Things You'll Need
Olive oil spray
Snapper, with its delicate, flaky and mild-flavored white meat, is an ideal fish for experimenting in the kitchen, as it tends to go well with many different marinades and spices. Although there are 17 different varieties of saltwater snapper found in warmer waters in parts of the Atlantic and the Caribbean, the most commonly served in the United States is red or yellowtail snapper, with some of the best harvested in the Gulf of Mexico off the coast of Florida. Because snapper fillets are more delicate than many other types of fish commonly cooked on the grill, such as tuna or halibut steaks or meaty salmon fillets, a gentler cooking method is often preferred. If cooked to perfection, snapper will melt in your mouth, and broiling is often a good way to go.
Store fresh snapper in the fridge. If you don't use it within two days of the purchase date, freeze it.
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Place snapper on a large plate or in a baking pan, and sprinkle with salt and pepper. If marinating, smother the fish with marinade, cover, and let it sit in the fridge for at least one hour.
Preheat the broiler on high. Spread aluminum foil along the bottom of a broiling pan for easy cleanup, and spray oil on top of broiler pan. Place the snapper fillets on the pan.
Place the pan in the oven so the top of the fillets are about 4 inches from the heat.
Broil for three to five minutes on one side, then flip, cooking an additional three minutes until fish is cooked through.
If using frozen snapper, make sure to thaw it in the fridge.