Coconut and Lime Snapper with Avocado Salsa
Light, zesty and full of colour — this Coconut and Lime Snapper with Avocado Salsa is a fresh, simple seafood dish that’s made for outdoor cooking.
This Coconut and Lime Snapper with Avocado Salsa is one of my go-to recipes when I want something fresh but satisfying. It’s light and zesty, full of bright flavours that feel like summer — even on cooler days. The snapper has this delicate, sweet flavour that doesn’t need much dressing up, which makes it perfect for a simple marinade of coconut milk, lime, and garlic. The coconut gives it richness, the lime brings sharpness, and together they do exactly what good cooking should — enhance without overpowering.
The first time I cooked this dish, I remember being surprised at how forgiving it was. Fish can be intimidating on the grill — it sticks, flakes, and falls apart if you so much as look at it wrong. But once I learned to oil the grates properly and trust the process, everything changed. The hibachi became my secret weapon: compact, consistent, and perfect for this kind of delicate grilling. It gives the snapper that golden crust and subtle smokiness that only charcoal can.
And then there’s the salsa — creamy avocado, bursts of sweet cherry tomato, a bit of crunch from red onion, and that hit of lime again to tie it all together. It’s the kind of topping that doesn’t just complement the fish; it completes it. A little fresh coriander over the top, maybe a squeeze more lime if you’re feeling generous — and that’s it. Nothing fancy. Just clean, bold flavour that feels effortless.
This recipe is what I love most about outdoor cooking: slowing down, keeping things simple, and letting the ingredients do the heavy lifting. Whether you’re cooking for two or hosting a weekend BBQ, this grilled snapper with avocado salsa is a reminder that the best meals are often the simplest — cooked over fire, shared with good company, and savoured in the open air.
Ingredients
For the Snapper
2 white snapper fillets (skin on if possible)
Salt and pepper, to taste
Zest of 1 lime
Juice of 2 limes
½ cup coconut milk
2 tablespoons olive oil
2 cloves garlic, minced
¼ teaspoon red pepper flakes (optional)
Fresh coriander, chopped (to garnish)
For the Avocado Salsa
1 large avocado, diced
½ cup cherry tomatoes, quartered
¼ cup red onion, finely diced
Juice of 1 lime
Salt and pepper, to taste
Fresh coriander, chopped
Serves: 2 Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 55 minutes
Step 1: Marinate the Snapper
Whisk together the coconut milk, lime juice and zest, olive oil, garlic, and red pepper flakes in a shallow dish. Add the snapper fillets, coat evenly, and refrigerate for 30 minutes.
Tip: Fresh fish makes all the difference. Chat with your local fishmonger about what’s in season — they’ll steer you toward the best catch.
Step 2. Preheat the Grill
Light your Hibachi or BBQ and let it reach a medium-high heat. Make sure the grates are clean and lightly oiled to avoid sticking.
Grill tip: Leave the fish undisturbed for a few minutes to form that golden crust before flipping.
Step 3. Grill the Snapper
Place the snapper skin-side down and cook for 3–4 minutes per side, depending on thickness. It’s ready when it flakes easily with a fork.
Step 4. Make the Avocado Salsa
While the fish grills, combine the avocado, cherry tomatoes, red onion, lime juice, coriander, and seasoning. Toss gently to coat.
This salsa ties everything together — creamy, zesty, and just enough crunch to cut through the richness of the snapper. Make extra; it’s brilliant the next day on toast or stirred through rice.
Tips for Perfect Results
The perfect Fish
Buy fresh: Always start with the freshest fish you can find.
Don’t rush the marinade: Give it at least 30 minutes for flavour.
Oil your grill: Prevents sticking and helps achieve that crisp sear.
Leave it alone: The less you move the fish, the better the crust.
Make it your own: Add mango, cucumber, or a touch of chilli for extra heat.
What to serve
Serve the snapper hot, topped with a generous spoonful of avocado salsa and a sprinkle of coriander. Finish with another squeeze of lime for brightness.
Pair with coconut rice or a light cucumber salad.
Add grilled corn for a colourful BBQ spread.
For something tropical, add diced mango to the salsa.
FAQ
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Absolutely. Barramundi, flathead, or snapper substitutes like bream or coral trout also work beautifully.
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Medium-high heat (around 200–230°C) is ideal — hot enough to sear, gentle enough to avoid drying the fish.
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Yes! Use a hot cast-iron pan indoors and follow the same timing. You’ll still get a golden crust and juicy centre.
