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5 Easy Red Snapper Recipes

Celebrate the closing of snapper season with one (or all!) of these delicious meal ideas.

1. Cajun Red Snapper

1 teaspoon paprika
1/4 teaspoon ground cayenne pepper
1 teaspoon ground black pepper
1/2 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon garlic powder
1/4 teaspoon dried oregano
2 tablespoons butter
1 tablespoon olive oil
6 (6 ounce) fillets red snapper
salt to taste

1. On a large piece of wax paper, combine paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder and oregano.
2. In a small saucepan, over medium heat, melt butter or margarine with oil. Brush both sides of the snapper filets with the butter mixture, reserving the remaining butter mixture. Coat both sides of the filets with the seasoning mixture.
3. Heat a large cast-iron skillet over high heat. Drizzle half of the remaining butter-oil mixture on one side of fish fillets. Place fillets butter side down in pan. Cook until the fish is deeply browned, about 5 minutes. Drizzle remaining butter-mixture over the fish and flip the fish over. Cook until fish is browned and flakes when tested with a fork, about 5 minutes more. Season to taste with salt.


2. Italian Style Baked Red Snapper

3 lb. red snapper
1 clove garlic, minced
Salt and pepper to taste Italian cheese
1 small can tomatoes
1 1/2 cups bread crumbs (Progresso)
1/4 cup Romano cheese, grated 
Mint leaves, finely chopped
1 tablespoon olive oil
Onion slices
3 lemon slices

1. Mix bread crumbs, grated cheese and three finely chopped mint leaves (optional); stuff fish, close and fasten with toothpicks.
2. Grease baking pan with tablespoon of oil. Place fish on pan. Slit fish on upturned side and in each slit, stuff with cheese, a small slice of onion and one mint leaf.
3. Pour tomatoes over fish and arrange three thin slices of lemon on top.
4. Bake at 350 degrees for one hour, basting regularly. Cover during last 15 minutes of cooking.


3. Johnny Fisher's Perfect Whole Grilled Fish

Photo by Elizabeth Gelineau

 

1 (2 - 3 pound) red or yellowtail snapper, gutted and scaled
1 lemon, sliced into 3 rounds
5 sprigs of thyme
3 teaspoons extra virgin olive oil
salt and pepper, to taste

1. Stuff fish with lemon slices and thyme.
2. Rub down with olive oil, salt and pepper.
3. Grill on a medium-high fire for 7 - 10 minutes per side. Serves 4. 

Arugula, Tomato and Shaved
Radish Salad

2 cups arugula
2 cups halved cherry tomatoes
1 cup shaved radish 
Lemon Caper Vinaigrette (see below)

1. With a mandolin, shave radishes. Layer the arugula, halved cherry tomatoes and shaved radish over grilled fish. 
2. Drizzle Lemon Caper Vinaigrette over top and serve. Serves 4. 

Lemon Caper Vinaigrette

1/2 cup extra virgin olive oil
1/4 cup champagne vinegar
2 shallots finely diced
3 teaspoons finely diced capers
juice and zest of 1 lemon
1/4 teaspoon minced garlic
1/2 teaspoon Dijon mustard
2 teaspoons honey
2 teaspoons chopped parsley

1. In a large mixing bowl, combine all ingredients. Stir well and then let rest for 1 hour to allow the flavors to develop. Makes 1 cup.


4. Snapper Imperial with White Wine Sauce

4 (7-ounce) portions of snapper
lemon butter
seasoned salt
scallions, chopped
mushrooms, chopped
1 tablespoon butter
White Wine Sauce (see below)
broccoli, cut into florets and lightly steamed
parsley (optional)

1. Broil fish with lemon butter and seasoned salt to taste.
2. In a pan over medium heat, sauté scallions and mushrooms in butter, and set aside.
3. Place fish in a serving dish. Layer scallions and mushrooms; then drizzle with White Wine Sauce. Top with broccoli florets and parsley. 

White Wine Sauce

1/2 cup butter
1/2 cup flour
1 quart milk
white pepper
seasoned salt
granulated garlic
1/2 cup white wine
1/2 cup grated Montery Jack cheese

1. Combine butter and flour as you would to prepare a roux. Blend well and reduce. Slowly add milk, stirring well with a whisk over medium heat. (A double boiler is best for this.) Add white pepper, seasoned salt and granulated garlic to taste.
2. Cook until thickened; then add white wine. Blend, don’t boil! Slowly add grated cheese. Stir until smooth.


5. Coconut-Crusted Red Snapper

Four 8 oz. red snapper fillets with skin (boned, rinsed, and patted dry)
1/2 cup shredded coconut (unsweetened)
1/2 cup flour
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon salt
1 egg
1/2 cup milk
1 tablespoon olive oil

1. In a shallow bowl, combine coconut, 1/4 cup flour, curry powder, coriander, cumin, black pepper and salt. Mix the ingredients together until evenly combined.
2. In another shallow bowl, whisk together the egg and the milk.
3. Place the remaining 1/4 cup flour in a shallow bowl.
4. For each fillet, working with the skin side only, press each fillet into the flour, then into the egg/milk mixture, and then into the coconut mixture.
5. Heat the 1 tablespoon of olive oil in a large sauté pan until hot. Then add the fillets to the pan, coconut side down. Cook for 3 minutes. Then turn and cook until done, about one minute more. Serve immediately. 

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