Snapper Portions


Snapper Portions - 4lbs

Our snapper portions are hand-cut from wild caught Brazilian snapper, quick frozen and individually vacuum sealed for your convenience.

Ingredients: Snapper, water added as protective glaze

Allergens: Fish

Although great care has been taken to remove bones from this product, some bones may remain.

Uncooked. Perishable – Keep Frozen

Keep Frozen. Store in your freezer until you are ready to defrost and consume. Once thawed, keep refrigerated and consume within 3 days.

Thawing Instructions

You can defrost IVP Snapper portions in the refrigerator overnight or in a container under running tap water for between 20 to 30 minutes until defrosted.

Serving Suggestions

Snapper portions can be pan seared, grilled, roasted, or steamed and this sweet tasting firm textured fish can be paired with lemon butter grilled asparagus, cilantro lime rice, succotash, sauteed garlic spinach, or a light salad of your choice for lighter meal option.

Grilled Lemon Garlic Red Snapper


  • 1.5 lb red snapper fillet
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon paprika
  • ¼ teaspoon dried parsley
  • 1 lemon juiced and sliced

Cooking Method

  1. Preheat the grill to high heat.
  2. While the grill heats begin seasoning the fish. Pour the olive oil over the red snapper. Then sprinkle half the salt, black pepper, garlic powder and paprika over the finish. Massage into the fish. Flip over and repeat. Flip the fish back over and sprinkle the dried parsley on top.
  3. Cut the lemon in half. Juice one half of the lemon and drizzle over then slice the other half of the lemon and place on top of the fish.
  4. Reduce the heat on the grill to low. Spray the grill grates with non-stick cooking spray. Carefully, place the fish on top of the grill grates. Grill with lid closed for 7 minutes. Using tongs, remove the lemon slices from the top of the fish and place on the grill grate. Carefully, using a spatula, flip the fish. Place the lemon slices back on the fish, close the lid and grill for an additional 7 minutes or until internal temperature reaches 145°F and the fish is cooked through. Cut fish into slices (if whole fillet), divide among plates, and enjoy immediately.
Skin Pack

Snapper Portions - 8oz

Our snapper is wild caught off the coast of Ecuador by a fishery participating in a Fishery Improvement Plan. Each portion is expertly hand cut, blast frozen to lock in freshness, and shipped at 0°F. Cold chain temperatures are recorded and maintained throughout the journey from shore to store.

Ingredients: Snapper, water added as protective glaze.

Allergens: Fish

Although great care has been taken to remove bones from this product, some bones may remain.

Uncooked. Perishable – Keep Refrigerated

Keep refrigerated. Store in refrigerator until ready to use. Do not consume product that has passed its ‘best by’ date, located on the back of label. DO NOT FREEZE.

Pan-Seared Red Snapper


  • ¼ cup chopped green onions
  • 1 lemon, juiced
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon ground ginger
  • 2 (4 ounce) fillets red snapper

Cooking Method

  1. Mix together green onions, lemon juice, vinegar, olive oil, honey, mustard, and ginger in a shallow bowl; set aside.
  2. Rinse snapper under cold water and pat dry with paper towels.
  3. Heat a large nonstick skillet over medium heat. Dip snapper into marinade to coat both sides and cook in the hot skillet until opaque and lightly browned, 2 to 3 minutes per side. Pour remaining marinade into the skillet. Reduce heat and simmer until fish flakes easily with a fork, 2 to 3 minutes.
  4. Drizzle sauce over fish and serve with your choice of vegetables.