Bright lime, smoky chile, and a little sea breeze, that is the vibe here. This Mexican grilled whole snapper starts with a quick marinade of olive oil, fresh lime juice, garlic, cumin, paprika, and chili powder. You score the fish, rub it all over, then grill until the skin crackles and the flesh flakes clean. Simple, fast, and big on flavor.
Want the nuts and bolts right away? Use the Jump to Recipe at the top to head straight to the steps, or skim the Table of Contents to hop to ingredients, marinade, or grill timing.
I keep it coastal and unfussy, so you can get dinner on the table without overthinking it.
Table of Contents
Ingredients You’ll Need
Here’s everything you’ll need to make this Mexican grilled whole snapper:
- 2 whole snappers (about 1.5–2 pounds each), cleaned, scaled, and fins trimmed
- 3 tablespoons olive oil – adds moisture and helps the spices cling
- Juice of 2 limes – bright citrus kick for the marinade, plus extra wedges for serving
- 4 garlic cloves, minced – sharp and aromatic
- 1 teaspoon ground cumin – earthy base note
- 1 teaspoon paprika – use smoked paprika if you want a deeper, smoky flavor
- 1 teaspoon chili powder – brings warmth and color
- Salt and freshly ground black pepper, to taste – balances the spices
- Fresh cilantro, chopped – for garnish just before serving
- Optional extras: a splash of orange juice for sweetness, or a pinch of red pepper flakes for extra heat
Step-by-Step Instructions
Step 1: Prep the Snapper
Rinse the fish under cold water and pat it completely dry with paper towels. Trim any sharp fins if needed. Use a sharp knife to make 3–4 diagonal slashes on each side of the fish so the marinade can penetrate deeply.
Step 2: Make the Marinade
In a small bowl, whisk together olive oil, lime juice, minced garlic, cumin, paprika, chili powder, salt, and black pepper until well combined.
Step 3: Season the Fish
Rub the marinade all over the snapper, making sure to get it into the slashes and inside the cavity. Place the fish on a tray, cover, and let it rest for 20–30 minutes at room temperature while you preheat the grill.
Step 4: Preheat and Oil the Grill
Heat your grill to medium-high. Once hot, clean the grates thoroughly and oil them lightly with a paper towel dipped in oil. This helps prevent sticking.
Step 5: Grill the First Side
Place the snapper diagonally across the grates for nice sear marks. Grill for 6–8 minutes, without moving, until the skin is crisp and releases easily.
Step 6: Flip and Finish Cooking
Using a wide fish spatula or two smaller spatulas, carefully flip the snapper. Grill the second side for another 6–8 minutes, until the flesh flakes easily with a fork and reaches 145°F internally.
Step 7: Rest the Fish
Transfer the grilled snapper to a platter and let it rest for 5 minutes. This allows the juices to settle and keeps the fish moist.
Step 8: Garnish and Serve
Sprinkle with fresh cilantro, add lime wedges on the side, and serve whole at the table or flake into tacos, salads, or rice bowls.
Mexican Grilled Fish: Snapper
- Total Time: 46 minutes
- Yield: 4 servings
Description
Whole snapper marinated in lime, garlic, and Mexican spices, then grilled until the skin is crisp and the flesh is flaky and juicy.
Ingredients
- 2 whole snappers (about 1.5–2 lb each), cleaned and scaled
- 3 tablespoons olive oil
- Juice of 2 limes
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika (smoked if possible)
- 1 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges for serving
- Optional: splash of orange juice or pinch of red pepper flakes
Instructions
- Rinse the fish and pat dry. Trim fins and score each side 3–4 times.
- Whisk together olive oil, lime juice, garlic, cumin, paprika, chili powder, salt, and pepper.
- Rub marinade all over the fish, inside and out, getting into the slashes and cavity. Rest 20–30 minutes.
- Preheat grill to medium-high. Clean and oil the grates.
- Place fish diagonally on grill. Cook 6–8 minutes per side until skin is crisp and flesh flakes easily (145°F internally).
- Transfer to platter and rest 5 minutes.
- Garnish with cilantro and serve with lime wedges.
Notes
Serve whole or flake into tacos, rice bowls, or salads.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Seafood
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 fillet
- Calories: 220
- Sugar: 0g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 65mg
Storage & Make-Ahead Tips
- Storing Leftovers: Let the grilled snapper cool to room temperature, then wrap tightly in foil or plastic wrap. Place in an airtight container and refrigerate for up to 3 days. The fish can be gently reheated in a covered skillet over low heat, or enjoyed cold in tacos and salads.
- Freezing: For best texture, eat grilled snapper fresh. If you need to freeze, flake the cooked fish off the bones, pack in freezer bags with as little air as possible, and freeze for up to 2 months. Thaw overnight in the refrigerator before using in soups, pasta, or fried rice.
- Make-Ahead: You can mix the marinade 2–3 days in advance and store it in the fridge. The fish itself can be cleaned and scored a day before cooking. Marinate the fish no more than 30–60 minutes before grilling to keep the citrus from over-tenderizing the flesh.
Wrapping Up with Flavor
This Mexican grilled whole snapper is all about simple prep, bold spices, and letting the grill do its magic. With crispy skin, juicy flakes, and a fresh squeeze of lime, it brings a little coastal Mexico straight to your table.
Whether you serve it whole with sides or flake it into tacos, this recipe is built for sharing and impressing.
Give it a try the next time you fire up the grill, and let me know how you make it your own.
Happy grilling!
