8 Best Red Snapper Substitutes

Red snapper has a mild, slightly sweet flavor and a firm, flaky texture — ideal for baking, grilling, or frying. While it’s a popular choice for many fish lovers, it’s not always easy to find in stores, and it can sometimes be expensive or out of season.

Because of this, cooks often look for other fish with a similar taste and texture for their recipes. Luckily, there are plenty of great options, so you don’t have to miss out on a delicious fish meal.

This article will give you 8 great fish options that can replace red snapper in your favorite recipes.

Related: Fish Substitution Chart: What to Use and When

8 Best Red Snapper Substitutes

If you can’t get your hands on red snapper, don’t worry! There are several other fish that offer a similar flavor and texture. Here’s a closer look at the best options and how to use them in your recipes.

1. Cod

Cod has a mild, slightly sweet flavor with a firm yet flaky texture, making it extremely versatile. It works well baked, pan-seared, or in fish tacos. Because cod is leaner than red snapper, it’s important not to overcook it, or it can dry out.

Its subtle flavor complements a wide range of seasonings and sauces, from buttery lemon and herbs to spicier marinades. Widely available and usually affordable, cod is a reliable everyday substitute for red snapper.

2. Halibut

With a firm, meaty texture, halibut holds up beautifully in soups and stews or on the grill. Its clean, mild flavor lets it absorb marinades well. Since halibut fillets are usually thicker than red snapper, you may need slightly longer cooking times.

3. Grouper

Grouper has a dense, hearty texture and a slightly sweet, rich flavor. It holds up well in both pan-frying and grilling and can replace red snapper in dishes like sandwiches, ceviche, or fish stews. Thick fillets may require slicing for even cooking.

Grouper’s firm texture allows it to handle bold spices and sauces, so it’s great in recipes with Cajun, Mediterranean, or tropical flavors.

4. Mahi Mahi

Mahi mahi offers a mild, slightly sweet taste with a firm texture that gives a satisfying bite. It’s especially popular in Caribbean or tropical recipes, such as fish tacos, grilled skewers, or seafood stews. Mahi mahi cooks quickly, so it’s best to watch it closely to avoid overcooking.

It’s also known for its beautiful color when grilled, adding visual appeal to your plate. Its firm texture ensures it stays intact in saucy or heavily seasoned dishes.

Related: Mahi Mahi Substitutes

5. Tilapia

Tilapia is a thin, delicate fish with a very mild flavor and light, flaky texture. It’s a budget-friendly option that works well baked, pan-seared, or in fish tacos. Because tilapia cooks quickly and can break apart easily, gentle handling is key. Its subtle taste provides a perfect base for bold sauces or spices.

Tilapia is widely available in most grocery stores. Use it as a red snapper substitute for everyday meals.

Related: Tilapia Substitutes

6. Rockfish

Rockfish is often found along the Pacific coast and comes in several varieties, each with slightly different tastes and colors, adding visual appeal to dishes. When swapping it for red snapper, consider that some fillets may be thicker or thinner, so adjust cooking times to avoid over- or undercooking.

Its versatility also allows it to shine in lighter preparations, like ceviche or poached fish, as well as in more robust, flavorful recipes.

7. Sea Bass

Sea bass has a rich, buttery flavor and tender, flaky texture. Compared to red snapper, sea bass is a bit fattier, which helps it stay moist and adds depth to the flavor. Chefs often choose sea bass for elegant dishes, which makes it a great option when you want a restaurant-quality meal at home.

It can replace red snapper in dishes like baked fillets with lemon and capers, pan-seared fish with garlic butter sauce, or Mediterranean-style fish en papillote.

8. Catfish

Last on our list, catfish has a firm, moist texture and a mild, slightly sweet flavor with a subtle earthy undertone. Catfish shines in southern-style dishes, fried fish meals, stews, or baked preparations.

Its firm texture allows it to hold up well during cooking, and its unique flavor can add a new dimension to your usual seafood recipes, making it worth trying even if you’re used to the sweeter taste of red snapper.

Tips for Substitutions

When replacing red snapper in a recipe, it helps to focus on two main things: how you plan to cook the fish and the flavor or texture you want in your dish.

Different fish behave in different ways when cooked, so it’s important to choose one that matches your cooking method. For grilling or broiling, firm fish like halibut, grouper, or mahi mahi hold together well and won’t fall apart. For pan-frying, baking, or delicate sauces, flakier fish such as tilapia, cod, or rockfish cook quickly and absorb flavors beautifully.

Flavor and texture are just as important. If you want a mild taste that takes on seasonings, tilapia, cod, or rockfish are excellent choices. Sea bass offers a richer, buttery flavor that can elevate a simple recipe, while catfish brings a slightly earthy undertone that adds character, especially in southern-style or heavily seasoned dishes.

Texture also plays a big role in how the dish turns out. Firmer fish like halibut, grouper, or mahi mahi hold up well in stews or on the grill, whereas softer, flakier fish such as cod or tilapia are perfect for tacos, sautés, or baking, where a tender, delicate bite is preferred.

That being said, not every substitute will work perfectly in every recipe, so it’s worth thinking about the specific dish you’re making.

Summary

Cod, halibut, grouper, mahi mahi, tilapia, rockfish, sea bass, and catfish are all excellent alternatives to red snapper, each adding its own flavor and texture to your dish. These choices give you plenty of flexibility to suit different recipes and cooking styles.

For an extra-special touch, bring the ocean straight to your kitchen with Alaskan Black Cod fillets or Alaskan Halibut fillets from the Alaskan Salmon Company. Wild-caught, sustainable, and sushi-grade, these premium fillets provide tender texture and rich, delicate flavor, perfect for elevating everything from simple weeknight meals to restaurant-quality dishes.