Spicy Citrus Red Snapper

Servings 6 servings


  • 2 pounds red snapper fillets
  • 4 cloves garlic minced
  • 1/4 cup orange juice
  • 2 tablespoons grapefruit juice
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons low sodium soy sauce
  • 1/2 teaspoon hot pepper sauce or to taste
  • Sea salt to taste
  • Chopped parsley for optional garnish


  • DO-AHEAD TIP: Marinate fish for 30 to 60 minutes (see recipe). Place fish in a large zipper-topped plastic bag. In a small bowl, combine next 8 ingredients (garlic through salt). Pour mixture over fish.
  • Seal bag and refrigerate for 30 to 60 minutes. Preheat grill to MEDIUM-HIGH and lightly oil the grate.
  • Grill fish for 10 minutes per inch of thickness or until opaque, basting frequently with marinade. Garnish with chopped parsley if desired, serve, and enjoy!


SERVING SUGGESTION: Steamed baby red potatoes and Arugula Watermelon Salad (toss arugula, sliced watermelon, and red onion with crumbled Feta cheese and balsamic vinaigrette).
VEGETARIAN: Use tempeh instead of fish.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure soy sauce and hot pepper sauce are gluten free.
NUTRITION: Per Serving: 205 Calories; 7g Fat; 32g Protein; 3g Carbohydrate; trace Dietary Fiber; 56mg Cholesterol; 347mg Sodium. Exchanges: 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates. Points: 5
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