Photo of Thai-Inspired Garlic-Lime Red Snapper with Herbs by WW

Thai-Inspired Garlic-Lime Red Snapper with Herbs

2 - 4
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
Steaming the snapper in this seafood recipe keeps it moist while a spicy dressing, crunchy cashews, and lots of fresh herbs keep it from being anything but boring. We call for red Fresno chili for heat and gorgeous color but you could substitute a jalapeño, which has similar heat levels, or go even hotter with serranos. For a milder sauce, remove the seeds and ribs from the chilies before mincing.


Uncooked snapper fillet(s)

16 oz, red, 4 (4-oz) fillets

Fresh lime juice

2 tbsp(s)

Garlic clove(s)

3 clove(s), large, minced (1 tbsp)

Fresno chile

1 tsp(s), diced, minced Fresno or other red chili (or to taste)

Dark brown sugar

1 tsp(s)

Fish sauce

½ tsp(s)

Fresh mint leaves

½ cup(s), torn


½ cup(s), torn leaves

Unsalted dry-roasted cashews

¼ cup(s), coarsely chopped


  1. In a large skillet, bring 1-inch water to a boil (about 2 cups). Place snapper, skin side down in steamer basket and place over water. Reduce heat; cover and simmer until just cooked through, about 8 minutes.
  2. Meanwhile, in a small bowl, combine lime juice, garlic, chili, brown sugar and fish sauce. Combine mint, cilantro, and cashews and set aside.
  3. Gently remove skins from snapper filets. Arrange snapper on a serving platter. Drizzle with sauce and sprinkle with herb mixture.
  4. Per serving: 1 fillet, 2 ¼ tsp. sauce, ¼ cup leaves.