Best 9 Grilled Red Snapper With Rosemary Honey Glaze Recipes

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Grilled red snapper with rosemary honey glaze is a culinary delight that tantalizes the taste buds with its exquisite flavors and enticing aroma. This delectable dish, originating from the sun-kissed shores of the Mediterranean, has captivated seafood enthusiasts worldwide with its vibrant colors, succulent texture, and irresistible glaze. Join us on a culinary journey as we explore the art of crafting this exceptional dish, unveiling the secrets behind its tantalizing taste. Let your senses be captivated by the symphony of flavors as we guide you through the process of selecting the perfect red snapper, preparing the aromatic rosemary honey glaze, and mastering the grilling technique to achieve that perfect char.

Let's cook with our recipes!

ROASTED RED SNAPPER WITH ROSEMARY



Roasted Red Snapper with Rosemary image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

4 tablespoons olive oil
1 whole (3-pound) red snapper, cleaned, scaled
Salt and freshly ground black pepper
1 lemon, halved
1/2 small onion, chopped
1/2 small fennel bulb, chopped
2 sprigs fresh rosemary
1 tablespoon chopped fennel fronds
1 teaspoon chopped fresh rosemary leaves
1 small garlic clove, minced

Steps:

  • Preheat the oven to 400 degrees F.
  • Line a heavy large baking sheet with foil. Oil the foil and fish with 1 tablespoon of oil. Place the fish atop the foil. Sprinkle the fish cavity with salt and pepper. Squeeze 1/2 of the lemon inside the fish cavity. Fill the cavity with the onion, fennel and rosemary sprigs. Bake until the fish is just cooked through at the bone, about 40 minutes.
  • Meanwhile, squeeze the remaining lemon 1/2 into a small bowl. Whisk in the fennel fronds, rosemary, and garlic. Gradually whisk in the remaining 3 tablespoons of oil. Season the lemon sauce, to taste, with salt and pepper.
  • Using a sharp knife, separate the 2 fillets from the backbone. Using a metal spatula, transfer the top fillets to a plate. Lift the fish backbone from the bottom fillets (the backbone and head should come off together easily), and discard. Using the spatula, transfer the remaining fillets to plates. Sprinkle the fish with salt and pepper. Drizzle the lemon sauce over the fish and serve.

GARLIC AND ROSEMARY GRILLED SNAPPER



Garlic and Rosemary Grilled Snapper image

This is a great recipe to infuse TONS of flavor into grilled whole fish. Alot of folks are intimidated by grilling "whole fishes". BUT most of the flavor and moisture is retained by grilling the fish whole. If you don't want to chop the fresh rosemary, whole stalks work just as well stuffed into the fish's cavity.

Provided by Kozmic Blues

Categories     European

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 9

3 garlic, minced
2 tablespoons choped fresh rosemary or 1 1/2 dried rosemary
1/2 cup fresh basil leaf, chopped
2 tablespoons olive oil
1 tablespoon sea salt
1/2-1 teaspoon crushed red pepper flakes, to taste
fresh ground pepper
2 lbs fresh red snapper, cleaned
1 lemons or 1 lime, thinly sliced

Steps:

  • Trim extra fins and tail off of your fish.
  • Sprinkle salt and pepper over the entire inside and outside of the fish.
  • Combine the first seven ingredients, and mix well.
  • I like to smash the herbs and spices in my mortar and pestle.
  • If you don't have a mortar and pestle, finely chop the ingredients together on your cutting board.
  • Stuff fresh herb and spice mixture into fish's cavity, rub any extra over both sides of the outer skin.
  • Top fish with lemon or lime slice (if using).
  • Grill whole fish for about 7 minutes on each side or until cooked through.
  • Remove fish from grill, and carefuly remove filets from bone to serve.

GRILLED RED SNAPPER



Grilled Red Snapper image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 9

4 (2-pound) red snapper, scaled and gutted
Juice of 2 lemons
12 sprigs oregano, leaves picked and chopped
3/4 cup olive oil
Salt
20 grape leaves
1 cup shellfish stock
1 clove garlic, minced
1 egg

Steps:

  • Use a paring knife to cut four slits into both sides of each snapper, cutting through the skin and flesh. Whisk half of the lemon juice in a bowl with the oregano and half of the olive oil. Salt each fish liberally and put in a nonreactive container. Put the fish in a dish and pour the lemon mixture over them. Let sit at room temperature for 1 hour, turning the fish after 30 minutes to take in the marinade.
  • Lay out five grape leaves on the counter, making sure to overlap them to create a sheet that is as wide as the fish is long, and long enough to wrap around the snapper 1 1/2 times. Wrap one of the fish in the leaves. Repeat with the remaining grape leaves and snapper. Brush with the remaining olive oil and set aside.
  • Heat a grill to medium-high. In a 2-quart saucepan, combine the stock, garlic, and remaining lemon juice. Bring to a simmer. Remove from the heat and whisk in the egg. Return the pan to the stovetop over low heat and, stirring constantly, cook until the sauce thickens (make sure it does not get too hot or the eggs will scramble). Set it in a warm spot on the stove.
  • Grill the fish for 4 minutes per side, making sure not to burn the grape leaves.
  • To serve, set one whole wrapped fish on a serving plate and top with the sauce.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

HONEY-LIME RED SNAPPER



Honey-Lime Red Snapper image

"If you can't find snapper, you can substitute most any firm white fish. And if you can't find key lime juice, use regular lime juice." -Ken Hulme, Venice, Florida note: as reader suggests, regular lime juice can be used if you can't find key lime juice

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 4

3/4 cup Key lime juice
1/2 cup honey
4 red snapper fillets (6 ounces each)
2 teaspoons chili powder

Steps:

  • In a small bowl, combine lime juice and honey. Pour 1/2 cup into a large resealable plastic bag; add the fish. Seal bag and turn to coat; refrigerate for up to 1 hour. Place remaining mixture in a small saucepan; set aside., Drain fish and discard marinade. Sprinkle fillets with chili powder; place on a greased broiler pan., Broil 4-6 in. from the heat for 12-15 minutes or until fish flakes easily with a fork., Meanwhile, bring reserved lime juice mixture to a boil. Reduce heat; simmer, uncovered, until reduced by half. Spoon over fillets.

Nutrition Facts : Calories 277 calories, Fat 2g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 87mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges

GRILLED RED SNAPPER WITH LEMON CHIVE SAUCE



Grilled Red Snapper with Lemon Chive Sauce image

This dish has always been my favorite, easy to make and easy to get the ingredients. It can be served with pita bread, salad, or steamed rice, but I prefer it with steamed rice. Passed down from mum to me as a family delicacy.

Provided by ELevo

Categories     Seafood     Fish

Time 30m

Yield 8

Number Of Ingredients 10

1 (2 pound) whole red snapper, cleaned and scaled
5 lemons, juiced, divided
¼ cup sweet soy sauce
2 tablespoons butter
1 tablespoon finely minced fresh ginger
3 tomatoes, chopped
1 bunch chives, chopped
½ red chile pepper, sliced
1 pinch white sugar, or to taste
1 pinch salt to taste

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place snapper on a large plate; squeeze juice of 1 lemon onto each side and inside cavity. Set snapper aside to marinate, about 10 minutes. Combine soy sauce, butter, and ginger in a small bowl. Mix remaining lemon juice, tomatoes, chives, chile pepper, sugar, and salt together in a separate bowl.
  • Heat a large skillet to smoking hot over medium-high heat. Cook snapper until just beginning to brown, about 1 minute per side.
  • Place snapper on preheated grill; brush with soy mixture on each side. Grill, basting occasionally with soy mixture, until snapper flakes easily with a fork, 4 to 6 minutes per side.
  • Transfer snapper to serving platter. Pour tomato mixture over snapper to serve.

Nutrition Facts : Calories 159.5 calories, Carbohydrate 3.9 g, Cholesterol 49.3 mg, Fat 4.6 g, Fiber 1.1 g, Protein 24.9 g, SaturatedFat 2.2 g, Sodium 544.8 mg, Sugar 2.1 g

SWEET AND SPICY ROSEMARY HONEY GLAZE FOR GRILLED FISH



Sweet and Spicy Rosemary Honey Glaze for Grilled Fish image

Just as good on chicken and pork. If you can't get honey with red chile, add ground red chile to the mix to suit your taste. If spicy honey is not your thing, use a plain variety to suit your taste. I use red chile honey from Sun Mountain Honey in Radium Springs, NM. https://www.sunmountainhoney.com/ Use a fish that stands up to grilling and is not too thin. Salmon, steelhead, mahi mahi, snapper, swordfish, or halibut would all be good. Cooking time will vary somewhat according to fish type and thickness. The directions are for boneless and skinless salmon fillets.

Provided by zeldaz51

Categories     Weeknight

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup red chile honey
3 tablespoons fresh rosemary leaves
1 lemon, zest of
4 sturdy fish fillets or 4 steaks, 6 ounces each
salt, pepper
oil, for oiling grill
lemon wedge, for serving

Steps:

  • Heat the honey until it is just hot and thin, either in a small pan on top of the stove or in the microwave. Add the rosemary and lemon, stir to combine, heat briefly to heat the solids, then let sit off of heat for 10 to 30 minutes to allow the flavors to infuse into the honey. Pour the honey while it is still thin (reheat slightly if necessary) through a relatively fine sieve and into a bowl to remove the solids. Cool the honey to room temperature.
  • Place the fish fillets or steaks in a pan that will hold them in a single layer. Season with salt sand pepper, then drizzle with half of the infused honey (save the rest for future use). Let fish marinate, covered, in fridge for 60 to 90 minutes.
  • Rub the preheated grill grate with oil. Grill fish, unglazed side down, about 3 minutes, rotating it occasionally to crosshatch caramelizaton marks, then turn and cook for 2 to 3 minutes longer, being careful not to let the glaze scorch or to overcook the fish. Salmon should be medium-rare.
  • Serve hot or tepid with lemon wedges.

Nutrition Facts : Calories 190.7, Fat 1.6, SaturatedFat 0.3, Cholesterol 99, Sodium 140.7, Carbohydrate 0.3, Fiber 0.2, Protein 41.1

RED SNAPPER WITH ROSEMARY



Red Snapper with Rosemary image

This recipe comes courtesy of Pietro Del Re of Elio's restaurant in New York City.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 12

All-purpose flour, for dusting
2 eight-ounce skinless red-snapper fillets
2 tablespoons canola oil
1 tablespoon very finely chopped shallot
1 teaspoon fresh rosemary
2 plum tomatoes, peeled, seeded, and julienned
2 tablespoons unsalted butter
12 gaeta olives, pitted
1 tablespoon dry white wine
1/2 cup Homemade Chicken Stock, or low-sodium canned
Coarse salt and freshly ground pepper
Sauteed Green Beans

Steps:

  • Spread flour in a shallow rimmed dish. Dredge fish in flour, tapping off excess. Heat oil in a large skillet over medium heat. Add the fish, skin-side up, and cook until golden brown, about 30 seconds. Turn fillets, cook for 15 seconds more. Pour off excess oil.
  • Add shallot, and cook for 30 seconds. Add rosemary, tomatoes, butter, olives, and wine. Cook for 15 seconds. Add chicken stock; season with salt and pepper. Cover, and cook until opaque, about 4 minutes. Transfer to plates, and serve immediately with green beans.

GRILLED RED SNAPPER



Grilled Red Snapper image

The mild flavor of red snapper combined with fresh herbs, citrus, and blackened seasoning cooked to perfection on a charcoal grill will have you coming back for more!

Provided by CookingWithShelia

Categories     Snapper Recipes

Time 20m

Yield 2

Number Of Ingredients 10

1 (4 pound) whole red snapper
1 teaspoon grapeseed oil, or as needed
blackened seasoning to taste
1 medium green bell pepper
1 medium red bell pepper
4 cloves garlic
3 sprigs fresh thyme
2 each orange slices
1 slice lime
1 slice lemon

Steps:

  • Preheat an outdoor charcoal grill for medium-high heat and lightly oil the grate.
  • Clean red snapper and score fish on both sides. Rub inside and outside with oil, then generously rub with blackened seasoning inside and outside.
  • Stuff snapper with bell peppers, garlic, thyme, and orange, lime, and lemon slices.
  • Place snapper on the hot grill and cook until fish easily flakes with a fork, 3 1/2 to 4 minutes per side.

Nutrition Facts : Calories 968.7 calories, Carbohydrate 9.6 g, Cholesterol 332.8 mg, Fat 14.8 g, Fiber 2.8 g, Protein 187.8 g, SaturatedFat 2.9 g, Sodium 409.1 mg, Sugar 3.9 g

GRILLED RED SNAPPER WITH ROSEMARY HONEY GLAZE



Grilled Red Snapper with Rosemary Honey Glaze image

Number Of Ingredients 16

4 whole red snapper (1 1/4 to 1 1/2 pounds each) scaled adn gutted
4 large cloves garlic thinly sliced
4 small sprigs fresh rosemary
1/2 cup olive oil
1/4 cup Tommy Tang's Thai seasoning
1 cup virgin olive oil
2 tablespoons chopped garlic
1 teaspoon chopped serrano chile
1 teaspoon white pepper
1/2 cup honey
1/4 cup fresh lemon juice
2 tablespoons rice vinegar
2 tablespoons finely chopped rosemary fresh or dried
4 teaspoons Thai fish sauce
4 sprigs (6 inches) rosemary (garnish)
16 2-3 inch slices red bell peppers (garnish)

Steps:

  • Prepare barbecue grill or preheat oven to 400 F. Using poultry shears, trim fins from fish. Rinse fish with cold water and pat dry. Place garlic and rosemary sprigs inside each fish, dividing evenly. Coat fish with olive oil and Thai seasoning. Grill just until cooked through, about 7 to 9 minutes on each side, or bake 15 minutes. To test for doneness, careful cut into center of the fish with a small, thin knife. It should be cooked through but still very moist inside. Take are not to tear the fish when testing. Meanwhile, heat virgin olive oil in a medium skillet over medium heat. Add garlic and stir until lightly browned. Add Serrano chili and white pepper and stir 1 minute. Add honey, lemon juice, vinegar, rosemary, and fish sauce and bring to boil, stirring constantly. Cook until sauce is thickened to glaze consistency, about 3 minutes. Arrange fish on a platter and pour rosemary honey glaze over it. Garnish with rosemary sprigs and bell pepper slices and serve.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • To ensure the best flavor, choose fresh red snapper fillets that are firm and have a mild, sweet smell.
  • If you don't have fresh rosemary, you can substitute 1 teaspoon of dried rosemary.
  • If you don't have honey, you can substitute 1/4 cup of maple syrup or agave nectar.
  • Be careful not to overcook the fish, as it can easily become dry and tough. Cook the fish until it is just opaque in the center.
  • Serve the grilled red snapper with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Grilled red snapper with rosemary honey glaze is a delicious and healthy meal that is perfect for any occasion. The fish is flaky and moist, and the glaze adds a sweet and savory flavor. This dish is sure to impress your friends and family.

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