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I’m Obsessed With The Topping On This Red Snapper Recipe
Ingredients & Substitutions
How To Cook Red Snapper
My Recipe Tips
Red Snapper Recipe Recipe card
Serving Ideas
Recipe Reviews

I’m Obsessed With The Topping On This Red Snapper Recipe

Until recently, I’d only had red snapper at restaurants, but you know me… I’m always looking for ways to mix up our healthy dinners at home, especially when it comes to fish (and produce). So when this fish came with my grocery delivery, I had a lightbulb moment to put this interesting topping on it. Here’s why I’m so happy I gave this red snapper recipe a shot and think you should, too:

Flaky, tender fish with a bright, herby, buttery flavor – Snapper is normally a bit meatier than my fave halibut and sea bass, but not nearly as dense as swordfish (which I just can’t get into). In this recipe, though, he lemon butter totally softened it. It baked up so juicy and flaky, with flavors of garlic, citrus, and delicate herbs.
This is my new favorite fish topping – Yes, really. I’ve done nut crusted fish before (see my baked haddock), but toasted macadamias were next level on red snapper. They turned out extra buttery, toasty, and took on the flavor of the lemon butter I tossed them in.
Fast weeknight dinner – The ingredients are simple, and I had it on the table in just 20 minutes.

If you’re ready to try something new and delicious, make this red snapper fish with me!

Ingredients & Substitutions

Here I explain the best ingredients for my red snapper recipe, what each one does, and substitution options. For measurements, see the recipe card.

Snapper Fillets – I bought 2 whole fillets and just sliced them into individual portions before baking, but if you grab pre-cut ones, they work, too. My cooking time here is based on ones that are 3/4 to 1 inch thick, about 4 ounces each. You can also use my snapper recipe with other types of white fish, such as flounder, halibut, sea bass, tilapia, or grouper.
Unsalted Butter – I always use unsalted so I can control the salt in the recipe, but if you only have salted, just cut back the added salt a little. For a dairy-free option, you can use olive oil, but I’d start with a bit less.
Lemon – You’ll want both the zest and the juice. It’s here for flavor but also helps make the fish tender. The closest alternative would be lime juice and zest.
Spices – I like to keep it simple with garlic powder, paprika, salt, and pepper. Sometimes I add a pinch of cayenne pepper if I’m in the mood for a little heat.
Macadamia Nuts – The topping I’m obsessed with! They add buttery crunch and toast up beautifully in the oven. I’ve also tested this red snapper recipe with chopped pecans and they tasted good, but macadamias were better.
Fresh Herbs – I used parsley and thyme. Feel free to swap in fresh basil or dill. I recommend sticking with herbs that are bright and soft, not woody like rosemary.

Labeled recipe ingredients: Snapper fillets, butter, garlic powder, paprika, lemon, thyme, parsley, macadamia nuts, salt, and pepper.

How To Cook Red Snapper

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

Prep the fish. Pat the fillets dry with paper towels and lay them out in a single layer in a baking dish or on a sheet pan.
Brush on the lemon butter. Whisk the melted butter with the lemon juice and zest. Brush most of it over both sides of the fish (I save a little to mix with the topping).
Sprinkle on seasonings. In a separate bowl, mix the garlic powder, paprika, salt, and pepper. Sprinkle it all over both sides of the snapper, then make sure it’s skin side down.

Brushing lemon butter over snapper in a baking dish.

Add the topping. Stir the chopped macadamias and herbs into the leftover lemon butter, then spoon the mixture over the fillets. Press gently so it sticks.
Bake it. Pop the red snapper recipe in the oven, until it flakes easily with a fork, and the nuts look nice and toasty on top.

Macadamia topping mixed together in a bowl.

Topping added to the snapper fish fillets.

Baked red snapper recipe garnished with lemon wedges and fresh thyme sprigs.

My Recipe Tips

I baked snapper in a casserole dish instead of a sheet pan because it helps the fish stay more moist. The sides on this dish keep more of that lemon butter around the fillets instead of it all running off.
It’s totally fine if the melted butter firms up a bit on the fish. If it starts to solidify in the bowl before you mix in the nuts, just warm it back up so it coats everything evenly.
When I chop the nuts, I try to keep the pieces somewhere between 1/8 and 1/4 inch. If they’re too big, they don’t stick as well and tend to fall off.
My timing is based on fillets that are about 3/4 to 1 inch thick. If yours are thinner, I’d start checking earlier, around the 8 to 10 minute mark.
For moist, flaky fish, I recommend an internal temperature of 135 to 140 degrees F. While you can test that the fish flakes easily with a fork, I use this instant read meat thermometer for more consistent, precise results. Some snapper recipes say 145 degrees F is best, but in my opinion the fish is too dry by then!
If you want the topping extra crisp and golden, you can switch to broil for the last minute or two. Just watch it closely because the nuts can brown quickly.
Want to cook it on the stove instead? Sear the seasoned snapper in a hot cast iron skillet until it flakes easily, then add the topping and broil for a couple minutes to toast the nuts (or you can do this in the air fryer).

Red Snapper Recipe

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Flaky red snapper on a plate with pear salad and a fork.

Serving Ideas

If you’re wondering what to serve with this red snapper recipe, here are a few easy sides I like to make with it:

Veggies – Asparagus is definitely my favorite vegetable to serve with fish, or try my parmesan asparagus if you’re feeling fancy. You can also roast broccoli or parmesan green beans on the same pan with the fish, if you do it on a baking sheet.
Starch – If you want something more filling on the side, try my air fried potatoes or mashed cauliflower. The buttery lemon topping pairs so well with these.
Salad – In my picture above, I served this red snapper with my pear salad on the side. You can also try my brussels sprout salad for crunch, or whip up a quick arugula salad with lemon vinaigrette to match the flavors in the fish.