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

Thai-Inspired Garlic-Lime Red Snapper with Herbs

Total Time
20 min
10 min
10 min
Steaming the snapper keeps it moist, while a spicy dressing, crunchy cashews, and fresh herbs make this dish anything but bland. We call for a Fresno chile, but you can substitute a jalapeño or go even hotter with a serrano or Thai chile. To tame the heat of a chile, roll it between your hands to loosen the seeds. Slice the top off and shake the seeds out. Then halve the chile lengthwise and cut away the ribs (where most of the heat actually is).


Uncooked snapper fillet(s)

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

Fresh lime juice

2 Tbsp

Garlic clove

3 clove(s), finely chopped

Fresno chile

1 tsp, diced, finely chopped, or more to taste

Dark brown sugar

1 tsp

Fish sauce

½ tsp

Fresh mint leaves

½ cup(s), torn


½ cup(s), torn

Unsalted dry-roasted cashews

¼ cup(s), coarsely chopped


  1. In a large skillet, bring 1 inch of water (about 2 cups) to a boil over high heat. Set a steamer basket in the pan. Arrange the fish, skin-side down, in the basket. Reduce heat to medium-low. Cover and simmer until just cooked through, about 8 minutes.
  2. Meanwhile, in a small bowl, combine the lime juice, garlic, chile, sugar, and fish sauce. In another bowl, combine the mint, cilantro, and nuts.
  3. Gently remove the skins from the fish fillets. Arrange the fillets on a platter. Drizzle with the sauce and sprinkle with the herb topping.
  4. Serving size: 1 fillet, 2¼ tsp sauce, and ¼ cup herb topping