Name: What To Serve With Red Snapper
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 portion red snapper

Table of Contents

If you’re wondering what to serve with your red snapper, you’ve come to the right place.

In this article, I list 39 of the most popular side dishes for red snapper.

In a rush? Here’s the short answer.

The best side dishes to serve with red snapper are roasted fingerling potatoes, black beans and rice, succotash, pineapple mango salsa, and steamed asparagus. You can also go with Chinese cucumber salad, mashed cauliflower, grilled vegetables, pasta al limone, Thai quinoa salad, or eggplant caponata.

Ready? Let’s jump right in.

Eggplant caponata

This classic Italian dish is dubbed as a Sicilian ratatouille.

It shares the same cooking process as the famed French vegetable stew – but what differentiates it is its brininess (thanks to the capers).

This eggplant caponata makes an excellent relish for a meaty fish like red snapper.

Why we love this recipe: it gets tastier the longer it sits.

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Succotash

Succotash is one of my go-to veggie sides.

It’s super easy to make and everything is cooked in one pan, which means fewer dishes to clean up!

Fresh corn is always a plus when making this dish, but don’t worry if you can’t find it – frozen corn is okay too.

Serve your snapper on a bed of succotash for a light but tasty meal.

Why we love this recipe: it’s budget friendly and easy to cook for a crowd.

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Roasted fingerling potatoes

Fingerling potatoes are great for roasting.

Their thin skins mean they crisp up super quickly.

And the flesh has a natural buttery flavor, so you don’t need much to make them tasty – a splash of melted butter and garlic will do the trick.

Enjoy your seared red snapper alongside these golden, fluffy spuds for a satisfying dinner.

Why we love this recipe: it’s easy enough for regular dinners, but fancy enough for special occasions.

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Thai quinoa salad

Try som Asian fusion with this Thai-inspired quinoa salad.

It’s super bright and colorful, and it’s packed with tons of good-for-you vitamins and nutrients from the fresh veg and quinoa.

But the best part is the zesty sesame dressing that pairs superbly with your red snapper.

Why we love this recipe: you can use the leftovers for lunch the next day.

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Spicy pineapple mango salsa

Add some tropical flair to your red snapper with a topping of this pineapple and mango salsa.

This salsa has a special ingredient that sets it apart from others… ginger juice.

This, combined with the jalapenos, will give you a zingy, spicy bite to balance out the sweetness from the fruit.

Why we love this recipe: you can pair this salsa with pretty much any meat or fish dish.

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Steamed asparagus

Steaming is one of the healthiest ways to prepare vegetables.

The asparagus isn’t submerged in water, so less of the nutrients leak out and there’s no oil involved in the cooking process.

Asparagus is already full of flavor, so all it needs is a spritz of fresh lemon juice and a dash of salt and pepper to finish it off.

Why we love this recipe: each serving only has 93 calories.

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Black beans and rice

If you’re looking for a hearty side dish, classic black beans and rice is the way to go.

This recipe takes a shortcut with canned black beans, so it only takes 15 minutes to cook instead of hours.

And the rice is garnished with some lime juice and cilantro to keep things from feeling too heavy.

Why we love this recipe: it shares tips and tricks on how to get the perfect rice.

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Mashed cauliflower

This mashed cauliflower is the perfect side dish if you’re cutting back on your carb intake.

It’s lighter than the usual mashed potatoes, but still has the signature creamy texture.

This recipe keeps things simple and finishes off the mash with a drizzle of olive oil.

But if you find that too plain, go with browned butter and sage, or bake it with a cheesy topping for an indulgent twist.

Why we love this recipe: you can enjoy this mash with less guilt.

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Chinese cucumber salad

Bring some delicious Chinese flavors to your red snapper with this cucumber salad.

Smashing the cucumbers gives them ragged edges that will catch the dressing, making sure every inch of the cucumber is coated with the garlic-sesame vinaigrette.

Psst… to add heat, drizzle some chili oil over the finished salad.

Why we love this recipe: it’s a no cook dish that transforms a simple ingredient into something delicious.

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Grilled vegetables with zesty balsamic marinade

Roasted veggies are great, but grilled veggies are even better.

The veg gets tender and charred, and becomes infused with a delicious smoky flavor.

Pro tip: marinade the vegetables as soon as you take them off the grill. Hot veggies will absorb the marinade much better than raw ones.

Why we love this recipe: it’s great for cookouts and so easy to customize.

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Pasta al limone

Buttered noodles are probably the easiest pasta dish you can whip up, but if you want something more elegant, try this pasta al limone.

It boasts a luxuriously creamy sauce brimming with a bright, citrusy flavor that will cut right through the rich fish.

Pro-tip: remember to set aside at least a cup of pasta water. It’s a must-have when making this pasta dish.

Why we love this recipe: it’s ideal for busy weeknight dinners.

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Microgreens and radish salad

https://www.pinterest.com/pin/276619602102673985/

Add a fancy touch to your usual leafy green salad with some microgreens.

The salad is a celebration of early spring, with microgreens and radishes being some of the first fresh produce available.

And everything is tied together with a classic lemon and poppy seed vinaigrette. YUM.

Why we love this recipe: it looks and tastes like it belongs in a 5* restaurant.

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Roasted cherry tomatoes

Keep things simple with these roasted cherry tomatoes.

Roasting concentrates their umami flavor, and makes them extra juicy.

And the best part? There’s zero effort involved – just season the tomatoes, and they’re ready to be roasted.

Why we love this recipe: it will add a brilliant pop of color to your plate.

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The best side dishes to serve with red snapper

Eggplant caponata
Succotash
Roasted fingerling potatoes
Thai quinoa salad
Spicy pineapple mango salsa
Steamed asparagus
Black beans and rice
Mashed cauliflower
Chinese cucumber salad
Grilled vegetables with zesty balsamic marinade
Pasta al limone
Microgreens and radish salad
Roasted cherry tomatoes