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• I’m Obsessed With The Topping On This Red Snapper Recipe
• Ingredients & Substitutions
• How To Cook Red Snapper
• My Recipe Tips
• Red Snapper Recipe Recipe card
• Serving Ideas
• Recipe Reviews

I’m Obsessed With The Topping On This Red Snapper Recipe

Until recently, I’d only had red snapper at restaurants, but you know me… I’m always looking for ways to mix up our healthy dinners at home, especially when it comes to fish (and produce). So when this fish came with my grocery delivery, I had a lightbulb moment to put this interesting topping on it. Here’s why I’m so happy I gave this red snapper recipe a shot and think you should, too:

• Flaky, tender fish with a bright, herby, buttery flavor – Snapper is normally a bit meatier than my fave halibut and sea bass , but not nearly as dense as swordfish (which I just can’t get into). In this recipe, though, he lemon butter totally softened it. It baked up so juicy and flaky, with flavors of garlic, citrus, and delicate herbs.
• This is my new favorite fish topping – Yes, really. I’ve done nut crusted fish before (see my baked haddock ), but toasted macadamias were next level on red snapper. They turned out extra buttery, toasty, and took on the flavor of the lemon butter I tossed them in.
• Fast weeknight dinner – The ingredients are simple, and I had it on the table in just 20 minutes.

If you’re ready to try something new and delicious, make this red snapper fish with me!

Ingredients & Substitutions

Here I explain the best ingredients for my red snapper recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Snapper Fillets – I bought 2 whole fillets and just sliced them into individual portions before baking, but if you grab pre-cut ones, they work, too. My cooking time here is based on ones that are 3/4 to 1 inch thick, about 4 ounces each. You can also use my snapper recipe with other types of white fish, such as flounder , halibut, sea bass, tilapia , or grouper.
• Unsalted Butter – I always use unsalted so I can control the salt in the recipe, but if you only have salted, just cut back the added salt a little. For a dairy-free option, you can use olive oil, but I’d start with a bit less.
• Lemon – You’ll want both the zest and the juice. It’s here for flavor but also helps make the fish tender. The closest alternative would be lime juice and zest.
• Spices – I like to keep it simple with garlic powder , paprika , salt , and pepper . Sometimes I add a pinch of cayenne pepper if I’m in the mood for a little heat.
• Macadamia Nuts – The topping I’m obsessed with! They add buttery crunch and toast up beautifully in the oven. I’ve also tested this red snapper recipe with chopped pecans and they tasted good, but macadamias were better.
• Fresh Herbs – I used parsley and thyme. Feel free to swap in fresh basil or dill. I recommend sticking with herbs that are bright and soft, not woody like rosemary.

How To Cook Red Snapper

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Prep the fish. Pat the fillets dry with paper towels and lay them out in a single layer in a baking dish or on a sheet pan .
2. Brush on the lemon butter. Whisk the melted butter with the lemon juice and zest. Brush most of it over both sides of the fish (I save a little to mix with the topping).
3. Sprinkle on seasonings. In a separate bowl, mix the garlic powder, paprika, salt, and pepper. Sprinkle it all over both sides of the snapper, then make sure it’s skin side down.

1. Add the topping. Stir the chopped macadamias and herbs into the leftover lemon butter, then spoon the mixture over the fillets. Press gently so it sticks.
2. Bake it. Pop the red snapper recipe in the oven, until it flakes easily with a fork, and the nuts look nice and toasty on top.

My Recipe Tips

• I baked snapper in a casserole dish instead of a sheet pan because it helps the fish stay more moist. The sides on this dish keep more of that lemon butter around the fillets instead of it all running off.
• It’s totally fine if the melted butter firms up a bit on the fish. If it starts to solidify in the bowl before you mix in the nuts, just warm it back up so it coats everything evenly.
• When I chop the nuts, I try to keep the pieces somewhere between 1/8 and 1/4 inch. If they’re too big, they don’t stick as well and tend to fall off.
• My timing is based on fillets that are about 3/4 to 1 inch thick. If yours are thinner, I’d start checking earlier, around the 8 to 10 minute mark.
• For moist, flaky fish, I recommend an internal temperature of 135 to 140 degrees F. While you can test that the fish flakes easily with a fork, I use this instant read meat thermometer for more consistent, precise results. Some snapper recipes say 145 degrees F is best, but in my opinion the fish is too dry by then!
• If you want the topping extra crisp and golden, you can switch to broil for the last minute or two. Just watch it closely because the nuts can brown quickly.
• Want to cook it on the stove instead? Sear the seasoned snapper in a hot cast iron skillet until it flakes easily, then add the topping and broil for a couple minutes to toast the nuts (or you can do this in the air fryer).

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 1/2 lb Snapper fillets (3/4 to 1 inch thick; I used 6 4-ounce fillets) ▢
• 3 tbsp Unsalted butter (melted) ▢
• 1 medium Lemon (juiced and zested) ▢
• 1/2 tsp Garlic powder ▢
• 1/2 tsp Paprika ▢
• 1/2 tbsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 3/4 cup Macadamia nuts (chopped) ▢
• 1 tbsp Fresh parsley (chopped) ▢
• 1 tbsp Fresh thyme leaves ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 400 degrees F (204 degrees C).
2. Pat the fish fillets dry with paper towels. Arrange them in a single layer in a baking dish or on a rimmed baking sheet .
3. In a small bowl, whisk together the butter, lemon juice, and lemon zest. Brush most of the mixture over both sides of the snapper, leaving about 2 tablespoons behind in the bowl.
4. In a separate small bowl, stir together the paprika, garlic powder, salt and pepper. Season both sides of the fish liberally with the seasoning mixture. Make sure the fish is laid out skin side down.
5. Stir the macadamia nuts, parsley, and thyme into the first bowl with the remaining lemon butter mixture. Sprinkle or spoon the nut mixture over the fillets and coat gently to help the topping stick.
6. Bake red snapper in the oven for 12-15 minutes , until it reaches an internal temperature of 135-140 degrees F (57-60 degrees C), or flakes easily with a fork.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 4-ounce snapper fillet

• Tips: Check out my recipe tips above to help you get the perfect timing for moist, flaky snapper, the best texture, the type of pan I recommend, an alternate method on the stove, and more.
• Storage: Leftovers keep well in the fridge for up to 3-4 days. I just cover the baking dish or transfer the fillets to an airtight container.
• Reheat: I usually warm it in the oven at 350 degrees F, or air fry. The microwave dries out fish easily.
• Freeze: It’s not as good as fresh, but you can freeze the cooked snapper for up to 3 months.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Red Snapper Recipe

Serving Ideas

If you’re wondering what to serve with this red snapper recipe, here are a few easy sides I like to make with it:

• Veggies – Asparagus is definitely my favorite vegetable to serve with fish, or try my parmesan asparagus if you’re feeling fancy. You can also roast broccoli or parmesan green beans on the same pan with the fish, if you do it on a baking sheet.
• Starch – If you want something more filling on the side, try my air fried potatoes or mashed cauliflower . The buttery lemon topping pairs so well with these.
• Salad – In my picture above, I served this red snapper with my pear salad on the side. You can also try my brussels sprout salad for crunch, or whip up a quick arugula salad with lemon vinaigrette to match the flavors in the fish.

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Red Snapper Recipe

My red snapper recipe bakes in buttery lemon sauce with a golden, herby macadamia topping. It’s fresh, flaky, and done in 20 minutes!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/red-snapper-recipe/

Ingredients

• 1 1/2 lb Snapper fillets (3/4 to 1 inch thick; I used 6 4-ounce fillets)
• 3 tbsp Unsalted butter (melted)
• 1 medium Lemon (juiced and zested)
• 1/2 tsp Garlic powder
• 1/2 tsp Paprika
• 1/2 tbsp Sea salt
• 1/4 tsp Black pepper
• 3/4 cup Macadamia nuts (chopped)
• 1 tbsp Fresh parsley (chopped)
• 1 tbsp Fresh thyme leaves

Instructions

1. Preheat the oven to 400 degrees F (204 degrees C).
2. Pat the fish fillets dry with paper towels. Arrange them in a single layer in a baking dish or on a rimmed baking sheet .
3. In a small bowl, whisk together the butter, lemon juice, and lemon zest. Brush most of the mixture over both sides of the snapper, leaving about 2 tablespoons behind in the bowl.
4. In a separate small bowl, stir together the paprika, garlic powder, salt and pepper. Season both sides of the fish liberally with the seasoning mixture. Make sure the fish is laid out skin side down.
5. Stir the macadamia nuts, parsley, and thyme into the first bowl with the remaining lemon butter mixture. Sprinkle or spoon the nut mixture over the fillets and coat gently to help the topping stick.
6. Bake red snapper in the oven for 12-15 minutes , until it reaches an internal temperature of 135-140 degrees F (57-60 degrees C), or flakes easily with a fork.

Maya’s Recipe Notes

Serving size: 1 4-ounce snapper fillet

• Tips: Check out my recipe tips above to help you get the perfect timing for moist, flaky snapper, the best texture, the type of pan I recommend, an alternate method on the stove, and more.
• Storage: Leftovers keep well in the fridge for up to 3-4 days. I just cover the baking dish or transfer the fillets to an airtight container.
• Reheat: I usually warm it in the oven at 350 degrees F, or air fry. The microwave dries out fish easily.
• Freeze: It’s not as good as fresh, but you can freeze the cooked snapper for up to 3 months.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)