper to a serving platter and garnish with fresh cilantro leaves.

Vibrant and smoky, this grilled red snapper is a showstopper with its crispy skin and tender, flaky meat. Serve it alongside a crisp salad or grilled vegetables for a light, satisfying meal that screams summer.

Grilled Red Snapper with Ginger Soy Glaze

Alright, let’s dive into making this mouthwatering grilled red snapper that’s sure to impress at your next dinner gathering. You’ll love how the ginger soy glaze adds a sweet and tangy kick to the perfectly flaky fish.

Ingredients

• 1.5 lbs fresh red snapper fillets, skin-on for extra crispiness
• 1/4 cup rich soy sauce
• 2 tbsp freshly grated ginger, for a zesty punch
• 2 tbsp smooth honey, to balance the flavors
• 1 tbsp toasted sesame oil, for a nutty aroma
• 2 cloves garlic, minced, for a sharp depth
• 1 tbsp fresh lime juice, for a citrusy brightness
• 1/2 tsp finely ground black pepper, for a slight heat

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a small bowl, whisk together the soy sauce, grated ginger, honey, sesame oil, minced garlic, lime juice, and black pepper until well combined.
3. Pat the red snapper fillets dry with paper towels to ensure the glaze sticks properly.
4. Brush both sides of the fillets generously with the ginger soy glaze, reserving some for basting during grilling.
5. Place the fillets skin-side down on the grill. Close the lid and cook for 4-5 minutes, until the skin is crispy and releases easily from the grill.
6. Carefully flip the fillets and brush the top with more glaze. Grill for another 3-4 minutes, or until the fish flakes easily with a fork.
7. Remove from the grill and let rest for 2 minutes before serving to allow the juices to redistribute.

Serve this grilled red snapper over a bed of fluffy jasmine rice or with a side of steamed vegetables to soak up the delicious glaze. The combination of crispy skin, tender flesh, and the bold ginger soy flavor is absolutely irresistible.

Grilled Red Snapper with Black Bean Corn Salsa

Wow, have you ever had one of those meals that just feels like summer on a plate? That’s exactly what you get with this grilled red snapper topped with a vibrant black bean corn salsa. It’s light, flavorful, and packed with fresh ingredients that’ll make your taste buds dance.

Ingredients

• 1 lb fresh red snapper fillets, skin-on
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 cup sweet corn kernels, charred
• 1/2 cup black beans, rinsed and drained
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 2 tbsp fresh lime juice
• 1/4 cup cilantro, chopped

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Brush the red snapper fillets with olive oil and season both sides with salt and black pepper.
3. Grill the fillets skin-side down for 4-5 minutes, until the skin is crispy and the fish releases easily from the grill.
4. Flip the fillets and grill for another 3-4 minutes, until the fish is opaque and flakes easily with a fork.
5. While the fish cooks, mix the charred corn, black beans, red onion, jalapeño, lime juice, and cilantro in a bowl to make the salsa.
6. Tip: Let the salsa sit for a few minutes to allow the flavors to meld together.
7. Tip: Don’t overcrowd the grill to ensure even cooking and those perfect grill marks.
8. Tip: Use a fish spatula for flipping to keep the fillets intact.
9. Serve the grilled snapper topped with the black bean corn salsa.

Ready to dig in? The snapper is perfectly flaky with a smoky char, while the salsa adds a sweet and spicy crunch. Try serving it over a bed of quinoa or with a side of avocado slices for an extra creamy texture.

Grilled Red Snapper with Honey Mustard Glaze

Zesty and fresh, this grilled red snapper with honey mustard glaze is your next summer dinner hero. You’ll love how the sweet and tangy flavors play off the perfectly flaky fish.

Ingredients

• 1.5 lbs fresh red snapper fillets, skin-on
• 1/4 cup smooth Dijon mustard
• 2 tbsp raw honey
• 1 tbsp fresh lemon juice
• 1 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 2 cloves garlic, minced

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a small bowl, whisk together the Dijon mustard, raw honey, fresh lemon juice, and minced garlic until smooth. This is your glaze.
3. Pat the red snapper fillets dry with paper towels. Brush both sides with extra virgin olive oil, then season evenly with sea salt and finely ground black pepper.
4. Place the fillets skin-side down on the grill. Cook for 4 minutes without moving to get a good sear.
5. Flip the fillets carefully. Brush the top with half of the honey mustard glaze. Cook for another 3 minutes.
6. Flip again, glaze the other side with the remaining mixture, and cook for a final 2 minutes. The fish should flake easily with a fork when done.
7. Remove from the grill and let rest for 2 minutes before serving.

Crunchy on the outside, tender on the inside, this snapper pairs amazingly with a crisp salad or grilled veggies. The glaze caramelizes beautifully, adding a glossy finish that’s as pretty as it is delicious.

Grilled Red Snapper with Pesto Sauce

Let’s dive into making a dish that’s as vibrant as it is delicious. Grilled red snapper with pesto sauce is a perfect blend of fresh flavors and simple cooking techniques that’ll impress anyone at your table.

Ingredients

• 2 fresh red snapper fillets, skin-on for that crispy texture
• 1/4 cup rich extra virgin olive oil
• 1/2 cup fresh basil leaves, packed for a vibrant pesto
• 2 tbsp pine nuts, lightly toasted for a nutty crunch
• 1 garlic clove, minced for a sharp kick
• 1/4 cup grated Parmesan cheese, for a salty depth
• Salt and finely ground black pepper, to season perfectly

Instructions

1. Preheat your grill to a medium-high heat, around 375°F, ensuring it’s hot enough for a good sear.
2. While the grill heats, make the pesto by blending basil, pine nuts, garlic, and Parmesan in a food processor. Slowly drizzle in olive oil until smooth. Tip: Toast the pine nuts first for an extra flavor boost.
3. Season the snapper fillets generously with salt and pepper on both sides. Tip: Pat the fillets dry before seasoning to ensure a crispy skin.
4. Grill the fillets skin-side down for about 4 minutes, then flip carefully and cook for another 3 minutes. Tip: Don’t move the fillets too soon to get those perfect grill marks.
5. Serve the grilled snapper hot, topped with your homemade pesto sauce.

Delight in the crispy skin and tender flesh of the snapper, perfectly complemented by the fresh, herby pesto. Try serving it over a bed of quinoa or with a side of grilled vegetables for a complete meal.

Grilled Red Snapper with Citrus Herb Marinade

Unbelievably fresh and bursting with flavor, this grilled red snapper is your next summer dinner hero. You’ll love how the citrus herb marinade brings out the fish’s natural sweetness, making every bite a little celebration.

Ingredients

• 1.5 lbs fresh red snapper fillets, skin on
• 1/4 cup rich extra virgin olive oil
• 3 tbsp freshly squeezed lemon juice
• 2 tbsp freshly squeezed orange juice
• 2 cloves garlic, finely minced
• 1 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh cilantro
• 1 tsp finely grated lemon zest
• 1/2 tsp sea salt
• 1/4 tsp finely ground black pepper

Instructions

1. In a medium bowl, whisk together the olive oil, lemon juice, orange juice, garlic, parsley, cilantro, lemon zest, sea salt, and black pepper until well combined.
2. Place the red snapper fillets in a large resealable plastic bag and pour the marinade over them. Seal the bag and gently massage the marinade into the fillets. Marinate in the refrigerator for 30 minutes, flipping the bag halfway through.
3. Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.
4. Remove the fillets from the marinade, letting excess drip off, and place them skin-side down on the grill. Grill for 4-5 minutes, then carefully flip and grill for another 3-4 minutes, or until the fish flakes easily with a fork.
5. Tip: Don’t overcrowd the grill to ensure even cooking. Tip: Keep the skin on during grilling to help hold the fillets together. Tip: Use a fish spatula for easy flipping.

Enjoy the flaky, tender texture of the snapper paired with the bright, herby marinade. Serve it over a bed of quinoa or with a side of grilled vegetables for a complete meal that’s as nutritious as it is delicious.

Conclusion

We hope these 20 grilled red snapper recipes inspire your summer cooking adventures! Each dish offers a unique twist on this flavorful fish, perfect for any backyard BBQ or quiet dinner under the stars. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest for easy access. Happy grilling!