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.
More Delicious Recipes That You’ll Love
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
I prepared this dish last night and I guess I need a clarification. The photos — are they of this actual dish? It appears so light/golden – even the liquid at the bottom of the dish – almost like Panko breadcrumbs. But believe me, when you process a half cup of parsley, 2 Tablespoons of dried thyme and a Tablespoon of dark red powder (cayenne & paprika) with lime juice, you get a super-dark green paste in a red liquid. Perhaps I have mis-read the recipe but it in no way resembles the photos. Except for the fish underneath.
Take me to the tropics PLEASE!!!! Love seafood and this dish looks so fun and flavorful!
Hey, Erin! I could totally use a tropical vacation, too 🙂
Hi there – part of your Sits Tribe here! I’m trying to fall in love -or even like – with fish, so I’ll give this a try!
Hi Rachael! This recipe would be a great place to start – Snapper is really mild, and the marinade it bakes in has lots of flavor!
Hello,
I’m in your SITS girls tribe. I am just staying by to say “Hello” and I look forward to reading your posts. I love your recipes! I can’t wait to try them. Your post on the chocolate bundt cake. Omg! *drooling*
Hi, Lashonda! Welcome to TWK 🙂 I’m so glad you liked the Mayan Chocolate-Glazed Bundt Cake. Loving your site’s design!
This looks delicious! Snapper is one of my favorite fish. I look forward to connecting with you through our SITS tribe. Your photography is amazing!
Hi, Mandi! Thanks so much for stopping by 🙂 Headed over to your site right now!