Best 13 Salsa Snapper Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Salsa Snapper: A Symphony of Flavors for a Delightful Meal**

Prepare to tantalize your taste buds with a culinary masterpiece – Salsa Snapper. This delectable dish, bursting with vibrant flavors, is a feast for the senses. Picture succulent snapper fillets, perfectly cooked to flaky perfection, enveloped in a zesty and aromatic salsa, a vibrant tapestry of fresh tomatoes, zesty cilantro, fiery jalapeños, and a touch of tangy lime. This symphony of flavors is sure to leave you craving more. Our curated collection of recipes offers a range of options to suit your preferences, whether you desire a classic salsa snapper, a spicy version with a fiery kick, or a milder rendition for those with a more delicate palate. Embark on this culinary journey and discover the perfect salsa snapper recipe to tantalize your taste buds and create a memorable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

MAYA CITRUS SALSA WITH RED SNAPPER



Maya Citrus Salsa With Red Snapper image

Xec (pronounced "shek") is a sweet, sour, juicy citrus salsa from Mexico's Yucatán Peninsula, and it makes a brilliant match with almost any kind of fish, cooked almost any kind of way. The combination here - orange, grapefruit, lemon - is not traditional to Mayan cooking, nor is it a mandate. Add lime if you have it, a bitter orange if you can find it. Don't skip the minced habanero, though, which adds a bit of heat and yet more flavor. The fish starts on the stove for a few minutes, and is soon moved to the oven to finish cooking, for a total time of less than 10 minutes.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 orange
1 small grapefruit
1 large lemon
1/2 cup chopped fresh cilantro leaves
1/2 habanero or other chili, seeded and minced, or to taste
Salt to taste
2 tablespoons oil
4 red snapper fillets, 4 to 6 ounces each, preferably skin on (and scaled)

Steps:

  • Heat oven to 450 degrees. Cut orange in half horizontally and section it as you would a grapefruit; do this over a bowl to capture all its juice. Remove seeds and combine flesh and juice in bowl. Repeat with grapefruit and lemon. Stir in cilantro, habanero and salt.
  • Put oil in a nonstick or cast-iron skillet over medium high heat. A minute later, add fish, skin side down; season top with salt. Cook until skin begins to crisp, 3 or 4 minutes, then transfer to oven. Cook another 3 or 4 minutes, or until a thin-bladed knife meets little resistance when inserted into thickest part of fish. Serve fish with xec, immediately.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 585 milligrams, Sugar 7 grams, TransFat 0 grams

GRILLED RED SNAPPER WITH TROPICAL FRUIT SALSA



Grilled Red Snapper with Tropical Fruit Salsa image

Provided by Food Network

Categories     main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 6

4 (8-ounce) red snapper fillets
2 limes, juiced
1 teaspoon minced fresh ginger
1 teaspoon coarse ground black pepper
3 tablespoons extra-virgin olive oil
1 1/4 cups tropical fruit salsa

Steps:

  • Preheat a grill.
  • Place the red snapper fillets in a shallow dish and reserve. In a small bowl, combine lime juice, ginger, pepper, and olive oil. Pour the mixture over the fish and let sit for 15 minutes.
  • Grill the fish over medium heat until the flesh is cooked through and opaque, about 4 minutes per side, depending on the size of the fish. Top with tropical fruit salsa and serve.

ROASTED RED SNAPPER WITH CHERRY TOMATO SALSA



Roasted Red Snapper with Cherry Tomato Salsa image

Categories     Fish     Herb     Tomato     Roast     Quick & Easy     Snapper     Summer     Bon Appétit

Yield 2 servings; can be doubled

Number Of Ingredients 8

2 tablespoons olive oil
2 tablespoons chopped fresh basil
1 tablespoon fresh lime juice
1 cup small cherry tomatoes, halved
1/3 cup chopped red onion
1 teaspoon minced jalapeño chili with seeds
1 teaspoon honey
4 3- to 4-ounce red snapper fillets

Steps:

  • Preheat oven to 400°F. Whisk oil, 1 tablespoon basil and lime juice in medium bowl to blend. Transfer 1 1/2 tablespoons dressing to small bowl and reserve for fish. Mix remaining 1 tablespoon basil, tomatoes, onion, jalapeño and honey into dressing in medium bowl. Season salsa with salt and pepper.
  • Lightly brush small baking sheet with oil. Sprinkle both sides of fish with salt and pepper. Arrange fish on prepared sheet; brush with reserved 1 1/2 tablespoons dressing. Roast fish until just opaque in center, about 10 minutes. Transfer fish to 2 plates. Spoon salsa alongside and serve.

RED SNAPPER WITH CITRUS SALSA



Red Snapper with Citrus Salsa image

A salsa made with oranges, lemon, and a hot, fruity habanero turns a dish of red snapper into a festival of flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 12

2 large navel oranges, peel and pith removed, flesh cut into segments
1 medium lemon, peel and pith removed, flesh cut into segments and chopped
1/2 small shallot, thinly sliced
1/2 red habanero chile, stem, seeds, and ribs removed, finely chopped (wear protective gloves; about 1 teaspoon)
1 tablespoon coarsely chopped fresh cilantro
Zest of 1/2 lime, plus 1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil
1 teaspoon honey
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
4 red snapper fillets, skinned (each 4 ounces)
4 ounces baby spinach (about 4 cups)

Steps:

  • Toss oranges, lemon, shallot, chile, cilantro, lime zest and juice, oil, honey, and 1/8 teaspoon each salt and pepper in a bowl. Let stand at room temperature 15 minutes, gently stirring occasionally.
  • Fill a wok or large pot with 1 inch of water. Bring to a boil. Line bottom basket of a 10-inch, 2-tiered round bamboo steamer with parchment paper. (Alternatively, use two pots fitted with steamer inserts.) Season fish using remaining 1/8 teaspoon each salt and pepper. Arrange in a single layer in bottom basket. Cover, and set over boiling water. Steam until fish is almost cooked through, about 5 minutes. Put spinach into top basket, and set over bottom basket. Steam until spinach is bright green and just wilted, about 2 minutes more.
  • Divide spinach among 4 plates. Top each with fish and 1/2 cup salsa. Serve remaining salsa on the side.

Nutrition Facts : Calories 262 g, Cholesterol 42 g, Fiber 6 g, Protein 26 g, SaturatedFat 1 g, Sodium 191 g

GRILLED SPANISH-STYLE SNAPPER WITH TOMATO AND GREEN OLIVE SALSA



Grilled Spanish-Style Snapper with Tomato and Green Olive Salsa image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

4 (8-ounce) portions red snapper fillet
Extra-virgin olive oil, for drizzling
1 1/2 teaspoons (1/2 a palmful) cumin
1 1/2 teaspoons (1/2 a palmful) sweet paprika
1 teaspoon (1/3 palmful) coarse salt
1 teaspoon (1/3 palmful) black pepper
1 teaspoon (1/3 palmful) coriander
3 plum tomatoes, seeded and chopped
A handful cilantro leaves, finely chopped, flat leaf parsley may be substituted
1/2 small red onion, chopped
12 large green olives, cracked away from pits and coarsely chopped
1 lime, juiced
1 teaspoon crushed red pepper flakes
Serving suggestion: Green Beans with Toasted Almonds and Sangria.

Steps:

  • Preheat grill pan or indoor electric grill to medium high heat. Drizzle snapper with extra-virgin olive oil. Combine spices in a small bowl. Rub fish with spice mixture. Cook fish 5 minutes skin side down first. Turn fish and cook 5 to 6 minutes longer.
  • Combine salsa ingredients in a small bowl and allow it to marinate until ready to serve.
  • To serve, plate spiced snapper with a generous serving of salsa. Sangria makes a wonderful beverage for this meal.

CRISPY SNAPPER TACOS WITH AVOCADO AND TROPICAL-FRUIT SALSA



Crispy Snapper Tacos with Avocado and Tropical-Fruit Salsa image

Provided by Lisa Ahier

Categories     Fish     Sauté     Dinner     Winter     Party     Gourmet

Yield Makes 12 tacos, serving 4 to 6

Number Of Ingredients 8

6 cups plus 6 tablespoons canola or vegetable oil
12 taco shells
1 tablespoon fresh lime juice
4 skinless, boneless red snapper fillets (2 lb), cut into 1-inch pieces
6 scallions, chopped
2 canned chipotle chiles in adobo, finely chopped
3 cups arugula or watercress, torn into bite-size pieces
3 cups avocado and tropical-fruit salsa

Steps:

  • Heat 6 cups oil in a deep large saucepan over moderately high heat until a deep-fat thermometer registers 375°F, then fry taco shells, 2 at a time, turning occasionally, until a shade darker, about 1 minute. Transfer to paper towels to drain and season with salt.
  • Whisk together lime juice, 3 tablespoons oil, and salt and pepper to taste for dressing.
  • Season fish with salt and pepper. Heat remaining 3 tablespoons oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté scallions, stirring, 1 minute. Add fish and sauté, stirring occasionally, until just cooked through, about 3 minutes. Remove skillet from heat and gently toss fish with chipotles.
  • Toss arugula with dressing and salt and pepper to taste.
  • Fill taco shells with arugula, fish mixture, and salsa.

KEVIN NURSE'S JERK RED SNAPPER AND ISLAND SALSA



Kevin Nurse's Jerk Red Snapper and Island Salsa image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 25

2 ounces ground allspice
2 tablespoons dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon ground clove
2 ounces freshly ground coriander
2 ounces freshly ground grains of paradise
1/2 teaspoon ground nutmeg
8 cloves garlic
6 scallions
4 habanero peppers
4 ounces lime juice
Sea salt
Dash soy sauce
Canola oil, as needed
1 red snapper, about 2 to 3 pounds
4 zucchini (2 green and 2 yellow), sliced lengthwise
2 red bell peppers
Island Salsa, recipe follows
4 ounces mango, chopped
4 ounces pineapple, chopped
1 star fruit, chopped
2 ounces red onion, chopped
2 tablespoons red wine vinegar
1 tablespoon freshly chopped cilantro leaves
Kosher salt and freshly ground black pepper

Steps:

  • Preheat grill.
  • Put all the spices, garlic, scallions, peppers, lime juice, salt, to taste, and a dash of soy sauce in a blender. Combine ingredients with oil to make a paste. Score the fish, and then rub the marinade into the fish. Place in a resealable plastic bag and refrigerate for 30 minutes. Remove the snapper from the bag and place on a greased grill, cooking each side for 7 minutes without flipping.
  • While the fish is cooking, brush the zucchini with oil, and season with salt and pepper. Put zucchini slices and whole bell peppers on grill, cooking until the zucchini is tender and red pepper blackened. Set zucchini aside and let the red pepper steam in a covered bowl for a few minutes before removing the skins. Serve vegetables with the whole fish, garnished with Island Salsa.
  • Combine the chopped the fruit and onion in a bowl. Stir in the red wine vinegar and cilantro. Then add salt and pepper, to taste. The salsa will be served on the side to cool off the spice of the fish.

BROILED RED SNAPPER WITH ZA'ATAR SALSA VERDE



Broiled Red Snapper with Za'atar Salsa Verde image

Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde.

Provided by Alon Shaya

Categories     Bon Appétit     Dinner     Fish     Snapper     Cilantro     Parsley     Pine Nut

Yield 4 servings

Number Of Ingredients 12

2 tablespoons pine nuts
4 (6-ounce) skin-on, boneless red snapper fillets, patted dry
Kosher salt, freshly ground pepper
1/2 teaspoon ground coriander
4 tablespoons plus 1/2 cup olive oil
1/3 cup finely chopped cilantro
1/3 cup finely chopped parsley
1 small garlic clove, finely grated
1 1/2 teaspoons za'atar
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh lemon juice
2 tablespoons finely chopped pickled banana peppers

Steps:

  • Toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden and fragrant, about 3 minutes. Transfer to a cutting board. Let cool, then coarsely chop.
  • Heat broiler. Season flesh side of snapper fillets with salt and pepper, then sprinkle with coriander. Drizzle 2 Tbsp. oil onto a small rimmed baking sheet and place fish, flesh side down, on top. Drizzle skin side with 2 Tbsp. oil; season with salt and pepper. Broil until skin is crisp and browned and flesh is cooked through, 8-10 minutes. Remove fish from broiler and let rest 5 minutes.
  • Meanwhile, mix together cilantro, parsley, garlic, za'atar, red pepper flakes, and remaining ½ cup oil in a small bowl; season salsa verde with salt and pepper.
  • Transfer fish to a platter, placing skin side up. Stir lemon juice, banana peppers, and pine nuts into salsa verde and spoon over fish.

JERK RED SNAPPER AND ISLAND SALSA



JERK RED SNAPPER AND ISLAND SALSA image

Categories     Fish     Dinner

Yield 4 servings

Number Of Ingredients 18

2 ounces ground allspice
2 tablespoons dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon ground clove
2 ounces freshly ground coriander
2 ounces freshly ground grains of paradise
1/2 teaspoon ground nutmeg
8 cloves garlic
6 scallions
4 habanero peppers
4 ounces lime juice
Sea salt
Dash soy sauce
Canola oil, as needed
1 red snapper, about 2 to 3 pounds
4 zucchini (2 green and 2 yellow), sliced lengthwise
2 red bell peppers
Island Salsa, recipe below

Steps:

  • Put all the spices, garlic, scallions, peppers, lime juice, salt, to taste, and a dash of soy sauce in a blender. Combine ingredients with oil to make a paste. Score the fish, and then rub the marinade into the fish. Place in a resealable plastic bag and refrigerate for 30 minutes. Remove the snapper from the bag and place on a greased grill, cooking each side for 7 minutes without flipping. While the fish is cooking, brush the zucchini with oil, and season with salt and pepper. Put zucchini slices and whole bell peppers on grill, cooking until the zucchini is tender and red pepper blackened. Set zucchini aside and let the red pepper steam in a covered bowl for a few minutes before removing the skins. Serve vegetables with the whole fish, garnished with Island Salsa. Island Salsa: 4 ounces mango, chopped 4 ounces pineapple, chopped 1 star fruit, chopped 2 ounces red onion, chopped 2 tablespoons red wine vinegar 1 tablespoon freshly chopped cilantro leaves Kosher salt and freshly ground black pepper Combine the chopped the fruit and onion in a bowl. Stir in the red wine vinegar and cilantro. Then add salt and pepper, to taste. The salsa will be served on the side to cool off the spice of the fish.

BLACKENED RED SNAPPER WITH FRESH SALSA



Blackened Red Snapper With Fresh Salsa image

Rarely do you find a fish recipe that's this easy and flavorful. This red snapper recipe hits the mark in all areas. The rub on the red snapper has a smoky, peppery flavor. Fresh salsa on top of the fish and pasta adds freshness and lightens up the meal. The seasoning on the red snapper, combined with the salsa flavor, and the...

Provided by Tammy Brownlow

Categories     Fish

Time 15m

Number Of Ingredients 14

4 red snapper fillets
1 Tbsp olive oil
FOR SALSA:
3 Roma tomatoes, seeded and diced
1/2 small onion, diced
6 Spanish olives, diced
1 pepper of your choice, seeded and diced - I prefer jalapeno
1 handful of cilantro leaves, chopped
1 lime, juiced
FOR FISH SEASONING:
1 1/2 tsp ground cumin
1/2 tsp smoky paprika
1 tsp salt
1 tsp pepper

Steps:

  • 1. In a medium bowl, combine all ingredients for salsa.
  • 2. Refrigerate for a minimum of 4 hours or overnight.
  • 3. In a large non-stick skillet heat olive oil over medium heat.
  • 4. While the skillet is warming, sprinkle the fillets with the fish seasoning generously on both sides. (I usually have seasoning leftover but it's great on chicken, or shrimp too.)
  • 5. Let the fish cook for 5 minutes on each side.
  • 6. Snapper is a very flaky fish so use a fish spatula to turn them gently. If they break it's not the end of the world... they will still taste amazing!
  • 7. I like to serve the snapper over pasta with the salsa over the top. Any remaining juice from the salsa I spoon over each of the fillets. Enjoy!

RED SNAPPER WITH OLIVE SALSA AND GREEN BEANS



Red Snapper With Olive Salsa and Green Beans image

A Rachael Ray recipe. She suggests using the good quality, large green olives, often found in the deli section of the grocery store. I would suggest serving this meal with a green salad and rice.

Provided by LifeIsGood

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

4 (8 ounce) red snapper fillets
extra virgin olive oil, for drizzling
1 1/2 teaspoons ground cumin
1 1/2 teaspoons sweet paprika
1 teaspoon coarse salt
1 teaspoon fresh ground black pepper
1 teaspoon ground coriander
3 plum tomatoes, seeded and chopped
cilantro leaves, finely chopped or flat leaf parsley
1/2 small red onion, chopped
12 large green olives, coarsely chopped (pitted or cracked away from the pits)
1 lime, juice of
1 teaspoon crushed red pepper flakes
1 1/2 lbs fresh green beans, trimmed
1 tablespoon extra virgin olive oil
1 tablespoon butter
salt, to taste
sliced almonds, toasted, for garnish

Steps:

  • Combine the salsa ingredients in a small bowl and allow the flavors to combine until ready to serve.
  • Preheat a grill pan or cast-iron skillet to high heat. Drizzle the red snapper fillets with olive oil. Combine all the spices into a small bowl and run fht fish with the mixture. Place fish on the hot pan skin-side down. After about 3 minutes, turn and cook the fish 3 to 4 minutes longer.
  • Cook green beans in 1 inch of boiling, salted water, covered, for 4-5 minutes, then drain. They should be bright green and still crisp. Return pan to heat and toss beans with oil and butter. Season with a little salt, transfer to a serving plate and garnish with the toasted almonds.
  • To serve, put the green beans alonsdie the spiced snapper topeed with a generous serving of salsa.

RED SNAPPER WITH CAPER SALSA



Red Snapper with Caper Salsa image

Snapper is my favorite fish, I love how firm and flaky it is. This recipe is from a beach trip to Neptune Beach, FL and a great local Chef who shared her recipe. We tweaked it a little and added and took away, I hope you enjoy the results ! ENjoy

Provided by Angela Gray

Categories     Fish

Time 25m

Number Of Ingredients 13

4 ( 6 ounce) snapper filets
2 Tbsp olive oil
salt and pepper to taste
OLIVE AND CAPER SALSA
1 Tbsp olive oil
1 Tbsp finely chopped onion/shallot
1/4 tsp garlic, finely minced
1 Tbsp balsamic vinegar
2 c tomatoes, chopped and seeded
1 Tbsp capers
1 1/2 tsp kalamata olives, chopped
1/2 tsp fresh thyme
salt and pepper to taste

Steps:

  • 1. Heat Grill to medium high Brush snapper filets with olive oil and season with salt and pepper.
  • 2. Grill snapper until fish flakes easily. Remove from heat * careful don't overcook the fish**
  • 3. For the Salsa : Heat the olive oil in a saute' pan. Add the onions and garlic, saute for 30 sec. Immediately add the vinegar, tomatoes, capers, olives and thyme. Simmer for 3 min. Season with salt and pepper.
  • 4. Serve the Salsa over the snapper on a bed of white rice . Lovely and sooo darn good !

SALSA SNAPPER



Salsa Snapper image

As snappy as the pop of your fingers, this fish and fresh salsa is an easy skillet meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 22m

Yield 8

Number Of Ingredients 7

2 pounds red snapper, cod or other lean fish fillets
2 large tomatoes, chopped (2 cups)
1 medium green bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1/4 cup finely chopped fresh cilantro or parsley
1/2 teaspoon salt
1/2 cup dry white wine or Progresso™ chicken broth (from 32-ounce carton)

Steps:

  • Cut fish fillets into 8 serving pieces. Spray large nonstick skillet with cooking spray; heat skillet over medium heat.
  • Arrange fish in single layer in skillet. Cook uncovered 4 to 6 minutes, turning once, until fish flakes easily with fork. Remove fish to warm platter; keep warm.
  • Cook remaining ingredients except wine in skillet over medium heat 3 to 5 minutes, stirring frequently, until bell pepper and onion are crisp-tender. Stir in wine; heat through. Spoon tomato mixture over fish.

Nutrition Facts : Calories 120, Carbohydrate 5 g, Cholesterol 60 mg, Fiber 0 g, Protein 22 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg

Tips:

  • Choose the Right Snapper: Opt for a fresh, firm snapper with bright red eyes and shiny scales. The fish should have a mild, slightly sweet aroma.
  • Proper Filleting: Before cooking, fillet the snapper to remove the bones and skin. Make clean, precise cuts along the backbone and belly to obtain boneless fillets.
  • Score the Fish: Scoring the snapper's surface allows the marinade and flavors to penetrate deeper, resulting in a more flavorful dish.
  • Marinate Wisely: Marinating the snapper in a flavorful mixture of citrus juices, herbs, and spices enhances its taste. Allow the fish to marinate for at least 30 minutes, or up to overnight for maximum flavor.
  • High Heat for Searing: When searing the snapper, use high heat to create a crispy outer layer while leaving the inside moist and flaky.
  • Salsa Perfection: For the salsa, use fresh, ripe tomatoes, onions, cilantro, and jalapeños. Adjust the amount of jalapeños based on your preferred spice level.
  • Cooking Time: The cooking time for the snapper will vary depending on its thickness. As a general guideline, cook the fish for about 3-4 minutes per side, or until it flakes easily with a fork.
  • Garnish Elegantly: Before serving, garnish the cooked snapper with fresh cilantro, lime wedges, and a drizzle of olive oil for an inviting presentation.

Conclusion:

In culinary adventures, Salsa Snapper stands out as a delectable dish that harmonizes the vibrant flavors of Mexican salsa with the delicate texture of snapper. Whether you prefer pan-searing, baking, or grilling, this recipe offers diverse cooking methods to suit your preferences. With its zesty salsa, aromatic marinade, and perfectly cooked fish, Salsa Snapper promises an explosion of flavors that will tantalize your taste buds. Remember to select fresh ingredients, marinate the fish well, and cook it to perfection for an unforgettable dining experience. Salsa Snapper is a culinary masterpiece that combines the best of Mexican and seafood cuisine, leaving you satisfied and craving more.

Related Topics