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March 11, 2022
By: TA Editorial Team

This Grilled Red Snapper recipe originally appeared in the Winter 2022 issue of Tracy Anderson Magazine, available now for digital download and print orders.

Looking for an easy, nourishing way to dress up your dinner? Whip up this Grilled Red Snapper, a nutrimental recipe that pairs deliciously with a side dish, like our Shaved Zucchini and Yellow Squash Salad or our Hot Broccoli and Cauliflower Salad.

Keep reading for the full recipe, dreamt up by Tracy Anderson and Chef Alexander Browne, along with Sandra Rojo, Creative Food Editor for Tracy Anderson Magazine.

grilled red snapper

Photo Credit: Jamie Bassett-Cann

Grilled Red Snapper

Serves 4 to 6


For the snapper:

  • 3 Tbsp DIY taco seasoning
  • ¼ extra virgin olive oil
  • 1 Tbsp lime juice
  • 1½ lbs red snapper

For the seasoning:

  • 1 Tbsp chili powder
  • 1 Tbsp sea salt
  • 1 Tbsp smoked paprika
  • 1 Tbsp cumin
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 1 Tbsp oregano


For the seasoning:

  1. Add ingredients, along with oil and lime juice, into a resealable plastic bag. Shake to combine. Add fish to marinade and refrigerate for 30 minutes to 1 hour.

For the snapper:

  1. Remove from marinade and place on a grill basket.
  2. Grill at high heat for 5 to 8 minutes, flipping halfway. Remove from heat and let rest for 5 minutes. Remove from grill basket and plate.

tracy anderson magazine the wonderland issue

For more recipes, pick up the latest issue of Tracy Anderson Magazine, available on