Best 13 Ginger Snapper Recipes

SAUTEED RED SNAPPER WITH GINGER-LIME BUTTER

Steps:

• Combine first 5 ingredients in a bowl. Stir in 1/4 teaspoon salt. Cover and chill.
• Heat a large nonstick skillet over medium-high heat.
• Sprinkle both sides of fish with remaining salt and pepper.
• coat pan with oil.
• add fish to pan; cook 3 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness.
• Place one filet on each of 4 plates and top with a 1 1/2 teaspoons of butter mixture.
• Serve with lime wedges if desired.

BAKED SNAPPER WITH CHILIES, GINGER AND BASIL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
• Stuff the cavity of the snapper with 1/2 cup basil leaves and set aside. Heat the peanut oil in a large skillet over high heat until it begins to smoke. Place the snapper in the skillet, and quickly brown on both sides, about 1 minute total. Place the fish into the roasting pan, and sprinkle with fish sauce. Reserve the peanut oil in the skillet.
• Bake fish in preheated oven until the flesh flakes easily with a fork, 25 to 30 minutes.
• Meanwhile, heat the remaining peanut oil over medium heat. Stir in the garlic, ginger, chile peppers, and yellow pepper and cook until the peppers have softened, about 5 minutes. Stir in the sugar, rice vinegar, water, and tomatoes. Bring to a simmer over medium-high heat until thickened to desired consistency. Pour the sauce over the snapper, and garnish with the remaining basil leaves to serve.

BAKED SNAPPER WITH MANDARIN ORANGES, CASHEWS AND GINGER

Steps:

• Preheat the oven to 425 degrees F (225 degrees C).
• Arrange the snapper fillets in a single layer in the bottom of a lightly greased shallow baking dish. In a medium bowl, stir together the mandarin orange juice, lime juice, brown sugar, soy sauce and sesame oil. Mix in the red pepper flakes, ginger and chopped mandarin oranges. Pour over the snapper in the dish.
• Bake uncovered for 12 to 15 minutes in the preheated oven, until fish is opaque. Transfer fillets to serving plates and spoon the sauce over them. Garnish with a sprinkle of cashews and green onion.

STEAMED RED SNAPPER WITH GINGER, CHILES, AND SESAME OIL

Steps:

• Arrange a 9-inch metal cake rack or steamer basket in a 12- to 14-inch wok or a deep 12-inch skillet (with a domed lid) and add enough water to reach just below rack. Cover wok and bring water to a boil.
• Score skin of fish in several places, then put on an oiled heatproof plate that will fit into wok or skillet with 1 inch clearance around plate. Stir together Sherry and salt in a small bowl, then rub mixture onto both sides of fish, leaving skin side up.
• Heat vegetable oil in a small skillet over moderately high heat until hot but not smoking, then sauté ginger, scallion, and chiles, stirring, until fragrant but not browned, about 30 seconds, and spoon over fish. Carefully transfer fish (on plate) to rack in wok and cover tightly, then steam until fish is just cooked through, 7 to 8 minutes. Carefully remove plate from wok and sprinkle fish with sesame oil.

RED SNAPPER WITH SESAME GINGER MARINADE

Steps:

• Microwave sesame seeds on high about 1 minute.
• Mix oil, soy, vinegar, ginger, garlic& cayenne.
• Marinade filets in mixture 10-15 minutes .
• Arrange filets on plate with thick side out.
• Cover with plastic wrap and vent in two places.
• Microwave on high 4-5 minutes until thickest portion is just opaque.
• Let stand 5 minutes.
• Sprinkle with toasted sesame seeds.

STEAMED SNAPPER WITH GINGER, LIME, AND CILANTRO

Steps:

• Mix 3 tablespoons cilantro and next 7 ingredients in small bowl to blend. Set aside. Pour enough water into large pot to reach depth of 1 inch. Add steamer rack or basket. Top with 9-inch-diameter glass pie dish. Bring water to boil.
• Place fish in pie dish. Pour cilantro sauce over. Sprinkle with salt and pepper. Cover pot; steam fish just until opaque in center, about 6 minutes for snapper and 8 minutes for halibut. Serve with sauce; garnish with 2 tablespoons cilantro.
• To peel and grate fresh ginger:
• Using a small knife, peel away the thin, light-brown skin from the portion needed. Then rub the peeled ginger back and forth over the raised bumps of a small porcelain ginger grater (found at Asian markets).
• *Available in the Asian foods section of many supermarkets, at some specialty foods stores, and at Asian markets.

SESAME CRUSTED RED SNAPPER WITH GINGER DRESSED SNAPPY VEGGIES AND CURRY COUSCOUS WITH ALMONDS

Steps:

• In a salad bowl, combine the ginger, jalapeno, vinegar, salt and pepper. In a slow steady steam, whisk in 3 tablespoons of vegetable oil. Add the radish, cucumber, yellow pepper and toss to coat. Let the veggies sit and marinate at room temperature while you prepare the sesame crusted snapper.
• Place a medium saucepan on the stove. Add the sliced almonds and toast over moderate heat then remove from pan and reserve. Return pan to stove top and add the chicken broth, 1 tablespoon of vegetable oil -- just eyeball it, curry powder and cinnamon. Raise heat and bring broth up to a boil. When it boils, add couscous to the pot and stir to combine. Cover the pot and turn off the heat and let the couscous stand until ready to serve.
• With a sharp paring knife, score the skin side of the snapper fillets by slashing 3, 1/8- inch thick cuts across the width of the fish. Season both sides of the fish with salt and pepper. Sprinkle and then gently press the sesame seeds onto both sides of the fish. Heat a nonstick large skillet over medium-high heat with 2 tablespoons of vegetable oil, 2 turns of the pan. Once the pan is hot, add the seasoned fish to the skillet skin side down. Saute the snapper for 4 minutes and if you find that the fillets bubble up in the center section, carefully press each fillet down with a fish spatula. Flip the fillets and continue to cook on the second side for 3 minutes or until the fish is cooked through and opaque. While the fish is cooking on the second side, finish off the ginger dressed snappy veggies and prepare the couscous.
• To the marinating vegetables, add the watercress and basil. Toss to combine.
• Remove the lid on the couscous. Add scallions and toasted almonds and fluff couscous with a fork.
• To serve, distribute the snappy veggies between 4 plates and top with the sesame crusted snapper; serve the couscous alongside.

RED SNAPPER WITH GINGER-SCALLION RELISH

Steps:

• Preheat oven to 225 degrees.
• Score skin side of each fish fillet three times; season with salt and pepper and drizzle with olive oil. Place fish, skin-side down, in an ovenproof skillet over medium-high heat. Add a couple drops of water to skillet and transfer to oven. Cook until fish is just cooked through, 8 to 10 minutes.
• In a small heatproof bowl, combine ginger, scallion, lemongrass, chile, and 1/4 teaspoon coarse salt. In a small saucepan heat grapeseed oil in a small saucepan over high heat until smoking; immediately pour over ginger mixture. Add tarragon, miso, orange zest, rau rom, sesame oil, and nam pla; mix until well combined.
• Place mushrooms in a medium saucepan and season with salt, pepper, and olive oil. Add a few drops of water and place over medium heat. Cook, stirring occasionally, until mushrooms are soft and juicy.
• Place mushrooms in the center of 2 plates and top with fish, skin-side up. Top with ginger-scallion relish and garnish with chervil sprigs and lime; serve immediately.

PAN-SEARED RED SNAPPER IN GINGER BROTH

Steps:

• Cut leaves from bok choy stalks, keeping leaves and stalks separate. Slice leaves thin and cut stalks diagonally into 1/2-inch-thick slices.
• In a large heavy saucepan heat 1 teaspoon of each oil together over moderately high heat until hot but not smoking and stir-fry bok choy stalks, carrot, and gingerroot 1 minute.
• Add Scotch, broth, and sugar and simmer, covered, 5 minutes. Add bok choy leaves and scallions and simmer, covered, 3 to 5 minutes, or until tender. Season broth with salt and pepper and keep warm, uncovered.
• Pat fish dry and rub cornstarch and curry powder into skin of each fish fillet. Halve each fish fillet on the diagonal.
• In a 9-inch non-stick skillet heat remaining 2 teaspoons oil together over moderately high heat until hot but not smoking and sauté fish, skin sides down and pressing flat occasionally with a metal spatula, until golden, about 2 minutes. Turn fish and sauté until just cooked through, about 2 minutes more.
• Divide broth between 2 bowls and top with fish, skin sides up. Garnish each serving with coriander sprigs.

GINGER SNAPPER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a large sheet of aluminum foil with cooking spray.
• Thoroughly mix the soy sauce, honey, ginger, and garlic in a large bowl. Dip both sides of the fish into the soy sauce mixture, and place onto the aluminum foil. Spoon a little more sauce over the top of the fish. Roll up the aluminum foil to completely enclose the fillet.
• Bake in the preheated oven until the fish is opaque and flakes easily, about 20 minutes.

GINGER PONZU SAUCE (TO BE SERVED OVER PINK SNAPPER)

Steps:

• Combine all ingredients and bring to a boil. Thicken with white wash. Serve.

SESAME-CRUSTED RED SNAPPER WITH GINGER-DRESSED SNAPPY VEGGIES

Steps:

• In a salad bowl combine the ginger, jalapeño, vinegar, salt, and pepper. In a slow steady stream, whisk in 3 tablespoons of the vegetable oil. Add the radishes, cucumber, and bell pepper and toss to coat. Let the veggies marinate at room temperature while you prepare the sesame-crusted snapper.
• With a sharp paring knife, score the skin side of the snapper fillets: Slash 3 1/8-inch-deep cuts across the width of the fish. Season both sides of the fish with salt and pepper. Sprinkle and then gently press the sesame seeds onto both sides of the fish. Heat a large nonstick skillet over medium-high heat with the remaining 2 tablespoons of vegetable oil (twice around the pan). When the pan is hot, add the seasoned fish to the skillet skin side down. Sauté the snapper for 4 minutes, and if you find that the fillets bubble up in the center section, carefully press each fillet down with a fish spatula. Flip the fillets and continue to cook on the second side for 3 minutes, or until the fish is cooked through and opaque. While the fish is cooking on the second side, finish off the ginger-dressed snappy veggies.
• To the marinating vegetables add the watercress, basil, and peanuts. Toss to combine.
• To serve, distribute the snappy veggies among four plates and top with the sesame-crusted snapper.

BAKED SNAPPER WITH CITRUS AND GINGER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Make three slashes across each side of the fish using a sharp knife. This will keep the fish from curling as it cooks. Place the fish in a shallow baking dish or roasting pan. Cover each side with fresh ginger, then green onions and tomatoes. Season with sea salt. Slice half of the lime and place the slices on top of the fish. Drizzle with the soy sauce, and squeeze the other half of the lime over the fish. Cut the lemon in half and set in the pan. Cover the whole dish with aluminum foil.
• Bake the fish until the flesh is opaque and can be flaked with a fork, about 20 minutes. Squeeze the baked lemon halves over the fish before serving. Serve the fillet on the top side first, then gently lift out the backbone, while helping the flesh off the bones with your knife. It's much easier than trying to turn the fish over.