Grilled Red Snapper

This Grilled Red Snapper Recipe is a sinch to make and a pleasure to eat! Ready in just 25 minutes, this moist, flavorful fish dish is the perfect healthy weeknight meal!

Here at Sizzlefish, our red snapper is wild-caught in the US Gulf as part of a sustainably managed fishery. Red snapper is a catch prized by both commercial and recreational fishermen, known for its mildly sweet, nutty flavor and firm, white flesh. It is a highly versatile fish, perfect for grilling, sautéing, and baking. Not only is red snapper a superb source of lean protein, but it is also packed with B vitamins, phosphorus, potassium, and selenium, all while being low in cholesterol and saturated fat. Red snapper is also an excellent source of Omega-3s, the healthy fats that are shown to help reduce inflammation in the body, along with reducing the risk of heart attack and stroke.

Let’s talk grilling! 

Grilling is fun, no matter how you look at it, and summertime just screams grilling season. We love having the kids outside playing while we grill supper and then feast on the picnic bench. With its mild flavor, red snapper is the perfect family fish. It takes seasoning extremely well and cooks quickly, which are both bonuses here. The spice mix we used in this recipe is perfectly complemented by the smoky grill flavor you get from grilling this fish.

Some tips for grilling fish:

1. Always start with a clean grill. Seems like an easy one, however, having any food residue on the grill will unfortunately cause the fish to stick to the grill.

2. Oil the grill well to keep the fish from sticking. Simply oil a cloth or paper towel and apply the oil before lighting the grill.

3. Have a good sturdy spatula for easy turning. This is so important for supporting the fillets and getting them off the grates easily.

4. Have a pan ready for when the fish is done cooking. You do not want your fish to sit on the grill while you run in to grab the dish, so be ready when they are done with a platter waiting for those delicious fillets.