Can I substitute the snapper with another type of fish?

Absolutely! You can use any firm white fish like cod or mahi-mahi. Just adjust the cooking time accordingly.

How can I make the black bean salsa less spicy?

For a milder salsa, remove the seeds and membranes from the jalapeño. You can also use a milder pepper like poblano for a different flavor profile.

How long can I store leftover grilled snapper?

Grilled snapper is best served immediately. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days.

Can I prepare the black bean salsa ahead of time?

You can prepare the black bean salsa up to 24 hours in advance. Store it in the refrigerator until ready to serve.

Can I freeze the grilled snapper after cooking?

I personally haven't tried freezing the cooked snapper. Grilling the snapper is always the best option!

Can this recipe be adapted for baking instead of grilling?

Yes, you can bake the snapper instead. Bake at 375°F (190°C) for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.

This Grilled Snapper with Spicy Black Bean Salsa recipe delivers a delightful combination of flavors and textures. The flaky, tender snapper fillets are perfectly grilled, infused with a savory blend of spices, and topped with a zesty, colorful black bean salsa that will have you exclaiming, 'WOW!' It’s a relatively simple dish that is sure to impress your guests and delight your taste buds. I always get compliments when I cook this for people. My neighbor, Mrs. Gable, asked for the recipe not less than 5 times!

What sets this recipe apart is the fresh, vibrant black bean salsa. It's bursting with the goodness of black beans, juicy corn, crisp red bell pepper, and a kick of jalapeño (if you dare!). The lime juice and cilantro bring a refreshing brightness that perfectly complements the richness of the grilled snapper. It's a symphony of flavors in every bite and not a dull moment. This recipe is versatile, too. You can easily adapt it to your liking by adding your favorite ingredients to the salsa or adjusting the spice level.

Grilled Snapper with Spicy Black Bean Salsa

Name: Grilled Snapper with Spicy Black Bean Salsa
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 4
Cuisine: Low-Calorie-Meals
Ingredients: 4 (6-8 oz each) Snapper Fillets; 2 tbsp Olive Oil; 2 tbsp Lime Juice; 1 tsp Garlic Powder; 1/2 tsp Cumin; To taste Salt; To taste Black Pepper; 1 cup (rinsed and drained) Black Beans; 1/2 cup (diced) Red Bell Pepper; 1/2 cup (fresh or frozen) Corn; 1/4 cup (diced) Red Onion; 1 (minced, optional) Jalapeño; 1/4 cup (chopped) Cilantro

Grilled Snapper with Spicy Black Bean Salsa: A vibrant and flavorful dish featuring perfectly grilled snapper fillets topped with a zesty, colorful black bean salsa.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 6 minutes

Total Time: 21 minutes

📖 Instructions

Prepare the Grill: Preheat your grill to medium-high heat (about 375-450°F or 190-230°C). Ensure the grates are clean to prevent sticking.
Prepare the Snapper: Rinse the snapper fillets under cold water and pat them dry with paper towels. This helps to ensure even cooking and crispier skin.
Season the Snapper: In a small bowl, whisk together olive oil, lime juice, garlic powder, cumin, salt, and black pepper. Brush the mixture evenly over both sides of the snapper fillets. Make sure to coat well to ensure even flavour distribution.
Grill the Snapper: Place the seasoned snapper fillets on the preheated grill, skin-side down if your fillets have skin. Grill for about 4-6 minutes per side, or until the fish is opaque and flakes easily with a fork. Cooking times will vary depending on the thickness of the fillets and the heat of your grill. Keep a close eye to avoid overcooking!
Check for Doneness: To check if the snapper is done, insert a fork into the thickest part of the fillet and gently twist. If the fish flakes easily and is no longer translucent, it's ready. Be careful not to overcook, as fish continues to cook slightly after being removed from the grill. I overcooked it the other day and the texture was less enjoyable.
Make the Black Bean Salsa: While the snapper is grilling, prepare the salsa. In a medium bowl, combine the black beans, diced red bell pepper, corn, red onion, minced jalapeño (if using), chopped cilantro, lime juice, and a drizzle of olive oil. Season with salt and pepper to taste. Mix well to combine all the ingredients. Taste and adjust the seasonings as needed. Add more lime juice for extra zing or more jalapeño for heat. If you like things very spicy like me, then maybe add 2.
Serve: Transfer the grilled snapper to a serving platter. Spoon the black bean salsa generously over the top of the snapper fillets. Garnish with extra cilantro sprigs and lime wedges, if desired. Serve immediately and enjoy your amazing Grilled Snapper with Spicy Black Bean Salsa!
For an Extra Touch: I sometimes like to char the corn on the grill before adding it to the salsa for a smoky flavour. It adds an unexpected depth that’s really great. You could also add a pinch of smoked paprika to the seasoning for the snapper for a similar effect. Just remeber, this is optional.