BAKED RED SNAPPER

  • 1 (4 lb.) red snapper
  • Salt, pepper & cayenne to taste
  • 1/2 c. slivered almonds
  • Paprika
  • 2 sticks butter
  • 1 lemon
  • 1/3 c. parsley, minced

    Fillet fish. Cut into 1" pieces.
    Season with salt, pepper and
    cayenne pepper. Put 1 stick butter
    on bottom and sides of pan and
    place fish in pan. Sprinkle with
    lemon juice and paprika. Preheat
    oven to 350 degrees and bake for
    30 minutes. Melt 1 stick butter;
    add almonds and pour over fish.
    Return to oven for 10 minutes.
    Add parsley for garnish.
RED SNAPPER WITH LEMON BUTTER

  • 4 fillets red snapper, 5 to 6 oz. each
  • Freshly ground pepper
  • Paprika
  • 2 tbsp. green onions, minced
  • 2 cloves garlic, minced
  • 1/4 c. white wine
  • 2 oz. butter, softened
  • 2 tbsp. parsley, minced
  • 2 tbsp. lemon juice, freshly squeezed
  • 1/2 tsp. thyme

    Preheat oven to 450 degrees. Season the fish with pepper and
    sprinkle with paprika. Sprinkle the onions and garlic in buttered
    ovenproof dish. Put the fish in the dish and sprinkle with the wine. Put
    the fish into the oven and cook for six to eight minutes (depending on
    the thickness of the fish) or until just done. Remove to warmed
    plates. Whisk the softened butter with the parsley, lemon juice and
    thyme. Beat in the cooking juices and serve on the fish immediately.
    Serve with boiled or mashed potatoes.  Makes 4 servings.
BAKED RED SNAPPER WITH SAVORY SAUCE

  • 3 to 4 lb. red snapper
  • Seasoned flour
  • 3 tbsp. butter
  • 1 sm. onion
  • 2 c. chopped celery
  • 1/4 c. chopped green pepper
  • A few grains pepper
  • 3 c. canned tomatoes
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. catsup
  • 1 tsp. chili powder
  • 1 tbsp. lemon juice
  • 2 bay leaves
  • 1 minced clove garlic

    Preheat oven to 350 degrees. Dredge inside and out
    with seasoning flour. Place in a baking pan. Melt butter
    and add onion, celery, green pepper and simmer for 15
    minutes or until tender.
    Add remaining ingredients and pour the sauce over the
    red snapper. Bake fish for about 3/4 to 1 hour basting
    frequently with the sauce.
For more fish recipes or other recipes, please check out  www.cooks.com
GRILLED RED SNAPPER

  • 1 red snapper
  • Char-grill seasoning
  • Lemon pepper
  • Garlic powder
  • Salt & pepper
  • Soy sauce
  • Lime slices (optional)

    Cut 2 slits across red snapper on both sides. Sprinkle
    one side liberally with soy sauce, salt, pepper, char-grill
    seasoning, lemon pepper and garlic powder. Place 2 or
    3 lime slices over fish. Place fish, seasoned side down,
    on basket for grilling. Season other side of fish the
    same as the first side. Clamp fish in basket and grill
    over the charcoal about 15 minutes on each side or
    until fish flakes easily.
CAJUN - STYLE RED SNAPPER

  • 2 tbsp. minced fresh parsley
  • 2 tsp. dried tarragon leaves, crushed
  • 1 tsp. salt
  • 1/4-1/2 tsp. cayenne pepper
  • 1-1 1/4 lb. red snapper fillets
  • 1 tbsp. vegetable oil
  • Parsley sprigs, optional

    Preheat oven to 375 degrees. Lightly grease a 10 x 6 x
    2 inch baking dish.
    In a large plastic bag, combine minced parsley,
    tarragon, salt and cayenne pepper until blended; set
    aside.

    Rinse fish under cold water, then pat dry with paper
    towels. Using a pastry brush, brush both sides of fillets
    with oil. Place fish in seasonings in bag. Seal and shake
    until fillets are coated. Place fillets in baking dish,
    tucking thin ends under for even thickness.

    Bake for 10-12 minutes or until thickest portion flakes
    easily with a fork (do not overbake).

    Transfer fillets to a serving platter. Garnish with parsley
    sprigs if desired. Serve with rice and corn-on-the-cob.

    Using a ruler, measure height of fish at the thickest part
    to determine baking time. Allow about 10 minutes for
    each inch of thickness. Makes 4 servings.
RED SNAPPER DELIGHT

  • 6 red snapper fillets, 2 - 2 1/2 lbs.
  • 1/2 c. butter
  • 4 tbsp. green onion tops, chopped
  • 2 tbsp. chopped parsley
  • 3 cloves garlic, minced
  • 1 (8 oz.) can sliced mushrooms
  • 1 (14 oz.) can artichoke hearts, sliced
    and drained
  • 1 tsp. salt
  • 1/2 tsp. cayenne pepper or to taste
  • 1 tbsp. lemon juice

    Pat fillets dry in baking dish. Saute butter,
    onion, parsley, garlic, mushrooms,
    artichoke hearts, salt and cayenne for 2
    minutes. Add lemon juice. Pour over top
    of fish. Bake at 350 degrees until fish is
    flaky. Serve with white rice.
RED SNAPPER VERACRUZ

  • 4 lg. Red Snapper or orange
    roughy fillets
  • 1/2 c. dry white wine
  • Juice of 1/2 lemon
  • 3 tbsp. chopped parsley
    (optional)
  • 10 to 12 sliced mushrooms
  • Salt and pepper
  • 1 c. mild or med. salsa or 1/2
    can cut up tomatoes
  • 2 c. grated Monterey Jack
    cheese

    Butter 9 x 13 Pyrex dish. Place fillets
    side by side. Pour on wine and
    lemon juice. Place parsley and
    mushrooms on fish. Salt and
    pepper. Cover with salsa or
    tomatoes, then grated cheese.
    Cook in 375 to 400 degree oven for
    20 to 25 minutes until cheese has
    browned. Can be made in morning,
    refrigerated and then cooked for
    dinner.
Fish Recipes
Cooking Red Snapper
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