Roasted Snapper
Quick and easy red snapper recipe. Great for a workday evening when you don’t have a lot of time to prepare or clean up. Works well with Mahi-Mahi, too!
Ingredients
- 1 whole Snapper
- 1 sprig of marjoram
- 1 sprig of parsley
- 1 clove of garlic crushed
- Olive oil
- Salt and freshly ground black pepper
Instructions
Slice the skin of fish three times and drizzle with oil and season with salt and pepper both inside and out. Stuff the fish with the marjoram, parsley and garlic. Then place in a pre-heated 400 degrees oven for 8-10 minutes.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2011/10/24/roasted-snapper/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
Categories: Fresh Fish Recipes, Snapper, Types of Seafood Tags: fish, roasted, roasted snapper, snapper
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
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
