Best 4 Baked Vermilion Snapper Recipes
**Baked Vermilion Snapper: A Delightful Culinary Journey**
Indulge in the culinary masterpiece that is baked vermilion snapper, a dish that tantalizes taste buds with its delicate flavors and vibrant colors. This exquisite recipe showcases the versatility of this prized fish, revealing its flaky texture and mild, sweet taste. Prepared with a medley of aromatic herbs, zesty lemons, and a hint of garlic, the snapper is transformed into a symphony of flavors that dance on the palate. Accompanied by a delectable array of side dishes, including roasted vegetables, creamy polenta, and a tangy salsa verde, this dish promises a feast for both the eyes and the soul. Whether you're a seasoned chef or a home cook seeking a new culinary adventure, this baked vermilion snapper recipe will guide you through the process of creating a restaurant-worthy meal in the comfort of your own kitchen.
CRUMB-COATED RED SNAPPER
I reel in compliments with this moist, crispy red snapper recipe. Heart-healthy omega-3 oils are an added bonus with my simple but delicious entree that's done in mere minutes. It's one of the best red snapper recipes I've found. -Charlotte Elliott, Neenah, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.
Nutrition Facts : Calories 288 calories, Fat 10g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 498mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
CAJUN STYLE BLACKENED SNAPPER
Steps:
- In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano.
- Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.
- Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet. Pour 1 tablespoon of butter over each fillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.
Nutrition Facts : Calories 806.1 calories, Carbohydrate 5.9 g, Cholesterol 244.7 mg, Fat 72 g, Fiber 2.5 g, Protein 36.4 g, SaturatedFat 44.3 g, Sodium 2312.2 mg, Sugar 1.2 g
CAJUN RED SNAPPER
Steps:
- On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano.
- In a small saucepan, over medium heat, melt butter or margarine with oil. Brush both sides of the snapper filets with the butter mixture, reserve the remaining butter mixture. Coat both sides of the filets with the seasoning-mixture.
- Heat a large cast-iron skillet over high heat until a drop of water sizzles on it. Drizzle half of the remaining butter-oil mixture on one side of fish fillets. Place fillets butter side down in pan. Cook over a high heat until the fish is deeply browned, about 5 minutes. Drizzle remaining butter-mixture over the fish and flip the fish over. Cook until fish is browned and flakes when tested with a fork, about 5 minutes more. Season to taste with salt.
Nutrition Facts : Calories 227.6 calories, Carbohydrate 1.3 g, Cholesterol 71.8 mg, Fat 8.5 g, Fiber 0.5 g, Protein 34.8 g, SaturatedFat 3.2 g, Sodium 102.8 mg, Sugar 0.2 g
BAKED RED SNAPPER FILLETS
From Talk About Good II "The Book of Cajun Cuisine" You can use any fish with a white, flaky texture such as speckled trout, red fish, bass or tilapia.
Provided by Frenchy Berk
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Season filets with salt and pepper.
- Saute onion in butter in saucepan on top of stove.
- Place seasoned filets in pyrex baking dish and pour butter-onion mixture on top.
- Cook for 30 minutes, occasionally spooning butter over filets.
- When fish are tender and flake, remove from oven and sprinkle green onions on top.
Nutrition Facts : Calories 442, Fat 26, SaturatedFat 15.2, Cholesterol 140.8, Sodium 105.5, Carbohydrate 5, Fiber 1.2, Sugar 1.9, Protein 45.7
Tips:
- Select the freshest Vermilion Snapper: Look for fish with bright, clear eyes, firm flesh, and a mild, briny smell.
- Properly clean and prepare the fish: Remove the scales, fins, and gills. Rinse the fish inside and out with cold water and pat dry.
- Use a flavorful marinade: A simple combination of olive oil, lemon juice, garlic, herbs, and spices can enhance the natural flavor of the fish.
- Bake at the right temperature: For a whole fish, bake at 400°F (200°C) for about 20-25 minutes per inch of thickness. For fillets, bake at 425°F (220°C) for 10-12 minutes.
- Check for doneness: The fish is cooked when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).
- Garnish and serve: Before serving, garnish the fish with fresh herbs, lemon wedges, and a drizzle of olive oil.
Conclusion:
Baked Vermilion Snapper is a delicious and versatile dish that can be enjoyed for lunch or dinner. With its delicate flavor, flaky texture, and beautiful presentation, this recipe is sure to impress your family and friends. Whether you choose to bake the fish whole or in fillets, the key to success is using fresh ingredients, cooking the fish to perfection, and garnishing it with fresh herbs and lemon. So next time you're looking for a healthy and flavorful seafood option, give this Baked Vermilion Snapper recipe a try. You won't be disappointed!
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