Grilled Red Snapper

If you think white fish is boring, then you have to try this Grilled Red Snapper! Flaky white fish is rubbed down with a smoky, slightly spicy spice rub and grilled until cooked through.

I love making grilled red snapper because it's so quick and flavorful! Just a few minutes on the grill, and you've got a juicy, tender fish with crispy skin. Plus, it's super versatile, so I can switch up the sides or turn leftovers into a completely new dish, depending on what I have.

Serve it as the main course with rice, pasta, baked potatoes, corn on the cob, or salad. It also makes a delicious fish burger or sandwich. Trust me, if you haven't tried snapper on the grill yet, you'll love it.

If you are new to grilled seafood, you will also want to try this tasty Grilled Swordfish, Sesame Soy Grilled Tuna, and delicious Grilled Salmon.

Fast, Flaky, and Flavorful

Never tried grilled white fish before? Allow me to convince you:

• Before you get started: You can use fresh or frozen snapper for this recipe! Make sure to fully defrost the fish first before grilling.
• Skillet swap: No grill? No stress! A hot skillet will give you the same crispy, smoky flavor without the need to fire up the grill.
• Leftovers: This snapper is great the next day! Use it to top a salad, mix it into a grain bowl, make a killer fish sandwich, or pile it into tortillas to make tacos. The options are endless.

Ingredients

Here's everything you need to make restaurant-worthy grilled red snapper at home!

• Red snapper: Look for red snapper fillets that are skin-on and thicker since these cook best on the grill. The flesh should smell clean and be slightly rosy in color. Frozen red snapper works. Just defrost it first.
• Spices: The spice mixture used for the fish is similar to blackening seasoning with smoked paprika, kosher salt, thyme, oregano, onion powder, black pepper, garlic powder, and cayenne. It gives the fish a nice, savory, smoky flavor.
• Olive oil: To make sure the fish doesn't stick to the grill, you will want to brush it with oil on both sides. Avocado oil works great on the grill as well. For a more traditional Southern flavor, add some melted butter to the fish right before serving.
• Lemon: The lemon juice in this recipe adds brightness to the dish. Add it right before serving. Lime juice can be used as well.

How to Make Grilled Red Snapper

Here's how to transform a basic snapper into a flaky, smoky masterpiece:

1. Prepare the Fish

Pat the fish dry, then brush it with a bit of olive oil to help with cooking and flavor.

2. Season the Fish

Mix up your spice rub and coat the fish generously on the flesh side. This will give the snapper that smoky, flavorful kick.

3. Grill the Fish

Place the fish skin-side down on the grill. Let it cook for about 7-10 minutes, checking that the skin crisps up and the fish flakes easily.

Pro tip: If you prefer, flip the fish after a few minutes, but be gentle to avoid breaking the fillets.

4. Serve

Once the fish is ready, serve it with a fresh squeeze of lemon and your favorite side dishes.

Alternative cooking method: This recipe works great for cooking snapper in a hot, cast iron skillet as well. Simply heat the skillet over medium-high heat and cook it the same way you would on the grill.

What does red snapper taste like?

Red snapper is a delicately flavored, flaky white fish. It has a clean flavor and doesn't have any fishy taste. In fact, it is very mild and is known to be a good beginner fish to try since the flavor is mild, slightly sweet, and takes on the taste of the seasoning.

If you can't find red snapper, you could make this recipe with cod, haddock, grouper, sea bass, or even tilapia.

Tips for Grilling Fish

It can be intimidating to make fish on the grill since the flesh is more delicate and easily falls apart. Here are some tips to make grilling snapper and other fish a breeze.

• Room temperature: Always let the fish come to room temperature before grilling. This ensures that the fish cooks evenly and doesn't stick to the grill. Cold fish will sometimes overcook on the outside while remaining undercooked on the inside.
• Leave the skin on: Since fish is delicate, it is best to leave the skin on to help the fish stay together as it cooks. Always grill with the skin side down to start. For delicate fish, like red snapper, it is best to only cook it skin side down, or the fish will likely fall apart on the grill. If the fish doesn't have skin, place it on foil.
• Clean grill grates: Dirty grill grates make it more likely that the fish will stick to the grill. Always make sure to clean the grill before using and oil the grates if needed.
• Use foil if needed: If your grill tends to be sticky, place a piece of foil under the fish as it grills. This ensures the snapper doesn't stick to the grill.
• Don't overcook: Fish is delicate and can get rubbery if it is cooked too long. Red snapper is cooked when it is opaque and flakes easily. If using a thermometer, the thickest part of the fish should be 135-140 degrees. As it rests, it will continue to cook.
• Let it rest: Just like other proteins, fish need to rest after grilling. Let it rest for 3-5 minutes for the juices to redistribute.

More Seasoning Ideas

This recipe uses a Creole-inspired (blackened) seasoning mix, but there are so many ways to season red snapper. Here are some spice mixtures to try.

• Old Bay: If you are looking for a store-bought seafood seasoning, Old Bay is the way to go. It can be found in most grocery stores in the seafood area or spice section. Sprinkle it all over the fish and serve the final fish with fresh lemon.
• Cajun seasoning: For something smoky and slightly spicy, cover the snapper with homemade Cajun seasoning. This is a popular preparation in Southern states like Louisiana, Alabama, and Mississippi.
• Jerk seasoning: Red snapper is popular in the Caribbean, where it is often prepared with jerk seasoning and served with fresh mango salsa. This preparation is delicious for fish tacos.
• Lemon pepper: Lemon pepper and fish is a classic combination for a reason and works great with red snapper.

Side Dish Ideas for Snapper

Here are some of our favorite side dishes for grilled snapper.

• Grilled vegetable kabobs: Keep things simple and make some tasty veggie skewers that cook on the grill at the same time as the fish. Grilled green beans, grilled broccoli, or grilled zucchini are also really delicious.
• Grilled sweet potatoes: Grilled snapper makes for a really tasty fish burger, and when we are planning on burgers, I like to make these grilled potatoes on the side instead of fries.
• Watermelon, Feta, and Cilantro Salad: On hot days, this watermelon is the perfect side dish for grilled fish.
• Corn Salad: Corn is a classic pairing for grilled fish. This easy corn salad with cucumber, tomatoes, and cilantro is perfect for hot days and can be prepped in advance.
• Cucumber Salad: This cucumber salad with tomatoes and red onion is a crunchy side salad that works great with fish.

How do I serve this in tacos?

Grilled red snapper makes a great filling for tacos! Just flake the fish into bite-sized pieces and serve in soft corn tortillas with fresh salsa, avocado, and a squeeze of lime. You can also add some slaw or cilantro for extra flavor.

Storage and Reheating

Here's how to store and reheat leftover grilled snapper for the freshest results:

• Storing: Store any leftover grilled red snapper in an airtight container in the fridge for up to 2 days. To keep the fish from drying out, wrap it in parchment paper or foil before placing it in the container.
• Reheating: To reheat, place the fish in a preheated oven at 350°F for about 10 minutes, or heat it gently in a skillet over medium heat until warmed through. Avoid microwaving, as it can make the fish rubbery.
• Leftovers: Try it stuffed in corn tortillas to make fish tacos or fish taco bowls with creamy slaw and salsa. I also love adding it to an Easy Spring Mix Salad with a lemon vinaigrette for a fresh remix!