Baked Red Snapper Recipe with Pistachio Pesto

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Baked Red Snapper Recipe

I’m so smitten with red snapper. It’s a good bite of white (not fishy) fish with a substantial texture. This is the kind of fish you might have imagined was passed around in those baskets with bread in the old testament. At least in my mind, I envision that taste and freshness.

Baked Red Snapper Recipe with Pistachio Pesto with Cauliflower Rice from Spinach TIger

It’s not a steak like swordfish. It’s not flimsy like Dover sole. It has just enough oomph to put a fork in and then make your own.

It’s hard to mess up red snapper unless you overcook or over-bake. It’s one of my all time favorite fish. If you can get a whole fish and grill like I did here, it’s amazing.

However, sometimes you just want an easy dinner.

This Baked snapper recipe is easy, tasty and loves sauces.

In this recipe, I turned to my favorite pistachio pesto and left it a little chunky for added texture. You can, of course, make it very smooth, by blending it more.

I love to bake it in the oven after searing the skin on top of the stove. You could just go straight to the oven, but I like to make that skin a little crispy and then turn it over and put in the oven for about 5 to 7 minutes. If you are making several filets,  I would skip the pan frying, and place the filets on a shallow baking pan that has been brushed with a little olive oil.

Baked Red Snapper Recipe with Pistachio Pesto with Cauliflower Rice from Spinach TIger

Baked Red snapper with a drizzle of olive oil, lemon, salt and pepper is magical. Today, however, I added my pistachio pesto and placed in on cauliflower rice with a little fresh fennel. You could serve with rice, mashed potatoes, or all by itself.

Baked Red Snapper Recipe with Pistachio Pesto with Cauliflower Rice from Spinach TIger

Admittedly, red snapper is pricey, but not any more so than halibut or scallops. This piece cost about $10, and I ate half for lunch and half for dinner, because it was loaded up with veggies.

Baked Red Snapper Recipe with Sautéed Cauliflower Rice and Fennel

I like fish with rice or cauliflower rice. Today I sautéed the cauliflower rice in butter with fresh fennel, salt, pepper. Once the fish and pesto were placed atop the cauliflower rice, it was the perfect bite.

Baked Red Snapper Recipe with Pistachio Pesto from Spinach TigerBaked Red Snapper Recipe with Pistachio Pesto from Spinach Tiger

I have quite a few pesto recipes here at Spinach Tiger. Pesto pairs well with fish, chicken, meatballs.

Mint Pistachio Pesto for Lamb Meatballs Here

Seven Herb Walnut Pesto, Recipe Here

Pistachio Pesto Recipe Here

Pistachio Pesto from Spinach Tiger

More Fish Recipes from Spinach Tiger

Baked Red Snapper
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3.85 from 13 votes

Baked Red Snapper Recipe

Red Snapper with Pistachio Pesto
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Entree
Cuisine: American
Servings: 2
Author: Angela Roberts

Ingredients

  • 2 Red Snapper Fillet about 3/4 pound
  • 1 tablespoon coconut oil or avocado oil
  • salt
  • pepper
  • 1/4 cup to 1/2 cup pistachio pesto recipe found here

Instructions

  • Heat oven to 350 degrees F
  • Put enough oil in pan to cover the surface (about a tablespoon)
  • Get the pan hot. A drop of water should sizzle.
  • Put snapper in skin down. Cook for about 2 to 3 minutes.
  • Make sure the snapper loosens.
  • Turn over. Place in oven for 5 to 7 minutes.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo


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5 Comments

  1. Pingback: The Best Keto Seafood and Fish Recipes for Summer Entertaining! - Keto Diets Rumors
  2. 5 stars
    In brief, this pesto pistachio fish fillet comes together like this; a nice cast iron (or baking sheet in case you prefer) is coated lightly with olive oil. Then garlic slices and lemon slices are located on top of that. separately, each fish fillet is lined throughout with a beneficial amount of pesto. Then a nice mound of approximately chopped pistachios is located at the pinnacle aspect of the fish fillet overlaying the complete surface. Press down the nuts properly so they stick at the top of the fish.

  3. Recipe printed, and is now on my menu for this week sometime. My goodness Angela, this looks soooo delicious! I loved reading your post. xoxo

    1. Hi Prudy, Thanks for writing. You could top any fish with the pesto, but I do love snapper. Wait till you see the next seafood dish I’m posting this week. It’s salmon and pasta!

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