Grilled Red Snapper with Coconut-Lime Sauce

Transport your taste buds to a tropical paradise with this Grilled Red Snapper with Coconut-Lime Sauce. This dish combines the smoky, charred flavors of grilled fish with a creamy, tangy sauce infused with coconut milk, lime, and aromatic spices. Perfect for summer cookouts or when you’re craving a vacation on a plate, this recipe is both easy to make and packed with vibrant flavors.

Ingredients You’ll Need

For the Snapper

• 4 red snapper fillets
• 2 tablespoon olive oil
• Zest of 1 lime
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and pepper

For the Coconut-Lime Sauce

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• ¼ cup onion, finely chopped
• 1 cup canned coconut milk
• Zest and juice of 1 lime
• 1 teaspoon ginger, grated
• ½ teaspoon red pepper flakes (optional)
• 1 tablespoon fresh cilantro, chopped
• Salt

Step-by-Step Instructions

1. Prepare the Snapper

• Pat the red snapper fillets dry with paper towels.
• Brush each fillet with olive oil and season with lime zest, smoked paprika, garlic powder, salt, and pepper.
• Let the fillets rest for 10 minutes to allow the flavors to meld.

2. Grill the Snapper

• Preheat your grill to medium-high heat and oil the grates to prevent sticking.
• Place the snapper skin-side down and grill for 4–5 minutes. Carefully flip and grill the other side for 3–4 minutes until the fish is opaque and flakes easily. Remove from the grill and set aside.

3. Make the Coconut-Lime Sauce

• Heat olive oil in a small saucepan over medium heat. Sauté the onion and garlic for 2–3 minutes until softened and fragrant.
• Stir in the coconut milk, lime zest, lime juice, ginger, and red pepper flakes. Let it simmer gently for 5 minutes, stirring occasionally, until the sauce thickens slightly.
• Add chopped cilantro and season with salt to taste.

4. Plate and Serve

• Spoon the warm coconut-lime sauce onto a serving plate. Place the grilled snapper fillets on top.
• Garnish with extra cilantro and lime wedges for a fresh, colorful finish.

Serving Suggestions

Take this tropical dish to the next level by pairing it with:

• Cilantro Lime Rice: The perfect complement to the creamy sauce.
• Mango Salsa: Adds a sweet burst of flavor.
• Roasted Corn and Red Pepper Salsa: Blends whole foods and fresh flavors
• Grilled Vegetables: Like asparagus or zucchini for a healthy side.

FAQs

Q: Can I use a different type of fish?
Yes! Grouper, mahi-mahi, or halibut are excellent substitutes if red snapper isn’t available.

Q: Can I make the sauce ahead of time?
Absolutely. Prepare the sauce up to 2 days in advance and store it in an airtight container in the fridge. Reheat gently before serving.

Q: Can I grill the fish indoors?
If outdoor grilling isn’t an option, use a grill pan or broil the fish in the oven for similar results.

Grilled Red Snapper with Coconut-Lime Sauce

Elevate your dinner with Grilled Red Snapper topped with Coconut-Lime Sauce. This tropical recipe is fresh, flavorful, and ready in under 30 minutes!

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Course Main Course

Cuisine American, Caribbean, Mediterranean

Servings 4 people

Ingredients

  

1x2x3x

• 4 red snapper fillets
• 2 tablespoon olive oil
• Zest of 1 lime
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and pepper to taste
• For the Coconut-Lime Sauce:
• 1 tablespoon olive oil
• 2 garlic cloves minced
• ¼ cup onion finely chopped
• 1 cup canned coconut milk full-fat or light
• Zest and juice of 1 lime
• 1 teaspoon ginger grated
• ½ teaspoon red pepper flakes optional for heat
• 1 tablespoon fresh cilantro chopped (plus extra for garnish)
• Salt to taste

Instructions

 

Prepare the Snapper:

• Pat the snapper fillets dry. Brush with olive oil and sprinkle with lime zest, smoked paprika, garlic powder, salt, and pepper. Let it sit for 10 minutes to absorb the flavors.

Grill the Snapper:

• Preheat the grill to medium-high heat and oil the grates to prevent sticking.
• Place the snapper skin-side down and grill for 4–5 minutes. Carefully flip and grill the other side for 3–4 minutes until the flesh is opaque and flakes easily. Remove from the grill and set aside.

Make the Sauce:

• Heat 1 tablespoon olive oil in a small saucepan over medium heat. Sauté the onion and garlic for 2–3 minutes until softened.
• Stir in the coconut milk, lime zest, lime juice, ginger, and red pepper flakes. Simmer gently for 5 minutes, stirring occasionally, until the sauce thickens slightly.
• Add the cilantro and season with salt to taste.

Serve:

• Spoon the warm coconut-lime sauce onto a plate or bowl. Place the grilled snapper on top and garnish with extra cilantro and lime wedges.

Notes

Plating Tip:
Serve alongside coconut rice or a tropical mango salsa for an extra island vibe. Arrange lime wedges and a sprinkle of chopped cilantro for a bright, colorful finish.

Keyword Baked Fish Recipe, Coconut, Coconut Lime Dressing, Red Snapper, TGBTG, Tropical

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