-lb. red snapper

Red snapper (Lutjanus campechanus) is a deepwater marine fish native to the western Atlantic Ocean, ranging from the northeastern United States to Brazil, with primary commercial populations off the Gulf of Mexico. The species is characterized by bright red coloring on its dorsal surface, silver-pink sides, and white belly, with a firm, lean white flesh. Red snapper has a mild, slightly sweet flavor with a delicate texture that becomes flaky when cooked. The fish typically weighs 1–3 pounds commercially, though larger specimens occur; its dense flesh and modest fat content make it suitable for diverse cooking methods.

Regional synonyms include huachinango (Spanish) and mutton snapper, though true red snapper (L. campechanus) is distinct from similarly named species in Indo-Pacific waters. High commercial demand, particularly in Gulf Coast and Latin American cuisines, has prompted aquaculture operations and raised conservation concerns regarding wild-caught populations.

Red snapper is prized across American, Caribbean, and Latin American cuisines for its versatility and delicate flavor. The whole fish is commonly grilled, baked en papillote, or pan-seared with citrus and herbs, while fillets lend themselves to preparations including ceviche, blackening, and sauce-based dishes such as Veracruz-style preparations with tomatoes and olives. Its firm flesh withstands high-heat cooking without becoming dry, making it suitable for steaming, broiling, and whole-fish roasting.

In Gulf Coast cuisine, red snapper features in bisques and gumbos; in Mexican and Caribbean cooking, it appears as huachinango a la veracruzana or seasoned whole and grilled. The fish pairs well with acidic accompaniments (lime, vinegar, white wine), aromatics (garlic, cilantro, cumin), and fat-based sauces that complement its lean profile.