Oven Roasted Red Snapper Fillets with Tomatoes and Onions

Oven Roasted Red Snapper Fillets with Tomatoes and Onions

Ingredients

• 20 (1/4-inch thick) slices Roma tomatoes (recommended: Romanita tomatoes)
• 1/4 cup chiffonade fresh basil leaves, plus more for garnish, if desired
• 1/2 cup julienned sweet onions
• 1/4 cup pitted and sliced kalamata olives
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 4 (4 to 6-ounce) skin-on red snapper fillets
• Essence, recipe follows
• 12 thin slices lemon, seeds removed
• 1/4 cup good-quality extra-virgin olive oil
• Rice Pilaf, for serving, recipe follows
• Tomato Water, recipe follows, optional
• Chiffonade fresh basil, for garnish

Directions

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

Combine the tomatoes, basil, onions, and olives in a bowl. Season with salt and pepper, to taste. Season both sides of the fillets with 1 teaspoon salt, 1/2 teaspoon pepper, and Essence. Arrange the fish on the baking sheet, followed by the tomato mixture and then the lemon slices. Drizzle 1 tablespoon of olive oil over each fillet.

Bake for 15 to 20 minutes, or until the snapper is cooked through. To serve, place a portion of Rice Pilaf on an entree plate. Use a spatula to remove the fish, along with the tomatoes, onions and lemons from the baking sheet and place over the Rice Pilaf. Drizzle with tomato water, if desired, and garnish each fillet with a chiffonade of fresh basil.

Roasted Whole Red Snapper

Roasted Whole Red Snapper

Ingredient

•     One whole 3-pound red snapper, cleaned and scaled
•     1/4 cup chopped cilantro
•     2 tablespoons minced fresh ginger
•     2 scallions, finely chopped
•     1 garlic clove, minced
•     1 teaspoon Asian sesame oil
•     1 tablespoon canola oil, plus more for rubbing

Instruction
    COOK THE FISH
    Choose one of the flavor and chop all of the ingredients except the oil together with a large pinch of salt. Transfer the paste to a small bowl and stir in the oil. Make 5 parallel 3-inch-long slashes on each side of the snapper, slicing almost through to the bone. Lightly season the fish with salt and fill the slashes with the paste. Rub the fish all over with canola oil.
    Preheat the oven to 425°. Transfer the fish to a heavy rimmed baking sheet so it stands upright. To keep the fish stable, splay the belly flaps and set a crumpled foil ball under the tail. Roast the fish for 30 minutes, until the flesh just flakes. Transfer the fish to a platter. Using 2 forks, lift the fillets off the bones and serve.

Red Snapper with Fennel and Garlic

Red Snapper with Fennel and Garlic
Ingredients

•  1/3 cup extra-virgin olive oil
•  3 cloves garlic, minced
•  1 bulb fennel, thinly sliced
•  1 shallot, minced
•  1/2 cup chopped fresh parsley
•  1 (4 pound) whole red snapper
•  salt and pepper to taste
•  1/4 cup dry white wine
•  2 tablespoons lemon juice
•  3 tablespoons minced garlic

Directions

Preheat an oven to 300 degrees F (150 degrees C). Spray a 9x13 inch baking dish with cooking spray.
Heat 4 tablespoons of olive oil in a skillet over medium heat. Stir in 3 cloves minced garlic, fennel, and minced shallot. Cook and stir until the fennel has begun to soften, about 5 minutes. Remove from heat. Transfer vegetables to a bowl, and stir in chopped parsley. Reserve cooking oil.
Season the fish all over with salt and pepper to taste, then stuff snapper with fennel mixture. Use kitchen twine to tie the snapper together in three places. Place the snapper into the prepared baking dish, drizzle with the white wine, lemon juice, and reserved oil. Sprinkle with 3 tablespoons of garlic.
Bake in the preheated oven until the fish is no longer translucent, and flakes easily with a fork, about 20 minutes.

Miss Red Snapper

Miss Red Snapper
Ingredients

• 4 (8-ounce) red snapper fillets, about 1/2-inch thick
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup chopped onions
• 1 green bell pepper, chopped
• 1/2 cup (1 stick) butter
• 1 tablespoon Worcestershire sauce
• 1 cup freshly grated Parmesan

Directions
Preheat oven to 350 degrees F.

Season the fish with the salt and pepper. Spread the onions and pepper in a 13 by 9-inch glass baking dish and place the fish on top. Dot the fish with butter. Sprinkle with a little Worcestershire sauce. Bake for 12 minutes, then baste fish with pan juices. Sprinkle the fish with Parmesan and then place under the broiler for about 2 minutes or until the cheese browns. To serve, spoon the vegetables over the fish.

RED SNAPPER WITH GINGER AND SHALLOTS

RED SNAPPER WITH GINGER AND SHALLOTS

Red Snapper Recipes Ingredients :

• 1 freshly caught snapper, approximately 2 pounds, cleaned
• 2 tbs. freshly grated ginger
• 1 bunch shallots, finely sliced on the diagonal
• 1/2 cup Chinese cooking wine
• 1 cup fish or chicken stock (fish stock is best)
• 2 tbs. corn starch
• 2 cloves fresh garlic, minced
• 6 bok choy (pac choi)
• soy sauce, as required
• 4 tbs. peanut oil

Red Snapper Recipes Instructions :

Heat a large wok over high heat until smoking then add peanut oil, swirling it around sides of wok to coat. Add 1/2 ginger and 1/2 ginger, fry briefly until aromatic then remove and discard. Do not allow ginger and garlic to burn.

Place whole snapper in the hot oil and cook each side until skin is crisp.

Meanwhile, place trimmed bok choy (pac choi) in a bamboo steamer and cook for 5 minutes. Add garlic, ginger, wine and a splash of soy sauce to wok, pouring over top of fish.

Cover for 1 minute then remove fish from pan and set aside to rest. Dissolve cornstarch in 2-3 tablespoons water, mixing briskly then add fish stock to wok, boil and add cornstarch whilst stirring constantly. If too thick add a little water.

Serve whole fish on a bed of bok choy (pac choi) and pour sauce over top. More soy may be added to sauce, if desired.

SHERRY'S RED SNAPPER WITH SALSA

SHERRY'S RED SNAPPER WITH SALSA

Red Snapper Recipes Ingredients :

• 3 plum tomatoes, seeded, cut into 1/4-inch pieces
• 1 yellow pepper, seeded, cut into 1/4-inch pieces
• 1 small rib celery, cut into 1/4-inch pieces
• 1/2 cucumber, seeded, cut into 1/4-inch pieces
• 1/2 small red onion, minced
• 1/2 tsp. each salt and pepper
• 1-1/2 tbsp. olive oil
• 1 tbsp. white wine vinegar
• 2 red snapper fillets
• 2 tbsp. Wondra flour

Red Snapper recipes Instructions

In bowl, stir together tomatoes, yellow pepper, celery, cucumber, onion, 1/4 teaspoon each salt and pepper, olive oil and vinegar, set aside.

Sprinkle fish with remaining salt and pepper. Place flour on plate. Dip flesh side of fish in flour, shake off excess.

Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add fish to pan, flesh-side down. Cook for 3 minutes, carefully flip and cook 4 minutes, or until fish flakes easily. Remove fish to platter, keep warm.

Heat another skillet over medium-high heat, add tomato mixture to skillet. Cook 4 minutes, stirring often. Serve fish with your favorite salsa.

DEEP FRIED GULF RED SNAPPER

DEEP FRIED GULF RED SNAPPER

Red Snapper Recipes Ingredients:

• Red Snapper Fillets
• 2 boxes Zataran's Fish Fry
• 1 gallon peanut oil
• 2 bottles of Louisiana Hot Sauce

Red Snapper Recipes INSTRUCTIONS

Trim all red meat from red snapper fillets, and cut into finger-like pieces. Place the pieces of red snapper fish in a glass bowl or container and pour the hot sauce over the fish. Put in the refrigerator while you heat up the oil and drink a couple cold beers.

Heat oil in large iron or stainless pot on outdoor cooker. Heat oil to 350°F. (Wait until the oil stabilizes at 350°F before attempting to fry.)

Pour Zataran's fish fry in to gallon sized Zip-Loc Bag. Drop 5 or six pieces of fish into bag and shake to coat.

Drop fillets in hot oil and fry for 1-2 minutes or until the pieces float. Remove and place on a plate with paper towels - eat the red snapper while hot! Enjoy it !