Grilled Red Snapper
Tender grilled red snapper fillets topped with fresh lime, tomato, and thyme, perfect for a light, flavorful meal suitable for outdoor gatherings or quick weeknight dinners.
Ingredients
Instructions
- Spray vegetable spray onto the center of four pieces of foil about twice the size of the fillet.
- Place one-quarter of the sliced red onion on the sprayed area of each foil piece.
- Put one fillet on top of the onions in each foil.
- Top each fillet with one-quarter of the lime slices, chopped tomato, black pepper (if using), and thyme.
- Seal the foil tightly by folding twice.
- Grill over hot coals or in an oven for 7 to 12 minutes, or until the fish flakes easily with a fork.
Tips & Substitutions
To enhance flavor, consider marinating the red snapper in lime juice and thyme for 30 minutes before grilling. If you don't have red onion, yellow onion can be a suitable substitute. For extra zest, add a sprinkle of chili flakes or lime zest on top before sealing the foil. Make sure to use heavy-duty foil to prevent leaks while grilling.
Serving Suggestions
Serve the grilled red snapper with a side of steamed vegetables or a fresh salad for a light meal. It pairs beautifully with Mediterranean recipes like a quinoa tabbouleh or a refreshing cucumber salad. Drizzle with extra lime juice for added flavor, and consider serving with crusty bread to soak up the juices.
Storage & Reheating
Leftover grilled red snapper can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, wrap the fillets in foil and place them in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. Avoid the microwave to keep the fish from becoming rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Grilled Red Snapper contains roughly 44 calories, with 2g protein, 11g carbohydrates, and 1g fat. It is an excellent source of vitamin C (21% of the Daily Value), and a good source of iron and dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
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, frozen red snapper can be used, but make sure to fully thaw it before grilling. Thaw in the refrigerator overnight or place the sealed fillets in cold water for about an hour. This will help maintain the fish's texture and flavor.
What if I don't have a grill?
If you don't have a grill, you can easily bake the red snapper in the oven. Preheat your oven to 375°F (190°C) and place the sealed foil packets on a baking sheet. Bake for 15-20 minutes, adjusting the time based on the thickness of the fillets.
Can I add other vegetables to the foil packets?
Absolutely! Feel free to add sliced bell peppers, zucchini, or asparagus to the foil packets for extra flavor and nutrition. Just ensure that the vegetables are cut into similar sizes for even cooking alongside the fish.
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).