Red Snapper
Eating red snapper is about as good as it gets. Its firm meat and unique sweet flavor makes snapper the perfect choice for a variety of recipes. Like many other fish, red snapper is rich in omega-3 fatty acids and low in saturated fats. It's just plain good for you. Snapper is usually baked or grilled. Here are a few easy-to-prepare ideas that are sure to please.
Baked Red Snapper
Ingredients
2 snapper fillets (with skin on) about 8-10 oz. each
1 minced jalapeno pepper
3 cloves minced garlic
butter
salt and pepper to taste
1 diced red bell pepper
1/2 cup chopped okra
2 tbsp. white wine or sherry
fresh chopped parsley
Directions
Preheat oven to 425 degrees. Rinse snapper fillets and dry with paper towels. Score both sides of the fillets three times. Combine the minced jalapeno and minced garlic. Push mixture into each of the six slits. Season the snapper with salt and pepper to taste. Marinate in the refrigerator for at least 30 minutes (the longer it is left to marinate, the stronger the flavor). Melt 1 tbsp. butter in a skillet over medium heat. Cook okra and red pepper until tender. Place the fish on butter foil on a cooking sheet. Cover fish with cooked red pepper and okra. Add chopped parsley. Dab with butter and drizzle with white wine. Seal the prepared fish in the foil leaving a small opening for steam to escape. Bake for about 15 minutes.
Baked Red Snapper
Ingredients
2 snapper fillets (with skin on) about 8-10 oz. each
1 minced jalapeno pepper
3 cloves minced garlic
butter
salt and pepper to taste
1 diced red bell pepper
1/2 cup chopped okra
2 tbsp. white wine or sherry
fresh chopped parsley
Directions
Preheat oven to 425 degrees. Rinse snapper fillets and dry with paper towels. Score both sides of the fillets three times. Combine the minced jalapeno and minced garlic. Push mixture into each of the six slits. Season the snapper with salt and pepper to taste. Marinate in the refrigerator for at least 30 minutes (the longer it is left to marinate, the stronger the flavor). Melt 1 tbsp. butter in a skillet over medium heat. Cook okra and red pepper until tender. Place the fish on butter foil on a cooking sheet. Cover fish with cooked red pepper and okra. Add chopped parsley. Dab with butter and drizzle with white wine. Seal the prepared fish in the foil leaving a small opening for steam to escape. Bake for about 15 minutes.
Red Snapper Cucumber Rolls
Ingredients
8 red snapper fillets with skin on
2 tbsp. butter or margarine
2 cups chopped cucumber, peeled and seeded
1 1/2 cups toasted bread cubes (French bread works well)
salt to taste
2 tbsp. plain yogurt
1 tbsp. chopped fresh parsley
1 tbsp. lemon juice
1 tbsp. chopped fresh dill
Directions
Saute the onions in butter until tender. Combine the cooked onion with bread cubes, cucumber, yogurt, parsley, dill, lemon juice and salt to taste. Set aside. Cut snapper fillet in half length-wise. Spread stuffing mix (about 1/4 cup) on each fillet, leaving about 1/2 inch on each side. Roll up fish fillets around the stuffing, starting at the narrow end. Secure with toothpicks. In a sprayed glass baking dish, stand the fish rolls up and cover with foil. Bake in preheated 350 degree oven for about 30 minutes. Fish is ready when it flakes easily when tested with a fork.
Classic Red Snapper Livornese
Ingredients
4 (8 ounce) red snapper fillets, skin on
olive oil
salt and pepper to taste
3 cloves chopped garlic
1 (14 ounce) can Italian-style diced tomatoes with juice
1 cup dry white wine
3 tbsp. capers
1/4 chopped fresh parsley
Directions
Coat a non-stick skillet with olive oil and heat over medium heat. Cut a one inch cross with a sharp knife in the snapper skin. Season both sides of the fish with salt and pepper to taste. Cook skin side down for about 5 minutes or until skin becomes crisp. Turn and cook on the other side until fish becomes opaque (about 3 minutes). Transfer cooked fillets into a shallow dish and return pan to heat. Add olive oil and garlic to pan and cook for about 2 minutes. Add wine and cook until reduce by half. This takes just a few minutes. Add tomatoes, capers and parsley nd simmer for a few more minutes. Pour sauce over snapper fillets.
Asian Style Red Snapper
Ingredients
4 red snapper fillets
1 can mandarin oranges (2 small or 1 large)
1 tbsp. brown sugar
2 tbsp. lime juice
1 tsp. sesame oil
2 tbsp. soy sauce
2 tsp. finely chopped fresh ginger
red pepper flakes
1/2 cup unsalted cashews, finely chopped
2 chopped green onions
Directions
Preheat oven to 425 degrees. Lightly grease a shallow baking dish. Lay snapper fillets in a single layer in greased dish. In a bowl, stir together the juice from the mandarin oranges can, lime juice, soy sauce, brown sugar and sesame oil. Add red pepper flakes to taste, chopped ginger and chopped mandarin oranges. Pour over the snapper. Bake uncovered for about 15 minutes or until fish is opaque. Transfer fillets into plates and spoon sauce over them. Top with cashews and green onions.