Baked Yellow Tail Snapper Recipes

OVEN BAKED WHOLE YELLOWTAIL SNAPPER

Steps:

• Rinse and pat dry fish.
• Make 3 slits or more on both sides of the fish.
• Make a seasoning mix by combining: melted butter, sea salt, pepper, garlic powder, Italian seasoning, and squeezed lemon juice.
• Mix well and adjust to taste.
• Place fish on a lightly oiled foil-lined baking sheet.
• Brush fish with seasoning mix on both sides, inside the cavity, and inside the slits.
• Insert fresh minced garlic or sliced onion and lemon slices inside the fish cavity.
• Insert lemon slices into the slits.
• Dust with additional paprika, salt, and dry parsley.
• Bake in the preheated to 400°F oven for about 30 minutes or until fish flakes easily.
• Drizzle with lemon juice and dripping from the seasoning. Garnish with fresh herbs (parsley) and serve.

YELLOW TAIL SNAPPER BAKED IN A SALT CRUST

Steps:

• Preheat oven to 350 degrees F.
• Rinse the fish and pat dry; season it inside and out with salt and pepper. In a mixing bowl, combine the lemon, shallot, parsley, 2 tablespoons thyme, bay leaves, red pepper flakes, and 1/4-cup olive oil. Place the fish on an oiled baking sheet and stuff the cavity with the lemon mixture.
• In a clean mixing bowl, whip the egg whites until they form soft peaks. Fold in the salt to make a paste then fold in the remaining thyme leaves. Smear the salt paste over the entire fish and roast for 35 to 45 minutes. The egg whites will form a hard crust. Gently crack the shell with a spoon and lift off the salt crust. Serve.

BAKED YELLOW TAIL SNAPPER

Steps:

• Preheat oven to 400. Line a cookie sheet with foil. Rinse fillets pat dry, place skin side down on cookie sheet. Brush with mayonnaise, sprinkle fresh bread crumbs on top. Bake 15 minutes. Serve.

BLUE HEAVEN'S YELLOWTAIL SNAPPER

Steps:

• For citrus beurre blanc, combine wine and juices in a pan and boil until reduced to 3 tablespoons, about 10 minutes.
• Add cream and simmer to about 1 1/84 cup and slightly thickened, about 2 minutes. Remove from the heat and whisk in 4 tablespoons butter. Season with salt and pepper, set aside and keep warm.
• Meanwhile, pour flour in a shallow dish and dip fillets in it to coat. Melt remaining butter in a pan and cook fillets, turning once, till fish flakes easily, about 8 minutes.
• Serve fish over a pool of beurre blanc with fried plantains, steamed fresh green beans and fresh corn.