Cooking Methods Quick & Easy Quick & Easy Dinners Quick Fish & Seafood Grilled Red Snapper 4.9 (8) 7 Reviews This simple grilled red snapper recipe has clean flavors and a nice char from the grill. It's well-seasoned but not overly spicy. Serve with grilled veggies or a green salad to make it a meal. By Adam Hickman Adam Hickman Adam Hickman spent nearly a decade developing, testing and refining thousands of recipes for various publications. This involved evaluating recipes using ESHA (a nutritional analysis software) and adjusting them as needed to meet nutritional standards. EatingWell's Editorial Guidelines Updated on February 19, 2025 Reviewed by Dietitian Sarah Pflugradt, Ph.D., RDN, CSCS Reviewed by Dietitian Sarah Pflugradt, Ph.D., RDN, CSCS Sarah Pflugradt is a registered dietitian who holds a Ph.D. in Health and Human Performance and is a certified strength and conditioning specialist. Her extensive background in dietetics has made her a sought-after expert in family and youth sports nutrition. EatingWell's Editorial Guidelines Save Rate PRINT Share Jump to recipe Active Time: 15 mins Total Time: 15 mins Servings: 4 Yield: 4 fillets Nutrition Profile: Low-Carb Nut-Free Dairy-Free Omega-3 Soy-Free High-Protein Egg-Free Gluten-Free Jump to Nutrition Facts With multiple 5-star reviews, our Grilled Red Snapper recipe is a keeper and may have you grilling your fish from now on. The smoky spice blend gives a deep, not-too-spicy flavor that pairs well with the neutral flavor of the red snapper variety. One serving of this high-protein fish gets you on your way to meeting the recommendation of eating two servings of fish each week. Pair this with a fresh antioxidant-rich green salad, fiber-filled whole-grain side and grilled vegetables. Keep reading for our expert tips on how to choose your red snapper, other cooking variations and more! Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! To oil the grill grates, oil a folded paper towel, hold it with tongs and rub it over the grates. (Do not use cooking spray on a hot grill.)Snapper is an easy fish to cook. You can grill it as we do here, roast it or sauté it. Snapper is a firm fish that holds together well on the grill.In this recipe, we remove the fish skin to reduce calories, but leaving it on can help keep the fish together when cooking. (And yes, you can eat the skin!)In this recipe, we load up red snapper fillets with the bold flavors of smoked paprika, onion and garlic powder, oregano, thyme and cayenne for some heat. However, you can opt for a simple seasoning by adding just a little salt, pepper and a squeeze of lemon. Nutrition Notes Red snapper is an excellent source of lean protein. Foods high in protein help curb hunger, keeping us satisfied longer. Red snapper is a good source of choline, which is essential for good brain health at all ages, and it is a natural source of vitamin D—excellent for immunity and overall health. Dried spices don't get much love, but when eaten regularly, they provide nutrients to your diet. Chiles, in particular, like the smoked paprika and cayenne pepper, contain a compound called capsaicin, which may reduce inflammation and benefit heart health. The herbs oregano and thyme contain polyphenols that also target inflammatory pathways in the body—so add herbs and spices to your meals with delight. Photographer: Antonis Achilleos, Prop Stylist:Christine Keely, Food Stylist:Chelsea Zimmer Cook Mode (Keep screen awake) Ingredients 1 tablespoon smoked paprika 1 teaspoon ground pepper 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon dried oregano 1 teaspoon dried thyme ½ teaspoon salt ½ teaspoon cayenne pepper 4 (5 ounce) boneless, skinless red snapper fillets 1 tablespoon extra-virgin olive oil 8 lemon wedges Directions Preheat grill to medium-high (400°F-450°F). Combine 1 tablespoon paprika, 1 teaspoon pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon oregano, 1 teaspoon thyme, 1/2 teaspoon salt and 1/2 teaspoon cayenne in a small bowl. Brush 4 (5-ounce) fish fillets all over with 1 tablespoon oil; sprinkle the seasoning evenly over both sides of fish, pressing to adhere. Photographer: Antonis Achilleos, Prop Stylist:Christine Keely, Food Stylist:Chelsea Zimmer Oil the grill grates. Grill the fish, covered, until it flakes easily and a thermometer inserted in the thickest part registers 145°F, 3 to 5 minutes per side. Serve with 8 lemon wedges. Photographer: Jake Sternquist, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco Equipment Gas or charcoal grill Frequently Asked Questions What is red snapper? Red snapper is a firm white fish with reddish-pink skin. A variety of species are commonly found in the Gulf of America and along the Eastern Seaboard south of the Carolinas to northern South America as well as Southeast Asia. Its sweet, mild flavor lends itself well to many flavor profiles making it a popular choice among chefs and home cooks alike. Red snapper is readily available fresh or frozen behind most well-stocked seafood counters. How should I buy red snapper? Like most seafood, freshness is key. Try to cook your red snapper within a day of purchase (or within 24 hours of thawing). Red snapper can be bought whole or cut into fillets. Whole fish are relatively easy to cook, but if you're looking for something quick, opting for fillets is a better choice. Fillets can be bought fresh or frozen, and they are usually sold skin-on. The skin crisps up nicely when it's cooked so you don't need to remove it. What's the easiest way to remove fish skin? If you would like the skin removed, you can slide a sharp knife between the flesh and skin to take it off or have it removed at the seafood counter before you take it home. What should I serve with red snapper? Grilled red snapper pairs well with many side dishes. You can make easy and healthy side dishes on the grill, such as Summer Grilled Vegetables, Grilled Broccoli with Smoky Yogurt Sauce, Grilled Sweet Potato Wedges, Blueberry-Peach Salad with Sesame-Ginger Balsamic Vinaigrette or Grilled Eggplant Salad. How should I store and reheat leftovers? Red snapper is at its best just off the grill. However, if you have leftovers, let the fish cool down and store it in an airtight container in the refrigerator for about 3 days. It's advisable to keep it in the coldest part of your refrigerator, away from the door. You can freeze it, too. Place it in a freezer-safe container, and the fish will last for 2 to 3 months. Be sure to label the container with the date. Enjoy the fish chilled or reheat it in the oven at 350°F (never higher) for 10 to 15 minutes. We recommend against using a microwave—it tends to dry it out quickly. Save Rate Print Nutrition Facts (per serving) 185 Calories 6g Fat 3g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 fillet Calories 185 % Daily Value * Total Carbohydrate 3g 1% Dietary Fiber 1g 4% Total Sugars 0g Protein 30g 59% Total Fat 6g 7% Saturated Fat 1g 5% Cholesterol 53mg 18% Vitamin A 1110IU 22% Vitamin C 3mg 3% Folate 10mcg 3% Sodium 384mg 17% Calcium 64mg 5% Iron 1mg 7% Magnesium 52mg 12% Potassium 663mg 14% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Hilary Meyer, Hilary Meyer Hilary Meyer is a recipe developer, tester, and content creator. After graduating from culinary school, she started working the EatingWell Test Kitchen in 2006, developing and testing recipes. EatingWell's Editorial Guidelines Jan Valdez, Jan Valdez Jan Valdez has years of experience working in test kitchens, primarily in research and development and product development. Her experience in the Good Housekeeping test kitchen in New York City launched a career in professional test kitchens. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications. EatingWell's Editorial Guidelines