18 Delicious Whole Red Snapper Recipes for Seafood Lovers

Dive into the ocean of flavors with our roundup of 18 Delicious Whole Red Snapper Recipes that promise to turn your kitchen into a seafood lover’s paradise! Whether you’re craving a quick weeknight dinner or planning a special weekend feast, these dishes are sure to impress. From zesty grilled creations to comforting baked delights, there’s a recipe here for every taste and occasion. Let’s get cooking!

Grilled Whole Red Snapper with Lemon and Herbs

There’s something truly special about serving a whole grilled fish—it’s not just a meal, it’s a centerpiece. This Grilled Whole Red Snapper with Lemon and Herbs is as flavorful as it is impressive, perfect for your next backyard gathering.

Ingredients

• 1 whole red snapper (about 2 pounds), cleaned and scaled
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 lemons, thinly sliced
• 4 sprigs fresh thyme
• 4 sprigs fresh rosemary
• 3 cloves garlic, minced

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. Make three diagonal cuts on each side of the snapper to help it cook evenly.
3. Rub the snapper all over with olive oil, then season inside and out with salt and black pepper.
4. Stuff the cavity with lemon slices, thyme, rosemary, and minced garlic.
5. Grill the snapper for about 8 minutes on each side, or until the skin is crispy and the flesh flakes easily with a fork.
6. Serve immediately with extra lemon slices on the side.

The combination of fresh herbs and lemon not only infuses the fish with vibrant flavors but also keeps it incredibly moist. It’s a dish that’s sure to transport your taste buds straight to the Mediterranean coast.

Tip: For an extra smoky flavor, try adding a few wood chips to your grill. Just soak them in water for 30 minutes before tossing them onto the coals.

Baked Whole Red Snapper with Garlic Butter

There’s something truly special about serving a whole baked red snapper—it’s a showstopper that’s surprisingly simple to pull off at home. This garlic butter version is packed with flavor and comes together with minimal fuss.

Ingredients

• 1 whole red snapper (about 2 pounds), cleaned and scaled
• 3 tablespoons unsalted butter, melted
• 4 garlic cloves, minced
• 1 lemon, thinly sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the red snapper dry with paper towels. Make three diagonal cuts on each side of the fish to help it cook evenly.
3. In a small bowl, mix together the melted butter, minced garlic, salt, and black pepper. Brush this mixture all over the fish, including inside the cuts.
4. Stuff the cavity of the fish with lemon slices and half of the chopped parsley.
5. Bake for 25 minutes, or until the fish flakes easily with a fork and the skin is crispy.
6. Sprinkle the remaining parsley over the fish before serving.

The garlic butter not only infuses the snapper with rich flavor but also creates a beautifully golden, crispy skin that’s irresistible. It’s a dish that feels luxurious yet is entirely approachable for a weeknight dinner.

Tip: For an extra burst of freshness, serve with additional lemon wedges on the side.

Whole Red Snapper Steamed with Ginger and Scallions

Steaming a whole red snapper with ginger and scallions is a foolproof way to achieve tender, flaky fish with a burst of aromatic flavors. It’s a showstopper that’s surprisingly simple to pull off at home.

Ingredients

• 1 whole red snapper (about 2 lbs), cleaned and scaled
• 3 tbsp soy sauce
• 2 tbsp rice wine
• 1 tbsp sesame oil
• 1 inch fresh ginger, julienned
• 4 scallions, cut into 2-inch pieces
• 1 tsp sugar
• 1/2 tsp salt

Instructions

1. Rinse the red snapper under cold water and pat dry with paper towels. Make 3 diagonal slits on each side of the fish to help it cook evenly.
2. In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp rice wine, 1 tbsp sesame oil, 1 tsp sugar, and 1/2 tsp salt. Brush this mixture all over the fish, including inside the cavity.
3. Stuff the cavity with half of the julienned ginger and 2-inch pieces of scallions. Scatter the remaining ginger and scallions on top of the fish.
4. Prepare a steamer over high heat. Once boiling, place the fish on a heatproof plate and steam for 12-15 minutes, or until the flesh flakes easily with a fork.
5. Carefully remove the plate from the steamer and drizzle any remaining sauce over the fish before serving.

The gentle steaming process locks in the snapper’s natural sweetness, while the ginger and scallions add a refreshing zing that cuts through the richness. It’s a dish that feels both luxurious and light.

Tip: For an extra layer of flavor, heat a tablespoon of oil until smoking and pour it over the scallions and ginger on the fish just before serving.

Pan-Seared Whole Red Snapper with Chili Lime Sauce

There’s something truly special about the crisp skin and tender flesh of a whole red snapper, especially when it’s paired with a zesty chili lime sauce that brings it all to life.

Ingredients

• 1 whole red snapper (about 2 lbs), cleaned and scaled
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• 1 red chili, thinly sliced
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1/4 cup cilantro, chopped

Instructions

1. Pat the red snapper dry with paper towels. Make 3 diagonal slashes on each side of the fish to help it cook evenly.
2. Heat olive oil in a large skillet over medium-high heat. Season the snapper with salt and black pepper, then place it in the skillet. Cook for 5-6 minutes on each side, until the skin is crispy and the flesh is opaque.
3. While the fish cooks, prepare the sauce. In a small bowl, whisk together garlic, red chili, lime juice, and honey.
4. Once the fish is cooked, drizzle the chili lime sauce over the top and sprinkle with chopped cilantro.

The contrast between the snapper’s crispy skin and the bright, spicy sauce is a match made in seafood heaven, perfect for impressing guests or treating yourself to a restaurant-quality meal at home.

Tip: For an extra crispy skin, make sure the fish is completely dry before it hits the pan.

Whole Red Snapper in Coconut Curry Sauce

Dive into the flavors of the tropics with this Whole Red Snapper in Coconut Curry Sauce, a dish that brings a splash of color and a burst of flavor to your dinner table.

Ingredients

• 1 whole red snapper (about 2 lbs), cleaned and scored
• 1 tbsp olive oil
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 can (14 oz) coconut milk
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 lime, juiced
• 1/2 cup cilantro, chopped
• Salt to taste

Instructions

1. Preheat your oven to 375°F. Season the red snapper inside and out with salt.
2. Heat olive oil in a large oven-proof skillet over medium heat. Add onion, garlic, and ginger, sautéing until soft, about 3 minutes.
3. Stir in coconut milk, red curry paste, fish sauce, and brown sugar. Bring to a simmer and cook for 5 minutes.
4. Place the snapper in the skillet, spooning some sauce over it. Transfer to the oven and bake for 20 minutes, or until the fish flakes easily with a fork.
5. Drizzle with lime juice and sprinkle with cilantro before serving.

The magic of this dish lies in the harmony of spicy, sweet, and tangy flavors, all while keeping the fish incredibly moist and tender.

Tip: For an extra kick, add a sliced chili pepper to the curry sauce while it simmers.

Roasted Whole Red Snapper with Potatoes and Olives

There’s something truly special about a whole roasted fish—it’s a showstopper that’s surprisingly simple to make. This Roasted Whole Red Snapper with Potatoes and Olives is a Mediterranean-inspired dish that’s as flavorful as it is beautiful.

Ingredients

• 1 whole red snapper (about 2 pounds), cleaned and scaled
• 1 pound small potatoes, halved
• 1/2 cup pitted Kalamata olives
• 3 tablespoons olive oil
• 1 lemon, thinly sliced
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano

Instructions

1. Preheat your oven to 400°F. In a large bowl, toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them on a baking sheet and roast for 20 minutes.
2. While the potatoes roast, make three diagonal cuts on each side of the snapper. Stuff the cavity with lemon slices and half of the olives.
3. In a small bowl, mix the remaining 2 tablespoons olive oil, minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and dried oregano. Rub this mixture all over the fish.
4. Remove the baking sheet from the oven, push the potatoes to the sides, and place the fish in the center. Scatter the remaining olives around the fish. Return to the oven and roast for another 25 minutes, or until the fish flakes easily with a fork.
5. The crispy skin of the snapper and the tender potatoes soaked in olive and lemon juices make this dish a Mediterranean dream. It’s perfect for when you want to impress without the stress.

Tip: For an extra burst of flavor, drizzle with a little more olive oil and a squeeze of fresh lemon juice right before serving.

Whole Red Snapper Stuffed with Citrus and Fennel

There’s something truly special about a whole red snapper, especially when it’s stuffed with bright citrus and aromatic fennel, creating a dish that’s as beautiful as it is flavorful.

Ingredients

• 1 whole red snapper (about 2-3 lbs), cleaned and scaled
• 1 medium fennel bulb, thinly sliced
• 1 orange, thinly sliced
• 1 lemon, thinly sliced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 sprigs fresh thyme
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 400°F and lightly oil a baking dish large enough to hold the snapper.
2. Season the inside of the snapper with 1/2 tsp salt and 1/4 tsp black pepper.
3. Stuff the cavity with alternating slices of fennel, orange, and lemon, along with the thyme sprigs and minced garlic.
4. Rub the outside of the snapper with olive oil and season with the remaining salt and pepper.
5. Place the snapper in the prepared baking dish and bake for 25-30 minutes, or until the flesh is opaque and flakes easily with a fork.

The combination of citrus and fennel not only infuses the snapper with incredible flavor but also keeps it wonderfully moist. It’s a showstopper that’s surprisingly simple to pull off.

Tip: For an extra crispy skin, broil the snapper for the last 2-3 minutes of cooking.

Deep-Fried Whole Red Snapper with Sweet and Sour Sauce

Dive into the crispy, tangy delight of this Deep-Fried Whole Red Snapper, a show-stopping dish that’s surprisingly simple to make at home.

Ingredients

• 1 whole red snapper (about 2 lbs), cleaned and scaled
• 1 cup cornstarch
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups vegetable oil, for frying
• 1/2 cup sugar
• 1/4 cup white vinegar
• 1/4 cup ketchup
• 1 tbsp soy sauce
• 1 tsp minced garlic
• 1/2 cup pineapple chunks
• 1/4 cup diced bell pepper
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Instructions

1. Pat the red snapper dry with paper towels. Make 3 diagonal slits on each side of the fish to ensure even cooking.
2. In a large bowl, mix 1 cup cornstarch, 1 tsp salt, and 1/2 tsp black pepper. Coat the fish evenly with the mixture.
3. Heat 4 cups vegetable oil in a deep fryer or large pot to 375°F. Carefully lower the fish into the oil and fry for 7-8 minutes per side until golden and crispy. Remove and drain on paper towels.
4. In a saucepan over medium heat, combine 1/2 cup sugar, 1/4 cup white vinegar, 1/4 cup ketchup, 1 tbsp soy sauce, and 1 tsp minced garlic. Bring to a simmer, then add pineapple chunks and diced bell pepper. Cook for 2 minutes.
5. Stir in the cornstarch slurry and cook for another minute until the sauce thickens.
6. Pour the sweet and sour sauce over the fried snapper and serve immediately.

The contrast between the snapper’s crispy skin and the vibrant sweet and sour sauce makes this dish a memorable centerpiece for any dinner party.

Tip: For an extra crispy finish, let the coated fish sit for 10 minutes before frying to allow the cornstarch to adhere better.

Whole Red Snapper with Tomato and Basil Sauce

There’s something truly special about serving a whole red snapper—it’s a showstopper that’s surprisingly simple to pull off, especially with this vibrant tomato and basil sauce.

Ingredients

• 1 whole red snapper (about 2 lbs), cleaned and scaled
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 1/2 cup dry white wine
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 375°F. Pat the red snapper dry with paper towels, then rub it all over with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
2. Heat the remaining 1 tbsp olive oil in a large oven-safe skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
3. Add the cherry tomatoes and cook for 3 minutes, stirring occasionally, until they start to soften.
4. Pour in the white wine and lemon juice, bringing the mixture to a simmer. Let it cook for 2 minutes to reduce slightly.
5. Place the seasoned red snapper in the skillet, spooning some of the tomato mixture over the top. Transfer the skillet to the oven and bake for 20 minutes, or until the fish flakes easily with a fork.
6. Sprinkle the chopped basil over the fish and sauce just before serving.

The beauty of this dish lies in the harmony between the tender, flaky fish and the bright, herbaceous sauce—it’s a pairing that feels both elegant and effortlessly rustic.

Tip: For an extra crispy skin, broil the fish for the last 2-3 minutes of cooking.

Whole Red Snapper Grilled in Banana Leaves

Grilling a whole red snapper in banana leaves not only infuses it with a subtle sweetness but also keeps the fish incredibly moist and tender. It’s a showstopper that’s surprisingly simple to pull off at home.

Ingredients

• 1 whole red snapper (about 2 lbs), cleaned and scaled
• 2 banana leaves, thawed if frozen
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, thinly sliced
• 3 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1/2 tsp red pepper flakes

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. Rinse the snapper inside and out, then pat dry with paper towels. Rub the fish all over with olive oil, then season inside and out with salt and black pepper.
3. Stuff the cavity with lemon slices, minced garlic, cilantro, and red pepper flakes.
4. Lay the banana leaves on a flat surface, overlapping slightly if necessary to fully enclose the fish. Place the snapper in the center and wrap tightly, securing with kitchen twine if needed.
5. Grill the wrapped snapper for about 25 minutes, turning once halfway through, until the banana leaves are charred and the fish flakes easily with a fork.
6. Let rest for 5 minutes before unwrapping and serving.

The banana leaves not only add a unique flavor but also create a natural steaming pouch that ensures the fish stays juicy and flavorful. It’s a perfect method for those who love grilled fish but worry about it drying out.

Tip: If you can’t find banana leaves, parchment paper can be a substitute, though you’ll miss out on the authentic tropical aroma.

Whole Red Snapper with Mango Salsa

Bring a taste of the tropics to your table with this Whole Red Snapper topped with a vibrant mango salsa—perfect for a summer dinner that’s as colorful as it is flavorful.

Ingredients

• 1 whole red snapper (about 2 lbs), cleaned and scaled
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large mango, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced
• 1/2 tsp salt

Instructions

1. Preheat your grill to medium-high heat (about 400°F). Brush the snapper inside and out with olive oil, then season with 1 tsp salt and 1/2 tsp black pepper.
2. Grill the snapper for about 8 minutes per side, or until the skin is crispy and the flesh flakes easily with a fork.
3. While the snapper cooks, combine the diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and 1/2 tsp salt in a bowl. Stir gently to mix.
4. Serve the grilled snapper topped with the mango salsa. The contrast of the crispy, savory fish with the sweet and spicy salsa is a match made in heaven.

Tip: For an extra smoky flavor, try grilling the mango slices before dicing them for the salsa.

Whole Red Snapper in Spicy Tomato Broth

Dive into the flavors of the sea with this Whole Red Snapper in Spicy Tomato Broth, a dish that brings warmth and zest to your table with minimal fuss.

Ingredients

• 1 whole red snapper (about 2 lbs), cleaned and scaled
• 2 tbsp olive oil
• 1 medium onion, thinly sliced
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup fish or vegetable broth
• 1 tsp red pepper flakes
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in diced tomatoes, broth, red pepper flakes, smoked paprika, salt, and black pepper. Bring to a simmer and cook for 10 minutes to blend flavors.
3. Gently place the whole red snapper into the skillet, spooning some of the tomato broth over it. Cover and simmer for 15-20 minutes, until the fish flakes easily with a fork.
4. Sprinkle with chopped cilantro and serve with lime wedges on the side for squeezing over the fish.

The magic of this dish lies in the snapper’s tender flesh soaking up the spicy, smoky broth, creating a harmony of flavors that’s both bold and comforting.

Tip: For an extra kick, add a sliced jalapeño to the broth while it simmers.

Whole Red Snapper with Cilantro and Lime

There’s something truly special about the bright, zesty flavors of cilantro and lime paired with the delicate taste of whole red snapper. This dish is a showstopper that’s surprisingly simple to make at home.

Ingredients

• 1 whole red snapper (about 2 lbs), cleaned and scaled
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 2 limes, one sliced and one juiced
• 3 cloves garlic, minced

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the red snapper dry with paper towels. Make 3 diagonal slits on each side of the fish to help it cook evenly.
3. Rub the snapper all over with olive oil, then season inside and out with salt and black pepper.
4. Stuff the cavity with half of the cilantro, lime slices, and minced garlic. Reserve the remaining cilantro and lime juice for later.
5. Place the snapper on the prepared baking sheet and bake for 25 minutes, or until the flesh is opaque and flakes easily with a fork.
6. Drizzle the baked snapper with fresh lime juice and sprinkle with the remaining cilantro before serving.

The magic of this recipe lies in the crispy skin and the way the lime juice brightens up the rich, buttery fish. It’s a perfect balance of flavors and textures that feels gourmet but is utterly approachable.

Tip: For an extra burst of flavor, let the fish marinate with the lime juice and cilantro for 15 minutes before baking.

Whole Red Snapper Baked in Salt Crust

There’s something truly magical about baking a whole red snapper in a salt crust—it’s a showstopper that’s surprisingly simple to pull off at home.

Ingredients

• 1 whole red snapper (about 2 pounds), cleaned and scaled
• 4 cups coarse sea salt
• 3 large egg whites
• 1/4 cup water
• 2 lemons, thinly sliced
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 400°F. Rinse the snapper inside and out, then pat dry with paper towels.
2. In a large bowl, mix the sea salt, egg whites, and water until it resembles wet sand.
3. Stuff the snapper’s cavity with lemon slices, thyme, and rosemary. Brush the outside lightly with olive oil.
4. On a baking sheet, spread half of the salt mixture in the shape of the fish. Place the snapper on top, then cover completely with the remaining salt mixture, pressing to seal.
5. Bake for 25 minutes. The salt crust will harden and turn a light golden color.
6. Remove from the oven and let rest for 5 minutes. Crack the salt crust with a spoon and carefully remove it to reveal the perfectly cooked fish.

The salt crust locks in moisture, yielding incredibly tender and flavorful fish with minimal effort. It’s a technique that feels fancy but is wonderfully foolproof.

Tip: Serve with a simple drizzle of olive oil and extra lemon wedges for a bright, fresh finish.

Whole Red Snapper with Asian-Inspired Soy Glaze

Dive into the flavors of the sea with this Whole Red Snapper, glazed with a sweet and savory Asian-inspired soy sauce that’s sure to impress.

Ingredients

• 1 whole red snapper (about 2 lbs), cleaned and scaled
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 tablespoon sesame oil
• 2 green onions, thinly sliced
• 1 teaspoon sesame seeds

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 teaspoon grated ginger, and 1 clove minced garlic to make the glaze.
3. Place the whole red snapper on the prepared baking sheet. Brush the fish inside and out with 1 tablespoon sesame oil, then generously coat with the soy glaze.
4. Bake for 25-30 minutes, basting with the glaze halfway through, until the fish flakes easily with a fork.
5. Garnish with 2 thinly sliced green onions and 1 teaspoon sesame seeds before serving.

The combination of the crispy skin and the sticky, flavorful glaze makes this dish a standout. It’s perfect for when you want to bring a touch of elegance to your weeknight dinner.

Tip: For an extra crispy skin, broil the fish for the last 2-3 minutes of cooking.

Whole Red Snapper with Roasted Vegetables

Dive into the flavors of the sea with this Whole Red Snapper paired with vibrant roasted vegetables, a dish that’s as beautiful on the table as it is delicious.

Ingredients

• 1 whole red snapper (about 2 lbs), cleaned and scaled
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, sliced
• 2 cloves garlic, minced
• 1 cup cherry tomatoes
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. Pat the red snapper dry with paper towels. Make three diagonal cuts on each side of the fish. Rub the fish with 1 tbsp olive oil, then season inside and out with 1 tsp salt and 1/2 tsp black pepper.
3. Stuff the cavity of the fish with lemon slices and minced garlic. Place the fish on the prepared baking sheet.
4. In a bowl, toss cherry tomatoes, zucchini, and red bell pepper with the remaining 1 tbsp olive oil and fresh thyme leaves. Spread the vegetables around the fish on the baking sheet.
5. Bake for 25 minutes, or until the fish flakes easily with a fork and the vegetables are tender and slightly caramelized.

The crisp skin of the snapper and the sweetness of the roasted vegetables create a harmony of textures and flavors that’s sure to impress.

Tip: For an extra burst of flavor, drizzle the finished dish with a little more olive oil and a squeeze of fresh lemon juice before serving.

Whole Red Snapper with Pineapple and Jalapeno

Dive into the vibrant flavors of the tropics with this Whole Red Snapper with Pineapple and Jalapeno, a dish that brings a sweet and spicy kick to your dinner table.

Ingredients

• 1 whole red snapper (about 2 lbs), cleaned and scaled
• 1 cup fresh pineapple, diced
• 1 jalapeno, thinly sliced (seeds removed for less heat)
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the red snapper dry with paper towels. Make three diagonal cuts on each side of the fish.
3. Rub the snapper all over with 1 tbsp olive oil, then season inside and out with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
4. Stuff the cavity with diced pineapple, jalapeno slices, and half of the chopped cilantro.
5. Place the snapper on the prepared baking sheet and drizzle with the remaining 1 tbsp olive oil.
6. Bake for 25 minutes, or until the fish flakes easily with a fork.
7. Garnish with the remaining cilantro and serve with lime wedges on the side.

The combination of juicy pineapple and spicy jalapeno stuffed inside the snapper creates a burst of flavors with every bite, making it a standout dish for any seafood lover.

Tip: For an extra crispy skin, broil the snapper for the last 2-3 minutes of cooking.

Whole Red Snapper with Herb and Breadcrumb Stuffing

Dive into the flavors of the sea with this Whole Red Snapper, stuffed with a fragrant herb and breadcrumb mixture that crisps to perfection in the oven.

Ingredients

• 1 whole red snapper (about 2 lbs), cleaned and scaled
• 1/2 cup fresh breadcrumbs
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• 2 cloves garlic, minced
• Zest of 1 lemon
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• Lemon wedges, for serving

Instructions

1. Preheat your oven to 400°F and lightly oil a baking dish large enough to hold the snapper.
2. In a bowl, mix together the breadcrumbs, parsley, dill, garlic, lemon zest, olive oil, salt, and black pepper until well combined.
3. Pat the snapper dry inside and out, then stuff the cavity with the breadcrumb mixture. Secure with toothpicks if necessary.
4. Place the snapper in the prepared baking dish and bake for 25 minutes, or until the fish flakes easily with a fork and the stuffing is golden.
5. Serve immediately with lemon wedges on the side.

The crispy herb topping contrasts beautifully with the tender, flaky fish, making every bite a delightful mix of textures.

Tip: For an extra crispy topping, broil the snapper for the last 2-3 minutes of cooking, watching closely to prevent burning.

Conclusion

We hope this roundup of 18 delicious whole red snapper recipes inspires your next seafood feast! Whether you’re grilling, baking, or frying, there’s something here for every home cook. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for your next culinary adventure. Happy cooking!