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Blackened Red Snapper

Blackened Red Snapper brings taste of NOLA, Gulf seafood

Summer is here, and Grillax Nation is hitting the blue waters of the Gulf of Mexico for the bountiful red snapper for our favorite Blackened Red Snapper. The fat and strong reds, or the ever-pulling mangroves (gray) are fun to catch, and even better to eat.

The famous New Orleans preparation of the snapper’s cousin, the redfish, is just as good on snapper. Throw a grill into the mix, and you will have perfection on a fork every time you take a bite.

Keep it fresh

Fresh is best, so pack your fish on ice after the catch, and get ready to grill.

There are a couple of ways you can clean the snapper after the catch before you grill it. The best way is to filet the fish out, removing the skin and the rib cage. The second way is to leave the skin on one side, and remove the rib cage.

This method is best if you are cooking on a campfire grill, as the skin acts as a non-stick barrier between the fire and the fish. But if you want the most flavor in your fish, filet it out.

Related: How to clean a shark

Prep for the grill

Blackened Red Snapper
Blackened Red Snapper

On each filet, pat dry with paper towels and add your blackening seasoning (see below). If you don’t have time to make your own, there are some great blackening seasonings on the market and available at your grocer.

Once your fish is seasoned, bring your grill to high temperature (around 400 degrees) and clean/oil your grates. You’ll drop your filets on the grill for about four minutes per side, or until the meat just starts to flake. You will want to use a wide spatula for this, as the fish will fall apart after cooking.

Top it off with the cilantro/lime butter sauce, and you will be in business.

Happy Grilling!

Blackened Red Snapper with Lime Butter Sauce

Grillax Nation is hitting the blue waters of the Gulf of Mexico for the bountiful red snapper for our favorite Blackened Red Snapper. 

Course Main Course
Cuisine Style American, Cajun, Caribbean, Gulf Coast
Keywords: blackened, gulf coast, nola, seafood, snapper, spicy
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Serves: 4 people
Calories 170 kcal

What’s In It?

  • 2 large red snapper fillets
  • 1/2 c butter
  • 2 Tbsp fresh lime juice
  • 1 tsp cilantro, chopped
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
  • 1/8 tsp sea salt
  • 1/8 tsp garlic salt
  • 1/8 tsp thyme
  • 1/8 tsp onion salt
  • 1/8 tsp oregano
  • 1/8 tsp white pepper

How to Make It

  1. Mix together paprika, cayenne, salt, garlic salt, onion salt, thyme, oregano, and pepper. Sprinkle over each side of the red snapper.

  2. Oil grill grate (or fish grate) and preheat grill to HIGH (about 400 degrees).

  3. Bring lime juice to a boil.

  4. Remove from heat and add butter. Mix well.

  5. Grill red snapper about 4 minutes per side.

  6. Remove fish from grill.

  7. Add cilantro to lime butter. Spoon about 1 1/2 tablespoons of butter mixture over each piece of fish and serve.

Know more

Visit the Mississippi Department of Marine Resource for the latest snapper data for the Gulf Coast in the Magnolia State.

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Guru

Guru

Born in Mississippi, raised in Southeast Louisiana, I've been around good food my whole life. I’m enjoy sharing my love for the grill and the Grillax Lifestyle with my two boys.

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Guru

Guru

Born in Mississippi, raised in Southeast Louisiana, I've been around good food my whole life. I’m enjoy sharing my love for the grill and the Grillax Lifestyle with my two boys.

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