Baked Red Snapper
Baked Red Snapper offers a delicate, flaky fish paired with vibrant flavors of lemon, garlic, and herbs. The aromatic marinade infuses the fish with a zesty, savory profile, making it ideal for seafood lovers and those seeking a light yet flavorful main course suitable for any occasion.
Ingredients
Instructions
- Mix lemon juice, dried thyme, sliced garlic, olive oil, crushed red pepper, and white wine together and set aside until the stuffing is ready.
- Use this mixture to marinate or stuff the red snapper before baking.
Tips & Substitutions
For optimal flavor, allow the red snapper to marinate in the mixture for at least 30 minutes before baking. If you don’t have dry white wine, a splash of vegetable broth or apple cider vinegar can work as substitutes. Fresh herbs can enhance the dish further; consider using fresh thyme instead of dried for a brighter taste.
Serving Suggestions
Serve the baked red snapper with a side of Steamed Rice to soak up the flavorful juices. A refreshing Refrigerator Slaw adds a crunchy contrast. Garnish the dish with lemon wedges and fresh herbs for a vibrant presentation. Pair with a glass of the same dry white wine used in the recipe for a harmonious dining experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the snapper in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. Avoid microwaving, as it can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Red Snapper contains roughly 276 calories, with 0g protein, 1g carbohydrates, and 30g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen red snapper for this recipe?
Yes, you can use frozen red snapper. Just make sure to thaw it completely in the refrigerator before marinating. This will ensure even cooking and absorption of flavors. Pat the fish dry with paper towels before applying the marinade.
What can I substitute for garlic in this recipe?
If you're looking for a garlic substitute, consider using garlic powder or shallots for a milder flavor. You could also try using a bit of onion powder, though it will alter the overall taste slightly. Adjust the quantity to your taste preference.
How can I tell when the baked red snapper is done?
The red snapper is done when it flakes easily with a fork and has an internal temperature of 145°F (63°C). The flesh should be opaque and moist, not dry. If you're unsure, a meat thermometer can be a helpful tool to check doneness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).