Best 7 Broiled Snapper With Paprika Butter Recipes

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Indulge in the culinary delight of broiled snapper with paprika butter, a dish that tantalizes the taste buds with its crispy skin, succulent flesh, and vibrant flavors. This recipe presents a classic cooking technique that brings out the best of the fish's natural sweetness, complemented by a rich and aromatic paprika butter sauce. Whether you're a seasoned chef or a home cook looking to impress, this recipe offers a step-by-step guide to achieving perfectly cooked snapper with a crispy exterior and a moist, flaky interior. Along with the main recipe, you'll also find variations that cater to different tastes and preferences, including a spicy paprika butter sauce for those who enjoy a kick of heat, a lemon-herb butter sauce for a refreshing twist, and a simple garlic butter sauce for those who prefer a more subtle flavor profile. With its versatility and ease of preparation, this recipe is sure to become a staple in your seafood repertoire.

Here are our top 7 tried and tested recipes!

BROILED SNAPPER WITH SMASHED POTATOES



Broiled Snapper With Smashed Potatoes image

This simple fish dish makes use of the broiler for quickly cooking snapper and one pot to steam both sides of potatoes and broccolini at the same time. Get the recipe for Broiled Snapper With Smashed Potatoes.

Provided by Marianne Williams

Time 40m

Number Of Ingredients 9

0.25 cup salted butter, softened
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chives
1.25 pounds red baby potatoes
1 8-ounce bunch fresh Broccolini, trimmed
4 tablespoons olive oil, divided
4 6-ounce skin-on red snapper fillets
1 teaspoon kosher salt, divided
Cooking spray, for baking sheet

Steps:

  • Preheat broiler with rack about 6 inches from heat. Stir butter, tarragon, and chives in a small bowl; set aside.
  • Place potatoes in a large saucepan and cover with cold water. Bring to a boil over high and cook until just tender, 12 to 13 minutes. Add Broccolini and cook until crisp-tender, about 4 minutes. Drain; transfer potatoes to a cutting board and set Broccolini aside. Smash potatoes, 1 at a time, with the bottom of a bowl until flattened slightly.
  • Drizzle 2 tablespoons oil over both sides of fish fillets; season with ½ teaspoon salt. Coat a baking sheet with cooking spray. Place fish, skin side up, on baking sheet and broil until skin is crispy and fish flakes with a fork, about 10 minutes.
  • Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add potatoes and cook, undisturbed, until golden, about 2 minutes. Add remaining 1 tablespoon oil, flip potatoes, and cook, undisturbed, until golden, about 2 minutes. Add Broccolini; cover and cook until warmed, about 1 minute. Add 2 tablespoons herb butter and remaining ½ teaspoon salt; toss to coat. Serve with fish and remaining herb butter.

Nutrition Facts : Calories 508 kcal, Carbohydrate 25 g, Cholesterol 90 mg, Protein 37 g, Sodium 674 mg, Sugar 2 g, Fat 28 g, UnsaturatedFat 0 g

BROILED FISH



Broiled Fish image

Mother's secret in preparing this dish was to butter the fish before dusting it with flour. That seals in the moisture and makes the fish so succulent. -Ann Berg, Chesapeake, Virginia

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

4 orange roughy, red snapper, catfish or trout fillets (6 ounces each)
6 tablespoons butter, melted, divided
1 tablespoon all-purpose flour
Paprika
Juice of 1 lemon
1 tablespoon minced fresh parsley
2 teaspoons Worcestershire sauce

Steps:

  • Place fish on a broiler rack that has been coated with cooking spray. Drizzle 3 tablespoons butter over fillets; dust with flour and sprinkle with paprika. , Broil 5-6 in. from the heat for 5 minutes or until fish just begins to brown. Combine lemon juice, parsley, Worcestershire sauce and remaining butter; pour over fish. Broil 5 minutes longer or until fish flakes easily with a fork.

Nutrition Facts : Calories 292 calories, Fat 18g fat (11g saturated fat), Cholesterol 147mg cholesterol, Sodium 272mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 28g protein.

PAPRIKA BUTTER



Paprika Butter image

Spread it on meat or chicken before grilling, or serve it with corn on the cob.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 5m

Yield Makes 1 cup

Number Of Ingredients 4

1 cup softened (2 sticks) butter
1 tablespoon sweet or hot paprika
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper

Steps:

  • In a small bowl, stir together butter, paprika, salt, and pepper. Use immediately, or refrigerate, covered, up to 1 week.

BAKED FISH WITH PAPRIKA-LEMON BUTTER



Baked Fish with Paprika-Lemon Butter image

Provided by Alice Marcus Solovy

Categories     Citrus     Fish     Bake     Quick & Easy     Lemon     Bon Appétit     Illinois

Yield Makes 4 servings

Number Of Ingredients 9

3 tablespoons butter, room temperature
2 tablespoons sweet paprika
2 tablespoons chopped fresh Italian parsley
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 5-ounce 3/4-inch-thick snapper or halibut fillets
Lemon wedges

Steps:

  • Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Combine 3 tablespoons butter, sweet paprika, 1 tablespoon chopped fresh parsley, fresh lemon juice, lemon peel, salt, and ground pepper in small bowl and stir to blend. Spread seasoned butter mixture over both sides of fish fillets. Sprinkle each with additional salt and pepper. Transfer fish to prepared dish. Bake fish until just opaque in center, about 10 minutes. Transfer fish to platter. Sprinkle with remaining 1 tablespoon chopped fresh parsley. Garnish platter with lemon wedges and serve.

BROILED SNAPPER WITH PAPRIKA BUTTER



Broiled Snapper with Paprika Butter image

Snapper gets a bit of spice and lots of flavor with this paprika butter.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 3

4 snapper fillets (8 ounces each)
3 tablespoons Paprika Butter
Coarse salt and ground pepper

Steps:

  • Heat broiler; set rack 4 inches from heat. Lightly oil a broiler-proof baking sheet; arrange 4 snapper fillets (8 ounces each), skin side down, on top.
  • Dividing evenly, spread fillets with a total of 3 tablespoons softened Paprika Butter; season with coarse salt and ground pepper. Broil until fish is opaque throughout, 8 to 10 minutes.

Nutrition Facts : Calories 308 g, Fat 12 g, Protein 47 g

CAJUN STYLE BLACKENED SNAPPER



Cajun Style Blackened Snapper image

Fillets of red snapper are coated with a mixture of pepper and herbs, then cooked at high heat until the coating blackens. Spicy and delicious!

Provided by Sandra

Categories     Seafood     Fish

Time 25m

Yield 4

Number Of Ingredients 11

2 tablespoons paprika
2 teaspoons cayenne pepper
1 ½ teaspoons ground white pepper
1 ½ teaspoons ground black pepper
1 tablespoon salt
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
4 (6 ounce) fillets red snapper
1 ½ cups butter, melted

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

BROILED RED SNAPPER FILLETS WITH CORIANDER BUTTER



Broiled Red Snapper Fillets With Coriander Butter image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

4 boneless red snapper fillets with skin, about 6 ounces each (see note)
Salt and freshly ground pepper to taste
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons finely chopped shallots or scallions
1 tablespoon lemon juice
1 tablespoon soy sauce
2 tablespoons finely chopped coriander

Steps:

  • Place the red snapper fillets on a platter, sprinkle with salt and pepper and brush each side with olive oil.
  • Heat oven broiler or grill to high.
  • Melt the butter in a saucepan, add the shallots, lemon juice, soy sauce and coriander. Bring to a simmer, transfer to a small blender or food processor and blend to a fine texture. Keep warm.
  • If the snapper is to be broiled in an oven, place the fillets skin side down on the broiler pan and place it about 4 inches from the heat. Leaving the door ajar, cook 3 to 4 minutes without turning the fish. Do not overcook. If the fish fillets are to be cooked on a hot grill, place them skin side up and cook about 2 1/2 minutes. Turn and cook skin side down for about 2 minutes more. Do not overcook. Pour the coriander butter over the fillets and serve immediately.

Nutrition Facts : @context http, Calories 344, UnsaturatedFat 9 grams, Carbohydrate 3 grams, Fat 16 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 5 grams, Sodium 576 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

  • Choose the right fish: Select a fresh, firm-fleshed fish like red snapper, sea bass, or trout. Make sure the fish is scaled and gutted before cooking.
  • Prepare the paprika butter: Combine melted butter, paprika, lemon juice, garlic powder, onion powder, and salt in a small bowl. Set aside.
  • Season the fish: Sprinkle the fish with salt and pepper. You can also add other seasonings like dried herbs or lemon zest.
  • Broil the fish: Preheat your broiler to high. Place the fish on a greased baking sheet or broiler pan. Broil the fish for 8-10 minutes per inch of thickness, or until the fish is cooked through and flakes easily with a fork.
  • Baste the fish: During the last few minutes of cooking, baste the fish with the prepared paprika butter. This will help to keep the fish moist and flavorful.
  • Serve immediately: Broiled fish is best served immediately with your favorite sides like roasted vegetables, mashed potatoes, or rice.

Conclusion:

Broiled fish with paprika butter is a quick and easy weeknight meal that is sure to please the whole family. It is a healthy and flavorful dish that can be customized to your liking. Whether you are a beginner or an experienced cook, this recipe is sure to become a favorite.

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