Baked Red Snapper with Garlic, Lime, and Cilantro

5.0
(1)

A delicious and easy red snapper dish, with the flavors of the summer. You can substitute almost any firm-fleshed fish, but snapper is my favorite!

2
2
Prep Time:
10 mins
Cook Time:
15 mins
Additional Time:
30 mins
Total Time:
55 mins
Servings:
6
Yield:
4 servings

Ingredients

  • cooking spray

  • 2 pounds skin-on red snapper fillets

  • 2 cloves fresh garlic, minced

  • 1 pinch garlic salt, or to taste

  • 1 pinch ground red chile pepper, or to taste

  • ½ cup chopped fresh cilantro

  • 1 lime

  • 2 tablespoons butter

Directions

  1. Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.

  2. Marinate in the refrigerator, 30 minutes to 1 hour.

  3. Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.

  4. Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.

Cook's Note:

Substitute Cajun seasoning (such as Tony Chachere's(R)) for the ground red pepper, if desired.

Nutrition Facts (per serving)

189 Calories
6g Fat
1g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 189
% Daily Value *
Total Fat 6g 8%
Saturated Fat 3g 15%
Cholesterol 66mg 22%
Sodium 152mg 7%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 31g
Vitamin C 4mg 20%
Calcium 53mg 4%
Iron 0mg 2%
Potassium 645mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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