Grilled Red Snapper With Salsa
Juicy grilled red snapper paired with a fresh, tangy salsa of tomatoes, lime, and herbs, perfect for summer gatherings or lively dinners with bold flavors.
Ingredients
- 1/2 cup fresh lime juice ⓘ
- 2 tablespoons tequila ⓘ
- 2 tablespoons extra-virgin olive oil ⓘ
- 1 teaspoon ground cumin ⓘ
- pinch of cayenne pepper ⓘ
- 2 1/2 pounds red snapper fillets
- 1 pound ripe plum tomatoes, finely chopped ⓘ
- 1/4 cup finely chopped onion ⓘ
- 1/4 cup finely chopped fresh coriander leaves ⓘ
- 1 teaspoon minced fresh green chili ⓘ
- salt to taste ⓘ
- vegetable oil for grill equipment ⓘ
Instructions
- In a bowl, combine lime juice, tequila, olive oil, ground cumin, cayenne pepper, and salt to make the marinade.
- Marinate the red snapper fillets in the mixture for 1 hour in the refrigerator.
- Preheat the grill and lightly oil the grill equipment with vegetable oil.
- While the grill heats, prepare the salsa by mixing chopped tomatoes, chopped onion, chopped coriander, minced green chili, and a pinch of salt.
- Grill the marinated snapper fillets for 5 to 6 minutes on each side until cooked through and lightly charred.
- Serve the grilled fish topped with the fresh tomato salsa.
Tips & Substitutions
For a spicier kick, consider adding more minced green chili or using a hotter variety. If you don't have tequila, substitute with white wine or skip it entirely for a non-alcoholic version. Fresh lime juice is essential; avoid bottled juice for the best flavor. Remember to let the fish marinate for at least an hour for maximum flavor infusion.
Serving Suggestions
Serve the grilled red snapper with the fresh tomato salsa on top, and consider pairing it with a side of rice or a light salad for a refreshing meal. This dish pairs beautifully with Shrimp Fajitas With Guacamole And Pico De Gallo for a complete seafood feast. Lime wedges make a great garnish and add extra brightness.
Storage & Reheating
Store any leftover grilled red snapper in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in the oven at 350°F (175°C) for about 10 minutes to avoid drying out. The salsa can be stored separately and will keep well for 2-3 days.
Nutrition & Diet Analysis (per serving)
Each serving of Grilled Red Snapper With Salsa contains roughly 626 calories, with 7g protein, 44g carbohydrates, and 49g fat. It is an excellent source of iron (40% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 997mg per serving (43% of the Daily Value).
* % 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. Frozen fish may have a slightly different texture, but it will still be delicious when grilled.
What can I substitute for red snapper?
If you can't find red snapper, you can substitute it with other firm white fish such as snapper, grouper, or tilapia. These alternatives will work well with the marinade and grilling method.
Is this dish suitable for meal prep?
Absolutely! The marinated snapper can be prepared a day in advance, and the salsa can be made ahead too. Just store them separately and grill the fish fresh when ready to serve for the best taste and texture.
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).