Oven Baked Snapper With Key Lime Butter Sauce

The term 'snapper' typically refers to various species of fish found in warm waters. Known for its mild flavor and firm texture, snapper is a popular choice in seafood cuisine.

The body style of snapper can vary somewhat but they all have notoriously strong mouths full of very sharp teeth and are known to actively snap their jaws shut repeatedly when out of the water as a defense mechanism. Most of snapper identification is achieved by looking at body shape and body and fin colors and patterns which may change somewhat from juveniles to adults.

Feel free to use any type of snapper for this recipe. Yellowtail fish is plentiful in the Keys, so I cook a lot of it. Whether you have Mutton Snapper, Red Snapper, Mangrove Snapper, or Mango Snapper (or if you catch or buy them), they will all work.

The fresher the fish is, the better!

Additionally, Hogfish, Tripletail, Grouper, and Swordfish work well with this recipe.

For thicker fish like Swordfish, bake or roast the fish until it flakes easily, about 10 minutes per inch.

This yellowtail fish is seasoned with Blackened Seasoning. I prepare a jarful of this spicy spice mixture and use it in many of our seafood dishes.

Blackened or Blackening seasoning is a flavorful spice blend commonly used in Cajun and Creole cuisine. This technique involves coating fish or meat with a mixture of herbs and spices, followed by cooking it in a hot, cast-iron skillet.

The spices in blackened seasoning typically include a mix of paprika, thyme, oregano, garlic powder, onion powder, cayenne pepper, salt, and black pepper. The recipe is below on the recipe card. Mix the spices and taste a bit of it. Add more cayenne pepper if you want a spicy dish.

Alternatively, you can use Old Bay seasoning or a sprinkle of jarred Italian seasoning. Paul Prudhomme's Blackened Redfish Magic and Old Bay (original flavor) are available at most grocery stores and should be stocked at your local fish market.

In a pinch, plain old salt and pepper works too!

• Skinless Yellowtail fish fillets (or other thin white fish fillets)
• Blackened seasoning, Old Bay, or jarred Italian seasoning
• Extra virgin olive oil
• Butter
• Garlic
• Fresh parsley or basil
• Key limes, limes, or lemons
• Salt and black pepper

See the recipe card for the full recipe.

Snappers are quick-cooking fish so everything should be made (the sauce, sides, etc.) in advance of cooking the fish. For other fish, the cooking time will vary due to various factors such as freshness and weight of the fillets.

1. Preheat the oven to 400 degrees F, with the rack in the center of the oven. Line a rimmed baking sheet with parchment paper.
2. Rinse the fish and pat it dry with paper towels.
3. Place the fish on the pan and season both sides with a little salt and pepper.
4. Lightly brush the fish with olive oil and then season with a teaspoon or so of blackened seasoning.
5. Roast the snapper for 6 to 8 minutes, depending on the thickness of the fillets. There is no need to flip it.
6. While the fish is cooking, heat the butter, key lime juice, herbs, garlic, salt, and pepper in a small saucepan.
7. Once the fish turns golden brown and flakes easily with a fork, remove the pan from the oven.
8. Plate the fish and spoon the melted herb butter over each fillet.
9. Serve hot, garnished with sliced key limes or lemon slices.

Your fish will be cooked through to an internal temperature of 140 degrees Fahrenheit.

This dish was served with Jasmine rice. I took the seasonings from the fish and added them to a bowl of white rice.

I cooked a cup of Jasmine rice and seasoned the warm rice with key lime zest, chopped parsley, a little warm butter sauce, and flaky sea salt.

You can also try some of our side dish recipes. I love Lemon Asparagus Rice with seafood.

Tropical Mango Pico de Gallo, is a great tasting and refreshing side, especially with blackened fish. Also, a cold salad like this Chickpea Cucumber Salad would be easy to pull together and serve with blackened fish.

Some of the easiest sides for fish are steamed green beans, boiled potatoes with butter, steamed rice, green salad with citrus vinaigrette, and all of these Roasted Vegetable Recipes are all easy to make.

I try to make big dinners every day so I have leftovers the next day and yellowtail is one of my favorites.

I like to reheat last night's dinner in a 10" skillet over moderate heat. It takes 5 minutes.

Although convenient, microwaving is okay, but be sure to remove the food from its plastic container or you'll be eating plastic. Yikes!

Prepare a delectable Oven-Baked Snapper with this quick and tasty recipe that only takes 20 minutes. Infused with a homemade blackened seasoning and a luscious buttery sauce, this snapper meal promises a burst of fantastic flavors.

Blackened snapper promises a blend of flavors, with the key lime butter sauce adding that extra touch. It is one of the best ways to cook snapper. Quick and easy to prepare, it's perfect for midweek meals.

Make extra and pack it for lunch!

The cayenne pepper brings the seasoning its heat. You can control the spiciness of the blackened seasoning according to your taste preferences.

Yes, you can! While yellowtail snapper is recommended for this recipe, other snapper varieties or even similar white fish like grouper or mahi can be used.

Blackened seasoning is a flavorful spice blend typically used in Cajun and Creole cuisine. You can make it at home by combining paprika, thyme, oregano, garlic powder, onion powder, cayenne pepper, salt, and pepper.

Cook the snapper for about 3-4 minutes per side, or until the fish easily flakes with a fork. Cooking times will vary based on the thickness of the fillets

Absolutely! The cayenne pepper brings the seasoning its heat. You can control the spiciness of the blackened seasoning according to your taste preferences.

The best sides for yellowtail fish are steamed green beans, grilled pineapple, boiled potatoes with butter, steamed rice, mango salsa, and roasted vegetables are all easy to make.