This delicious grilled red snapper recipe has a cajun seasoning crust that's bursting with flavor.
This method for cooking snapper is incredibly easy - you'll have dinner ready in just a few minutes! Grilling snapper results in a tender, moist fish that flakes apart.
You can grill red snapper on a gas grill (like I did), charcoal grill, or in a grill pan.
Why You'll Love This Grilled Red Snapper
If you're always looking for easy dinner recipes, add this one to your meal plans. It's one of my favorite fish recipes and I think you'll love it too! The whole family (kids included) will like this easy recipe.
If you are making this recipe for kids, please note that the seasoning blend is a bit spicy. Either omit or reduce the cayenne if your kids don't like spicy food.
Whole red snapper fish can also be grilled, but I think it's easier to serve the fillets. The whole fish usually weighs between 2 and 5 pounds, when filleted, a snapper will serve 2 to 4 people.
Red Snapper Taste
Red snapper is a mild, rosy-colored white fish with a firm texture and sweet flavor.
It's a great fish for people who don't like fishy tasting fish, like kids and people who enjoy milder fish. It's similar to other white fish with its sweet, slightly nutty flavor.
Ingredients You'll Need
Red Snapper Fillets - You'll need 2 red snapper fillets. They should have the skin on (this will help them stay together on the grill) and be 5 to 6 ounces each.
Olive Oil - You'll coat the fillets in 1 ½ tablespoons of olive oil. You don't need to use extra-virgin olive oil for this, use the cheaper stuff!
Seasonings - You'll make a cajun seasoning blend for this recipe. You'll use 1 teaspoon of paprika, 1 teaspoon of garlic powder, ½ teaspoon of kosher salt, ½ teaspoon of cayenne, ½ teaspoon of onion powder, ½ teaspoon of dried oregano, ¼ teaspoon of dried thyme, and ¼ teaspoon of ground black pepper.
Optional Toppings - You can serve the fish with lemon or lime wedges and chopped fresh parsley.
How to Make this Recipe
Heat the Grill - Bring a grill or grill pan to medium-high heat. Clean the grill grates as the fish will go directly on them.
Make the Spice Mixture - Mix the paprika, garlic powder, salt, cayenne, onion powder, oregano, thyme, and black pepper together in a small bowl.
Prepare the Fish - If your snapper is frozen, allow it to defrost and come to room temperature. Blot off any excess water with some paper towels. Brush fish with olive oil. Sprinkle the spice mixture across the fleshy side of the fish fillets.
Grill the Fish - Place the fillets, skin side down, on the grill. Close or cover the grill. Grill for 6 to 8 minutes or until the fish begins releasing some moisture, flip the fillets and grill for 2 minutes or until the fish is flaky. If the fish is cooking too quickly reduce your grill to medium heat.
You can use an instant-read thermometer to test the internal temperature of the fish. It's done when it reaches 140 degrees F.
Serve - Serve the fish immediately after it comes off the grill. Remove the skin and serve it with an optional sprinkle of chopped fresh herbs and a squeeze of either lemon juice or lime juice.
More Fantastic Fish Recipes to Try
Want more healthy recipes? Try some of these delicious fish and seafood recipes.
- Blackened Tilapia - this simple recipe for lightly spicy tilapia is ready in minutes.
- Crispy Baked Haddock - a panko parm crusted fish recipe.
- Thai Fish Curry - creamy fish curry with loads of vegetables.
- Poached Sea Bass Recipe - sea bass with tomatoes and olives in a white wine sauce.
What to Serve with Snapper
This fish is so flavorful that one or two simple side dishes are all you need for a full meal. Here's what I like to serve with grilled snapper.
- Grilled Asparagus Recipe - this easy asparagus recipe is ready in a few minutes.
- Roasted Purple Potatoes - gorgeous purple potatoes, roasted till tender.
- Roasted Broccolini - simple roasted broccolini that's an easy, fresh side dish.
- The Best Green Salad Recipe - a butter lettuce salad with panko and parm.
Tips for Making this Recipe
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Cooking Tips - Watch the fish closely while it's on the grill, if it seems like it's cooking too quickly, reduce the heat to medium.
Storing Tips - You can save the grilled fish in the refrigerator for up to 3 days. Reheat in the oven or toaster oven for the best texture.
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- 2 red snapper fillets (skin on, 5 to 6 ounces each)
- 1 ½ tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne
- ¼ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- optional to serve - lemon wedges and chopped parsley
- Heat a grill or grill pan to medium-high heat.
- If fish is frozen, allow it to defrost and come to room temperature. Blot off any excess water with a paper towel.
- Coat both sides of the fish fillets with olive oil.
- Mix the paprika, garlic powder, salt, cayenne, onion powder, oregano, thyme, and black pepper together in a bowl.
- Sprinkle the spice mixture across the fleshy side of the fish fillets.
- Place the fillets, skin side down, on the grill. Close or cover the grill. Grill for 6 to 8 minutes or until the fish begins releasing some moisture, flip the fillets and grill for 2 minutes or until the fish is flaky and has reached an internal temperature of 140 degrees F on an instant-read thermometer.
- Serve immediately.
Amount Per Serving: Calories: 334Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 80mgSodium: 416mgCarbohydrates: 7gFiber: 2gSugar: 1gProtein: 46g