Cajun Snapper (and don't forget the garlic!)

Total Time
Prep 10 mins
Cook 40 mins

Easy snapper in a cajun seasoning and of course fresh garlic! Oven or grill (if grill, cooking time will be appx 20 - 25 minutes)

Ingredients Nutrition


  1. Take a large piece of aluminum foil and lay two slices of bacon in an X pattern.
  2. Lay the snapper on the bacon and place the other two slices in an X pattern on top of the snapper.
  3. Pour the melted butter on the snapper and add the onion, bell pepper and lemon (all sliced) Lay the fresh garlic on the snapper.
  4. Sprinkle the cayenne pepper, cajun seasoning, and garlic powder.
  5. Add the lemon juice.
  6. Seal the fish in the foil and place on a baking pan.
  7. Place in oven at 400°F for 40 minutes or until flaky.
  8. You can also cook on a grill for appx 20-25 minutes.
  9. Remove the snapper out of the foil and discard the cooking juices.
  10. I love to serve this with a slice of fresh lemon, a small dinner salad and then dirty rice on the side with corn.
  11. And let us not forget to have Tobasco on the table for those who like it spicer (like me)!
Most Helpful

This was good! My husband and I do not normally like fish (even though we live in the Pacific NW, where there is some of the best seafood around), but we liked this! The spices were a bit over- powering for our taste, so I will probably cut all spice measurements in half next time. However, it was a fun, easy way to sneak some good-for-you fish into our diet, without overwhelming our non-fish-loving palettes!

Helping Hands July 07, 2004

Great recipe. I used one of the foil baking bags and just used one large filet. Had to adjust the baking time to 25 minutes, and it was perfect. Since I didn't have a whole snapper, I did adjust the amounts of everything, but other than that I prepared this just as written. Will make again.

Jellyqueen June 10, 2004

I did not care for this recipe. I cook. Everyday. Snapper was so underdone I had to put it back in the oven for - I don't know, I've started at 15 minutes.Trying now to keep my red beans and rice and corn on the cob warm. Will never make this again.

penny zynda January 27, 2004