How to cook red snapper

If you are someone who is looking for the best way to cook red Snapper, I think my article about How To Cook Red Snapper in the Oven will be useful to you. In fact, it does not take much time. Today, together with me find out what materials need to prepare to make baked red snapper recipe

1. Baked Red Snapper Recipe with Garlic and Herbs

Ingredients

• 2 red snapper fillets
• 3-4 Tbsp butter
• 2 tsp fresh chives
• 2 tsp fresh parsley leaves (chopped finely)
• 1 tsp garlic powder
• 0.5 tsp Cajun seasoning (mixed with a pinch of salt)
• 0.5 tsp Worcestershire sauce
• 0.25 tsp salt
• 0.25 tsp black pepper powder
• 3-4 Tbsp breadcrumbs
• 2-3 Tbsp Parmesan cheese (grated) (optional)

How Long to Bake Red Snapper with Garlic and Herbs

It takes 10-12 minutes to bake red snapper fillets with garlic and herbs.

Instructions – How To Bake Red Snapper

Step 1: Set the oven for preheating at 400°F. Place a non-stick pan on the stove over low heat.

Step 2: Add the butter. When 50% of the butter has melted add the chives, parsley, garlic powder, Cajun seasoning, Worcestershire sauce, and season with salt & pepper. Mix for 30-60 seconds. Turn off the stove and transfer the buttery herb mixture into a bowl.

Step 3: Lightly grease a baking dish with oil/butter. Move the fish fillets to the oil-greased baking dish. Brush the buttery herb mixture coating both fillets nicely.

Step 4: Add the breadcrumbs and grated cheese to the remaining buttery herb mixture. Mix well. Put the mixture on top of each fish fillet making a thin layer.

Step 5: Transfer the fish to the preheated oven. Bake for 10-12 minutes. To check the doneness of the fish, insert a fork through the fish, it should be flaky.

Baked Red snapper recipe is very delicious, right? After reading about How To Cook Red Snapper in the Oven, you can do it at home. The thing to remember is to add the butter and leave the oven for 10-12 minutes.

Red snapper is a beautiful fish characterized by its bright red or metallic pink skin. It is most commonly found in the Caribbean and along the mid-atlantic coast. Today we are going to share with you some best practices to follow when baking a red snapper recipe.

When you are choosing a fillet at your fishmongers, you want to make sure the fish is firm to the touch and doesn’t smell too “fishy.” Generally if a fish is squishy to the touch and smells too much of fish it is starting to go bad. You want the flesh of the fish to bounce back at your touch and have a nice clean smell. It is best to choose a snapper fillet that has the skin on it as that helps to hold the fish together while it is cooking and delivers a great flavor too.

A higher heat is good for baking your fish fillets as that cooks them quickly and locks in the moisture. You also want only subtle flavors to season your fish; you don’t want to overwhelm its delicate flavor. Scoring the skin side of the fillet before putting it in the oven will help the fish to stay flat and not curl up and will also help your seasoning flavor all of the fish and not just the outside.

All of these tips should help you cook a wonderfully moist, flaky, and delicious snapper fillet. Now that you know how to bake a red snapper, we’re going to a share a Cameron’s Seafood baked red snapper recipe!

ABOUT THE AUTHOR

Angela LaFollette

Red snapper fish is a healthy dinner option, whether bought fresh or frozen, using a variety of cooking methods–baking, broiling or grilling. A delicacy on the Atlantic and Gulf coasts, they are distinguished by their red skin and red eyes. With a few ingredients and a little effort, you can put a delicious dinner on the table.

Things You’ll Need

Red snapper fillets

Step 1

Rinse the fish under cold water. Cut three 1-inch slits on each fillet.

Step 2

Pour soy sauce over both sides of the fillets. Let then marinate in the refrigerator for 20 minutes.

Step 3

Combine salt, pepper and garlic powder in a small bowl. Rub the fish with the dry ingredients.

Step 4

Cut a lime into sections. Place two slices of lime over each red snapper fillet.

Step 5

Place fish in grilling basket. Grill fish for 12 minutes or until the if begins to flake.

Step 6

Heat vegetable oil in skillet over high heat. Reduce heat once the oil begins to sizzle.

Step 7

Dice onions and green peppers. Place vegetables in the skillet and sauté.

Step 8

Sprinkle vegetable oil over the red snapper. Season red snapper fish with garlic salt and fresh ground pepper.

Step 9

Place the fish in the skillet with the vegetables. Cook each side for 5 minutes.

Step 10

Fish is finished cooking when it is golden brown and begins to flake.

Step 11

Tear a piece of foil large enough to wrap the fillets. Spray foil with nonstick spray.

Step 12

Arrange the snapper fillets on the foil. Brush vegetable oil and lemon juice over the fish.

Step 13

Cover the fish in minced garlic, ground black pepper and parsley.

Step 14

Seal the foil around the fish. Bring the edges together and create a foil package.

Step 15

Bake the fish in a preheated oven at 350 degrees. Cook fish for 30 minutes or until the fish begins to flake.

Warning

Never leave fish out to marinate at room temperature; it may result in food poisoning.

Buying, Cooking, and Recipes

The Spruce / Lindsay Kreighbaum

Red snapper is one of the most popular of all white fish. It is naturally found all over the world with most of the fish harvests coming from the Gulf of Mexico and Indonesia. Red snapper has a firm texture and a sweet, nutty flavor that lends itself well to everything from hot chilies to subtle herbs. Whole red snapper can be broiled, grilled, pan-fried, steamed, baked or deep-fried. Fillets are good pan-fried or steamed. Red snapper is also a nice ingredient in fish stew, such as cioppino.

What Is Red Snapper?

The name “red snapper” is sometimes used to refer to similar but less desirable fish like the West Coast rockfish, or any fish that is red. However, according to the FDA, the labeling or sale of any fish other than Lutjanus campechanus (the fish’s scientific name) as “red snapper” “constitutes a misbranding in violation of the Federal Food, Drug, and Cosmetic Act.”   Red snapper is generally found at 30 to 620 feet deep in the Gulf of Mexico and along the eastern coasts of North America, Central America, and northern South America. It is rare to find red snapper north of the Carolinas.

Red snappers can grow as large as 35 pounds, but most fish are much smaller. It is often sold whole or in fillets. Whole fish are usually between 2 and 5 pounds. When buying a whole red snapper, look for clear, red eyes and bright red skin that fades towards the belly. If you are purchasing fillets, try to buy them with the skin on. This will help hold the fish together and lets you get a look at the skin to make sure it’s red snapper.

How to Cook Red Snapper

Red snapper is a particularly excellent fish to grill, either whole or in fillets. While it might seem challenging, grilling whole fish really isn’t difficult. Simply take a whole red snapper, fill the body with lemon slices, chili peppers, butter, herbs, and spices and you are ready to grill. While you want a hot grill, the fish should sit over a lower heat, not necessarily indirect grilling, but low direct heat. In many parts of the world, the way to grill snapper is on a wet banana leaf. You might also try grilling it on a cedar plank, which is another great way to grill fish.

If you are grilling the fillets, keep the skin on while you grill. The skin acts to hold the fish together and protect the meat from the flame. The skin also helps hold in the flavors of the fish.

Sauteeing or baking are also good methods for cooking red snapper. The fish can stand up to lots of flavors. Lemon, butter, and fresh herbs are all great accompaniments to red snapper. For a kick, consider cooking some hot chili peppers with the fish. Fresh Anaheim peppers will be milder, or you can go for the heat and use a chopped up habanero. Tropical fruits also pair well with red snapper.

• Total: 25 mins
• Prep: 10 mins
• Cook: 15 mins
• Yield: 2 servings

×

Red snapper is a lean, meaty fish that is perfect for baking. This main dish comes together in less than half an hour and is a healthy and flavorful option any night of the week. This easy fish recipe is baked with a simple combination of garlic, butter, seasoned breadcrumbs, and Parmesan cheese.

The American Heart Association recommends eating a variety of fish at least twice a week, and this red snapper recipe is an excellent choice for a healthy diet. While snapper is not as high in omega-3 fatty acids as others, it is a lean and delicious fish. Some good substitutes for red snapper in this dish include haddock, pollock, black cod, or striped bass.

This red snapper recipe is easily doubled or tripled for a family meal. If you’re closely watching your saturated fat intake, you can swap up to half of the melted butter for extra-virgin olive oil. Serve with a grain like quinoa or roasted potatoes and a steamed green vegetable like green beans.

• Level: Intermediate
• Total: 1 day 6 hr 40 min

• Prep: 20 min
• Inactive: 1 day 6 hr
• Cook: 20 min

• Yield: 4 servings

Ingredients

One 1-pound red snapper, cleaned

3 cloves garlic, minced

1 jalapeno, minced

Kosher salt and freshly ground black pepper

All-purpose seasoning, for seasoning the fish

5 tablespoons butter, plus more for greasing foil

1/4 pound okra, chopped

1 red bell pepper, diced

2 tablespoons chopped fresh parsley leaves

2 tablespoons white wine

Directions

1. Preheat oven to 450 degrees F.
2. Wash the fish thoroughly and dry on paper towels. Score both sides of fish 3 times. Combine the minced garlic and jalapeno and stuff mixture into each of the 6 slits. Rub the fish with salt, pepper and all-purpose seasoning. Let fish marinate for 30 minutes (or overnight in the refrigerator for more intense flavor.)
3. In a medium skillet over medium heat, melt 1 tablespoon butter. Add the okra and bell pepper and cook until just tender, about 5 minutes. Make a slit down the center of the fish’s belly. Stuff the belly of the fish with the okra and peppers and the chopped parsley. Place the fish on a rectangular piece of buttered foil. Place the remaining butter on top of the fish and drizzle with with the white wine.
4. Seal the fish in the foil, but leave a slight opening to allow the steam to escape. Place the fish on a baking sheet and bake until cooked through, about 10 to 15 minutes.
5. Remove from the oven, and transfer from foil to a serving dish, along with the juices collected in the foil.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

A fragrant herbed butter and roasted lemon slices complement the sweet, nutty flavor of red snapper for a super-fresh dish. Complete the meal with colorful Sautéed Zucchini and Bell Peppers.

Prep: 9 minutes; Cook: 13 minutes

Ingredients

• 2 lemons
• Cooking spray
• 4 (6-ounce) red snapper or other firm white fish fillets
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon black pepper
• 2 tablespoons butter, softened
• 1 1/2 teaspoons chopped fresh herbs (such as rosemary, thyme, basil, or parsley)
• Fresh herb sprigs (optional)

Nutritional Information

• Calories 223
• Caloriesfromfat 32%
• Fat 8g
• Satfat 4.1g
• Monofat 1.9g
• Polyfat 1g
• Protein 34g
• Carbohydrate 2.9g
• Fiber 0.9g
• Cholesterol 75mg
• Iron 0.5mg
• Sodium 259mg
• Calcium 62mg

How to Make It

Preheat oven to 425°.

Cut 1 lemon into 8 slices. Place slices, in pairs, on a rimmed baking sheet coated with cooking spray. Grate remaining lemon to get 1 teaspoon lemon rind; set aside. Reserve lemon for another use.

Place 1 fillet on top of each pair of lemon slices. Combine salt, paprika, and pepper; sprinkle evenly over fish. Bake at 425° for 13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

While fish bakes, combine reserved lemon rind, butter, and herbs in a small bowl.

Place fish and lemon slices on individual serving plates; top each fillet with herbed butter, spreading to melt, if desired. Garnish with herb sprigs, if desired.

Apr 2, 2019 6:30:00 AM

With springtime approaching, cooking Red Snapper on the grill just sounds so tasty and fresh! The appeal is both exotic and culinary, conjuring images of relaxed seaside parties centered on grilling Snapper with friends, a glass of wine in hand, the ocean in the background. Red Snapper is aptly named, featuring vibrant pink and red skin and an impressive set of teeth. Today’s Fishmonger Blog post is all about Red Snapper, including nutrition information and practical grilling tips, like how to grill Red Snapper fillets with skin.

Red Snapper Flavor Profile and Nutrition Information

Red Snapper has a soft, tender flesh that is pinkish in tone. While most market varieties weigh around two pounds, Red Snapper in the wild can grow up to 50 pounds and live to be up to 60 years old! This breed of fish boasts a nutrition profile low in calories and high in Omega-3 fatty acids. And, when you cook Red Snapper, it has a mild, sweet, nutty flavor and moist, firm texture. Red Snapper is a versatile fish which lends itself well to a variety of cooking techniques, including grilling Snapper.

Red Snapper Nutrition Information

Red snapper is an excellent source of protein and Omega-3 fatty acids, known to promote heart health. This nutritional information is for one 6-ounce serving of Red Snapper (uncooked):

• 171 calories
• 35 g protein
• 2.2 g fat
• 0.5 g Saturated fat
• 110 mg sodium
• 63 mg cholesterol
• 7 g Omega-3 fatty acid

How to Grill Whole Red Snapper & Fillets with Skin

Red Snapper’s striking appearance makes it a perfect option for grilling the whole fish, although you can also grill Red Snapper fillets. Leaving the skin on makes the fish easier to grill, and helps to keep the fish moist. Whether you’re cooking fillets, or a whole fish, check out the following step-by-step instructions for grilling whole Snapper or Red Snapper fillets with skin. When you purchase Red Snapper through FultonFishMarket.com, you can also opt to have the fish descaled and/or filleted to order. It’s time to put some Red Snapper on the grill!

Equipment

• A grill
• A spatula or tongs to handle fish

Ingredients:

• Whole Red Snapper, descaled, butterflied, or if you are grilling Red Snapper fillets, select fillets with the skin on, descaled.
• 2 Tbsp olive oil
• Salt and pepper for seasoning
• ½ lemon, juiced

Steps:

• Preheat your grill to medium heat.
• Season the Red Snapper with the salt, pepper, and lemon juice.
• Place the fish on the gril, and cook the skinned side until the meat is opaque (about four minutes per side).
• If you are grilling Red Snapper fillets, simply grill on each side until the meat is opaque (about four minutes per side).
• Serve with tropical fruit salsa, or your favorite summer salads, and enjoy!

Check out Jordan Andino in the FultonFishMarket.com kitchen grilling branzino fillets. You can use the same process for grilling red snapper.

Red snapper vis is een gezond diner optie, of gekocht vers of bevroren, met behulp van een verscheidenheid van koken methoden–bakken, snikheet of grillen. Een delicatesse op de kusten van de Atlantische Oceaan en de Golf, ze worden onderscheiden door hun rode huid en rode ogen. Met een paar ingrediënten en een kleine inspanning, kunt u een heerlijk diner op tafel gelegd.

Wat die u nodig hebt

• Red snapper filets
• Mes
• Sojasaus
• Zout
• Zwarte peper
• Knoflookpoeder
• Limoen
• Grillen mand
• Koekepan

• Plantaardige oOil
• Groene paprika ‘s
• Uien
• Nonstick spray
• Aluminiumfolie
• Citroensap
• Peterselie
• Gehakte knoflook

Red Snapper filets Grill

Spoel de vis onder koud water. Snij drie 1-inch spleten op elke filet.

Sojasaus giet op beide zijden van de filets. Laat dan 20 minuten in de koelkast marineren.

Zout, peper en knoflook poeder in een kommetje te combineren. Wrijf de vis met de droge ingrediënten.

Snijd de limoen in secties. Plaats twee sneetjes kalk over elke red snapper filets.

Vis in grillen mand plaatsen. Grill vis gedurende 12 minuten of totdat de if begint te schilferen.

Gebakken Rode Snapper filets

Verhit de plantaardige olie in een koekenpan op hoog vuur. Verlaag hitte zodra de olie begint te sissen.

Dobbelstenen-uitjes en groene paprika’s. Plaats groenten in de koekepan en saute.

Strooi plantaardige olie over de red snapper. Seizoen red snapper vis met knoflook zout en vers gemalen peper.

Plaats de vis in de koekenpan met de groenten. 5 minuten elke kant doorkoken.

Vis is afgewerkt koken wanneer het goudbruin is en begint te schilferen.

Gebakken Rode Snapper filets

Scheuren van een stuk van folie groot genoeg is om te wikkelen de filets. Spray folie met nonstick spray.

Schik de snapper filets op de folie. Borstel plantaardige olie en citroensap over de vis.

Dekking van de vis in de gehakte knoflook, gemalen zwarte peper en peterselie.

Het zegel van de folie rond de vis. Samenbrengen van de randen en een folie-pakket maken.

Bak de vis in een voorverwarmde oven op 350 graden. Cook vis gedurende 30 minuten of tot de vis begint te schilferen.

Snapper is classified as a round fish, with a backbone along its upper body that separates plump meat on either side. The shape of snapper lends itself to two thick fillet portions, which make for tasty and filling meals. Because the fillets are thick, test for doneness by cutting through the thickest part of the fillet with the tip of a sharp knife. When the snapper is done, the meat will be opaque but still moist and juicy.

Sautéed

Sautéing is a fast and easy way to cook snapper fillets. Because the fish is flaky, use a nonstick skillet or saute with olive oil so it won’t stick in the pan. A stainless steel pan, however, with oil will produce better browning. Season the fish with salt and pepper, and lay it with the skin side down in a hot pan. Cook the fish for about three minutes on each side, just until it becomes opaque and flaky. Sautéed snapper is delicious topped with olives, laid on a bed of greens or covered with salsa. Or serve it atop a generous green salad with Caesar dressing.

Baked

Bake snapper in the oven with a minimum of fuss. Cut a few slits on each side of the fish in the thickest part of the fillet, but not all the way to the bone. Lay it in an oven-proof casserole dish and bake it for about 30 minutes oat n 425 degrees Fahrenheit. When it’s done, the skin will be crispy, and the interior of the fillet will be juicy and moist. For extra flavor, marinate the fish before baking after you’ve cut the slits in the sides. Use a soy sauce base for Asian cuisine or a spicy marinade for a Mexican feast.

Grilled

Grill baskets for fish keep the fillets intact when cooking, so you don’t see large pieces of your delicious meat fall into the flames. If you don’t have a grill basket, make sure your grill is very clean to prevent sticking. The fish should cook for about seven minutes on each side. Turn the fish carefully so it doesn’t break. Grill vegetables on a skewer or corn on the cob to serve as sides, or lay the snapper on a bed of couscous.

Cooking Basics

Before cooking, take out any bones left in the fillets with tweezers. Be careful when turning the snapper during cooking because the fish is very delicate, especially after it begins to cook. Use an angled slotted spatula with a curved lip to turn the snapper, and even a second spatula to hold it while turning. Spices that go particularly well with snapper include basil, chives, marjoram, tarragon and rosemary. Lemon is always delicious with fish; put lemon wedges on the table when serving the snapper meal.

Description

This section is from the book “How to Cook Fish”, by Olive Green. Also available from Amazon: How to Cook Fish.

Fried Red Snapper

Clean the fish, skin, and remove the backbone. Slice lengthwise in long thin strips, roll up and fasten with a toothpick or skewer. Dip in egg, then in cracker dust, and fry in deep fat. Serve with Tartar Sauce.

Boiled Red Snapper – I

Clean and draw the fish and boil slowly in salted and acidulated water to cover. Drain and serve with any preferred sauce.

Boiled Red Snapper – II

Clean a red snapper, sew it up in mosquito netting, and boil it in salted and acidulated water. Drain carefully, unwrap, and serve with Tomato Sauce.

Baked Red Snapper – I

seasoned crumbs and chopped oysters. Put on a buttered tin sheet and lay into a baking-pan. Sprinkle with salt, pepper, and flour and bake for an hour, basting with melted butter and hot water as required. Serve with any preferred sauce.

Baked Red Snapper – II

Clean and season the fish, rub with vinegar, and put into a baking-pan. Dot with butter, sprinkle with parsley, and bake, basting with melted butter and hot water as required. Serve with Tomato Sauce.

Baked Red Snapper – III

Clean the fish, leaving the head on, and stuff with seasoned crumbs, cover with sliced tomatoes and sliced lemon, and bake, basting occasionally with melted butter and hot water.

Baked Red Snapper With Tomato Sauce

Season four pounds of prepared and cleaned red snapper with salt and pepper. Cover with thin slices of bacon, dredge with flour, and put into a buttered baking-pan with two cupfuls of boiling water. Bake slowly. While it is baking fry brown two slices of chopped bacon, add a chopped onion, a pepper pod, a can of tomatoes, and salt and black pepper to taste. Cook until it thickens, pour over the fish, and finish baking. Take up carefully.

Baked Red Snapper A La Creole

Clean, split, and bone a large red snapper, lay it together again, sprinkle with salt and pepper, and put into a buttered baking-pan. Fry in butter a chopped onion, half a dozen sliced mushrooms, two fresh tomatoes, and one green pepper chopped. Add a cupful of stock, spread over the fish and bake for twenty minutes, basting with melted butter and hot water as required. Take up carefully, sprinkle with minced parsley, and serve.

Stuffed Red Snapper

Make a stuffing of one cupful of chopped oysters, half a cupful of cracker crumbs, one egg well beaten, a teaspoonful of chopped onion, a tablespoonful of butter, a tablespoonful of minced parsley, and salt, pepper, and paprika to season. Add cream or oyster liquor to make soft, fill the fish, and sew up. Put a layer of salt pork, sliced tomato, and sliced onion into a baking-pan, lay the fish upon it, cover with chopped salt pork, sprinkle with salt, pepper, and flour, add two cupfuls of stock and bake for an hour, basting as required. Take up the fish carefully, rub the tomatoes and liquid through a puree sieve, thicken with butter and flour cooked together, pour around the fish, and serve.

Stuffed Red Snapper A La Creole

Cook together a can of tomatoes, six chopped onions, a cupful of dry bread crumbs, a tablespoonful of Worcestershire Sauce, three tablespoonfuls of butter, and salt, red and black pepper to season. Stuff the prepared and cleaned red snapper with the mixture, sew up, spread with the remaining dressing, dot with butter, and bake for an hour. Take up carefully.

Steamed Red Snapper

Lay a cleaned red snapper in a steamer on a bed of sliced tomatoes and chopped onion. Steam slowly for an hour or more, turning once. Serve with Oyster or Tartar Sauce.

Red Snapper A La Babette

Clean the fish and rub with salt and pepper inside and out. Boil in salted water to which has been added a small bunch of parsley, a celery root, two sliced onions, a chopped carrot, and a blade of mace. When done, take up, sprinkle with crumbs, dot with butter, and brown in the oven. Strain the liquid, thicken with butter and flour cooked together, pour around the fish, and serve.

Red Snapper A La Beaufort

Put the prepared and cleaned fish into a fish-kettle with a pint each of white wine, white stock, and water, adding salt and sweet herbs to season, and half a cupful of mixed vegetables cut fine. Simmer for an hour, drain, skin, and put on a serving-dish. Strain the liquid, thicken with two tablespoonfuls each of butter and flour cooked together, add a teaspoonful of beef extract, salt and cayenne pepper to season, take from the fire, add the yolks of four eggs, beaten with the juice of a lemon and two tablespoonfuls of butter, pour over the fish, and serve.

ABOUT THE AUTHOR

Debra L Turner

Red snapper, among the most delicious of all fish, are usually readily available either whole or filleted. The fillets are more commonly chosen and are typically broiled, baked, poached or deep-fried. However, do not overlook whole specimens, particularly if you would like to present an impressive meal for entertaining. Preparing a whole snapper is easier than you may think.

Things You’ll Need

2 whole red snapper, 1 1/2 to 1 3/4 pounds each, scaled and gutted

Fresh ginger root

16-ounce package frozen snow peas

Step 1

Rinse the whole red snapper with cold running water inside and out. Pat the fillets dry inside and out with paper towels. Thinly slice 2 scallions, including the green tops. Grate 1 teaspoon fresh ginger root.

Step 2

Whisk 4 teaspoons orange juice, 2 tablespoons plus 2 teaspoons soy sauce, 6 tablespoons chicken broth, 1 teaspoon freshly grated ginger root, 2 tablespoons lime juice, 2 teaspoons sesame oil, and the sliced scallions together in a small mixing bowl. Set the sauce aside.

Step 3

Warm 3/8 inch vegetable oil over medium to medium-high heat in a very large nonstick frying pan. Carefully set each whole red snapper into the hot oil. It is fine if their tails stick out of the pan. Cook the fillets about 9 minutes without moving them until they are browned and crisp. Turn them over with a large spatula, and brown them about another 7 minutes or so, just until they are done. Drain them on paper towels.

Step 4

Prepare the frozen snow peas according the package’s instructions. Avoid overcooking them, as they should be crisp when served. Drain them well in a colander. Warm a serving tray, and arrange the hot snow peas on it attractively. Warm the bowl of sauce.

Step 5

Transfer the whole red snapper to the bed of hot snow peas, and garnish with lemon wedges and whole scallions. Portion this impressive entrée by running a knife between the flesh and ribs of the fish and lifting the meat from it, with the skin left intact. Serve immediately with the warm sauce for spooning onto the snapper, steamed wild rice and a crisp acidic white wine, such as pinot or sauvignon.

Warning

Your whole red snapper will need to be properly cleaned before being cooked. When you make your purchase, have the retailer clean the fish for you. It must be gutted and scaled, and the gills and fins should be removed. Specify that the heads and tails be left on the fish.

Buster began cooking as a wee pup by watching his mother fix the kibble. He was hooked. He loves preparing—and writing about—food.

Why Should I Make a Red Snapper Dish?

Fish recipes are often too complicated for me to tackle. What I like about this particular recipe is that it’s simple to make and elegant enough to be a lovely entree for a dinner party. The finished result tastes incredible, so make sure to try this out!

Cook Time

Ingredients

• 4 (8-10 oz) red snapper fillets
• 1 red bell pepper, diced
• 1 small yellow onion, diced
• 1/2 cup butter
• salt and pepper, to taste
• 4 tbsp breadcrumbs
• 4 tbsp grated Parmesan
• 4 tbsp parsley, minced

Instructions

1. Preheat your oven to 350 degrees.
2. Coat the bottom of your baking dish with cooking spray. I usually use a 9″x13″ Pyrex dish if I’m making four servings. If I’m making two servings, I use my 9″x9″ Pyrex dish.
3. Sprinkle the chopped red bell pepper and onion on the bottom of the baking pan.
4. Season the fillets generously with salt and pepper. Lay them on top of the peppers and onions.
5. Slice the butter into slivers and completely cover the fish. Add the remaining butter to the bottom of the baking dish.
6. Bake the fillets on the middle rack of the oven for about 20 minutes. They will flake easily with a fork when they’ve finished cooking.
7. Make the topping by mixing the breadcrumbs, Parmesan, and parsley in a small bowl.
8. Turn on the broiler five minutes before the fish is done.
9. Sprinkle the fillets with the topping. Make sure to spoon the buttery liquid from the bottom of your baking dish and thoroughly moisten the topping. I like to use an oven mitt to hold my baking pan at an angle to spoon the liquid more easily.
10. Broil the fish for about three minutes until the top is a beautiful golden-brown color. Watch it carefully to make sure nothing starts to burn. I usually start checking it after two minutes.
11. Place each fillet in the center of your serving plate and scatter the cooked peppers and onions on top. The vegetables will be crisp-tender. If you prefer them to be softer, soften them in a little butter before placing them in the baking pan at the beginning of the baking process.

Questions & Answers

Would olive oil work in this baked Red Snapper recipe instead of butter?

Olive oil would be wonderful with this recipe!

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Comments

Susan Aldrich

Buster Bucks

2 years ago from Sonoma County, California

Cajun spices works great with this recipe! I’m glad you enjoyed the red snapper. Thanks for taking the time to comment.

Jim Adams

We tried the recipe with fresh red snapper and it was delicious. We added some Cajun Shake to the breadcrumbs to kick it up a notch. Thanks,

Buster Bucks

2 years ago from Sonoma County, California

I’m glad you enjoyed it. It’s a keeper around my house — a dish that comes into rotation throughout the summer.

Thanks for writing!

martha08

I just made this, after coming upon the recipe (a while back) on an internet search. I must say that it’s really delicious! I bought some fresh red snapper at Costco today, used Italian seasoned bread crumbs, and halved the butter, since I have high cholesterol. It was still moist and delicious – and so easy! It’s definitely something that I will make again! Thanks for sharing! 😉

tom

4 years ago from India

wow great stuff out here i appreciate it.

naima

I like your recipes they look good and delicious, I tried cornbread many times it’s very good , I am going try the red snapper recipie soon thanks for sharing.

Marla Rose

8 years ago from Aventura, Florida

Your plate of red snapper is making me hungry. It looks delicious. I do agree with you that there are plenty of fish recipes that can be complicated to make. I love red snapper myself. It seems like most people though like Tilapia. Very good recipe and you get my thumbs up!

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Baked whole Red Snapper is a heart-healthy, simple but delicious dish that’s great for a weeknight meal or dinner party.

Deliciously seasoned with citrus and herbs this red snapper recipe is on the table in minutes! Easy and healthy.

What is Red Snapper

Red Snapper is a lean firm-textured fish. A slightly sweet, mild flavor that lends itself very well to fresh herbs and spices.

How to Buy Fresh Red Snapper

Look for clear eyes, not cloudy.

Firm, shiny flesh that’s not slimy.

Pink, or red gills that are not dry.

Most of all “the smell test”! If it smells too fishy, and not fresh move on.

Cooking a whole fish can be intimidating, but once you realize how simple it is you will do it every week.

Baked Whole Red Snapper

Preheat oven to 425º degrees F. You are basically roasting at high heat, which lends crispy skin and moist tender flesh.

Prepare a large rimmed baking sheet with aluminum foil and parchment paper. You can use parchment paper only, but I use both for ease of clean up.

Brush 1 tablespoon of extra virgin olive oil on the parchment paper and set aside.

In a small bowl whisk together the remaining olive oil, white wine vinegar, garlic, and parsley.

Pat the fish dry with paper towels then lay them on the parchment paper.

Sprinkle the salt and pepper evenly over both fish and inside the cavities.

Our Spicy Shrimp Sushi Stack recipe is great during those hot summer days!

Spread half of the oil and vinegar mixture inside the cavities of the fish.

Lay the lemon slices and fresh dill sprigs along the inside of the cavities.

Brush the remaining oil mixture over the top of both fish.

Place the fish in the oven and bake for 25-30 minutes or until it reaches an internal temperature of 145°F and flakes easily with a fork. Cooking time can vary according to the size of each fish.

Check out our Pan-Seared Salmon Salad recipe!

Squeezing the remaining lemon juice over the fish and serve.

See, roasting a whole fish is ridiculously easy! Don’t wait, try it immediately.

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How To Cook Yellowtail Snapper 101

Tons Of Recipes For Yellowtail Snapper In One Place

Yellowtail snapper are a heck of a lot fun to catch, they are also great eating. You can cook them whole, or fillet them. No matter how you cook them though, its hard to get enough of that white meat. Our number 1 recommendation for cooking yellowtail is the less you put on it the better it will be. Let the natural tender flavor of yellowtail be enjoyed on its own. We put together this resource on cooking yellowtail as a part of series of articles on cooking your catch. We hope you enjoy these recipes with your family and friends and hope that this article helped you spend more time fishing.

How To Fillet A YellowTail Snapper:

** If you already know how to fillet your fish SCROLL DOWN FOR THE RECIPES **

This video posted by “Nick Arias” (its obviously not Nick in the video) give you a great tutorial on how to fillet a yellowtail.

How To Scale & Gut Your Yellow Tail Snapper:

** If you already know how to gut & scale your fish SCROLL DOWN FOR THE RECIPES **

Great video put together by “DearMeatForDinner” on how to scale and gut a yellowtail snapper. We’ve Gotta admit this guy has a unique style of doing this that works really well.

How To Cook A Yellow Tail On Your Stove Top

This video was posted by “Videolynxcontent” shows a great keys style recipe for making sauteing yellowtail snapper. These guys aren’t fishermen, but they do cook a mean yellowtail snapper that you can use.

How To Grill A Yellow Tail Snapper

WARNING HILARIOUS INSIGHTS ON SNAPPER IN THIS VIDEO. Again, this guy does not fish buy “Rafael Velazquez” , minus his extensive knowledge of snapper knows how to grill them, pay attention.

How To Fry Yellowtail Snapper

This video by “Jaimacan Food- Jamaican Dinners- Video Network” shows you how to try up a caribbean secret style yellow tail. This one made our mouth water, it also makes us feel like its time for another trip to the Islands.

We hope you enjoyed the article above. To spend more time fishing become a member of bullbuster.net and get a hold of our brand direct fishing lines.

Check Out Recipes For Other Species:

If you are looking for recipes for how to cook another type of fish. Below are a few of the types of fish we have recipe compilations for. These are just a sample, browse the Bullbuster community for more resources to spend more time fishing.

How To Cook Sea Trout – This is a compliation of the best videos on the web for how to cook sea trout. Everything from sea trout ceviche to cajun baked sea trout.

How To Cook Snook- This is another compilation of recipes for snook from around the web. Learn how to properly filet your snook, and grill out.

How To Grill Swordfish- This is one of the best tasting fish that swims the ocean. Check out our compilation of recipes on how to grill your swordfish. Learn why you should eat swordfish when its freshest and different styles of grilling.

How To Cook Cobia – Learn how to cook cobia. Cobia, like swordfish is one of those fish that has its own unique taste. Learn the best techniques.

How To Cook Mutton Snapper – One of the better tasting bottom fish out there.

How To Cook Yellowtail Snapper – Fillet em or gut em and scale em. Get your yellowtail recipes here.

How To Cook Mahi- A bunch of recipes to cook mahi!

We Help Millions Of Anglers Spend More Time Fishing

We hope that you enjoyed this article on the Bullbuster.net Magazine. It is our mission to help millions of anglers spend more time fishing and that starts with YOU!

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By Jason Glover

Crisp, delicious snapper in a snap! Chef Jonathan Johnson walks us through this super simple recipe that results in tender, flaky fish that the whole family will love.

Peel and mince the garlic. (TIP: Watch the video for the technique.)

Strip the thyme leaves from the sprigs and mince.

Set aside the minced garlic and thyme.

Lightly season both sides of the fish with salt and pepper.

Mix the flour and cornmeal together. (TIP: Adjust the amounts if necessary, but keep a 2:1 ratio of flour to cornmeal.)

Add the curry powder, paprika, minced garlic, and thyme to the flour mixture.

Mix until well combined, then transfer the mixture to a pie plate or other shallow dish for dredging.

Add enough peanut oil to a large skillet to shallow fry the fish (not deep fry), about 1/4″.

Heat the oil on high heat until hot.

Dredge 1 fillet (lightly coating both sides), then carefully place in the hot oil. (Be careful of spatter.)

Repeat the process with the other fillets. (TIP: Keep some space between fillets for consistent cooking.)

Fry for about 3-4 minutes per side, depending on the thickness and number of fillets in the pan. (TIP: If the fillet moves easily, it is time to flip.)

Place the fillets on a cooling rack to drain any excess oil and cool a bit before serving. (TIP: For easy clean-up, place the cooling rack over a baking sheet lined with paper towels.)

Plate and garnish with lemon wedges, if desired.

Exploring the food of the James Bond novels and films

Some pretty awesome images of Daniel Craig in James Bond mode emerged over the weekend. In one of them he carries a speargun, while in another he holds a couple of freshly-caught fish – red snapper by the look of ’em, and large ones at that. Ian Fleming would be proud.

Quite what role the fish will play in the film remains to be seen, but if James Bond is able to get round to cooking them (another photo shows him gutting the fish at least), then he might like to look up some local recipes in the pages of his (and his creator’s) favourite newspaper, the Gleaner.

There is, for example, a recipe for stuffed red snapper in the edition of 3rd October 1968. This recipe, by Virginia Heffington and inspired by one from the Bahamas, involves filling the fish with a mushroom and breadcrumb stuffing (lucky Bond gutted that fish), wrapping it in bacon and baking it in the oven. If you leave the head on the fish, the author recommends covering its eyes with sliced olives in case that makes you feel a bit funny. I don’t think that’ll be a problem for 007.

Or how about red snapper soup? The food supplement published on 20th March 1986 featured a recipe from 1948. To make the soup, first make a stock from fish bones, vegetables, wine and water. Strain, then add the fish meat (cut into pieces), diced potatoes, carrots and turnips. After a while, add some flour and butter mixed together, then some cream and egg yolks. Serve with Melba toast.

The Gleaner of 28th January 1988 included a recipe for red snapper à l’orange. Place fish fillets in a pan and cover with a sauce of black pepper, orange juice, orange zest and oil. Bake in the oven for 20-30 minutes.

More recently, a recipe by Sandy Lee for red snapper with coconut and ginger sauce appeared in the Gleaner dated 19th November 2015. Sprinkle some jerk seasoning over the fish. While the fish is baking in the oven, heat some coconut milk in a pan, adding some spring onions, garlic, ginger and jerk seasoning. Put in some sweet pepper and carrots, then spoon the sauce over the cooked fish.

Whatever James Bond does with the fish in Bond 25, the publicity photos suggest that food, such an important part of the Bond novels, will make a welcome appearance on the big screen.

Roasted snapper fillets seasoned with rosemary, garlic and olive oil dusted with breadcrumbs and roasted in the oven or also excellent cooked on the grill. This takes less than 30 minutes to make and we enjoyed this with a cucumber tomato salad on the side.

Snapper is a finely textured white fish that lends itself very well to herbs and seasoning. For this recipe I used red snapper because it’s always been a favorite of mine but after cooking this last night I did some research and read that it has been overfished and is on a list for endangered species which probably explains the high price. I was crushed since this is a fish I really enjoy and I was hesitant to post the recipe, but then figured this would be a great time to bring up the topic of sustainable seafood, something I first heard of last year while in San Fransisco from Alaskan Seafood.

What is sustainable seafood was my first thought after hearing about this? What that means is the fishing is managed for protection against overfishing, habitat damage, and pollution and doesn’t compromise the surrounding ecosystem. As a consumer, you can drive the market for sustainable seafood by choosing fish only from healthy, responsibly-managed sources, and caught or farmed in ways which minimize damage to the marine environment. A practice I will follow moving forward.

So, back to the recipe… upon research I found better sustainable alternatives to red snapper such as mutton snapper, rainbow snapper or yellowtail snapper. I will be doing my research next time I buy fish and will ask my fishmonger. I prefer fillets with the skin still on which help keep the fish together while cooking and adds to the flavor.

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Fairly easy to make CARIBBEAN GRILLED WHOLE RED SNAPPER with a great blend of spice from ground allspice, garlic, ginger, paprika, basil, and thyme. Moist, tender, and oozing with great flavors!

Happy Wednesday, everyone! Just two more days and we’re done with July. And can you believe that it’s almost -BER months (errrr…holiday season)?

But before I think about the holidays, let me enjoy to the fullest this grilling season. Grilling can be quite daunting especially when talking about fish with its delicate flesh. Well, fear not!

It’s quite doable and before you know it you are going to be grilling away like a pro. Yes yes yes! You might be asking why grill a whole fish? Cooking a whole fish with the bones, skin and all keeps the fish moist and seals in the flavor especially when you are dealing with red snapper. If you haven’t tried it this way, now is the best time to try this easy grilled recipe.

What is Red Snapper?

Red Snapper fish is one of the most popular among white fish. It can be found from all over the world with most of its harvests coming from the Gulf of Mexico and Indonesia. This kind of fish is known for its firm texture and sweet nutty flavor that complements well from chilies to fresh herbs. No wonder it’s well-loved! You can broil, pan-fry, steam, bake, deep-fry, and grill a red snapper. It also makes a great fish stew, too.

Grilling Red Snapper

Red snapper requires a little extra love to keep it from falling apart on the grill. An easy way to get around it is to use a grill basket or a fish basket as it helps in flipping the fish. I can’t tell you how many fishes I’ve ruined trying to flip without a basket. It is an essential tool, especially for a beginner.

If you want to purchase a grill fish basket they are available at department stores and even some supermarkets, especially this time of the year. Once you get the heat going, it’s a breeze.

Grill about 3-5 minutes on each side depending on the thickness of the fish. If for some reason the flame flares up, you can just lift the basket and place it aside. So don’t step away. Do not overcook it, it’s notorious for being rubbery when overcooked.

How Do You Know When Red Snapper is Done?

When the fish is white and the juices run clear, then you are set. If unsure, check for doneness by making sure the meat closest to the bone is fully cooked by slashing it with a knife to check. You’ll get the hang of it over time.

Red Snapper Fish Marinade

I know there are numerous ways of making grill fish at home, with each having its own unique taste. Here are a few spices that you can start with: garlic, lemon, thyme, allspice, white pepper, and the rest is up to you. Salt, pepper, and lemon work great too! For a kick, you can also rub it with some hot chili or this homemade African Pepper Sauce HERE.

Be sure to oil the fish and basket before placing it on the grill. While you are at it, throw in some vegetables or plantain. Enjoy!

What to Serve with Grilled Whole Red Snapper?

I’d like to keep this fish dinner simple. So I’m pairing this grilled snapper with grilled plantains and veggies like bell peppers. Or you can try any of these, too.

More Grilled Seafood Recipes

Love more scrumptious grilled seafood? I’ve got other recipes for you to explore.

How To Grill Red Snapper

Make three-four diagonal cuts in each side of the fish, all the way right through the bone. Season fish with salt, pepper, and squeeze some lemon over it. Set aside. In a small bowl, mix all the ingredients( white pepper, allspice, minced garlic, ginger, paprika, thyme, basil, parsley, chicken bouillon, and oil ) to make the marinade for fish.

Pour the marinade over the fish, and gently flip them back and forth until coated inside and out. Let it marinate in the fridge for up to 24hours. Preheat to high heat. When you are ready to grill, wipe down the grill basket with an oil towel and them immediately lay the fish down in the fish casket. Let them grill for about 1-2 minutes on each side. Reduce to medium-high, and then cover the grill if you have a gas grill.

If you are using a small bbq grill, leave the fish on the open grill or hot charcoal. Baste with the fish marinate. Let the fish cook for a total of 3-4 minutes on each side, you may have to add a minute on two depending on the thickness of your fish until cooked – when fish is white and the juices must run clear. Check for doneness by making sure the meat closest to the bone is fully cooked – slash with a knife to check. Serve with this pepper sauce and grill vegetables or plantains.

This recipe was first published in July 2015 and has been updated with an additional writeup and some notes.

Ingredients

• 4 Large Filets of Red Snapper
• 1 Lime
• 2 Medium Onions
• 1⁄3 C Olive Oil
• 1⁄4 C Ponzu Sauce
• 1 tsp Salt
• 1 tsp Black Pepper
• 3 tsp Fresh Chopped Cilantro
• 1⁄2 tsp Lime Zest
• 1 tsp Minced Garlic
• 1⁄2 tsp Cumin
• 1 tsp Ancho Chili Powder

Directions

Zest your lime and then slice it into slices. Slice your onions into very thin rings and then break them apart. The onions and lime slices will be the bed that you lay your fish on to cook.

Whisk all the ingredients together into the olive oil. You want this mixture well combined. You will also want to whisk this again before just before applying. There should be enough of this baste to allow you to baste the fish about 3 times.

Start your grill and set it to 350 degrees. Place the fish in your basket and then paint with one light coat of the baste.

Every 15min or so come back and re-baste the fish. The cook time will be determined by the thickness of the fish. If you have thinner filets they will cook in about 30min. If they are very thick then allow another 15-20min. I don’t necessarily cook Red Snapper or any other firm-fleshed fish to a time. Instead, I cook to a firmness.

Use your index finger and press the flesh of the fish. Once it feels firm and dense it is done.

Bite Into Some Delicious Facts About Grilled Red Snapper

Few people realize how delicious red snapper is and how easy it is to prepare. Plus, BBQ smoked red snapper will make your mouth water when paired with some pretty simple side dishes such as:

• Creamed clam
• Brussel sprouts
• Green beans with garlic and vinaigrette
• Potatoes — mashed, oven-roasted, boiled, etc.
• String beans with butter, Parmesan cheese and almond shavings

Red snapper is one of the Gulf of Mexico’s signature fish and possesses a formidable size. They can grow to be as much as 50 pounds in weight and 40 inches in length.

What Makes Red Snapper Even Better

Whether you’re a pitmaster or you’re trying your hand at barbecuing for the first time, the killer combination of a Grilla Grill and a fresh red snapper is sure to please everyone!

Red snapper is one of the best varieties of fish for frying and grilling. If grilling, you can either cook the fish whole or cut it into fillets. Besides its versatility, everyone who eats barbecue red snapper knows the skin is the best part. With either cooking method, we recommend leaving the skin on as it services to keep the moisture in and hold the red snapper together.

Another awesome thing about smoked red snapper is its health benefits. Eating grilled red snapper is associated with lowering blood pressure, triglycerides, macular degeneration, inflammation and reducing the risk of heart disease and stroke. We know what you’re thinking — isn’t all fish a smart and healthy choice? The answer is yes, for the most part. Grilled red snapper trumps a lot of seafood choices in that it is sustainably managed under rebuilding plans that allow limited harvest by U.S. fishers.

If you’re into eating paleo or keto, smoked red snapper should be at the top of your list of go-to proteins. Red snapper fish is high in proteins, minerals and omega-3 fatty acids.

Simply Healthy Family may collect a share of sales or other compensation from the links on this page.

Experimenting with food is a risky business.

But, have you ever been in those situations where you order a tropical, funny-looking new kitchen’s specialty because you feel adventurous? Afterward, when you try it, you regret ordering it and end up leaving the restaurant with an empty stomach and a slight feeling of embarrassment.

Oh, yeah, we’ve all been there. After you come home to your comfort zone and order that good old pizza, the situation in the restaurant becomes a funny story. But no, I am not so excited about going through that experience again. I’m grumpy when I’m hungry.

Now, I still try out new food, but I always ask someone to describe me the taste of it before I eat it.

Trying out so many different kinds of dishes, I got to know my taste in food so well. If you describe me the taste and structure of the meal, I can predict whether I would like it or not in most cases.

The number of empty stomach accidents decreased noticeably.

So, if you are up for ordering snapper, let me tell you what it tastes like!

Red snapper is one of our most popular fish this summer. It’s flavourful with a pleasing firm, flaky texture when cooked. Like most white fish, red snapper is very versatile. And after trying for the first time, this is a fish customers ask for time and time again.

Roasting

Red snapper is best cooked quickly. For oven roasting, we’d recommend preheating your oven to gas mark 7 (218 °C, 425 °F). Lining your baking tray with foil makes washing up easier. Season both sides of your red snapper fillets with salt and pepper to taste. Rest your fillets on thin slices of lemon, skin side up, and roast for around fifteen minutes. The fish is perfect when the flesh is no longer translucent and flakes easily when prodded with a fork or skewer.

Pan frying

Pat your fillets dry with kitchen paper and then season with salt and pepper. Heat a non stick pan over a medium heat until your preferred cooking oil is hot. It should not be smoking hot. Place fillets into the pan skin side down and cook for three minutes until the skin is an even golden brown colour. Then turn the fillets over and cook for a further three minutes until the flesh flakes easily with a fork. Note: if the skin browns too quickly, remove the pan from direct heat for a few seconds and reduce the heat.

Barbecuing

You can use any of your favourite marinades for red snapper as it’s very versatile and an excellent vehicle for flavour. The usual ‘leave over night’ rule doesn’t apply to fish. An hour is more than enough for your red snapper fillets to take on the flavours of your marinade. Depending on the size of your fillets and the temperature of your barbecue, red snapper fillets will be cooked and flake easily after being cooked for between five and eight minutes. Turn once during cooking. Tip: Slash the skin once or twice with a sharp knife before marinating.

Sauces and accompaniments

A simple butter sauce works best with oven baked or pan fried red snapper. Slowly melt a few tablespoons of butter in a pan with your favourite herbs and spices. Finely chopped rosemary, a little lemon zest and chilli work very well. A teaspoon of butter placed on the cooked fillet works just as well with a squeeze of lemon juice. From the barbecue, a cooked red snapper fillet is a great replacement for a beef patty in a burger bun, served with salad or crunchy coleslaw.

Updated: Jan 9th 2020 • Published: Oct 29th 2014 • 8 Comments

These Oven Baked Snapper Parcels with capers, lemon, and parsley, are easy to prepare, super tasty to eat, and turn out perfectly every time.

Sealing the fish inside foil means it stays juicy and moist, with soft tender flesh. And the simple seasonings give it plenty of flavor. Plus, this is ready in under 20 minutes with almost zero clean up! An easy midweek meal that everyone will love and will leave you feeling like a gourmet cook!!

These Baked Snapper fillets are delicious, simple, and never disappoint! Serve them with some buttered potatoes and a salad for an easy dinner idea!

How to cook snapper fillets

Snapper is a relatively thin fish fillet, so it needs quick cooking. Traditionally it is either pan-fried or baked.

I love to bake it in the oven as it is quick and hands-free. It is a little more forgiving than pan-frying. Plus, with these foil parcels, there is no pan to wash up!

How to cook snapper in the oven

The higher heat of an oven is excellent for baking fish as it cooks the fillets quickly, keeping them soft and tender.

Here the snapper fillets are wrapped in foil; this helps to lock in the moisture.

To do this, you need a large square of foil, that fits your fish easily; once seasoned, the foil is going to be scrunched up around the fish. A large piece of foil ensures there are no gaps or holes.

Be sure to coat the foil lightly with olive oil; this stops the fillets sticking and also adds extra flavor. If I have it on hand, I like to use lemon oil.

Once the fish is on the foil, you can sprinkle over the seasonings.

Seasonings for baked snapper:

This recipe uses classic flavors that pair well with fish: Capers, Lemon, and Parsley.

IF you aren’t a fan of capers, then feel free to leave them out and add a little extra salt to your fillets.

Fresh lemons are pretty much essential here as the zest adds so much flavor to the fish! You want a spritz of lemon juice on each fillet.

Don’t forget the salt and pepper. Because the fish is cooked inside foil parcels, you don’t have another chance to season the dish before everyone opens their parcel at the table.

How long to bake snapper in oven

Snapper takes between 12-15 minutes in the oven. This will ensure that your fillets are soft and tender and not overcooked and dry.

To check if the fish is cooked, carefully open one of the parcels, the snapper should flake easily.

What to serve with baked snapper

For a super easy dinner I will serve this with a salad and store-bought crusty bread rolls – Super quick supper. Oh and with a glass of sauvignon!

If you are up to a little more effort then it is great served with some Brabant Potatoes and some easy skillet green beans. Oh and a glass of sauvignon! 😉

For more fish dinners why not try:

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Want to try your hand at preparing a whole fish but feeling intimidated? No need to fear, this recipe for Baked Whole Red Snapper couldn’t be any easier!

Banish your doubts, this recipe for a baked whole fish is incredibly delicious and incredibly easy. Looking at a whole fish can leave anyone feeling a little intimidated, but there is no need with this tasty main dish. Full of flavor without all the fuss, this Baked Whole Red Snapper is a great way to wow any dinner guest!

With just a few ingredients and a few steps you can have a whole fish ready to enjoy. You can’t beat a recipe this easy and tasty. This Baked Whole Red Snapper comes out perfectly every single time and is the easiest thing to prepare ever. I pinkie promise you are going to feel like a five-star chef when you serve up this recipe. Simply season your fish and pop it into the oven and you are done! That is all there is to it! Then serve it and wait for the compliments to roll in.

Are you ready to hear how simple this Baked Whole Red Snapper is to prepare? Great, let’s do it. All you’re going to need is two whole red snapper fish cleaned, some olive oil, garlic cloves, one sliced lemon, and salt and pepper. Easy, right? Now for the preparation. Preheat your oven and put the snapper on a baking sheet lined with parchment. Pour the olive oil over the red snapper and rub it all over the skin. Next, rub the snapper with salt, pepper, and minsed garlic. Make sure to rub inside the cavity. Put the lemon sliced inside the fish cavity before putting the pan in the oven. Bake your red snapper for thirty minutes, or until the fish flakes easily with a fork.

So much flavor with so little elbow grease. This recipe is simple, which is what I find results in the absolute best fish. You are going to love the way this Baked Whole Red Snapper tastes as much as you love how easy it is to prepare.

Want to make it even easier? Got an Instant Pot? You can make red snapper (or any whole fish for that matter!) in it, too. Check out my Instant Pot Whole Fish recipe to learn more. Whether using the oven or the Instant Pot, you are sure to love this take on red snapper!

Cleaning and Cooking Red Snapper

We get alot of questions about how to clean fish and how to cook it. As professional fishermen, we are fortunate to be able to have a large supply of fish available to us year round.

Red Snapper are one of the finest eating fish in the ocean and are available over a broad area. You cant always keep them, but when you can, you are in for a treat.

Steve Rodger shows you how to clean them and gives suggestions for how he likes to cook them both grilled and fried. Steve is an advocate of simple recipes and gives you 2-3 ideas on how to clean and cook not only Red Snapper but also any of the Snappers and many other white meat fish.

Steve uses a 7 inch Bubba Blade and goes through exactly where to make the cuts and how to remove the skin. Fileting a Red Snapper is extremely similar to tons of other fish and all the snapper family so if you need to brush up on your fish cleaning skills, check out this video.

Step into the kitchen and watch as Captain Steve Rodger demonstrates cutting techniques for his red snapper, two ways: Grilled or Panko Encrusted and Fried!

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After your gang sinks their teeth into this luscious, lime-infused snapper, they’ll flip when you tell them how simple it was!

What You’ll Need

• 4 red snapper fillets (about 1-1/2 pounds total)
• 1 / 8 teaspoon salt
• 1 / 8 teaspoon black pepper
• 1 lime
• 1 / 4 cup (1/2 stick) butter, cut into thin slices
• 1 tablespoon chopped fresh parsley
• 1 lime, cut into wedges (optional)

What to Do

1. Place the snapper fillets in a microwave-safe 9″ x 13″ baking dish; season with the salt and pepper. Squeeze the lime over the fish, and top with the butter slices.
2. Cover the baking dish, and microwave at 80% power for 4 minutes.
3. Uncover the dish and sprinkle the fillets with parsley; microwave uncovered for 3 to 4 more minutes, or until the fish flakes easily with a fork. Garnish with lime wedges, if desired.

Notes

Can’t find red snapper? Just pick up your favorite white-fleshed fish fillets and cook ’em up this way.

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Nutritional InformationShow More

Servings Per Recipe: 4

• Amount Per Serving % Daily Value *
• Calories 277
• Calories from Fat 124
• Total Fat 14g 21 %
• Saturated Fat 7.8g 39 %
• Trans Fat 0.5g 0 %
• Protein 35g 70 %

• Amount Per Serving % Daily Value *
• Cholesterol 93mg 31 %
• Sodium 284mg 12 % Potassium 0 0 % –>
• Total Carbohydrates 1.9g 1 %
• Dietary Fiber 0.5g 2 %
• Sugars 0.3g 0 %

* Percent Daily Values are based on a 2,000 calorie diet.

The following ingredients or measurements are not included:

6 Answers

RED SNAPPER VERACRUZ

* 4 red snapper filets

* 1/2 tsp adobo seasoning

* 2 limes (juice of)

* 2 tbls olive oil

* 1 med onion, sliced into rings

* 2 cloves garlic minced

* 3 jalapeno peppers,seeded cut into strips

* 1 large tomato,seeded cut into strips

* 3tbls tomato paste

* 1/8 tsp dried oregano

* 1/2 cup white wine

* 1 cup clam broth (juice)

* 2 tbls spanish capers

* 1/2 cup spanish olives with pimientos

* 4 cups cooked rice

1. Season fish with adobo and lime juice .Set aside.In a skillet, heat oil on med..Stir in onion until translucent.Stir in garlic and jalapenos cook for 2 min..Stir in tomatos and tomato paste,wine ,broth bring to boil.Stir in capers and olives.Add fish filets And cover with sauce.Cook until fish will flake with fork about 8 min.. Serve with rice.

This is very godo w/o the crab and crawfish on top, to save a little money and effort.

Pappadeaux’s Grilled Snapper Orleans

1/2 lb. unsalted Butter

2 Tbsp. Lemon Juice

1 Tbsp. Chicken Bouillon

1/4 tsp. White Pepper

3 Tbsp. Onion, chopped fine

1 Tbsp. Garlic, chopped fine

3 Tbsp. White Wine

Spices for fish:

1/4 tsp. White Pepper

1/4 tsp. Black Pepper

1 1/2 tsp. Cayenne Pepper

1/4 tsp. Garlic Powder

4 (8 – 10 oz) Snapper filets

1 lb. Crawfish Tail Meat

1/2 lb. Lump Crab Meat

1/2 C. melted unsalted Butter

To make the butter sauce, allow unsalted butter to soften to room temperature. Combine all other ingredients with butter and blend till smooth. Refrigerate until needed.

To make the spice mix, combine all spice ingredients and mix well. Place in a spice shaker.

Preheat oven. Melt 1/2 cup of unsalted butter and brush the belly side of each fillet evenly. Sprinkle spices on fish. Place fish on grill belly side down and repeat this step for the opposite side of fish. Grill each side approximately 3 to 4 minutes. While fish is cooking, melt half of the refrigerated butter sauce from the first step in a sauté pan. Add crawfish and crabmeat to sauté pan and stir occasionally until hot. Set aside. When the fish is ready, reheat the butter sauce and add additional butter sauce from the first step to make the sauce creamy. Serve sauce immediately over the fillets.

By day, Carla Lalli Music edits food features for Bon Appetit, but at home she shuns instructions. Here’s how she feeds her friends and family while Cooking Without Recipes.

People avoid cooking fish for lots of reasons, including the irrational fear that it will stink up the house. But the main reason people don’t cook fish is because they don’t know how. There’s something to that. A fillet of fish, unlike a piece of meat, is delicate. But that doesn’t mean it’s not doable.

I used to be a cook in a fancy French restaurant, where I stood elbow-to-elbow with the fish chef, six nights a week. From watching her, I learned how to prepare fish with crisp skin and just-cooked-through flesh–and 15 years later she’s in my head every time I slide a fillet into a skillet. There’s no recipe, of course, but here are the rules:

USE A HOT PAN
Use a heavy-bottomed pan and
get it very hot–let it sit over medium-high heat for several minutes before you start cooking. I usually use a black steel pan or my trusty cast iron, depending on the size of the fillets, but a quality stainless steel pan will work, too. A nonstick pan will guarantee that the skin won’t stick, but you’ll never get the skin to brown as well. Almost any fish that’s sold with the skin on suits this technique–try salmon, bass, branzino, or red snapper.

DRY THE SKIN
Fish skin sticks to skillets for two reasons–
either the pan isn’t hot enough or the skin isn’t dry. Pat the skin with paper towel before seasoning it. And remember to season the flip side of the fillet as well.

COAT WITH OIL
Use a neutral oil, like canola or grapeseed, and make sure there’s an even coating on the pan.
It should be just smoking when you add the fish.

PRESS ONCE FOR CRISP SKIN
Add the fish to the pan, skin side down. The proteins will immediately contract, and the fillet will contract and curve upwards. When this happens, the skin is only in contact on the outside edges. Take a flexible spatula and
press on the flesh until the fillet flattens out–a matter of seconds. This ensures the skin remains touching the pan and will give you crisp results.

FLIP AT THE END
Let the fish cook. Don’t mess with it. Don’t flip it back and forth.
Just let it go. When you can see a nice golden brown color on the edge of the skin, gently slide the spatula under and turn it over. The fish is most likely to flake and fall apart when it’s cooked, so be nice to it. At this point, it is about 70 percent cooked through and only needs a couple of minutes on the second side. Admire the brown skin while you wait.

That’s it. Serve the fillets over a bed of lentils–or any other cooked bean for that matter. Or with a dollop of yogurt seasoned with olive oil, salt, pepper, and maybe some grated cucumber, radish, and garlic. Perch it on a bed of greens with an assertive vinaigrette. Pair it with sautéed Swiss chard, kale, bok choy, spinach, or Napa cabbage. Serve alongside roasted potatoes, squash, or peppers. With a tomato and onion salad. With couscous or herbed rice. You get the idea.

And to my fish mentor, Max Hussong, if you’re out there–thanks for showing me how it’s done.

Stewed Red Snapper Fillets

Thanksgiving came and went and left me feeling like the stuffed chicken we had on our table. We decided not to cook a host of dishes this year, but somehow, it still ended up being a lot of food. And I still ended up eating more than I wanted to. I’ve been feeling for something a little lighter for dinner and had the taste for stewed red snapper fillets in my mouth. My dad makes this stew really well so we cooked it together and used some red snapper we bought at the market. This stuff is so good y’all. It’s so spicy and the gravy really packs on the flavor. The fresh tomatoes make the gravy nice and light while the fried fish adds texture. I usually have this with paratha roti, but this time I opted for jasmine rice.

This is a simple dish I would cook for dinner during the week using whatever fish I have in my freezer. I prefer to fry the fish before adding to the sauce. It thickens the sauce nicely and also helps to keep the fish together so it doesn’t break apart when placed in the hot gravy.

Author: Alica Ramkirpal-Senhouse

• 3 lbs red snapper fillet or any white fish fillet
• 2 cups fresh tomato, chopped
• 2 tsp tomato paste
• 6 curry leaves (optional)
• 1 small yellow onion, chopped
• 6 garlic cloves, minced
• 2 wiri wiri or other hot pepper
• 3 tbsp oil for sauteing
• 3 sprig fresh thyme leaf
• salt to taste – start with 1 tsp
• water to cover

1. Clean fish and pat dry.
2. Season fish with green seasoning, blackened seasoning, black pepper, and paprika. Let sit for 10-15 minutes. Coat in flour and fry until golden brown. Set aside.
3. Chop tomato, onions, garlic cloves. Set aside.
4. Heat oil in a wide-bottomed pot. Add onion, garlic, pepper, curry leaves. Cook until tender. Add tomatoes. Cook until tomatoes have melted and mixture looks like a sauce.
5. Add fried fish and enough water to cover the fish along with tomato paste. Let boil until sauce thickens.
6. Adjust salt to taste.

Additional Tips Green seasoning is a puree of onions, garlic, hot pepper, and green herbs. You can buy this in a Caribbean supermarket or make your own. I do a simple version with 1 onion, 1 head of garlic cloves, and a few wiri wiri pepper or 1 scotch bonnet pepper, and fresh thyme leaves. Add a little water, blend until smooth. Use what you need and refrigerate the rest. I prefer the Zatarain’s brand of blackened seasoning, but any brand will work. The cajun spices in the mix are usually the same with some variation. Use a skillet or shallow pot so each fish fillet can lay flat. You do not want the fish to be stacked on top of each other, otherwise they will break apart.

This post may contain affiliate links. See Disclosure.

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This whole grilled snapper recipe will be the highlight of your next cookout. Your friends and family will be so impressed, they’ll ask you for the recipe. Cooking a whole snapper may look intimidating, but it’s actually incredibly easy. Just follow our simple step baby step directions to cook a grilled whole red snapper.

Please everyone at your next family meal with our easy whole grilled snapper recipe! Red snapper is the perfect fish to serve, even to picky eaters. Grilled red snapper gives you all of your favorite things about fish without that overpowering fishy taste and smell.

This versatile seafood dish can be customized to whatever your palate is craving. Simply season with your favorite herbs and spices, throw your snapper on the grill, and you’ve got yourself an easy gourmet meal!

How to grill snapper – Whole Grilled Snapper Recipe

Our grilled red snapper recipe is super easy and will satisfy just about anyone you want to serve it to! To grill red snapper, you will want to first preheat your grill to a medium to high heat. While your grill is preheating, you will begin to prepare your fish!

Next, score a few lines in the flesh of your skinned whole red snapper using a sharp knife. Then, season your snapper with a bit of salt, pepper, lemon juice and olive oil- nothing too fancy needed here!

After the fish has been seasoned, place the fish directly on the grill with olive oil and seasoning on both sides. Be sure to keep some extra olive oil and a basting brush near the grill in case your snapper starts to stick!

After that, cook your whole red snapper for about 20 minutes, flipping once, until your fish is white and flaky. Lift from the grill using a thin metal spatula, and serve!

Notes: Our red snapper was 3# and took longer to cook than if we had cooked 2 smaller red snappers. Be sure not to over cook your snapper. Use a meat thermometer and remove the fish from the grill once it reaches an internal temperature of 145F.

How to cook snapper on the grill

When cooking red snapper on the grill, there are a few key tips to keep in mind. Be sure to keep the hood of the grill down when cooking to ensure the fish is cooked evenly. Cooking with indirect heat is also a common way to cook whole snapper, as this helps with proportionate heating as well.

When grilling with indirect heat on a charcoal grill, you will want to bank the coals to one side of the grill and cook on the side without the coals. When grilling with indirect heat on a gas grill, just turn off half of the burners on the grill and cook on the side with the burners off. By grilling with indirect heat, you will find that your grilled snapper recipe is cooked nice and evenly!

What temperature do you grill snapper?

When grilling most fish (including snapper), you want the temperature of your grill to be at a medium to high heat. You should preheat your grill to about 400-450 degrees Fahrenheit, depending on the recipe . To ensure that your grilled red snapper is safe to eat, cook it until it is 145 degrees Fahrenheit, and the flesh of the fish is pearly white and no longer translucent.

Does red snapper need to be scaled?

When you buy red snapper at the fish market, they will ask you if you want it descaled before you take it home- we recommend you say yes! And don’t worry- vendors must have the organs removed from the fish and “clean” it before they can sell it to you. But yes, you will want your whole red snapper to be scaled before you prepare it for cooking!

Does red snapper have bones?

Yes, when you buy your whole red snapper from the market, it will have small bones near the surface of the flesh under the skin. You will be able to easily feel the bones by running your fingers over the flesh.

Simply pick out the bones with a tweezers before scoring and seasoning your snapper. Nobody wants to end up crunching fish bones between their teeth while trying to enjoy their meal!

Do you flip fish on the grill?

Typically, yes, you flip your fish when grilling. BUT be sure that you do not flip your fish more than once on the grill. Flippin your fish more than once increases the chances that your meal will fall apart before you even get it to your plate.

You don’t want to miss out on half of your meal, and you definitely don’t want to have to clean charred flakes of fish off your grill. Not to mention a less than desirable presentation.

How can you tell if red snapper is bad?

There are many signs to tell you if fish has gone bad. To tell if your red snapper is bad, look for a strong foul fishy smell, slimy texture, and dull color. Also make sure the scales of your fish (if still on) are firm and not flaking off easily. Any of these signs may indicate that your snapper is no longer good to eat, and you should select a fresher one to grill up!

Can you eat red snapper skin?

Yes, you can eat red snapper with the skin on. When it comes to red snapper, eating the fish with or without the skin is really about preference. Some people like grilled red snapper with the skin on because it creates a flavorful brown crust, and many of the wonderful nutrients in the fish are packed into the skin! Others may not like the texture of the skin and will choose to enjoy their grilled snapper recipe skinless.

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Grilled Whole Red Snapper is incredibly tasty! Ready in 25 minutes and made completely in the oven, this is a no-fuss whole fish recipe that anyone can make. It is incredibly flavorful with the combination of herbs used. An easy dinner recipe for the whole family!

No grill, no problem! I am going to show you how to cook a whole fish completely in the oven. I used a whole red snapper here but the principles in this post will apply to any other fish.

The combination of herbs is to die for! The marinade that goes on this fish takes the taste to a whole ‘nother level. Even my non-fish-loving daughter was in love with this Grilled Whole Red Snapper!

Grilled Whole Fish Ingredients

For grilled whole fish you need the following ingredients:

1. Whole Fish. This can be gotten from fish markets.

2. Garlic. Lots of minced garlic adds flavor to the fish

3. Herbs. A combination of thyme, parsley and basil makes fish taste insanely good!

4. Lemon Juice. Lemon juice adds freshness to fish.

5. Oil. Olive oil or canola oil will work.

5. White Pepper. White Pepper adds a more intense depth of flavor that works well with fish. But use black pepper if that’s what you have.

6. Chicken Bouillon Powder. This brings out more flavor in the fish that salt alone doesn’t bring out. But you can use salt only to season your fish.

7. Salt

How To Grill Whole Red Snapper

1. Scale, gut fish, trim the fins and thoroughly rinse the fish. Thoroughly dry the fish. Make 4-5 half inch deep diagonal slits on both sides of the fish.

2. Mince garlic, basil and parsley. Strip leaves off thyme stems.

3. Place herbs and garlic in a bowl. Add in lemon juice, oil, salt, white pepper, and chicken bouillon powder. Mix to form a marinade.

4. Rub the marinade all over the fish making sure to stick the marinade into every opening.

4. Bake fish in 400 degrees Fahrenheit oven for 20 mins. Then broil for 5 minutes to achieve a crispy top.

Where To Buy Whole Red Snapper

Here in the United States I get whole red snapper fish from Asian stores. Most Asian stores have sea food sections where you can buy whole fish.

Have the fishmonger scale and gut the fish for you to make things easier at home.

Tips For the Perfect Oven Grilled Fish

1. After rubbing herbs and spices on the fish, let it marinade for 30 minutes. This really allows the flavors to penetrate the fish.

2. Line the baking sheet with parchment paper instead of aluminium foil. Sometimes fish will still stick to foil even when you grease the foil. With parchment paper that problem is solved. The fish easily slides out of the pan.

3. Bake the fish first to cook it then broil it to achieve color and crispiness on the outside and make it taste like it was grilled on the outside grill. The broiler in an oven cooks food with high direct heat like the outside grill. But while the grill cooks from under, the broiler cooks from the top.

Red snapper is named after its bright red and pink metallic scales. It is common in the Caribbean and along the mid-Atlantic coast. It is a popular white fish because it has a nice mild flavor. It tastes wonderful roasted with fresh herbs and lemon juice. You can buy it whole or in fillets. Since it is a thin fish, it is best cooked with the skin on. Roasting it with the skin on not only gives the skin a deliciously crispy texture, it also keeps in moisture and prevents the fish from falling apart.

#1 – Go to a Trusted Fishmonger

Since red snapper has become a popular fish, some fishmongers now use the name for any white fish even if they don’t have the same flavor profile. If you go to the wrong fishmonger, you could end up bringing home a less enjoyable kind of fish, like rock cod. This is why it is important to go to a local fish market or seafood counter with staff that you can trust.

#2 – Make Sure it is Fresh

Whether you are picking out whole fish or fillets, look for signs that it is fresh. When you touch it, the meat should be firm and should bounce back after you press it. If it is squishy then it is, most likely, going bad. It also should have a nice salty smell, like the ocean. It should not smelly fishy.

If you are picking out whole fish, the eyes should be red and clear.

#3 – Buy Smart

A rule of thumb for buying red snapper is that you should have ¾ of a fish per person. It should still have the skin on so that it cooks well.

Ask for the fish to be gutted and cleaned if you are planning to cook it whole and do not want to do it yourself.

#4 – Season it Subtly

One of the best ways to prepare red snapper is to rub it with a seasoning mixture and roast it over lemon slices or in lemon juice.

Beware of using strong seasonings. They can overwhelm the delicate flavor of red snapper. It is best to use milder seasonings like fresh herbs and lemon juice. Parsley, thyme, and garlic are popular seasonings for red snapper.

#5 – Score it Before Cooking

Before roasting red snapper, score the skin so that it will stay flat instead of curling up as you cook it. To do this, take a knife and make shallow cuts into the skin. This will also help the seasoning rub to seep into the meat instead of staying on the skin.

#6 – Cook on a High Temperature

Cook it at a high temperature, like 400 degrees, to lock in the moisture. Cooking it at a high temperature like this also means it will have a shorter cook time of 12-20 minutes. You will know it is done when the fish’s skin isn’t translucent anymore.

You can toss potatoes, carrots and onions into the pan along with fresh herbs to make a full meal or serve it with rice pilaf.

We hope that these 6 tips help you to buy and prepare red snapper. If you’re planning to make red snapper for dinner tonight, stop by City Fish Market! We support sustainable fishing practices and only sell fresh seafood. If you are looking for recommendations on fresh herbs and seasonings to use, ask one of our fishmongers behind the counter what they would suggest.

Retail:
Mon – Fri 9am – 5pm
Sat 9am – 5pm • Sunday Closed

Kitchen:
Mon – Fri 9am – 5pm
Sat 9am – 5pm • Sunday Closed

Great Fish Market and more.

At City Fish in Wethersfield, you can buy your lunch and enjoy it there in their dining area. If. more

Baby beets that are sweeter than mature beets, and when roasted their sweetness is further concentrated. A sweet-sour grapefruit salad complements the humble root, with a quickly cooked snapper added to the plate to make this a substantial starter. If golden baby beets are not available, feel free to use all red beets, or experiment with different colored varieties such as white beets and Chioggia (candy-striped) beets, which when cut reveal stunning red and white rings inside.

Next time you are shopping look in the fish cases and get some red snapper fillets with the skin still on and pan fry the snapper for a simple and delightful light dinner. Red Snapper sautés fast in a hot frypan and you season and spice up the dish the way you like it or simply serve the snapper on its own and let the character of the fish shine.

Gordon Ramsay’s Online Cooking Classes…It’s for Chefs and Foodies. Go past recipes. Explore the meaning of ingredients, process, presentation.

How to Make Gordon Ramsay Pan-Fried Red Snapper Recipe

You may roast the beets and make the salad dressing a couple of hours in advance, then sear the snapper at the last minute, just before putting the salad together. Now go gather your equipment and let’s start cooking.

Equipment Needed for an-Fried Red Snapper Recipe

• Chefs knife
• Cutting board
• 12” Skillet
• Small bowl
• Whisk
• 1/2 Sheet pan
• Fish Spatula

1. Preparing Pink Grapefruit Dressing

In a small bowl, combine the grapefruit juice, shallot, honey, and sherry vinegar, whisking well. Whisk in the olive oil in a slow, steady stream until emulsified. Season with salt and pepper

2. Preparing Roasted Beets for Salad

Preheat the oven to 375°F. Peel the beets and place them on two separate pieces of tin foil. Coat them lightly with olive oil and season with salt and pepper. Wrap the beets in the foil and place them on a baking sheet. Roast in the oven until they are cooked through and easily pierced with the tip of a sharp knife, 45–60 minutes.

3. Pan Sear Red-Snapper

Heat olive oil and butter in a large sauté pan over medium-high heat. When the foam subsides, season the red snapper fillets with salt and pepper and cook, skin-side down, about 3 minutes, until they are lightly browned.
Then turn the fillets over and sear the other side for another 2 minutes, until just cooked through.

Red snapper, served whole with its rosy skin, can make a handsome display on the dinner table. Recipes for whole fish, however, often say “scale the fish,” without providing details. Scaling a snapper or other skin-on fish is a basic kitchen skill that can be accomplished with simple tools. While many cooks find scaling a messy chore, knowing how to scale fish properly can enhance your cooking repertoire without ruining your kitchen or your disposition.

Cut off the snapper’s head unless your recipe specifies otherwise: Slide your knife under the large gill on one side of the head. Straighten the knife, lifting the gill, and bear down until you sever the bone; on a large fish, this may require sawing the blade back and forth several times. Save the head to make fish stock.

Spread newspapers, garbage bags or other counter protection under the fish. Put on rubber gloves, so that you can grasp the fish firmly by the tail. Holding your knife perpendicular to the fish, stroke firmly from the tail end toward the head to dislodge scales. Picture the layers of scales as shingles on the side of a house; your aim is to catch the lower edges of the shingles and push them off the wall. Keeping your strokes short will keep flying scales from going beyond your protective surface. Press down on the fish gently and stroke your knife from tail to head, 3 to 4 inches at a time.

Wash the fish thoroughly and remove the rubber gloves long enough to feel for remaining scales. Re-scrape any remaining scales to remove. You are now ready to gut, halve, or filet your snapper and proceed with your recipe.

If you have occasion to scale fish often, purchase a fish-scaling tool at a sporting goods store. This small hand tool looks a bit like an embossed snow scraper and comes with directions for removing scales.

Another way to control the spread of loose scales is to cover your work surface with a large plastic garbage bag and place the fish inside the bag. It takes a little practice to scale your fish using only feel and partial vision, but it will help keep scales from scattering everywhere. Another approach is to scale the snapper under water.

Warning

Work slowly until you are comfortable with this new technique, to avoid cutting the skin of the fish. Use gloves to prevent your skin cuts from fins, fish bones and the knife.

Wash and inspect previously scaled fish to make sure the job was done completely.

So many of my dishes come together from me walking around Whole Foods trying to figure out what I want for dinner. On the particular day that I first made this dish I was walking through the grocery store and saw a beautiful red snapper filet staring me in the face. That red snapper filet reminded me of a blackened snapper and asparagus dish that I used to make when I was in college. I used to make an aioli to go with the the snapper, but decided to swap it up with a lemon cream sauce for this dish.

Sauces when done right can really make a dish, and this is very simple lemon cream sauce is one that i am pretty proud of. Over the course of the four years I have been seriously cooking I have found sauces to be the most difficult cooking skill to learn. I’ve looked into taking cooking classes before, but I’ve made it this far without every taking one so why start now? If I can teach myself how to make my own cocktail syrups I can teach myself how to make my own sauces.

This sauce goes really well with my Garlic & Herb Asparagus recipe.

Red Snapper with Lemon Cream Sauce

Yield 2 servings

Ingredients

• 2 6-8 oz. red snapper filets, skin removed
• 1 tbsp dried oregano
• 1 tbsp dried parsley
• 1/2 tbsp dried rosemary
• 1/2 tbsp dried thyme
• Salt & pepper
• 2 tbsp butter
• Olive oil

• 1 pint heavy whipping cream
• 4 cloves garlic, minced
• 2 tbsp butter
• Juice of 4 lemons
• Salt & pepper

Instructions

1. Preheat oven to 350 F.
2. Melt 2 tbsp of butter in a small sauce pan over medium heat.
3. Add minced garlic to the pan and cook until garlic begins to brown and becomes fragrant. Reduce heat to low and add heavy whipping cream. Stir often to make sure that the cream doesn’t burn at the bottom of the pan.
4. Season fish filets on both sides with oregano, parsley, rosemary, thyme, and salt and pepper.
5. Heat a couple tbsp of olive oil in a skillet (non-stick if you have one) over medium high heat.
6. Add the filets to the pan, what would be skin side down, and cook for 3 minutes. Flip the filets and cook for another 2 minutes. Transfer the pan to the oven.
7. Juice the lemons in the sauce pan and continue to stir the cream. After 10-12 minutes the cream should begin to thicken as the water evaporates out. Your sauce should get to point where
8. After 5 minutes remove the fish from the oven and add 2 tbsp of butter to the pan. Tilting the pan towards you over medium heat baste the fish filets for a couple minutes with the butter.
9. Serve the filets with lemon cream sauce and enjoy!

As always thank you for taking a few moments from your day to read over this and I hope that you are able to try this recipe sometime and that you enjoy it. Feedback is always welcome and appreciated.

Published: Aug 21, 2018 · Modified: Jul 6, 2020 by Katie · This post may contain affiliate links

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Grilled Lemon Garlic Red Snapper is a delicious and healthy recipe you can make for lunch or dinner in under 30 minutes!

Woah–I never intended to take last week off. It was my son’s first week of school and I was eager to get some work done while he was at school (still tending to the toddler). However, he was hit with the nastiest virus I’ve ever seen and he’s still sick. I had no time to write and just enough time to cook meals for our family. While I dealt with a sick child and a hyper-active toddler who had no concept of her brother being sick–my husband had planned to go red snapper fishing.

In Florida you only have two long weekends (Friday-Sunday) to catch a red snapper. It’s also a one red snapper per person rule. You better believe that anyone who loves to deep sea fish is on the water those two weekends. The first weekend my husband went with friends and didn’t catch a single fish. Insert very disappointed husband. I felt bad for him, so I encouraged him to go the following weekend. You see, since having kids he is lucky to go out deep sea fishing a handful of times each year.

When I encouraged him to go he said he would try to go on a Friday so it didn’t disrupt our weekend. Even better for me. However, when I agreed to this I couldn’t have predicted that my son would be crazy sick with a virus. My husband was gone for 17.5 hours, had a blast, and brought home so much fish. It’s a good thing, since I had to schlep both kids to the pediatrician’s office and deal with a very sick child.

He caught a nice 25-30lb red snapper and between all the guys on the boat he came home with 3 dinners worth of red snapper! I rarely share personal photos, but I couldn’t resist! Look at these red snappers (and cobia).

I whipped up this Grilled Lemon Garlic Red Snapper, for lunch over the weekend. It was probably the fanciest lunch I’ve made for us in a very long time. Below I’m going to share all the details about our red snapper meal.

How do you season red snapper?

The first thing you want to do is season your fish very well. I used a combination of olive oil, salt, black pepper, and garlic powder as the base. Then I added in a little paprika for color and additional flavor and dried parsley flakes. Fresh parsley works too, but I was working fast and decided to just grab everything I had from the pantry! After I seasoned the red snapper, I then juiced half a lemon directly over the fish. The acidity from the lemon compliments the fish and gives an additional layer of flavor. Lemon is also a great substitute for salt. Keep that in mind if you are trying to cut back on salt.

How do you cook red snapper?

I’ll be honest–I wanted to bake this red snapper, but it was so hot out and my husband and daughter were swimming by the pool. I forced myself to keep our house cool and grill the snapper. I pre-heated the grill on high heat and then reduced down to low. You absolutely MUST apply non-stick cooking spray to your grill or the fish will stick to the grill grates and it will be ruined!

Depending on the thickness of your fish will depend on the time you will need to cook it. I first started with 5 minutes on each side and then added an additional 5 minutes for a total of about 15 minutes. If you have a thinner, smaller piece of fish the 5 and 5 method should work.

Want to bake the fish? No worries, follow this same recipe and cook at 400 for the same amount of time the recipe indicated. Another tip, I like to use a glass baking dish when I cook fish!

What are the health benefits to red snapper?

Red snapper is a low-calorie, lean source of protein that is rich in selenium, vitamin A, potassium and omega-3 fatty acids. A diet that regularly incorporates these nutrients may significantly benefit your health by preventing serious medical conditions. Despite the potential health benefits, red snapper may contain mercury levels that make it unsafe for pregnant women and young children to eat more than a few times a month. However, if it’s safe for you to eat in moderation, it can provide nutrients.

Facts about Red Snapper found here .

Serving suggestions with Red Snapper

Cooking tools needed to cook red snapper

All of the tools I’m about to list are all tools that I use on a daily basis in my kitchen and some of my favorites!

If your looking for a healthy and new way to cook red snapper I hope you’ll give my easy recipe for Grilled Lemon Garlic Red Snapper.

People who love fish are most likely familiar with the red snapper. The typical red-colored fish that can be found in the Atlantic and also in the Gulf. However, if you are going to be traveling to a country that edges the Indian Ocean, and you notice what appears to be a red snapper in a marketplace, it’s probably a scarlet snapper. Although much the same in look to a red-colored snapper, the scarlet snapper includes a distinct protruding temple and sloping snout region. You may also discover the scarlet snapper at specialized worldwide markets within the USA. Scarlet, red and all other snappers may be cooked in a similar style.

Item that will be necessary:
6-oz. Red snapper fillets
Skillet Roasted Snapper:
3 tbsp. essential olive oil
Salt, in order to taste
Spice up, to taste
Snapper Oven-Baked:
1 mug chopped onions
1 sliced up bell pepper
1 tbsp. Worcestershire marinade
Snapper Grilled:
6 tbsp. butter
3 tsp. garlic clove
2 limes

Pan-Roasted Red Snapper
1. Warm up 2 tbsp. of essential olive oil in a sizable skillet ideally non-stick, to medium-high temperature.

2. Flavor the snapper with salt as well as pepper to your liking.

3. Place the snapper in the skillet once the oil has heated and cook each side for 3 minutes, or until properly cooked. Serve snapper with a lemon-butter marinade.

Oven-Baked Red Snapper
1. Preheat oven to 350 degrees Ft.

2. Flavor the snapper along with salt as well as pepper to your liking.

3. Distribute the chopped peppers and onions inside a glass cooking dish.

4. Put the snapper on top and drizzle with 1/2 mug of butter and 1 tbsp. ofWorcestershire marinade.

5. Bake for 12 minutes in oven, until snapper is properly cooked and flakes very easily. Dampen snapper using its own juices then serve.

Grilled Red Snapper
1. Ready your grill to a medium high temperature and place over the grill grate foil paper.

2. Add together 6 table spoons of butter, 3 tea spoons of chopped, and the liquid sqeezed from two limes inside a saucepan on stove for three to five minutes at more than medium heat.

3. Flavor the snapper with sodium and pepper, then smooth the garlic butter marinade over the fish using a basting brush.

4. Put the snapper on the grill. Allow it to cook for 10 minutes on one side, from time to time basting with any extra sauce.

5. Turn the snapper on next side and grill that side for 10 minutes as well, until snapper is properly cooked and flakes without difficulty. Serve dish with a simple limewedge.

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For one whole cleaned and scaled 3-pound red snapper. More Healthy Fish Recipes

Ingredients

• One whole 3-pound red snapper, cleaned and scaled

Asian Ingredients

• 1/4 cup chopped cilantro
• 2 tablespoons minced fresh ginger
• 2 scallions, finely chopped
• 1 garlic clove, minced
• 1 teaspoon Asian sesame oil
• 1 tablespoon canola oil, plus more for rubbing

Mediterranean Ingredients

• 1/4 cup finely chopped parsley
• 2 tablespoons salted capers, rinsed and finely chopped
• 2 garlic cloves, minced
• 1/2 teaspoon crushed red pepper
• 1 tablespoon canola oil, plus more for rubbing

Caribbean Ingredients

• 2 tablespoons minced fresh ginger
• 1 garlic clove, minced
• 1 serrano chile, seeded and minced
• 1 teaspoon chopped thyme
• 1/8 teaspoon ground allspice
• 1 tablespoon canola oil, plus more for rubbing

How to Make It

Pick your favorite flavor combination (Asian, Mediterranean or Caribbean, at left).

Choose one of the flavor combinations and chop all of the ingredients except the oil together with a large pinch of salt. Transfer the paste to a small bowl and stir in the oil. Make 5 parallel 3-inch-long slashes on each side of the snapper, slicing almost through to the bone. Lightly season the fish with salt and fill the slashes with the paste. Rub the fish all over with canola oil.

Light a grill and oil a grill basket that’s large enough to hold the fish. Set the fish in the basket and grill over moderate heat, turning once, until the flesh just flakes with a fork, about 20 minutes. Carefully remove the fish from the basket and transfer to a platter. Using 2 forks, lift the fillets off the bones and serve.