Snapper



Snapper love warm oceans, and you’ll find this red-skinned fish on menus all over Florida, the Caribbean and Central America. “This is the roasted fish I crave most,” says Andrew Zimmern, “the one that takes me back to that Mediterranean beach and that girl and those stars. I think it will do the same for you. By the way, kids adore this because red snapper isn't fishy.” Indeed, snapper has a sweet, mild flesh that is similar to sea bass and halibut. Try dressing it up with a tropical fruit salsa or even using it as the base for a refreshing crudo. For more recipe ideas and cooking tips, check out F&W’s guide to snapper.

Most Recent

Snapper with Preserved Citrus Gremolata and Fregola

Inspired by the Middle Eastern flavors that chefs Ori Menashe and Genevieve Gergis wield so deftly at Bavel in LA, we created this quick-preserved citrus gremolata using thin-skinned clementines and tangerines. It adds a fragrant, briny flavor this snapper, and is the perfect way to wake up your winter palate.
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Al Pastor Fish Tacos

I’m a purist when it comes to certain foods, and al pastor tacos (known as adobada tacos to us in Tijuana) is one of those foods. I lived off them—literally. A medical condition left my mother confined to her bed most of my teenage years, and my father’s culinary skills were nonexistent—he couldn’t even put a sandwich together. To this day I don’t know if he can’t cook or simply refused to because that’s not what (most) Mexican men do, in his view. He wasn’t gonna let me go hungry, though. Before he eventually poached Pedro, the cook from the country club, to come save us from starvation, we ate street tacos multiple times a week. My sister and brother were too busy being teens, so a lot of the memories I have of me and my dad hitting the taco stands are just the two of us. We’d find delectable tacos, based on recommendations from his friends or spotting a long line snaking down the boulevard. We never knew if the vendor would be there the next week or even the next day, so every day was a different and delicious adventure. Now that I’m grown up, I make more sensible food choices. Kidding—there’s nothing un-sensible about a GOOD al pastor pork taco. But in actuality, the original was made of lamb—a gift from the Lebanese immigrants to Mexico. It’s our pork take on shawarma instead of their traditional lamb. But I wanted to try it with yet a different protein, and guess what? It worked beautifully. You’d think the adobo would totally consume the flavor of the fish, but it doesn’t. It’s a lighter, beachier version of a Mexican classic—perfect with an ice-cold beer. Topped with the traditional raw white onions, cilantro, and avocado (or guacamole!), it’s heaven. I doubt my father would approve of my twist, but to be honest, between this or having to actually cook for himself, he’d probably end up eating it. And I bet he might even like it.
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Seared Snapper with Granny Smith, Strawberry, 
and Basil Salsa

Seared snapper and a crisp, fresh salsa may seem an unlikely match for a lush Oregon Pinot Noir, but James Briscione, author of The Flavor Matrix, says their affinity goes to a molecular level: The wine has notes of rose, of which apples are a relative. The lighter strawberry notes in the wine are equally matched with fresh strawberries in the salsa.    Slideshow: More Red Snapper Recipes
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Salt-Baked Snapper 
Taco Bar

Upgrade taco night with perfect fish tacos by salt-baking a whole fish. The salt crust ensures loads of moist, flaky meat to pair with the curtido (crunchy cabbage slaw) and a fresh pico de gallo. We also love slicing up some creamy avocado to top each taco.  Slideshow: More Fish Taco Recipes
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Salt-Baked Fish


Chef José Andrés bakes whole fish in a salt crust until it’s perfectly moist and seasoned. His trick is to leave the scales on the fish, which makes the skin very easy to peel off after baking. Slideshow: More Red Snapper Recipes
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Snapper Escovitch


F&W Best New Chef 2017 Nina Compton, of Compère Lapin in New Orleans, makes the most delicious version of Jamaican escovitch, combining the classic crispy pan-fried fish with a sweet and spicy pepper sauce. Slideshow: More Red Snapper Recipes
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More Snapper

Grilled Fish Tacos with Cantaloupe Pico De Gallo

Make these super-simple fish tacos from chef Harold Moore when cantaloupe is at it’s peak. The floral, fruity melon in the pico de gallo is the perfect compliment to the sweet, flaky grilled fish. Slideshow: More Fish Taco Recipes
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Whole Roast Snapper with Sichuan Butter


This easy roast fish from Underbelly chef Chris Shepherd is brushed with a toasty brown butter flecked with tingly Sichuan peppercorns while cooking. Pair it with a minerally Chablis or an unoaked California Chardonnay to complement the spice. Slideshow: More Red Snapper Recipes
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