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Best American Red Snapper Recipes

Best American Red Snapper Recipes


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American Red Snapper Shopping Tips

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

American Red Snapper Cooking Tips

Whole fish should be stored upright in ice in the refrigerator.

Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.


How to Bake Red Snapper

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!


  • 1 tablespoon smoked paprika
  • 1 teaspoon ground pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon cayenne pepper
  • 4 (5 ounce) boneless, skinless red snapper fillets
  • 1 tablespoon extra-virgin olive oil
  • Lemon wedges

Preheat grill to medium-high (400 degrees -450 degrees F). Combine paprika, pepper, onion powder, garlic powder, oregano, thyme, salt and cayenne in a small bowl. Brush fish all over with oil sprinkle the seasoning evenly over both sides of fish, pressing to adhere.

Oil the grill rack. Grill the fish, covered, until it flakes easily and a thermometer inserted in the thickest part registers 145 degrees F, 3 to 5 minutes per side. Serve with lemon wedges.


Baked Red Snapper With Garlic and Herbs

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.


  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&aposm making four servings. If I&aposm 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&aposve 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.

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

Answer: Olive oil would be wonderful with this recipe!


Capt. Dylan likes to use bonito strips because they’re smelly, oily, and red snapper can’t turn them down.

Here are some tips when fishing for red snapper:

  • When you get a bite, crank the hook, don’t try to set it…remember: “Crank it, don’t yank it.”
  • When you hit bottom, hold bottom. That means when the boat goes up, keep the rod tip down, and vice versa. This will help your bait not bounce on the bottom.
  • If you miss the fish, get your bait back down to the bottom asap. They’ll come back for more.
  • Use a double snell rig. This will increase your chances of hooking the fish.
  • Occasionally take the time to straighten out your leader. This will make the bait look more natural.

Wolfgang Puck recipe: Pan-seared Red Snapper

Monday, April 22, is Earth Day, and I will celebrate it on Sunday — as I do every Sunday — by taking my sons shopping at our local farmers’ market. We’ll walk from stall to stall, looking at and sampling the beautiful fruits and vegetables and chatting with the California farmers who grow them.

Often, I don’t know what we’ll buy until we see what is freshest and best. I let the boys pick out the produce that excites them most, because — along with cooking those ingredients using simple methods that highlight their natural flavors and textures — that’s the best way to guarantee that my sons will eat them.

At this time of year, the vegetables in our shopping bags look like a beautiful bouquet. There will be pale-green asparagus spears and deep-green young broccoli, little salad leaves in all sorts of shapes and hues, almost-neon-colored slender orange carrots and bright-red bell peppers. We may also pick up fresh English pea pods or fava beans to shell at home, baby turnips, young artichokes … . The list could go on and on.

At home, such a harvest can inspire all kinds of recipes, from simple platters of crudites to crisp, crunchy salads, quickly simmered soups to steamed or stir-fried sides. I always encourage the boys to chime in with ideas on what they’d like us to make. The results are always a surprise.

Here’s a simple dish that could come of such a farmers’ market outing: Pan-Seared Red Snapper with Spring Vegetable Vinaigrette.

Easily prepared, it transforms a medley of fresh vegetables into a colorful, chunky room-temperature sauce for fish fillets cooked in a little olive oil.

Feel free to use other mild white-fleshed fish, such as cod, halibut, tilapia or grouper. And vary the vegetable mixture depending on what’s best and what you like the most.

PAN-SEARED RED SNAPPER WITH SPRING VEGETABLE VINAIGRETTE

Pan-seared red snapper:

4 red snapper fillets, skin on, 4 ounces each

2 tablespoons extra-virgin olive oil

1/2 bunch fresh basil leaves, shredded

1/2 medium red onion, thinly sliced

1/3 cup extra-virgin olive oil

2 teaspoons fresh lime juice

1/2 pound asparagus, trimmed, tough skin peeled, diced

1 medium carrot (about 4 ounces), peeled and diced

4 ounces small broccoli florets

1 small red bell pepper (3 ounces), halved, stemmed, seeded, deveined and diced

1 tablespoon diced sun-dried tomatoes

Freshly ground white pepper

For cooking and serving:

2 teaspoons extra-virgin olive oil

2 cups mixed baby salad leaves

2 tablespoons shredded fresh basil leaves

To marinate snapper: About 1 1/4 hours before cooking, season snapper fillets. Using sharp knife, cut diagonal shallow scores 1/2 inch apart through skin side. Arrange fillets, skin up, in single layer on plate. Drizzle with 2 tablespoons olive oil. Sprinkle with basil and red onion. Cover with plastic wrap. Marinate in refrigerator for 1 hour.

To prepare vinaigrette: In small bowl, whisk together olive oil, vinegar and lime juice. Set aside.

To prepare tomatoes: Bring saucepan of water to a boil. Put bowl filled with ice cubes and water nearby. Using small, sharp knife, core tomatoes. Score shallow X in skin at opposite end. Using wire strainer or slotted spoon, lower tomatoes into boiling water. Boil for 30 to 45 seconds or until skins begin to wrinkle. Lift tomatoes out of water. Transfer immediately to ice water. (Note: Leave water boiling, adding a little salt). As soon as tomatoes are cool, peel them. Cut in half. Scoop out and discard seeds. Dice. Place in mixing bowl. (Note: Leave bowl of ice water.)

To blanch vegetables: Place asparagus in fine strainer. Lower into boiling water. Blanch for 2 minutes. Lift out. Plunge in ice water. Thoroughly drain. Repeat process with carrot, then broccoli, then bell pepper. Thoroughly drain vegetables.

To dress vegetables: Add blanched vegetables to tomatoes. Add shallots and sun-dried tomatoes. Whisk vinaigrette. Add to vegetables, reserving a few spoonsful. Season with salt and pepper. Toss. Set aside.

To cook fish: Preheat oven to 450 degrees. Brush basil off fish. Season with salt and pepper. Heat ovenproof skillet large enough to hold fillets in single layer over medium-high heat. Add 2 teaspoons olive oil. Heat until oil starts to shimmer. Add fish fillets, skin up. Sear for 1 minute. Transfer skillet to oven. Bake for 3 to 4 minutes or until fillets are cooked through but still moist. (Note: Fillets do not need to be flipped.)

To prepare greens: Meanwhile, toss salad leaves with reserved dressing. Add salt and pepper to taste.

To serve: To serve, mound greens on 1 side of each serving plate. On other side, spoon vegetables. Using spatula, place fish, skin down, on top of vegetables. Garnish with basil. Serve immediately.


  • 4 (5 ounce) fresh or frozen snapper fillets with skin, each cut diagonally into thirds (see Tip)
  • 1 tablespoon olive oil
  • ½ cup dry white wine or reduced-sodium chicken broth
  • ½ cup reduced-sodium chicken broth
  • 1 tablespoon butter
  • 4 green onions (white parts only), thinly sliced diagonally
  • 2 tablespoons snipped fresh chives
  • 2 tablespoons lemon juice
  • 2 tablespoons capers, drained
  • Dash freshly ground black pepper
  • 1 Lemon wedges

Thaw fish, if frozen. Measure thickness of fish. Rinse fish under cold running water pat dry with paper towels. Set aside.

In a large nonstick skillet, heat oil over medium-high heat. Place fish pieces in skillet, skin sides down. Cook for 4 to 6 minutes per 1/2-inch thickness of fish or until skin is crisp and fish flakes easily when tested with a fork, turning once. Transfer fillets to a serving platter, skin sides up.

Return skillet to heat. Add white wine to skillet cook for 2 to 2 1/2 minutes or until wine is almost evaporated, scraping up any browned bits on the bottom of the skillet. Add broth. Bring just to boiling reduce heat. Simmer, uncovered, about 4 minutes or until liquid is reduced by about half. Add butter, stirring until it melts stir in green onions and chives.

Remove skillet from heat add the lemon juice, capers, and pepper. Pour sauce over fish to serve. If desired, serve with lemon wedges.

Tip: For even crisper fish, dip the fish pieces in 1/4 cup all-purpose flour to coat. Increase oil amount by 2 to 3 teaspoons.


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  • 1 pound (450 g.) red snapper fillet
  • 2 cups (475 mL) green bell pepper cut into thin strips
  • 1 1/2 cup (360 mL) salsa
  • 1 cup (240 mL) chopped onion
  • 1 cup (240 mL) pitted black olives
  • 1/3 cup (80 mL) dry red wine
  • 3 cloves garlic
  • 3 tablespoons (45 mL) lemon juice
  • 2 tablespoons (30 mL) capers
  • 1 tablespoon (15 mL) olive oil
  • 2 teaspoons (10 mL) oregano
  • 1 teaspoon (5 mL) cumin
  • 1 teaspoon (5 mL) salt

Sauté green pepper, onion and garlic in olive oil until tender.

Add salsa, wine, lemon juice, oregano, cumin. Bring to a boil. Reduce heat and simmer for 8 minutes. Remove from heat.

Preheat grill. Take four 12 inch pieces of aluminum foil. Place 1/4 of the snapper on each piece. Top with 1/4 of the sauce. Fold up aluminum foil to form packets.

Place fish packets on grill and cook indirectly for about 30 minutes. Check that they are done (internal temperature of 145 to 150 F.) and serve with lemon wedges.


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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