Snapper with Salsa

Snapper with Salsa


134 people made this

This is a terrific bbq recipe where snapper is marinated in tequila and lime and then barbecued and served with salsa.

Bill Echols

Serves: 4 

  • 5 tablespoons tequila
  • 100ml Grand Marnier
  • 175ml fresh lime juice
  • 1 teaspoon salt
  • 3 large cloves garlic, peeled
  • 4 tablespoons olive oil
  • 800g snapper fillets
  • 3 medium tomatoes, diced
  • 1 medium onion, chopped
  • 1 small green chilli, seeded and minced
  • good handful chopped fresh coriander
  • 1 pinch caster sugar
  • salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil

Preparation:20min  ›  Cook:12min  ›  Ready in:32min 

  1. In a shallow baking dish, stir together the tequila, Grand Marnier, lime juice, 1 teaspoon salt, garlic and olive oil. Add fillets to dish and turn to coat evenly. Cover and refrigerate for 1/2 hour, turning the fillets once.
  2. Preheat the barbecue or grill for high heat.
  3. In a medium bowl, toss together the tomatoes, onion, chilli, coriander and sugar. Season to taste with salt. Set salsa aside.
  4. Remove fillets from marinade and pat dry. Brush the fillets with oil and sprinkle with ground black pepper. In a small saucepan, boil remaining marinade for several minutes. Remove from heat and take out garlic cloves. Set aside to cool.
  5. Barbecue or grill fish for 4 minutes per side, or until easily flaked with a fork. Transfer fillets to a serving dish. Spoon salsa over the fish and drizzle with the cooked marinade to serve.

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Reviews (5)


Used different ingredients. The only fish I normaly eat is sushi because I don't like cooked fish that much. But I have to say this is the best ever. I substituted spring onions for the coriander. All I can say is WOW!! - 21 Jul 2008


This is excellent. 2nd time I've made it. This time I used Grand Marnier, red onion, fresh tomato and basil from the garden. It is now part of my recipe collection. Make this, you won't be disappointed. - 21 Jul 2008


Altered ingredient amounts. I made this recipe for about 30 people and turned even the biggest "seafood hater" into a fan! I left out the coriander and don't feel the recipe suffered without it. I would advise making a little extra marinade since it adds so much flavour and keeps the fish and the salsa moist and flavourful. Thanks Bill, for a recipe worthy of even the best cookbook!!!! - 21 Jul 2008

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