Best 20 Red Snapper Recipes

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**Red Snapper: A Culinary Delight from Around the World**

Red snapper, a versatile and flavorful fish, has been a staple in cuisines across the globe for centuries. Renowned for its delicate yet firm texture and mild, sweet taste, this fish can be prepared in a myriad of ways, from simple grilling or pan-frying to elaborate stews and curries. In this article, we delve into the culinary world of red snapper, presenting a diverse collection of recipes that showcase its versatility and global appeal. Embark on a culinary journey and discover how to create mouthwatering dishes that highlight the natural goodness of this delectable fish. From classic preparations like grilled red snapper with lemon and herbs to tantalizing curries and flavorful tacos, these recipes offer a symphony of flavors that will delight your palate.

Here are our top 20 tried and tested recipes!

PAN SEARED RED SNAPPER



Pan Seared Red Snapper image

This is great for a gourmet taste on a tight schedule. Also, my husband, who isn't a fish fan, requests this recipe! Drizzle sauce over fish, and serve with vegetables.

Provided by OCTOBERK8

Categories     World Cuisine Recipes     Asian

Time 20m

Yield 2

Number Of Ingredients 8

2 (4 ounce) fillets red snapper
1 tablespoon olive oil
1 lemon, juiced
2 tablespoons rice wine vinegar
1 teaspoon Dijon mustard
1 tablespoon honey
¼ cup chopped green onions
1 teaspoon ground ginger

Steps:

  • Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
  • Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 16.5 g, Cholesterol 41.4 mg, Fat 8.5 g, Fiber 3 g, Protein 24 g, SaturatedFat 1.3 g, Sodium 138.7 mg, Sugar 9 g

CRUMB-COATED RED SNAPPER



Crumb-Coated Red Snapper image

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

1/2 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
4 red snapper fillets (6 ounces each)
2 tablespoons olive oil

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

VERACRUZ-STYLE RED SNAPPER



Veracruz-Style Red Snapper image

I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there's plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more.

Provided by Chef John

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 2

Number Of Ingredients 14

2 tablespoons olive oil
½ white onion, diced
3 cloves garlic, minced
1 tablespoon capers
1 tablespoon caper juice
1 cup cherry tomatoes, halved
⅓ cup pitted, sliced green olives (such as Castelvetrano)
1 jalapeno pepper, seeded and chopped
2 teaspoons chopped fresh oregano
2 teaspoons olive oil
2 (7 ounce) red snapper fillets, cut in half
salt and pepper to taste
½ teaspoon cayenne pepper, or more to taste
2 limes, juiced

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
  • Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
  • Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
  • Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
  • Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.

Nutrition Facts : Calories 452.3 calories, Carbohydrate 16.2 g, Cholesterol 72.6 mg, Fat 25.2 g, Fiber 4.1 g, Protein 43.1 g, SaturatedFat 3.6 g, Sodium 1033.5 mg, Sugar 2.7 g

BAKED WHOLE RED SNAPPER WITH GARLIC



Baked Whole Red Snapper with Garlic image

Here's an easy but impressive dish from the Admiral's Inn in St. John's Antigua. When ordering the whole snapper from the fish market, have them clean and scale it. If you cannot find whole red snapper, use fillets and bake them about 25 minutes.

Categories     Fish     Garlic     Bake     Low Carb     Quick & Easy     Wheat/Gluten-Free     Snapper     Healthy     Thyme     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

1 2-to 2 1/4-pound whole red snapper, cleaned
1 tablespoon minced garlic
1 tablespoon fresh lemon juice
3/4 teaspoon seafood seasoning
2 tablespoons (1/4 stick) chilled butter, cut into pieces
6 fresh thyme sprigs
6 thin lemon slices

Steps:

  • Place 24x18-inch piece of foil on heavy large baking sheet. Butter foil. Place fish in center of foil. Season cavity of fish with garlic, lemon juice and seafood seasoning. Dot cavity with butter. Arrange thyme sprigs inside cavity. Sprinkle outside of fish with salt and pepper. Top with lemon slices. Fold edges of foil over fish; seal. (Can be made 1 day ahead. Refrigerate.)
  • Preheat oven to 350°F. Bake fish until cooked through, about 45 minutes. Transfer fish to platter. Open foil.

PAN-FRIED BLACKENED RED SNAPPER



Pan-Fried Blackened Red Snapper image

This is a recipe that I came up with one night after finding some red snapper in the freezer. It can also be done with catfish, flounder, perch, or pretty much any white fish. Remember that the thinner the fillet, the shorter the cook time.

Provided by toddmaloney

Categories     Seafood     Fish     Catfish

Time 19m

Yield 4

Number Of Ingredients 10

1 tablespoon sweet paprika
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon onion powder
2 teaspoons garlic powder
2 teaspoons lemon pepper
1 pinch cayenne pepper, or more to taste
¼ cup olive oil
2 tablespoons butter
4 (4 ounce) fillets red snapper, patted dry

Steps:

  • Mix paprika, salt, black pepper, onion powder, garlic powder, lemon pepper, and cayenne pepper together in a small bowl.
  • Combine olive oil and butter in a small, microwave-safe bowl; heat in microwave until butter is melted, about 1 minute. Stir to blend butter into the oil.
  • Brush some of the olive oil and butter mixture over both sides of each red snapper fillet. Sprinkle paprika mixture over both sides of each fillet.
  • Heat leftover oil and butter mixture in a skillet over medium-high heat. Fry red snapper until flesh flakes easily with a fork, 4 to 5 minutes per side.

Nutrition Facts : Calories 304.2 calories, Carbohydrate 4.6 g, Cholesterol 56.9 mg, Fat 21.1 g, Fiber 1.4 g, Protein 24.2 g, SaturatedFat 5.9 g, Sodium 2069.1 mg, Sugar 1.2 g

OVEN BAKED RED SNAPPER



Oven Baked Red Snapper image

Provided by Food Network

Categories     main-dish

Time P1DT6h40m

Yield 4 servings

Number Of Ingredients 10

One 1-pound red snapper, cleaned
3 cloves garlic, minced
1 jalapeno, minced
Kosher salt and freshly ground black pepper
All-purpose seasoning, for seasoning the fish
5 tablespoons butter, plus more for greasing foil
1/4 pound okra, chopped
1 red bell pepper, diced
2 tablespoons chopped fresh parsley leaves
2 tablespoons white wine

Steps:

  • Preheat oven to 450 degrees F.
  • Wash the fish thoroughly and dry on paper towels. Score both sides of fish 3 times. Combine the minced garlic and jalapeno and stuff mixture into each of the 6 slits. Rub the fish with salt, pepper and all-purpose seasoning. Let fish marinate for 30 minutes (or overnight in the refrigerator for more intense flavor.)
  • In a medium skillet over medium heat, melt 1 tablespoon butter. Add the okra and bell pepper and cook until just tender, about 5 minutes. Make a slit down the center of the fish's belly. Stuff the belly of the fish with the okra and peppers and the chopped parsley. Place the fish on a rectangular piece of buttered foil. Place the remaining butter on top of the fish and drizzle with with the white wine.
  • Seal the fish in the foil, but leave a slight opening to allow the steam to escape. Place the fish on a baking sheet and bake until cooked through, about 10 to 15 minutes.
  • Remove from the oven, and transfer from foil to a serving dish, along with the juices collected in the foil.

RED SNAPPER WITH LEMON BUTTER



Red Snapper With Lemon Butter image

Make and share this Red Snapper With Lemon Butter recipe from Food.com.

Provided by MizzNezz

Categories     Very Low Carbs

Time 13m

Yield 4 serving(s)

Number Of Ingredients 7

3 lbs red snapper fillets
flour
salt and pepper
1/4 cup vegetable oil
4 tablespoons butter
2 tablespoons lemon juice
2 tablespoons fresh snipped parsley

Steps:

  • Roll the fish lightly in flour mixed with salt and pepper.
  • Heat oil in skillet; cook fish until brown on both sides (3 minutes per side).
  • Remove fish to platter and keep warm.
  • To skillet add butter and lemon; allow to simmer 1 minute.
  • Pour over the fish.
  • Sprinkle with parsley.

RED SNAPPER FOR TWO



Red Snapper for Two image

This is a fast and easy recipe plus it's low fat and healthy. Add a tossed salad and some hard bread and you have a gourmet meal. Plus, the cook can plate the meal from the casserole dish, leaving only two cooking utensils to clean.-Joy Adcock, Amarillo, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 13

1/4 cup chopped onion
1 garlic clove, minced
2 teaspoons olive oil
1/2 cup chopped fresh mushrooms
1 medium tomato, chopped
1/4 cup white wine or chicken broth
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Dash pepper
2 red snapper fillets (8 ounces each)
2 teaspoons grated Parmesan cheese
1 tablespoon minced fresh parsley

Steps:

  • In a small saucepan, saute onion and garlic in oil for 1 minute. Stir in mushrooms and tomato; cook 3 minutes longer. Stir in the wine, salt, basil, oregano and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 7-11 minutes or until sauce is thickened. , Place fish in a greased 13-in. x 9-in. baking dish; top with sauce. Sprinkle with cheese. Bake, uncovered, at 400° for 12-18 minutes or until fish flakes easily with a fork. Sprinkle with parsley.

Nutrition Facts : Calories 297 calories, Fat 8g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 416mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 43g protein. Diabetic Exchanges

RED SNAPPER LIVORNESE



Red Snapper Livornese image

A tangy, easy recipe for almost any firm-fleshed fish fillets: red snapper, sea bass, grouper. Adaptable for sole, flounder, tilapia, and other thin fillets by adjusting cooking time. Serve with white rice or couscous, and a salad or steamed broccoli.

Provided by Ro

Categories     Seafood     Fish

Time 45m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
½ small onion, diced
2 cloves garlic, minced
5 whole canned tomatoes, drained and chopped
2 tablespoons capers, chopped
½ cup sliced black olives, drained
¼ teaspoon crushed red pepper flakes
½ tablespoon chopped fresh parsley
1 pound red snapper fillets
1 tablespoon fresh lemon juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a medium skillet, heat olive oil and saute onion until tender, about 5 minutes. Add garlic, and saute for 1 minute. Stir in tomatoes, capers, black olives, red pepper flakes, and parsley. Bring to a boil, and simmer for 10 minutes.
  • Spread 1/2 cup of the sauce in a 11x7 inch baking dish, and arrange the snapper fillets in a single layer in the dish. Drizzle lemon juice over the fillets, and then pour the remaining sauce over all.
  • Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets. Baste once with the sauce while baking. Snapper is done when it flakes easily with a fork.

Nutrition Facts : Calories 225.6 calories, Carbohydrate 8.6 g, Cholesterol 42 mg, Fat 10.4 g, Fiber 2.4 g, Protein 24.9 g, SaturatedFat 1.6 g, Sodium 554.7 mg, Sugar 3.8 g

WHOLE BAKED RED SNAPPER



Whole Baked Red Snapper image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 4

1 (3 to 4 pound) red snapper or 2 (1 1/2 to 2 pound), gutted, gills removed and scales left on
2 tablespoons olive oil
Salt and pepper
Extra virgin olive oil and lemon wedges, for garnish

Steps:

  • Preheat oven to 400 degrees F. Rub the fish with olive oil and place it in an oiled oval pan, gratin dish, or sheet pan. Bake for about 15 minutes per inch of thickness at the thickest part of the fish. Check for doneness by carefully sliding a paring knife into the back at the thickest part, gently lifting the top fillet, and peeking inside to make sure the fish pulls away from the bone and the flesh is opaque (but still moist) rather than translucent and raw. Season with salt, pepper, olive oil and lemon.;

CAJUN RED SNAPPER



Cajun Red Snapper image

A spicy red snapper dish.

Provided by MARBALET

Categories     Seafood     Fish

Time 20m

Yield 6

Number Of Ingredients 12

1 teaspoon paprika
¼ teaspoon ground cayenne pepper
1 teaspoon ground black pepper
½ teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon garlic powder
¼ teaspoon dried oregano
2 tablespoons butter
1 tablespoon olive oil
6 (6 ounce) fillets red snapper
salt to taste

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

RED SNAPPER, VERACRUZ STYLE



Red Snapper, Veracruz Style image

Categories     Fish     Olive     Tomato     Bake     Cinco de Mayo     Dinner     Raisin     Snapper     Spring     Healthy     Jalapeño     Capers     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

1 28-ounce can diced tomatoes in juice, well drained, juices reserved
1/4 cup extra-virgin olive oil
1/4 cup finely chopped white onion
3 large garlic cloves, chopped
3 small bay leaves
2 tablespoons chopped fresh parsley
1 teaspoon dried Mexican oregano
1/4 cup chopped pitted green olives
2 tablespoons raisins
2 tablespoons drained capers
6 4- to 5-ounce red snapper fillets
3 pickled jalapeño chiles, halved lengthwise

Steps:

  • Place drained tomatoes in medium bowl. Using potato masher, crush tomatoes to coarse puree. Drain again, reserving juices.
  • Heat oil in heavy large skillet over medium-high heat. Add onion and stir 30 seconds. Add garlic and stir 30 seconds. Add tomato puree and cook 1 minute. Add bay leaves, parsley, oregano, and 1/4 cup reserved tomato juices. Simmer until sauce thickens, about 3 minutes. Add olives, raisins, capers, and all remaining reserved tomato juices. Simmer until sauce thickens again, stirring occasionally, about 8 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 425°F. Spread 3 tablespoons sauce in bottom of 15x10x2-inch glass baking dish. Arrange fish atop sauce. Sprinkle fish lightly with salt and pepper. Spoon remaining sauce over. Bake uncovered until fish is just opaque in center, about 18 minutes. Using long spatula, transfer fish with sauce to plates. Garnish with pickled jalapeño halves.

HUACHINANGO A LA VERACRUZANA (VERACRUZ-STYLE RED SNAPPER)



Huachinango a la Veracruzana (Veracruz-Style Red Snapper) image

Provided by Sergio Remolina

Categories     Fish     Olive     Onion     Potato     Tomato     Bake     Dinner     Raisin     Seafood     Snapper     Healthy     Capers     Simmer     Lime Juice     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 16

6 pounds whole gutted red snapper or 8 (7-ounce) fillets
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
1/2 cup freshly squeezed lime juice
1/2 cup olive oil
2 medium onions, diced
6 cloves garlic, minced
6 pounds Roma tomatoes, diced
1 cup green Manzanilla olives, pitted
1/2 cup Spanish capers
1/2 cup black raisins
1 teaspoon jalapeño chiles en escabèche, sliced (canned pickled jalapeños)
4 dried bay leaves
1/2 pound new potatoes, peeled, blanched, and sliced
1/4 cup coarsely chopped fresh flat-leaf parsley
Arroz Blanco

Steps:

  • Place fish in a nonreactive dish and season with salt and pepper. Pour the lime juice over the fish, cover with plastic wrap, and refrigerate for 1 hour.
  • In a Dutch oven over moderate heat, heat the olive oil until hot but not smoking. Add the onion, season with salt, cover, and sweat until translucent, about 2 minutes. Add the garlic and sauté briefly, then add the tomatoes and more salt. Cover and cook until the tomatoes change color. Lower the heat and add the olives, capers, raisins, jalapeños, and bay leaves. Cover and simmer until the sauce thickens, about 10 to 15 minutes. Season with salt and pepper, remove the bay leaves, and keep warm until ready to serve.
  • Preheat the oven to 350°F.
  • Place 1/2 cup of the sauce in the bottom of an ovenproof dish. Remove the fish from the marinade and arrange it on top of the sauce. Pour the remaining sauce over the fish then scatter the potato slices on top. Cover and bake until the fish flakes when tested with a fork, about 45 minutes. Garnish with the parsley and serve with the Arroz Blanco.

CARIBBEAN STUFFED RED SNAPPER



Caribbean Stuffed Red Snapper image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

1 (3 to 4 pound) whole red snapper, scaled and gutted
1 lime, quartered
Salt, for rubbing the fish
2 cups bread crumbs
1/2 cup (1 stick) butter, melted
4 tablespoons chopped chives
4 tablespoons chopped parsley leaves
1/4 to 1/2 teaspoon cayenne pepper
1 small onion, chopped
5 cloves garlic, minced
1 small lime, zested and juiced
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried sweet marjoram

Steps:

  • Wash the fish and rub inside and out with the quartered lime and salt. Refrigerate for at least 10 minutes. Wipe off the lime juice and salt. Preheat the oven to 300 degrees F or prepare the barbeque grill.
  • Combine all the stuffing ingredients and fill the cavity of the snapper. Bake or grill the fish until the flesh is opaque, allowing about 10 minutes per pound. Do not overcook.

RED SNAPPER LIVORNESE



Red Snapper Livornese image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil, 1 turn of the pan
4 (8-ounce) portions red snapper fillets
Salt and pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves chopped garlic
1 cup dry white wine
1 (14-ounce) can diced tomatoes in juice
3 tablespoons capers
1/4 cup chopped flat-leaf parsley, a couple of handfuls

Steps:

  • Heat a large nonstick skillet over medium high heat and coat with olive oil.
  • Score the snapper skins in a 1-inch crosshatch with a sharp knife. Season both sides of snapper with salt and pepper. Cook skin side down 4 or 5 minutes until skin is crisp. Turn fillets and cook on reverse side 3 minutes or until fillets are firm and flesh is opaque. Transfer fillets to a warm, shallow serving dish. Return pan to heat and reduce heat to medium. Add extra-virgin oil and garlic to the pan and saute garlic 2 minutes. Add wine and reduce by half, 2 minutes. Add tomatoes, capers and parsley and simmer a minute or 2 more. Pour sauce over fish and serve.

GRILLED RED SNAPPER



Grilled Red Snapper image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 9

4 (2-pound) red snapper, scaled and gutted
Juice of 2 lemons
12 sprigs oregano, leaves picked and chopped
3/4 cup olive oil
Salt
20 grape leaves
1 cup shellfish stock
1 clove garlic, minced
1 egg

Steps:

  • Use a paring knife to cut four slits into both sides of each snapper, cutting through the skin and flesh. Whisk half of the lemon juice in a bowl with the oregano and half of the olive oil. Salt each fish liberally and put in a nonreactive container. Put the fish in a dish and pour the lemon mixture over them. Let sit at room temperature for 1 hour, turning the fish after 30 minutes to take in the marinade.
  • Lay out five grape leaves on the counter, making sure to overlap them to create a sheet that is as wide as the fish is long, and long enough to wrap around the snapper 1 1/2 times. Wrap one of the fish in the leaves. Repeat with the remaining grape leaves and snapper. Brush with the remaining olive oil and set aside.
  • Heat a grill to medium-high. In a 2-quart saucepan, combine the stock, garlic, and remaining lemon juice. Bring to a simmer. Remove from the heat and whisk in the egg. Return the pan to the stovetop over low heat and, stirring constantly, cook until the sauce thickens (make sure it does not get too hot or the eggs will scramble). Set it in a warm spot on the stove.
  • Grill the fish for 4 minutes per side, making sure not to burn the grape leaves.
  • To serve, set one whole wrapped fish on a serving plate and top with the sauce.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

ROASTED RED SNAPPER WITH ROSEMARY



Roasted Red Snapper with Rosemary image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

4 tablespoons olive oil
1 whole (3-pound) red snapper, cleaned, scaled
Salt and freshly ground black pepper
1 lemon, halved
1/2 small onion, chopped
1/2 small fennel bulb, chopped
2 sprigs fresh rosemary
1 tablespoon chopped fennel fronds
1 teaspoon chopped fresh rosemary leaves
1 small garlic clove, minced

Steps:

  • Preheat the oven to 400 degrees F.
  • Line a heavy large baking sheet with foil. Oil the foil and fish with 1 tablespoon of oil. Place the fish atop the foil. Sprinkle the fish cavity with salt and pepper. Squeeze 1/2 of the lemon inside the fish cavity. Fill the cavity with the onion, fennel and rosemary sprigs. Bake until the fish is just cooked through at the bone, about 40 minutes.
  • Meanwhile, squeeze the remaining lemon 1/2 into a small bowl. Whisk in the fennel fronds, rosemary, and garlic. Gradually whisk in the remaining 3 tablespoons of oil. Season the lemon sauce, to taste, with salt and pepper.
  • Using a sharp knife, separate the 2 fillets from the backbone. Using a metal spatula, transfer the top fillets to a plate. Lift the fish backbone from the bottom fillets (the backbone and head should come off together easily), and discard. Using the spatula, transfer the remaining fillets to plates. Sprinkle the fish with salt and pepper. Drizzle the lemon sauce over the fish and serve.

ROASTED WHOLE RED SNAPPER WITH TOMATOES, BASIL, AND OREGANO BY SCOTT CONANT RECIPE BY TASTY



Roasted Whole Red Snapper With Tomatoes, Basil, And Oregano by Scott Conant Recipe by Tasty image

One of the reasons why I chose to work with the Alzheimer's Association is because my grandmother had dementia and some of the most meaningful moments I had with her were around the table, sharing a meal. So, I wanted to create a recipe that's fun, easy, full of flavor, and, most importantly, can be enjoyed together with friends and loved ones. Words alone can't convey how magnificent, how beautifully ceremonial a whole fish looks when presented at the table. I'm always excited when I and a few friends settle in to devour one. (And devour we do, you should see how little is left when we're through with it.) Aside from being so good-looking, a whole fish also offers much more flavor because the head and the bones add depth to the accompanying sauce. A completely gratifying dish!

Provided by Katie Aubin

Categories     Dinner

Yield 3 servings

Number Of Ingredients 10

3 lb head-on red snapper, scaled and cleaned
2 ½ teaspoons kosher salt, divided, plus additional to taste
1 lemon, half sliced, divided
5 small sprigs fresh oregano, plus ½ tablespoon chopped leaves, divided
10 fresh basil leaves, plus 1 tablespoon chopped leaves, divided
6 tablespoons olive oil, divided
1 ½ cups cherry tomato, halved
¼ teaspoon red pepper flakes
6 fingerling potatoes, diced and blanched
1 cup homemade chicken broth, or low-sodium chicken broth

Steps:

  • Preheat the oven to 325°F (160°C).
  • If the fins are still on the fish, use kitchen scissors to cut them off (they just fall apart when cooked). Season both the inside and outside of the fish liberally with 2 teaspoons of salt. Stuff the cavity with the lemon slices, oregano sprigs, and whole basil leaves.
  • Using a very large 14 inch (35 cm) sauté pan or a small roasting pan, heat 2 tablespoons of olive oil over medium-high heat until nearly smoking. Add the fish and cook until well browned on one side, about 3 minutes. Drizzle with another tablespoon of olive oil and season with remaining ½ teaspoon salt.
  • Using paper towels, wipe the excess oil out of the pan. Drizzle the fish with another 2 tablespoons of olive oil and add the cherry tomatoes and red pepper flakes and cook until the tomatoes begin to release some of their liquid, about 3 minutes. Stir in the potatoes.
  • Squeeze the juice from the remaining lemon half over the fish and pour in the chicken broth. Carefully flip the fish over and baste with the sauce.
  • Transfer the fish to the oven and cook for 18-19 minutes. To check for doneness, push the head down gently in the area between the nose and the top of the head; when the head easily moves away from the back of the neck, the fish is ready.
  • Carefully transfer the fish to a rimmed serving platter, pouring any liquid from the cavity back into the pan. Cover the fish with foil to keep warm.
  • Return the pan to the stove over medium heat. Cook the sauce and vegetables for 1-2 minutes to concentrate the flavors. Add the remaining tablespoon of olive oil, chopped oregano, and chopped basil and season with salt to taste.
  • Pour the sauce and vegetables over the fish and serve, using a large spoon to remove the flesh from the fish. (Don't forget to turn it over to eat off the other side!)
  • Enjoy!

RED SNAPPER WITH BLACK OLIVES, CAPERS, AND TOMATOES



Red Snapper with Black Olives, Capers, and Tomatoes image

Provided by Michael Schlow

Categories     Fish     Herb     Olive     Onion     Tomato     Sauté     Dinner     Seafood     Snapper     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 13

25 black, salt-cured olives such as Gaeta or Kalamata, rinsed, pitted, and roughly chopped
2 1/2 teaspoons bottled capers, rinsed
2 tablespoons plus 1 1/2 teaspoons red onion, finely diced
8 ripe plum tomatoes, cut into medium dice
10 large basil leaves, roughly chopped
1/2 cup plus 3 tablespoons fresh Italian flat-leaf parsley, roughly chopped
1/2 cup extra-virgin olive oil
1 tablespoon plus 2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper plus more to taste
1 teaspoon red pepper flakes
10 (6-ounce) red snapper fillets, skin on
1 cup canola oil
6 tablespoons fresh lemon juice (from 2 lemons)

Steps:

  • In large bowl stir together olives, capers, red onion, tomatoes, basil, 3 tablespoons parsley, and olive oil. Add 2 teaspoons salt, 1/2 teaspoon pepper, and red pepper flakes, and let stand at room temperature 30 minutes.
  • Holding very sharp paring knife at 30-degree angle from fillets, cut 2 diagonal slits through skin and partially into flesh, making slits 1/2 inch apart.
  • In large heavy skillet over high heat, heat 1/3 cup canola oil until hot but not smoking. Working in 3 batches, sprinkle fillets with 1 tablespoon salt and 1 teaspoon pepper and place skin-side down in hot pan. Saué until skin is rich golden brown, about 3 minutes, lowering heat if necessary to prevent burning. Turn fillets over and cook 3 minutes more. Transfer to platter and loosely cover with foil to keep warm. Cook remaining two batches in same manner, wiping pan clean between batches and starting with fresh oil for each batch.
  • After removing last batch of fish, pour lemon juice into pan and swirl around to combine with pan juices. Drizzle over fish, then sprinkle with remaining 1/2 cup parsley. Garnish with tomato-olive mixture.

COZUMEL RED SNAPPER VERACRUZ



Cozumel Red Snapper Veracruz image

Cozumel, Mexico, is home to magnificent Veracruz-style red snapper. You can't bring it home, so create your own. Try parchment paper instead of the foil packet. -Barb Miller, Oakdale, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 12

4 red snapper fillets (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup white wine or chicken stock
2 large tomatoes, seeded and chopped
1 medium onion, chopped
1/3 cup pitted green olives, chopped
1 jalapeno pepper, seeded and minced
2 tablespoons capers, drained
2 garlic cloves, minced
2 tablespoons olive oil
Hot cooked Israeli couscous and chopped fresh cilantro, optional

Steps:

  • Preheat oven to 375°. Sprinkle fillets with salt and pepper. Place in a greased 13x9-in. baking dish; drizzle with wine. Top with tomatoes, onion, olives, jalapeno, capers and garlic; drizzle with olive oil., Bake 35-40 minutes or until fish flakes easily with a fork. If desired, serve with couscous and sprinkle with cilantro.

Nutrition Facts : Calories 285 calories, Fat 11g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 741mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 35g protein.

Tips:

  • Choose the right fish: Look for red snapper that is firm to the touch and has bright red eyes. Avoid fish that is slimy or has a fishy smell.
  • Prepare the fish properly: Rinse the fish under cold water and pat it dry with paper towels. Score the fish on both sides to help it cook evenly.
  • Use a flavorful marinade: Marinate the fish in a mixture of olive oil, lemon juice, garlic, and herbs for at least 30 minutes before cooking.
  • Cook the fish carefully: Red snapper is a delicate fish, so it is important to cook it carefully. Bake or grill the fish until it is cooked through, but not overcooked. The fish is cooked through when it flakes easily with a fork.
  • Serve the fish with a flavorful sauce or topping: Red snapper is a versatile fish that can be served with a variety of sauces and toppings. Try serving it with a lemon-butter sauce, a salsa fresca, or a Mediterranean-inspired sauce.

Conclusion:

Red snapper is a delicious and versatile fish that can be cooked in a variety of ways. By following these tips, you can cook red snapper that is flaky, flavorful, and moist. Whether you are baking, grilling, or pan-frying red snapper, be sure to choose a fresh fish, prepare it properly, and cook it carefully. With a little effort, you can create a delicious red snapper dish that your family and friends will love.

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