Red Snapper Vera Cruz
This recipe is a variation on the traditional Veracruz sauce. Veracruz is a Mexican state on the southern shores of the Gulf of Mexico. It has mountains in the west and beautiful beaches, and seafood, on its eastern border. Spice up your evening with this easy to prepare dish.
Categories: Fresh Fish Recipes, Snapper, Types of Seafood Tags: baked, fish, red snapper, snapper, vera cruz
Whole Red Snapper Recipe
The red snapper, Lutjanus campechanus, is a reef fish that can be found within the Gulf of Mexico. The red snapper inhabits waters from 30 to 200 ft, to 300 ft or more on occasion. They stay relatively close to the bottom, and inhabit rocky bottom, ledges, ridges, and artificial reefs, including offshore oil rigs and shipwrecks. Also called Huachinango or Pargo.
Categories: Fresh Fish Recipes Tags: red snapper, whole fish
Creole Red Snapper
The moist, white flesh of the red snapper has a delicate sweet flavor. Store fresh snapper in the refrigerator at 32-38°F and use within two days, or freeze in water in an air-tight bag or container and use within six months. Thaw in the refrigerator or under cold running water. NGREDIENTS: 2 red snapper fillets, 1 garlic clove-diced 2 tablespoons butter 1 teaspoon Zatarain's Creole Seasoning 1/2 teaspoon black pepper 1 teaspoons minced fresh parsley 4 tablespoons bread crumbs 2 tablespoon grated parmesan cheese 1/2 teaspoon Worcestershire sauce PREPARATION: Lay fillets in a coated baking dish. In a skillet, melt butter, garlic, Zatarain's, Worcestershire sauce, pepper, and parsley. Cook on low for 4 minutes. Brush both sides of fillets with the butter and herb sauce. Add bread crumbs in the skillet to absorb the butter mixture, then sprinkle over the fillets. Bake at 400° for about 10 minutes or until fish flakes easily and is no longer translucent. Serves 2.
Categories: Fresh Fish Recipes, Snapper Tags: baked, cajun, creole, Creole Red Snapper, fish, red snapper, snapper
