This healthy snapper recipe, Snapper Barbados, combines lime juice, parsley, thyme, shallots, garlic and spices for a delicious tropical snapper dish.
Snapper Barbados, baby.
Just saying the name makes me feel like I’m on vacation. I wish I had a little emoticon to put here of a sunglasses-wearing character relaxing in a beach chair. Man, that’s some bad writing… “sunglasses-wearing?” Jeeeeze.
Okay. So. This fish. It’s really easy.
You turn on your broiler, pull out a sheet pan, throw everything but the fish in the blender (because, you know, fish in a blender is gross), spread it over the fish and put it all in the oven for a few minutes.
Here it is raw:
And here it is cooked:
This is one of my favorite snapper fish recipes and it is so easy.
I love how all of the recipes I find in that book take about 5 minutes of forethought and 15 minutes of execution.
I adapted this Snapper Barbados recipe to limit it to ingredients I could find at my grocery store, so I don’t want to hear any excuses from you about “weird” ingredients or how you can’t find wild lime leaves or galangal root!
I know I have an odd affinity for hard-to-find ingredients, and let me just say I’m sorry for that. So for all of you that are still afraid to make a trip to an ethnic supermarket, this one’s for you.
Now you can’t say I never did anything for you!
This is a super healthy recipe full of fresh herbs and hardly any fat. I served it with some sauteed spinach because it only takes 47 seconds to wilt.
And also because spinach is full of fiber and it is great for WeightWatchers.
I don’t always share healthy recipes, but when I do, I make sure they are WeightWatchers friendly (<—I really hope you read that in the voice of the guy in the Dos Equis commercials).
Okay, one more thing of note: If you can’t find snapper, you can substitute with Rock Fish. Shh, Shh, it’s okay. I promise, it will be okay.
I hope you enjoyed my caffeine-fueled post today. Courtesy of “slamming black coffee because I’ve given up cream and sugar for as long as my resolve will hold.”
Here’s the Recipe!
- 4 10-oz snapper fillets
- 3/4 c. lime juice
- 1/2 c. chopped parsley
- 2 Tbsp. 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
- Preheat your oven's broiler to "High."
- Line a baking sheet with foil and coat with non-stick cooking spray.
- Put the snapper fillets onto the foil in the baking sheet.
- Combine all of 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 snapper fillets.
- Broil for 6-8 minutes or until the fish flakes when tested with a fork.
Amount Per Serving: Calories: 543|Total Fat: 22g|Saturated Fat: 3g|Trans Fat: 0g|Unsaturated Fat: 17g|Cholesterol: 133mg|Sodium: 319mg|Carbohydrates: 8g|Fiber: 2g|Sugar: 1g|Protein: 76g|
Nutrition information has been auto-calculated for your convenience.
January 15, 2014 | Last Updated on January 16, 2021 by Linda