Although there are hundreds of snapper species, the Caribbean red snapper is one of the most beloved. This reef snapper boasts a fine, juicy texture and sweet flavor to delight your taste buds. Their tasty skin holds the delicate texture together and seals in flavor. Best of all, you can choose exactly how you would like your fish cleaned: head on or head off and split. Although it may require a little extra love to keep it from falling apart on the grill, you can choose to use a basket for flipping or lifting above the flame. The possibilities of red snapper are limitless, but it tastes especially great when stuffed, in soups, or served over your favorite rice.
Dare to step out of your comfort zone by creating complex flavor profiles with our Caribbean red snapper. This tasty fish pairs well with citrusy undertones, including grapefruit, lemon, or lime. Red snapper is a low-calorie alternative to red meats or fatty fish and it offers a lean source of protein that is rich in selenium, vitamins, and other essential nutrients.
These brightly colored fish average four to six pounds and each Wholey’s Market order includes two to six fish per order for a total six-pound average. Stock up on Caribbean red snapper today and explore the rest of our inventory to find other coastal delicacies just waiting to be devoured. Spend $200 or more and you can even qualify for free shipping to select states. Have questions? Contact one of our seafood specialists today for further assistance or additional information.
Country of Origin: Costa Rica/Mexico
Grilled Caribbean Red Snapper
Yields: 3 servings
- 1 – 2 Wholey’s Market Caribbean red snapper (3 pounds total)
- 1 – 2 fresh lemons
- 1 teaspoon ground white pepper
- 1 teaspoon ground allspice
- 1 tablespoon garlic cloves, minced
- 1 teaspoon ginger, minced
- 1 teaspoon paprika
- 2 teaspoons thyme, finely chopped
- ½ cup basil or parsley, chopped
- 1 teaspoon chicken bouillon
- ¼ cup cooking oil
- Make 3 – 4 diagonal cuts on each side of whole fish, to the bone.
- Season fish with salt, pepper, and lemon zest. Set aside.
- Prepare marinade by combining white pepper, allspice, garlic cloves, paprika, ginger, thyme, basil, and bouillon.
- Pour marinade over fish, coat, and marinate for up to 24 hours.
- Grill each side of red snapper for 1 – 2 minutes over flame, charcoal, or oil.
- Baste again with marinade and cook an additional 3 – 4 minutes for each side.
Caribbean red snapper is done when the meat is white and juices run clear. Serve with grilled plantains, vegetables, or your favorite side dish for a light, delicious meal.