Grilled Red Snapper with Garlic Butter

Here’s my go-to red snapper recipe, with a simple garlic butter sauce that makes the fish tender and flavorful. The combination of fresh herbs, lemon, and butter creates a sauce that’s perfect for spooning over the fish.

This dish has become my family’s favorite Friday night dinner. I like to serve it with rice to soak up all that tasty butter sauce. And the best part? It takes less than 30 minutes to make, which means more time to relax at the table.

What Kind of Red Snapper Should I Use?

Fresh red snapper is your best bet for this recipe, and you’ll want to look for fillets with firm, pinkish-red flesh and bright, clear eyes if buying a whole fish. You can find red snapper either fresh at the seafood counter or frozen at most grocery stores – both options work well, just make sure frozen fillets are properly thawed in the refrigerator overnight. When selecting your fillet, look for one that’s about 1-inch thick throughout, as this helps ensure even cooking. If you can’t find red snapper, other firm white fish like grouper or rockfish make good substitutes, though red snapper’s sweet, nutty flavor is really what makes this dish special.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this fish recipe:

• Red snapper: While red snapper has a nice mild flavor, you can use other white fish fillets like sea bass, grouper, or halibut. Just make sure the fillet is similar in thickness to maintain the cooking time.
• Butter: You can use ghee as a 1:1 replacement, or olive oil if you prefer. Keep in mind that using olive oil will give a different flavor profile, but it’ll still be tasty!
• Fish stock: No fish stock? Use vegetable stock or even chicken stock as a backup. You can add a dash of fish sauce to give it that seafood flavor.
• White onion: Yellow onions or shallots work just fine here. Shallots will give a slightly milder, sweeter taste.
• Parsley: Fresh cilantro or dill make good alternatives if you’re out of parsley. Each will bring its own unique flavor that works well with fish.
• Lemon: Lime or orange can work in place of lemon. If using orange, use a bit less since it’s sweeter. You can also use 1-2 tablespoons of white wine vinegar for that acidic kick.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking red snapper is overcooking, which can quickly turn this delicate fish from perfectly flaky to dry and tough – aim for an internal temperature of 137°F, as the residual heat will bring it to the ideal 140°F. A common mistake is not patting the fish dry before cooking, which prevents that beautiful golden crust from forming, so take an extra minute to thoroughly dry the fillet with paper towels. To get the most flavor from your garlic butter sauce, avoid rushing the process – let the butter slowly melt and the garlic gently cook until fragrant but not brown, which takes about 2-3 minutes over medium heat. For the best results, wait to add the lemon juice until the very end of cooking, as adding it too early can make the fish tough and change the texture of your sauce.

What to Serve With Red Snapper?

This buttery, garlic-infused fish pairs perfectly with light, fresh sides that won’t overpower its delicate flavor. Rice pilaf or fluffy couscous make excellent bases to soak up all that tasty garlic butter sauce. For vegetables, try roasted asparagus, sautéed green beans, or a mix of Mediterranean-style roasted vegetables like zucchini and bell peppers. A simple lemon-dressed arugula salad on the side keeps things fresh and adds a nice peppery kick that goes great with seafood.

Storage Instructions

Keep Fresh: If you have leftover red snapper, place it in an airtight container and pop it in the fridge right after it cools down. The fish will stay good for up to 2 days. Try to separate the fish from the sauce if possible to maintain the best texture.

Prepare Ahead: You can prep some components ahead of time to make cooking easier. Mince the garlic, chop the herbs, and slice the lemon and tomatoes up to a day in advance. Store these prepped ingredients separately in the fridge in sealed containers.

Warm Up: To enjoy your leftover fish, gently warm it in a covered pan over low heat for about 2-3 minutes. Add a small pat of butter to keep it moist. Be careful not to overheat, as fish can dry out quickly. The microwave isn’t recommended as it might make the fish rubbery.

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 50-60 g
• Fat: 45-55 g
• Carbohydrates: 10-15 g

Ingredients

For the main dish:

• 1 red snapper fillet
• black pepper
• vegetable oil
• fish stock
• 1/4 white onion (finely diced)
• parsley (freshly chopped for garnish)
• 1/2 tsp sugar
• 1 tomato (chopped for garnish)
• 1 lemon
• salt (kosher is preferred)

For the garlic butter:

• 75 gr butter (I like Kerrygold unsalted butter for this)
• 20 gr garlic (finely minced)

Step 1: Prepare the Red Snapper Fillets

Begin by cutting the red snapper into fillets, ensuring each fillet is free of bones.

Cut each fillet into two pieces and make a cross shape on the skin to allow even cooking.

Season the fillets with lemon juice, salt, and white pepper, spreading the seasoning evenly across the surface.

Place the seasoned fillets on tissue paper with the skin side down to prevent sticking.

Step 2: Cook the Fish

Heat vegetable oil in a non-stick pan, then add a bit of butter.

Once the oil is hot, carefully place the fish fillets in the pan skin side down, pressing lightly to ensure the skin adheres to the pan.

Cook until the skin is crispy and golden brown.

Flip the fish over and cook the other side for about five additional seconds for even cooking.

Step 3: Prepare the Lemon Butter Sauce

In the same pan, add a little more butter, then introduce chopped onion and garlic.

Cook until the onions and garlic are browned.

If you’re using white wine, add it and cook until slightly thickened.

Alternatively, add fish stock directly.

Cook the sauce slowly over low heat and season with salt, white pepper, and a touch of white sugar.

Stir until the sauce begins to thicken, then add lemon juice to taste.

Finally, incorporate butter into the sauce and stir until fully melted and silky.

Step 4: Assemble the Dish

Return the fish to the pan with the skin side up.

Add diced tomatoes and chopped parsley around the fish.

Gently stir and spread the lemon butter sauce over the surface of the fish, allowing the flavors to meld together.

Step 5: Plate and Garnish

Arrange a bed of mashed potatoes in the center of a serving plate.

Carefully place the fish fillets on the plate, one by one.

Generously pour the lemon butter sauce over the fish and around the plate.

Garnish with a slice of lemon and fresh parsley leaves for a vibrant touch.

Step 6: Serve and Enjoy

Serve the red snapper with lemon butter sauce immediately while hot.

Enjoy the dish with your favorite side dishes or salads for a complete and flavorful meal.