Preparation, uses, and tips
A versatile fish, whole red snapper is delicious grilled, baked, or steamed. Fillets are
versatile, too, but are especially good pan-fried, broiled, grilled, or braised.
If you are cooking skin-on fillets, they may curl; prevent this by lightly scoring the skin
with a sharp knife.
While a simple preparation of red snapper featuring your favorite seasonings will provide a
memorable meal, its delicate flavor pairs especially well with strong flavors such as chilies,
spice rubs, and tropical fruits.
Baking
For one 3-pound (1,371-gram) red snapper, sauté 1 chopped onion and 2 cloves of chopped garlic in 2 tablespoons (30 ml) of olive oil. Add seasonings such as tomatoes,
parsley, salt, and pepper, if desired. Put the snapper in a buttered baking dish. Cover
with the vegetables and seasonings and bake covered in an oven preheated to 400°F
(204°C) for 25 minutes. Remove cover, baste, and cook uncovered for 20 minutes until the
fish flakes easily with a fork.
Barbecuing
Squeeze 1 lemon cut in wedges over ½
pound of (225 grams) skinned snapper fillets, ½- to ¾-inch (1.3- to 1.9-cm) thick.
Season to taste with garlic, salt, and pepper. Brush griddle with oil. Heat over medium heat.
Grill fish for 3 to 5 minutes on each side, until thickest part of fish flakes with a
fork.
Buying and storing tips
While red snapper can grow as large as 35 pounds (15.9 kg), the commercial catch is usually
less than 10 pounds (4.5 kg). Skin-on fillets of red snapper usually weigh about 12 to 16
ounces (343 to 457 grams) each. If you are purchasing whole fish, choose those between 2 and 4
pounds (914 to 1829 grams).
Choose red snapper with clear, red eyes. (A relative of red snapper, the Caribbean red
snapper—also flavorful—features yellow eyes.) The red snapper’s skin is red
on the back, fading to pinkish silver on the belly. The fins are red, too. The skin is edible,
so fillets are often sold with the skin on. The meat should be moist and reflective, free of
gaping and drying. As with any fish, there should be no strong fishy odor.
Store fresh red snapper in the refrigerator at 32 to 38° F (0 to 3.3°C) and use
within two days or freeze at 0°F (-17.7°C) and use within six months. Thaw in the
refrigerator or under cold running water. Do not refreeze.
Varieties
Although other members of the snapper family, such as the mutton, vermilion, mangrove,
yellowtail, and Caribbean red snapper are comparable in taste and texture, the red snapper is
considered to be the most flavorful of its species.
Nutrition Highlights
Red snapper, 3.5 oz (99 grams), raw
Calories: 100
Protein: 20.5g
Carbohydrate: 0.0g
Total Fat: 1.3g
Fiber: 0.0g