Best 5 The Caribbean Rooms Red Snapper Recipes

**Dive into the Caribbean Delights with Our Red Snapper Recipes**

Embark on a culinary journey to the vibrant Caribbean islands with our collection of tantalizing red snapper recipes. Discover the diverse flavors and unique cooking techniques that bring this delectable fish to life. From the zesty tang of Jamaican Escovitch Fish to the rich and aromatic Trinidadian Callaloo, each dish promises an explosion of flavors that will transport your taste buds to the sun-kissed shores of the Caribbean. Whether you prefer the simplicity of Grilled Red Snapper with Tropical Salsa or the hearty indulgence of Bahamian Red Snapper Stew, our recipes cater to every palate and skill level. Get ready to immerse yourself in the vibrant culinary heritage of the Caribbean, one delicious bite at a time.

Let's cook with our recipes!

CARIBBEAN GRILLED WHOLE RED SNAPPER

Caribbean Grilled Whole Red Snapper image

Fairly easy to make CARIBBEAN GRILLED WHOLE RED SNAPPER with a great blend of spice from ground allspice, garlic, ginger, paprika, basil, and thyme. Moist, tender, and oozing with great flavors!

Provided by Imma

Categories Main

Time 45m

Number Of Ingredients 13

Ingredients

1- 2 whole red snapper (, about 1- 1 1/2 pound each)
salt and pepper to taste
1-2 fresh lemons
1 teaspoon ground white pepper
1 teaspoons ground allspice
1 Tablespoon garlic cloves (, minced)
1 teaspoon ginger (, minced)
1 teaspoon paprika
2 teaspoons thyme (, finely chopped )
½ cup basil (, or parsley coarsely chopped)
1 teaspoon or more chicken bouillon (, optional)
cooking oil (, about ¼ cup or more to mix)
grilled plantains and/or vegetables (, side dish)

Steps:

Make three-four diagonal cuts in each side of the fish, all the way right through the bone. Season fish with salt, pepper, and squeeze some lemon over it. Set aside.
In a small bowl, mix all the ingredients (white pepper, allspice, minced garlic, ginger, paprika, thyme, basil or parsley, chicken bouillon, and oil ) to make the marinade for fish.
Pour the marinade over the fish, and gently flip them back and forth until coated inside and out. Let it marinate in the fridge for up to 24 hours.

Nutrition Facts : Calories 622 kcal, Carbohydrate 6 g, Protein 124 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 222 mg, Sodium 393 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

RED SNAPPER

Red Snapper image

Provided by Food Network

Time 45m

Yield 2 servings

Number Of Ingredients 5

Ingredients

Olive oil
2 (6 ounce) red snapper filets, scaled but skin on
1 large tomato, or 2 plum tomatoes, cut into 1/4inch thick slices
Salt and pepper
Fresh basil, mint or dill leaves

Steps:

Preheat the oven to 450 degrees. Tear 2 pieces of parchment or aluminum foil, about 12-inch square.
Drizzle some olive oil in center of each square and spread with your fingers. Set the filets, skin side down, over the olive oil in the foil and season with salt and pepper. Drizzle more olive oil over fish, then top with tomatoes and then fresh herbs. Drizzle drops more olive oil and season with salt and pepper.
Wrap, deli style. Set package on a baking dish or sheet and bake for 30 minutes or until tender. While snapper is cooking, make orange rice.

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

Ingredients

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.

THE CARIBBEAN ROOM'S RED SNAPPER

The Caribbean Room's Red Snapper image

In the Garden District, on famous St. Charles Avenue, the Caribbean Room in the Ponchartrain Hotel has been serving wonderful food in a charming atmosphere since 1948. This Red Snapper is a signature dish.

Provided by Chef Kate

Categories Crawfish

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1/2 lb unsalted butter
1 lb medium shrimp, raw, peeled, deveined
12 large mushroom caps
3/4 cup green onion, chopped
1 lb crayfish tail
1/2 cup white wine
1/3 cup fresh lemon juice
1 tablespoon Worcestershire sauce
4 bay leaves (preferably fresh)
1 teaspoon fresh thyme leave
1 teaspoon white pepper
1 teaspoon salt
1 large egg, beaten lightly
2/3 cup milk
1 cup flour
6 (6 ounce) red snapper fillets
oil, for sauteing

Steps:

To make the sauce.
In a large saucepan, melt the butter.
Add the shrimp and mushroom caps and cook for ten minutes over medium low heat.
Add green onions, crawfish tails, wine, lemon juice, Worcestershire sauce, bay leaves, thyme, pepper and salt, and simmer gently for 15 minutes, stirring occasionally.
As the sauce is cooking.
In a shallow bowl, mix the beaten egg with the milk to create an egg wash.
Place the flour in a second shallow bowl or plate.
Place a large skillet over medium heat and warm the oil.
Dip each fish fillet in the egg wash and dredge in the flour.
Pan fry until a light golden brown, turning once.
Place the fillets on serving plates and top with sauce.
Note: The Caribbean Room serves these with tiny boiled potatoes with parsley.

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

Ingredients

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

Tips:

To ensure the fish is cooked evenly, use a sharp knife to score the flesh of the snapper before pan-frying.
For a crispy skin, pat the fish dry with paper towels before cooking.
Use a heavy-bottomed skillet to prevent the fish from sticking.
Be careful not to overcrowd the skillet, as this will prevent the fish from cooking evenly.
For a flavorful sauce, use a combination of fresh herbs, spices, and citrus juices.
Serve the fish immediately after cooking to enjoy its best flavor and texture.

Conclusion:

The Caribbean Rooms Red Snapper is a delightful dish that combines the flavors of the Caribbean with the delicate texture of red snapper. With its crispy skin, tender flesh, and flavorful sauce, this dish is sure to impress your taste buds. Whether you're cooking for a special occasion or a casual weeknight dinner, the Caribbean Rooms Red Snapper is a recipe that you'll want to try. With a few simple tips and tricks, you can create a restaurant-quality meal in the comfort of your own home. So gather your ingredients, put on your apron, and get ready to enjoy this delicious and satisfying dish.