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Honey-Lime Red Snapper Recipe

Honey-Lime Red Snapper Recipe

“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
TOTAL TIME: Prep: 5 min. + marinating Broil: 15 min. YIELD:4 servings


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


  • 1. 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.
  • 2. Drain fish and discard marinade. Sprinkle fillets with chili powder; place on a greased broiler pan.
  • 3. Broil 4-6 in. from the heat for 12-15 minutes or until fish flakes easily with a fork.
  • 4. Meanwhile, bring reserved lime juice mixture to a boil. Reduce heat; simmer, uncovered, until reduced by half. Spoon over fillets. Yield: 4 servings.

Nutritional Facts

1 each: 277 calories, 2g fat (1g saturated fat), 60mg cholesterol, 87mg sodium, 31g carbohydrate (29g sugars, 1g fiber), 34g protein. Diabetic Exchanges: 5 lean meat, 2 starch.

Reviews for Honey-Lime Red Snapper

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lazyhomemaker User ID: 8922444 253305
Reviewed Aug. 28, 2016

"This was good. I had never had red snapper before so I was nervous to try it. I served this over a bed of basmati rice that I had cooked in vegetable stock. My only criticism is that I thought it was quite heavy on the lime so I would definitely use less if I were to make it again. I had also added the chili powder into the marinade/sauce rather than sprinkling directly onto the fish"

MY REVIEW User ID: 1181958 100484
Reviewed Aug. 11, 2011

"Even my husband who doesn't like fish really liked this dish, served with herbed corn on the cob and fresh sliced tomatoes mmmmm!!"

SladerGator User ID: 4649433 125101
Reviewed Dec. 17, 2009

"Not good. I don't know anyone who would like this recipe."

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Wine Pairings

Light-Bodied White Wine

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