Best Red Snapper on the Half Shell

There’s something special about cooking fish on the bone that takes me back to summer beach trips with my family. Red snapper on the half shell might sound fancy, but it’s actually one of the most straightforward fish dishes you can make. I’ve found that leaving the skin and bones in place helps keep all the good flavors right where they belong – in the fish.

I started making this recipe a few years ago when my local fish market had some beautiful red snapper on display. The fishmonger suggested this method, and I’ve never looked back. It’s become my go-to when I want to serve fish that looks impressive but doesn’t require hours in the kitchen or complex techniques.

Whether you’re new to cooking whole fish or you’ve been doing it for years, this method is pretty much foolproof. The fish stays moist, the skin gets just crispy enough, and cleanup is a breeze – what’s not to love about that?

What Kind of Red Snapper Should I Use?

Fresh red snapper is the way to go for this recipe, though you might see both American red snapper and Caribbean red snapper at your fish counter. Either variety works well for this dish, but American red snapper tends to be a bit sweeter and more tender. Look for fillets with bright red skin that’s still intact – this is crucial since we’re cooking it “on the half shell” style, which means leaving that flavorful skin on during cooking. When shopping, the flesh should be firm and white with no discoloration, and there shouldn’t be any fishy smell (fresh snapper has a clean, ocean-like scent). If you can’t find fresh snapper, frozen is okay too, just make sure to thaw it properly in the refrigerator overnight.

Options for Substitutions

This simple fish recipe can work with several substitutions if needed:

• Red snapper: Can’t find red snapper? No worries! Other firm white fish like grouper, sea bass, or mahi-mahi work great. Just make sure to keep the skin on as it’s crucial for this cooking method. If using a thinner fish like cod or halibut, you’ll need to reduce the cooking time by a few minutes.
• Butter: While butter gives the best flavor, you can use olive oil or ghee instead. If using olive oil, add a pinch of salt to make up for the unsalted butter flavor.
• Blackened fish seasoning: Out of blackened seasoning? Mix your own with paprika, cayenne, oregano, thyme, garlic powder, and black pepper. Or use Cajun seasoning as a quick alternative.
• Garlic powder: Fresh minced garlic works too – use about 2-3 cloves. You could also use granulated garlic or 1 teaspoon of garlic salt (just reduce other seasonings if using garlic salt).
• Lemon: Lime works just as well, or you can use a splash of white wine vinegar or even orange juice in a pinch.

Watch Out for These Mistakes While Grilling

The biggest challenge when grilling red snapper on the half shell is temperature control – too hot and you’ll burn the skin before the fish is cooked through, too cool and you’ll end up with rubbery fish that sticks to the grill. A medium-high heat (around 375-400°F) is just right, and you’ll know your grill is ready when you can hold your hand 5 inches above the grates for about 4-5 seconds. Another common mistake is trying to flip the fish too early or too often – let it cook for 6-7 minutes on the skin side until it releases easily from the grill, and only flip once to finish cooking for 2-3 minutes on the other side. For the juiciest results, avoid overcooking by removing the fish when it’s just barely opaque throughout and flakes easily with a fork – remember that it will continue cooking for a few minutes after you take it off the grill.

What to Serve With Red Snapper?

This buttery, seasoned red snapper pairs perfectly with light, fresh sides that won’t overpower the delicate fish flavor. A simple rice pilaf or coconut rice makes an excellent base to soak up all those tasty juices from the fish. For vegetables, grilled asparagus or a medley of summer squash cooked with herbs keeps things light and fresh – just finish them with a squeeze of lemon to match the citrus notes in the fish. If you want to add something green, a simple arugula salad with olive oil and lemon dressing ties everything together nicely.

Storage Instructions

Keep Fresh: Cooked red snapper is best enjoyed right away, but if you have leftovers, place them in an airtight container and pop them in the fridge. The fish will stay good for up to 2 days. Try to keep the skin side separate from other pieces to maintain its crispy texture.

Make Ahead: While this dish is really best made fresh, you can prep ahead by mixing your seasoning blend and having your butter mixture ready to go. Store the seasoned butter in the fridge for up to 3 days – just bring it to room temperature before using.

Enjoy Again: To serve leftover fish, gently warm it in a covered pan over low heat or in the oven at 275°F for about 10-15 minutes. Be careful not to overheat, as fish can dry out quickly. A fresh squeeze of lemon juice will help bring back some of that just-cooked taste!

Preparation Time	10-15 minutes
Cooking Time	8-10 minutes
Total Time	18-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 80-90 g
• Fat: 60-70 g
• Carbohydrates: 5-10 g

Ingredients

• Red snapper or redfish fillet, one per individual, with skin
• 1 stick of butter
• 2 teaspoons garlic powder
• Generous amount of blackened fish seasoning
• Lemons for juicing over the fish

Step 1: Heat the Skillet

Begin by heating a black skillet over medium-high heat until it is very hot.

This will ensure a nice sear on your fish fillet, giving it a delicious blackened crust.

Step 2: Prepare the Butter Mixture

In the meantime, melt some butter in a bowl.

Once melted, stir in some garlic powder to infuse the butter with extra flavor.

Allow the butter to cool slightly before proceeding.

Step 3: Season the Fish

Once the butter has cooled slightly, dip the fish fillet in the garlic butter mixture, ensuring it is well-coated.

Place the coated fillet on a platter, and liberally sprinkle blackened fish seasoning over the fish to create that classic Cajun-inspired flavor.

Step 4: Cook the Fish

Laying the fish skin side down, place it on the hot skillet.

Cook for four minutes, allowing the skin to become crispy and the flesh to be infused with flavor.

Carefully turn the fish over and cook for an additional four minutes on the other side.

Step 5: Serve and Enjoy

Once cooked through, remove the fish from the skillet.

Serve with Beurre Blanc sauce for an elegant touch, if desired.

Complete the dish with wedges of lemon for a zesty finish, and sugar snap peas on the side for a fresh and vibrant accompaniment.

Enjoy your flavorful and beautifully cooked blackened fish!