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Grilled Tex-Mex Snapper Fillets


  • 1 ½ pounds snapper fillets
  • 1 teaspoon chili powder
  • ¾ teaspoon garlic powder
  • ¾ teaspoon onion powder
  • ¼ teaspoon salt
  • ½ teaspoon dried basil
  • 2 tablespoons butter, melted

Preheat the grill to medium-high.

Prepare Sour Cream-Lime Sauce and chill.

In a small bowl, combine chili powder, garlic powder, onion powder, basil and salt.

Brush the top of fillets with butter. Rub chili mixture on top. Place on well-oiled grill, flesh side down. Cook about 4 to 5 minutes. Turn and repeat. Serve with sour cream-lime sauce.

Sour Cream-Lime Sauce

  • 1 cup sour cream
  • 2 tablespoons fresh lime juice
  • ½ teaspoon salt
  • ½ teaspoon lime zest

In a small bowl, combine sour cream, lime juice, salt and zest.

Contributed by Joyce Taylor MM2