Recognized for its bright red color, red snapper is arguably the most popular of all white fish.
The red snapper has a diet of small fish and crustaceans; its preference for shrimp is what gives its scales the signature red color.
Found in the Gulf of Mexico and southeastern Atlantic coast, it is known for being an extremely tasty fish and is available year-round.
Red snapper has a “firm texture and a sweet, nutty flavor” which lends itself well to many different cuisines and spices.
Because of its versatility in recipes, it is a favorite of restaurants, which buy considerable available amounts from fish markets.
Red snapper is also known as an excellent fish for frying and grilling. If grilling, you can either grill the fish whole, or cut into fillets.
With either cooking method, you want to leave the skin on as it serves to hold the fish together and keep moisture in; furthermore, the skin is actually quite tasty fried. (Make sure it has been scaled.)
If you grill the fish whole, stuff the cavity with flavor-enhancing foods like lemon wedges, chilies, smart balance butter, and a whole bunch of herbs and spices, –and don’t forget the salt!
Red snapper should always be seasoned well, and pairs well with tropical flavors indigenous to the area it is found in. In many countries, grilling red snapper on wet banana leaves is the way to go. It is best to grill red snapper on low, direct heat.
Here’s a great recipe that pairs red snapper with a tropical salsa:
Grilled Red Snapper with Mango Salsa
- 4 fillets of red snapper
- 3 teaspoons of lemon rind, grated
- 1 tablespoon of lemon juice
- 2 tablespoons of olive oil
- black pepper
- about 1 tbsp kosher salt, to taste
Combine the lemon rind, lemon juice and olive oil and freshly ground black pepper for extra seasoning in a bowl. Pour over the fish and marinate for 30 minutes in the refrigerator to really develop the flavors.
Lightly oil a preheated BBQ plate or grill, sprinkle salt on fillets and cook the fish for 3-4 minutes on each side, or until the fish is tender.
Serve with salsa, rice and a salad.
- 1 Mango (prepared)
- 1/4 cup red bell pepper (diced)
- 1 green onion (chopped)
- 2 tablespoons cilantro (chopped)
- 1 fresh jalapeno chile pepper (chopped)
- 2 tablespoons lime juice
- 1 tablespoon lemon juice
Combine together the prepared mango, pepper, onion, cilantro, jalapeno, and juices in a mixing bowl. Cover, and let sit at room temperature for thirty minutes before serving.