Grilled Snapper with Caper Sauce Recipe
Grilled Snapper with Caper Sauce Recipe photo by Taste of Home
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Grilled Snapper with Caper Sauce Recipe

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The snapper in this recipe but if you prefer another for another fish, try mahi-mahi. It is a delicious firm, mild fish that won't fall apart on the grill.—Alaina Showalter, Clover, South Carolina
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES: 4 servings


  • 1/3 cup lime juice
  • 1 jalapeno pepper, seeded
  • 3 garlic cloves, peeled
  • 1-1/4 teaspoons fresh thyme leaves or 1/4 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 red snapper fillets (6 ounces each)
  • SAUCE:
  • 3 tablespoons lime juice
  • 3 tablespoons olive oil
  • 2 tablespoons water
  • 2 teaspoons red wine vinegar
  • 1/2 cup fresh cilantro leaves
  • 1 shallot, peeled
  • 1 tablespoon capers, drained
  • 1-1/2 teaspoons chopped seeded jalapeno pepper
  • 1 garlic clove, peeled and halved
  • 1/4 teaspoon pepper

Nutritional Facts

1 each: 272 calories, 12g fat (2g saturated fat), 60mg cholesterol, 435mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 34g protein. Diabetic Exchanges: 5 lean meat, 2 fat.


  1. In a small food processor, combine the first six ingredients; cover and process until blended. Pour into a large resealable plastic bag. Add the fillets; seal bag and turn to coat. Refrigerate for 30 minutes.
  2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork.
  3. Meanwhile, combine sauce ingredients in a small food processor. Cover and process until blended. Serve with fish. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Grilled Snapper with Caper Sauce in Taste of Home August/September 2009, p71

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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txcookingchic User ID: 7296920 181492
Reviewed Jun. 9, 2013

"I love grilled fish with an easy sauce to serve with it. I tried this with Halibut on the grill. Sauce was very good and unique. I agree with other review that I was not sure if I needed to take the time to marinade for 30 minutes (although it was easy). I served with Rice Pilaf and grilled asparagus. This was good enough to make for guests coming over for dinner."

graytiger11 User ID: 6180969 183468
Reviewed Aug. 31, 2011

"I used mahi-mahi and marinated the fish for about two hours. Superb flavor if you have time to marinate for a little longer than 30 min. Other than that I agree - no time to marinate? Just make the sauce!"

Alaina1243 User ID: 415031 210904
Reviewed Aug. 8, 2009

"Try marinading for longer than 30 minutes. I generally marinade the fillets for 2 to 4 hours, turning/coating about every 30-45 minutes. It really brings in lots of flavor!(TOH adjusted the time to only 30 minutes, probably in the interest of people's time.)"

Selene K User ID: 2103818 100701
Reviewed Aug. 2, 2009

"The marinade did not add anything to the taste of the fish. The sauce was amazing. I will make this again, but will probably not bother with all the ingredients in the marinade."

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