I love making this Delicious Cilantro Lime Rice with Grilled Snapper when I want a bright, fresh meal that feels both light and satisfying. The zesty rice pairs beautifully with tender, flaky grilled snapper, creating a balanced dish full of vibrant flavor.
Why You’ll Love This Recipe
I appreciate how this recipe combines simple ingredients to create something refreshing and flavorful. The lime and cilantro give the rice a lively citrusy kick, while the grilled snapper adds a smoky, savory element. I also enjoy how quickly it comes together, making it perfect for warm evenings or casual gatherings. It’s one of my favorite meals when I want something wholesome and full of color.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cilantro lime rice:
1 cup long-grain white rice
2 cups water or chicken broth
1 tablespoon olive oil
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1/2 teaspoon salt
For the grilled snapper:
4 snapper fillets
2 tablespoons olive oil
2 cloves garlic, minced
Juice of 1/2 lime
1/2 teaspoon paprika
Salt to taste
Black pepper to taste
Directions
I start by preparing the rice. I bring the water or broth to a boil, stir in the rice, salt, and olive oil, then reduce the heat to low. I cover and simmer for about 15 minutes, or until the liquid is absorbed and the rice is tender. I remove it from the heat and let it sit covered for 5 minutes before fluffing with a fork. I stir in the fresh cilantro and lime juice and set it aside.
For the snapper, I preheat my grill to medium-high heat. I pat the fillets dry and brush them with olive oil. I season them with garlic, lime juice, paprika, salt, and black pepper.
I place the fillets on the grill and cook for about 3–4 minutes per side, depending on thickness, until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
I serve the grilled snapper over a generous portion of cilantro lime rice, squeezing a little extra lime over the top if I want more brightness.
Servings and Timing
I find this recipe serves 4 people.
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: about 35 minutes
Variations
I sometimes add diced avocado or sliced cherry tomatoes for extra freshness. When I want more heat, I sprinkle chili flakes or add a drizzle of hot sauce. I also enjoy using brown rice instead of white rice for a heartier option, adjusting the cooking time accordingly. For a different protein, I substitute grilled shrimp or chicken.
Storage/Reheating
I store leftovers in separate airtight containers in the refrigerator for up to 3 days. I reheat the rice in the microwave with a small splash of water to prevent drying out. I gently reheat the snapper in a skillet over low heat or enjoy it cold in a salad.
FAQs
Can I cook the snapper in a pan instead of grilling?
Yes, I cook it in a skillet over medium heat for about 3–4 minutes per side until it flakes easily.
What type of rice works best?
I prefer long-grain white rice for a fluffy texture, but jasmine rice also works beautifully.
How do I know when the snapper is fully cooked?
I check that it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Can I prepare the rice ahead of time?
Yes, I often cook the rice earlier in the day and reheat it just before serving.
Can I use frozen snapper?
Yes, I thaw it completely and pat it dry before seasoning and grilling.
Conclusion
I love how Delicious Cilantro Lime Rice with Grilled Snapper brings together fresh, zesty flavors with tender, flaky fish. The bright citrus notes and fragrant herbs make it a refreshing and satisfying meal that’s perfect for any occasion. It’s a dish I turn to whenever I want something light, flavorful, and easy to prepare.
