18 Delicious Yellow Tail Snapper Recipes for Seafood Lovers

If you’re a seafood lover looking for fresh, flavorful ways to enjoy yellowtail snapper, you’re in for a treat! Whether you’re craving quick weeknight dinners, light summer meals, or crispy comfort food, this vibrant fish delivers. From zesty ceviche to buttery pan-seared fillets, we’ve rounded up 18 mouthwatering recipes that’ll make this versatile catch the star of your table. Dive in—your next favorite dish is waiting!

Grilled Yellow Tail Snapper with Lemon Herb Butter

Perfectly grilled to flaky tenderness, this yellow tail snapper gets a zesty lift from homemade lemon herb butter. Fire up the grill—this dish is a showstopper.

Ingredients

• 1 whole yellow tail snapper (about 2 lbs), cleaned and scaled
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 4 tbsp unsalted butter, softened
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp chopped fresh parsley
• 1 tsp chopped fresh thyme
• 1/2 tsp garlic powder

Instructions

1. Preheat the grill to medium-high heat (400°F).
2. Pat the snapper dry with paper towels. Brush both sides with olive oil and season with salt and black pepper.
3. In a small bowl, mix together the softened butter, lemon juice, lemon zest, parsley, thyme, and garlic powder until well combined.
4. Place the snapper on the grill. Cook for 5 minutes on one side, then carefully flip and cook for another 5 minutes.
5. Spread the lemon herb butter over the snapper during the last 2 minutes of grilling, allowing it to melt and infuse the fish with flavor.
6. Remove the snapper from the grill and let it rest for 3 minutes before serving.

Juicy and aromatic, the snapper’s delicate flesh pairs beautifully with the bright, herby butter. Serve it atop a bed of quinoa or with grilled asparagus for a complete meal.

Pan-Seared Yellow Tail Snapper with Garlic and Capers

Snag this Pan-Seared Yellow Tail Snapper for a dinner that’s all about bold flavors and crisp textures. It’s quick, elegant, and packed with garlicky, briny goodness.

Ingredients

• 2 6-oz yellow tail snapper fillets
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 tbsp capers, drained
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup white wine
• 1 tbsp unsalted butter
• 1 tbsp fresh parsley, chopped

Instructions

1. Pat the snapper fillets dry with paper towels and season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place the fillets in the skillet skin-side down and cook undisturbed for 3 minutes to achieve a golden crust.
4. Flip the fillets and cook for another 2 minutes, then transfer to a plate.
5. Reduce heat to medium and add garlic to the skillet, sautéing for 30 seconds until fragrant.
6. Stir in capers and white wine, scraping up any browned bits from the bottom of the skillet.
7. Simmer the sauce for 2 minutes until slightly reduced, then whisk in butter until melted.
8. Return the snapper fillets to the skillet, spooning the sauce over them, and cook for an additional minute to warm through.
9. Sprinkle with fresh parsley before serving.

You’ll love the snapper’s crispy skin and tender flesh, perfectly balanced by the tangy caper sauce. Try serving it over a bed of creamy polenta or with a side of roasted asparagus for a complete meal.

Yellow Tail Snapper Ceviche with Lime and Avocado

Oceans of flavor await with this zesty Yellow Tail Snapper Ceviche. Fresh, bright, and effortlessly chic—it’s summer on a plate.

Ingredients

• 1 lb fresh yellow tail snapper, diced
• 1/2 cup fresh lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup red onion, finely diced
• 1/2 cup cucumber, diced
• 1 avocado, diced
• 2 tbsp cilantro, chopped
• 1 jalapeño, seeded and minced

Instructions

1. In a glass bowl, combine 1 lb diced yellow tail snapper and 1/2 cup fresh lime juice. Ensure the fish is fully submerged. Cover and refrigerate for 20 minutes—the lime juice will ‘cook’ the fish.
2. Drain excess lime juice, leaving about 2 tbsp in the bowl for flavor.
3. Gently fold in 1/2 cup finely diced red onion, 1/2 cup diced cucumber, 1 diced avocado, 2 tbsp chopped cilantro, and 1 minced jalapeño.
4. Season with 1/2 tsp salt and 1/4 tsp black pepper. Mix lightly to combine without mashing the avocado.
5. Chill for an additional 10 minutes to meld flavors.

Ready to dazzle? The ceviche boasts a creamy texture from the avocado, a kick from the jalapeño, and a citrusy punch. Serve in martini glasses for a fancy twist or with crispy plantain chips for crunch.

Baked Yellow Tail Snapper with Tomatoes and Olives

Zesty and vibrant, this dish turns a simple fish dinner into a Mediterranean escape. **Bold flavors** from ripe tomatoes and briny olives make every bite unforgettable.

Ingredients

• 1 whole yellow tail snapper (about 2 lbs), cleaned and scaled
• 2 cups cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted
• 3 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Rinse the snapper under cold water and pat dry with paper towels.
3. Make three diagonal cuts on each side of the snapper to help it cook evenly.
4. In a bowl, mix cherry tomatoes, olives, 2 tbsp olive oil, lemon juice, garlic, oregano, salt, and pepper.
5. Stuff half of the tomato mixture inside the snapper’s cavity.
6. Place the snapper on a baking sheet lined with parchment paper.
7. Spread the remaining tomato mixture around the snapper on the baking sheet.
8. Drizzle the snapper with the remaining 1 tbsp olive oil.
9. Bake for 25-30 minutes, or until the fish flakes easily with a fork.
10. Let the fish rest for 5 minutes before serving.

Bright and juicy tomatoes contrast with the tender, flaky fish, while olives add a salty punch. Serve it over a bed of quinoa or with crusty bread to soak up the delicious juices.

Yellow Tail Snapper Tacos with Mango Salsa

Whip up these vibrant Yellow Tail Snapper Tacos with Mango Salsa for a dinner that screams summer. Fresh, zesty, and packed with flavor, they’re a surefire hit for any gathering.

Ingredients

• 1 lb yellow tail snapper fillets
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp cumin
• 8 corn tortillas
• 1 cup diced mango
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro
• 1 jalapeño, seeded and minced
• 2 tbsp lime juice
• 1/2 tsp salt

Instructions

1. Preheat your grill or skillet to medium-high heat, about 375°F.
2. Season the snapper fillets evenly with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp cumin.
3. Drizzle 1 tbsp olive oil over the fillets, ensuring they’re fully coated.
4. Grill the snapper for 3-4 minutes per side, or until the flesh flakes easily with a fork.
5. While the snapper cooks, combine 1 cup diced mango, 1/2 cup diced red onion, 1/4 cup chopped cilantro, 1 minced jalapeño, 2 tbsp lime juice, and 1/2 tsp salt in a bowl to make the salsa.
6. Warm the 8 corn tortillas on the grill for about 30 seconds per side.
7. Flake the cooked snapper into large chunks.
8. Assemble the tacos by placing snapper chunks on each tortilla and topping with mango salsa.

Now, these tacos bring a delightful crunch from the tortillas, a buttery softness from the snapper, and a sweet-spicy kick from the salsa. Serve them with an extra lime wedge for that zesty finish.

Cajun-Spiced Yellow Tail Snapper with Remoulade Sauce

Let’s dive into a dish that’s bursting with flavor and ready in a flash. This Cajun-spiced yellow tail snapper with remoulade sauce is your ticket to a restaurant-quality meal at home.

Ingredients

• 1 lb yellow tail snapper fillets
• 2 tbsp Cajun seasoning
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 1/4 tsp cayenne pepper
• 2 tbsp olive oil

Instructions

1. Preheat your skillet over medium-high heat and add 2 tbsp olive oil.
2. While the skillet heats, pat the snapper fillets dry and evenly coat both sides with 2 tbsp Cajun seasoning.
3. Once the oil is shimmering, carefully place the fillets in the skillet. Cook for 3-4 minutes per side, until the fish flakes easily with a fork.
4. In a small bowl, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1/2 tsp paprika, 1/4 tsp garlic powder, and 1/4 tsp cayenne pepper to make the remoulade sauce.
5. Serve the snapper hot, topped with the remoulade sauce.

Serve this snapper with a crisp salad or over a bed of fluffy rice. The remoulade sauce adds a creamy, tangy contrast to the spicy, perfectly seared fish.

Yellow Tail Snapper Soup with Coconut and Lemongrass

Zesty and vibrant, this Yellow Tail Snapper Soup with Coconut and Lemongrass is your next kitchen adventure. **Dive** into flavors that pop and a broth that soothes.

Ingredients

• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 stalk lemongrass, bruised and chopped
• 1 inch ginger, sliced
• 4 cups chicken stock
• 1 can (13.5 oz) coconut milk
• 1 lb yellow tail snapper fillets, cut into chunks
• 1 tbsp fish sauce
• 1 lime, juiced
• 1 red chili, sliced
• 1/4 cup cilantro, chopped

Instructions

1. **Heat** vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
2. **Add** garlic, lemongrass, and ginger. Sauté until fragrant, 30 seconds.
3. **Pour** in chicken stock and coconut milk. Bring to a gentle boil, then reduce heat to simmer for 10 minutes to infuse flavors.
4. **Gently add** snapper chunks to the pot. Simmer until fish is opaque and flakes easily, about 5 minutes.
5. **Stir** in fish sauce and lime juice. Adjust heat to maintain a simmer without boiling.
6. **Garnish** with sliced red chili and cilantro before serving.

**Tip:** Bruising lemongrass releases its aromatic oils. **Tip:** Keep the simmer gentle to avoid overcooking the snapper. **Tip:** Fresh lime juice brightens the soup right before serving.

Outstandingly silky with a kick, this soup balances richness and zest. Serve it with steamed jasmine rice for a heartier meal or enjoy it as is for a light yet fulfilling dish.

Yellow Tail Snapper Pasta with Cherry Tomatoes and Basil

Unleash a burst of summer on your plate with this vibrant Yellow Tail Snapper Pasta. Fresh cherry tomatoes and basil bring a pop of color and flavor, while the snapper adds a light, flaky texture that’s downright irresistible.

Ingredients

• 1 lb Yellow Tail Snapper fillets
• 8 oz spaghetti
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
3. While pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add minced garlic and red pepper flakes, sauté for 30 seconds until fragrant.
5. Season Yellow Tail Snapper fillets with salt and black pepper, then add to the skillet. Cook for 3-4 minutes per side until golden and flaky. Tip: Avoid overcrowding the skillet to ensure even cooking.
6. Remove snapper from skillet and set aside.
7. In the same skillet, add halved cherry tomatoes and sauté for 2-3 minutes until slightly softened.
8. Return cooked spaghetti to the pot, add sautéed tomatoes, and toss with reserved pasta water to create a light sauce.
9. Gently fold in chopped basil and adjust seasoning if necessary. Tip: Adding basil at the end preserves its vibrant color and flavor.
10. Divide pasta among plates, top with cooked snapper fillets, and serve immediately.

Yellow Tail Snapper Pasta is a harmony of textures, from the tender fish to the al dente pasta, all tied together with the sweetness of cherry tomatoes. For an extra touch of elegance, garnish with a drizzle of olive oil and a few whole basil leaves.

Yellow Tail Snapper Curry with Coconut Milk and Turmeric

Make your taste buds dance with this vibrant Yellow Tail Snapper Curry. It’s a creamy, spicy, and utterly satisfying dish that’s perfect for shaking up your dinner routine.

Ingredients

• 1.5 lbs Yellow Tail Snapper fillets
• 1 tbsp coconut oil
• 1 cup diced onion
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp turmeric powder
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1/2 cup chopped cilantro

Instructions

1. Heat coconut oil in a large skillet over medium heat until shimmering.
2. Add diced onion, sauté for 3 minutes until translucent.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Sprinkle turmeric powder over the onion mixture, stir to combine.
5. Pour in coconut milk and vegetable broth, bring to a gentle simmer.
6. Add Yellow Tail Snapper fillets to the skillet, spooning sauce over to coat.
7. Cover and simmer for 10 minutes, or until fish flakes easily with a fork.
8. Drizzle with fish sauce and lime juice, garnish with chopped cilantro.

Velvety coconut milk hugs each flaky snapper bite, while turmeric adds a golden glow and earthy depth. Serve over steamed jasmine rice or with a side of crispy roti for a meal that’s as beautiful as it is delicious.

Yellow Tail Snapper en Papillote with Vegetables

Absolutely no one does fresh and flavorful like this Yellow Tail Snapper en Papillote with Vegetables. Packed with vibrant veggies and tender fish, it’s a foolproof way to impress with minimal effort.

Ingredients

• 2 fillets Yellow Tail Snapper
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, sliced
• 1/2 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 sprigs fresh thyme

Instructions

1. Preheat oven to 400°F.
2. Cut two large pieces of parchment paper, about 12×16 inches each.
3. Divide the cherry tomatoes, zucchini, and red onion evenly between the two parchment pieces, placing them in the center.
4. Drizzle 1 tbsp olive oil over each pile of vegetables.
5. Season each fillet with 1/2 tsp salt and 1/4 tsp black pepper, then place on top of the vegetables.
6. Sprinkle lemon juice over each fillet and add a sprig of thyme.
7. Fold the parchment paper over the fish and vegetables, crimping the edges tightly to seal.
8. Place the packets on a baking sheet and bake for 15 minutes, or until the fish flakes easily with a fork.
9. Carefully open the packets to avoid steam burns and serve immediately.

Here’s the deal: the snapper turns out buttery soft, while the veggies stay crisp-tender. For a show-stopping presentation, serve the packets unopened and let everyone tear into their own.

Yellow Tail Snapper Stew with Potatoes and Chorizo

Get ready to dive into a bowl of comfort with this bold Yellow Tail Snapper Stew. It’s a flavor-packed journey from sea to spoon, with chorizo adding a smoky punch and potatoes soaking up all that goodness.

Ingredients

• 1 lb Yellow Tail Snapper fillets, cut into chunks
• 1 cup chorizo, sliced
• 2 cups potatoes, diced
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup onion, diced
• 1 cup tomato sauce
• 2 cups fish stock
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup cilantro, chopped

Instructions

1. Heat olive oil in a large pot over medium heat (350°F).
2. Add chorizo and cook until browned, about 5 minutes. Tip: Render the fat well for maximum flavor.
3. Stir in garlic and onion, sauté until translucent, about 3 minutes.
4. Mix in tomato sauce, smoked paprika, salt, and pepper. Cook for 2 minutes to blend flavors.
5. Pour in fish stock and bring to a simmer. Tip: Simmering, not boiling, keeps the fish tender.
6. Add potatoes and cook until fork-tender, about 10 minutes.
7. Gently place snapper chunks into the pot. Cook for 5 minutes. Tip: Don’t stir too much to keep the fish intact.
8. Sprinkle with cilantro before serving.

Rich and hearty, this stew’s broth is a smoky, savory dream with tender snapper and chorizo bites. Serve it with crusty bread to mop up every last drop or over rice for a fuller meal.

Yellow Tail Snapper Sushi Rolls with Wasabi Mayo

Yellow Tail Snapper Sushi Rolls with Wasabi Mayo

Yearning for a sushi roll that packs a punch? This Yellow Tail Snapper Sushi Roll with Wasabi Mayo is your ticket to flavor town—fresh, fiery, and downright delicious.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 oz yellow tail snapper, thinly sliced
• 1/2 avocado, sliced
• 1/4 cucumber, julienned
• 2 sheets nori
• 1 tbsp wasabi paste
• 1/4 cup mayonnaise
• 1 tsp soy sauce

Instructions

1. Rinse 1 cup sushi rice under cold water until the water runs clear.
2. Combine the rinsed rice and 1 1/4 cups water in a rice cooker. Cook according to the manufacturer’s instructions.
3. While the rice cooks, mix 2 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt in a small bowl until dissolved.
4. Transfer the cooked rice to a large bowl. Gently fold in the vinegar mixture with a spatula, fanning the rice to cool it quickly.
5. Lay 1 sheet nori on a bamboo mat. Spread half the rice evenly over the nori, leaving a 1-inch border at the top.
6. Arrange half the yellow tail snapper, avocado slices, and cucumber julienne in a line along the bottom edge of the rice.
7. Roll the sushi tightly using the bamboo mat, pressing gently to seal the edge.
8. Repeat with the remaining nori, rice, and fillings.
9. Mix 1 tbsp wasabi paste, 1/4 cup mayonnaise, and 1 tsp soy sauce in a small bowl to make the wasabi mayo.
10. Slice each roll into 8 pieces with a sharp, wet knife.
11. Serve the sushi rolls with the wasabi mayo on the side.

Juicy yellow tail snapper meets creamy avocado and crisp cucumber, all wrapped up in perfectly seasoned sushi rice. Drizzle with wasabi mayo for a kick that’ll have you reaching for seconds.

Yellow Tail Snapper Burgers with Spicy Aioli

Viral on the seas and now your feed—these Yellow Tail Snapper Burgers are a game-changer. Packed with flavor and topped with a spicy aioli that slaps.

Ingredients

• 1 lb yellow tail snapper fillets
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 tbsp sriracha
• 1 tsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg
• 2 tbsp olive oil
• 4 burger buns
• 1 cup arugula

Instructions

1. Chop the yellow tail snapper fillets into small pieces.
2. In a bowl, mix the snapper, panko, egg, garlic powder, salt, and pepper until combined.
3. Form the mixture into 4 patties, each about 1/2 inch thick.
4. Heat olive oil in a skillet over medium heat until shimmering.
5. Cook the patties for 4 minutes on each side, or until golden brown and cooked through.
6. In a small bowl, whisk together mayonnaise, sriracha, and lemon juice for the aioli.
7. Toast the burger buns lightly for 1-2 minutes until golden.
8. Spread the spicy aioli on the bottom bun, top with a snapper patty, and a handful of arugula.
9. Cover with the top bun and serve immediately.

Who knew seafood could burger so hard? The crispy exterior gives way to a tender, flaky center, while the aioli brings the heat. Try serving with a side of sweet potato fries for the ultimate contrast.

Yellow Tail Snapper Stir-Fry with Bell Peppers and Ginger

Snag this vibrant stir-fry that’s bursting with fresh flavors and ready in a flash. Perfect for weeknight dinners that don’t skimp on taste.

Ingredients

• 1 lb yellow tail snapper fillets, cut into 1-inch pieces
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced into thin strips
• 1 yellow bell pepper, sliced into thin strips
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes
• 1/4 cup green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add snapper pieces to the skillet, searing for 2 minutes per side until golden. Remove and set aside.
3. In the same skillet, add remaining 1 tbsp vegetable oil. Toss in bell peppers, ginger, and garlic, stir-frying for 3 minutes until peppers soften.
4. Tip: Keep the heat high to ensure the veggies stay crisp and vibrant.
5. Return snapper to the skillet. Drizzle with soy sauce and sesame oil, sprinkling red pepper flakes over top. Gently toss to combine.
6. Cook for an additional 2 minutes, allowing flavors to meld.
7. Tip: Avoid over-stirring to keep the snapper pieces intact.
8. Remove from heat. Garnish with green onions before serving.
9. Tip: Serve immediately over a bed of steamed rice for a complete meal.

Crunchy bell peppers and tender snapper create a texture contrast that’s irresistible. The ginger and sesame oil lend a warm, aromatic finish that’s bold yet balanced. Try wrapping scoops in lettuce leaves for a fun, hands-on twist.

Yellow Tail Snapper Salad with Citrus Vinaigrette

Hit refresh on your salad game with this zesty Yellow Tail Snapper Salad. Fresh, flaky fish meets a tangy citrus vinaigrette for a dish that’s as vibrant as your summer playlist.

Ingredients

• 1 lb yellow tail snapper fillets
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups mixed greens
• 1/2 cup orange segments
• 1/4 cup sliced red onion
• 1/4 cup chopped cilantro
• 1/4 cup olive oil
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Brush the snapper fillets with 2 tbsp olive oil and season with 1 tsp salt and 1/2 tsp black pepper.
3. Grill the fillets for 3-4 minutes per side, until the fish flakes easily with a fork.
4. While the fish cooks, whisk together 1/4 cup olive oil, lime juice, honey, Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl to make the vinaigrette.
5. In a large bowl, toss the mixed greens, orange segments, red onion, and cilantro with half of the vinaigrette.
6. Divide the salad among plates and top with the grilled snapper.
7. Drizzle the remaining vinaigrette over the fish.

Now, the snapper’s crisp skin and the salad’s juicy oranges create a symphony of textures. Serve it with a side of crusty bread to scoop up every last drop of that citrusy dressing.

Yellow Tail Snapper Chowder with Corn and Bacon

Craving something that screams summer but hugs you like a cozy blanket? This chowder blends sweet corn, smoky bacon, and tender yellow tail snapper into a bowl of pure comfort.

Ingredients

• 4 slices bacon, chopped
• 1 cup diced onion
• 2 cloves garlic, minced
• 2 cups fresh corn kernels
• 1 lb yellow tail snapper fillets, cut into 1-inch pieces
• 4 cups fish stock
• 1 cup heavy cream
• 1 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon and set aside, leaving the drippings in the pot.
2. Add the diced onion to the pot and sauté in the bacon drippings until translucent, about 3 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the fresh corn kernels to the pot and cook for 2 minutes, stirring occasionally.
5. Pour in the fish stock and bring the mixture to a simmer. Let it cook for 10 minutes to blend the flavors.
6. Gently add the yellow tail snapper pieces to the pot. Simmer for 5 minutes, or until the fish is just cooked through. Tip: Avoid stirring too much to keep the fish intact.
7. Stir in the heavy cream, butter, salt, and black pepper. Heat through for 2 minutes, but do not boil.
8. Return the crispy bacon to the pot and sprinkle with chopped fresh parsley before serving. Tip: For an extra touch, garnish with a sprinkle of smoked paprika.

With its creamy texture and a perfect balance of smoky and sweet, this chowder is a showstopper. Serve it with crusty bread for dipping or top with extra bacon for crunch.

Yellow Tail Snapper Kabobs with Pineapple and Red Onion

Let’s dive into a flavor-packed adventure with these vibrant kabobs that scream summer. Perfect for grilling, they’re a sweet, savory, and slightly smoky delight.

Ingredients

• 1 lb yellow tail snapper fillets, cut into 1-inch cubes
• 2 cups fresh pineapple, cut into 1-inch chunks
• 1 large red onion, cut into 1-inch pieces
• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 8 skewers, soaked in water for 30 minutes

Instructions

1. Preheat grill to medium-high heat (400°F).
2. In a large bowl, whisk together olive oil, lime juice, salt, black pepper, garlic powder, and paprika.
3. Add snapper cubes to the bowl, tossing gently to coat. Marinate for 15 minutes at room temperature.
4. Thread marinated snapper, pineapple, and red onion onto skewers, alternating ingredients.
5. Place kabobs on the grill. Cook for 3-4 minutes per side, or until fish is opaque and flakes easily with a fork.
6. Remove from grill and let rest for 2 minutes before serving.

Vibrant and juicy, these kabobs offer a perfect balance of sweet pineapple and savory snapper. Serve over a bed of cilantro lime rice for an extra zing.

Yellow Tail Snapper Risotto with Saffron and Peas

Savor the fusion of ocean and earth with this vibrant risotto. Transform simple ingredients into a luxurious meal that dances on the palate.

Ingredients

• 1 lb yellow tail snapper fillets, skinless
• 1 cup Arborio rice
• 4 cups chicken stock, kept warm
• 1/2 cup dry white wine
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/2 tsp saffron threads
• 1 cup frozen peas, thawed
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• Salt to taste

Instructions

1. Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté until translucent, about 3 minutes.
2. Stir in Arborio rice, toast for 2 minutes until edges become slightly translucent.
3. Pour in white wine, cook until fully absorbed, stirring constantly.
4. Begin adding warm chicken stock, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next.
5. After 15 minutes, gently fold in saffron and peas. Continue adding stock until rice is al dente, about 5 more minutes.
6. Season snapper fillets with salt. In a separate pan, heat butter over medium-high heat. Cook snapper for 3 minutes per side until golden and flaky.
7. Remove risotto from heat, stir in Parmesan cheese. Let rest for 2 minutes.
8. Plate risotto, top with snapper fillets. Serve immediately.

Create a masterpiece with creamy risotto that hugs each grain of rice, paired with buttery snapper. Elevate the dish with a sprinkle of fresh herbs or a drizzle of lemon-infused olive oil for an extra zing.

Conclusion

With 18 mouthwatering ways to enjoy yellowtail snapper, this roundup is your ticket to fresh, flavorful seafood meals! Whether you’re grilling, baking, or frying, there’s a recipe here to delight every palate. Try one (or a few!) and let us know your favorite in the comments. Loved this list? Share it with fellow seafood lovers on Pinterest—happy cooking!