Barbecue Broiled Red Snapper

This flavorful dish brings together the smoky sweetness of barbecue with the tender, flaky texture of fresh red snapper. It’s quick to prepare and perfect for a delicious weeknight dinner or casual weekend cookout.

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TIME17 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

Cooking spray 2 tablespoons mayonnaise 1 tablespoon lemon juice 1 tablespoon barbeque sauce 2 (7 ounce) red snapper fillets salt to taste cayenne pepper, or to taste

02 / HOW TO MAKE IT

Let's cook.

Step 1

Move your oven rack so it’s about 6 inches from the broiler, then go ahead and preheat the broiler. Line a baking sheet with foil and give it a light spray of cooking spray to keep the fish from sticking. In a small bowl, mix together the mayonnaise, lemon juice, and barbecue sauce until well combined. Place the snapper fillets on the prepared baking sheet and sprinkle them with a little salt. Spread the mayo mixture evenly over the top of each piece, then dust with a pinch of cayenne pepper for a bit of heat. Pop the fish under the broiler and cook until the topping is nicely browned and bubbly, and the fish flakes easily when you test it with a fork—this should take about 7 minutes. If your broiler heats unevenly, just rotate the pan halfway through to make sure everything cooks evenly.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Make sure your broiler is fully preheated before placing the fish inside to get a nice, even char.
- Use a wire rack on your baking sheet to allow heat to circulate and cook the fish evenly.
- Keep an eye on the fish as it cooks; snapper can dry out quickly if overcooked.

Why you’ll love it

This dish offers a perfect balance of smoky and sweet flavors that bring out the natural taste of the fish. It’s quick to prepare and cooks beautifully under the broiler, making it a great option for a healthy weeknight meal. The vibrant spices add a burst of color and excitement to your plate.

Serving ideas

Serve with a fresh green salad or grilled vegetables to complement the smoky flavors. A side of rice or quinoa works well to soak up any extra sauce. Garnish with lemon wedges and fresh herbs like cilantro or parsley for added brightness.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to two days. To reheat, gently warm in the oven or microwave to avoid drying out the fish. For best flavor, consume within a day of cooking.