Explore the bold flavors of the Caribbean with our Baked Red Snapper, a delicious medley of lime, parsley, thyme, and exotic spices straight from Barbados, all ready in just 20 minutes.
Do you remember that awesome book I told you about where I found the inspiration for my Curried Ham with Mangoes recipe? Well, it’s back, baby. That’s right, Tropic Cooking strikes again!
Snapper Barbados, baby. Just saying the name makes me feel like I’m on vacation. This fish is really easy.
Table of Contents
Reasons to Love This Baked Snapper
- Baked Red Snapper is a simple and quick dish to prepare, ideal for busy weeknights or last-minute meals.
- Snapper is versatile, easily absorbing the flavors of marinades and seasonings.
Recipe Ingredients
- Lime Juice: Lime juice adds a vibrant, tangy flavor and also helps tenderize the fish.
- Paprika: Paprika lends a smoky, sweet flavor and a vibrant color to the dish.
- Shallots: Chopped shallots provide a mild, sweet onion flavor with a hint of sharpness.
See the recipe card for full information on ingredients and quantities.
Variations
- Garnish Options: Add freshly chopped cilantro or parsley to add an herbal touch and lemon juice or lime slices for a citrusy zest. You can also sprinkle red pepper flakes for crunch and color. A drizzle of extra virgin olive oil or a dollop of herb-infused butter before serving enriches the dish with a rich finish.
- Fresh Herbs: Consider adding fresh herbs like basil, mint, or rosemary for a fresh, aromatic twist.
How to Make Baked Red Snapper
Step #1: Preheat your oven’s broiler to “High.”
Step #2: Line a baking sheet with foil and coat with non-stick cooking spray.
Step #3: Put the red snapper fillets onto the foil on the baking sheet.
Step #4: Combine all the ingredients other than the snapper in the bowl of a food processor or blender. Pulse until it forms a rough paste.
Step #5: Spread the paste onto the red snapper fillets.
Step #6: Broil for 6-8 minutes or until the fish flakes when tested with a fork.
Expert Tips
- Check Internal Temperature: For perfectly cooked Baked Red Snapper, use a meat thermometer to check that the fish fillets have reached an internal temperature of 145°F (63°C).
- Preheating the Broiler: Make sure the broiler is fully heated before placing the snapper underneath. This helps achieve a nicely browned top without overcooking the interior.
- Resting After Broiling: Let the snapper rest for a few minutes after removing it from the oven. This allows the juices to be redistributed, ensuring a moist and flavorful fish.
Frequently Asked Questions
Yes, you can substitute red snapper with other firm white fish like tilapia, cod, or halibut. Just be sure to adjust cooking times as needed based on the thickness and density of the fish you choose.
Vegetables such as asparagus, zucchini, green beans, bell peppers, and cherry tomatoes pair wonderfully with Baked Red Snapper. You can roast these vegetables alongside the fish. You can also pair this fish dish with a salad.
Storage Info
Store leftover Baked Red Snapper in an airtight container in the refrigerator; it will stay good for up to 3 days. To freeze, store the cooked snapper in your freezer for up to 2 months; however, freezing may affect its texture.
To reheat, thaw overnight in the refrigerator if frozen, then warm gently in the oven at 275°F (135°C) until heated through. Avoid using a microwave as it can unevenly heat and change the texture of the fish.
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Baked Red Snapper Recipe
Ingredients
- 4 10- oz red snapper fillets
- 3/4 c. lime juice
- 1/2 c. chopped parsley
- 2 tablespoons dried thyme
- 2 tbsp. chopped shallots
- 3 tsp. minced garlic
- 1 tsp. cayenne
- 2 tsp. paprika
- 1/4 tsp. salt
- Dash of hot pepper sauce
- 4 tbsp. grapeseed 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
Nutrition
Simple to make and full of fresh taste, this recipe is a keeper!
I made this tonight. Way too much lime for me and it definitely was not a paste. The lime juice almost made it ‘salty’ and there is not that much salt. I reduced the cayenne pepper to 1 tsp for fear of being too spicy. That was a good call. I think next time (because there will be one) I will make it with less lime juice…. 3/4 cup = 12 Tablespoons. Will start with 8 tablespoons and see what it tastes like. If too paste=y at that point I will ad 1 TBL water. Taste again. Adjust after each taste.
I did LOVE how easy this recipe is and has high flavor.
Pretty sure this recipe is missing a step. Step 2 is put everything in the food processor. Step 3 is broil. When do you put everything on the fish? How?
Hi Amie,
Thanks for the feedback, the recipe has been updated.
– Linda
Hii Anneta,
This recipe is gorgeous, i would try to make someday, Thanks to share your recipe with me.