Broiled Snapper On Toasted Sourdough Recipes

BROILED SNAPPER WITH PAPRIKA BUTTER

Steps:

• Heat broiler; set rack 4 inches from heat. Lightly oil a broiler-proof baking sheet; arrange 4 snapper fillets (8 ounces each), skin side down, on top.
• Dividing evenly, spread fillets with a total of 3 tablespoons softened Paprika Butter; season with coarse salt and ground pepper. Broil until fish is opaque throughout, 8 to 10 minutes.

TOASTED SOURDOUGH

Steps:

• Heat a cast iron grill pan over high heat until smoking hot, about 8 to 10 minutes. Cut the sourdough bread into thick rustic slices and drizzle both sides with plenty of olive oil. Put on the grill and pressing down gently so they pick up nice even grill marks. Grill until crispy and toasted, about 45 seconds per side.

BROILED RED SNAPPER

Steps:

• Cream Roquefort, butter and sherry.
• Spread on fillets and broil until done or fish flakes easily with a fork.

BROILED RED SNAPPER FILLETS WITH CORIANDER BUTTER

Steps:

• Place the red snapper fillets on a platter, sprinkle with salt and pepper and brush each side with olive oil.
• Heat oven broiler or grill to high.
• Melt the butter in a saucepan, add the shallots, lemon juice, soy sauce and coriander. Bring to a simmer, transfer to a small blender or food processor and blend to a fine texture. Keep warm.
• If the snapper is to be broiled in an oven, place the fillets skin side down on the broiler pan and place it about 4 inches from the heat. Leaving the door ajar, cook 3 to 4 minutes without turning the fish. Do not overcook. If the fish fillets are to be cooked on a hot grill, place them skin side up and cook about 2 1/2 minutes. Turn and cook skin side down for about 2 minutes more. Do not overcook. Pour the coriander butter over the fillets and serve immediately.

BROILED RED SNAPPER WITH TAMARIND SAUCE

Steps:

• In a small bowl combine water and tamarind and let stand for 10 minutes.
• Strain this using a strainer and squeeze the tamarind gently to remove as much juice as possible.
• To this tamarind water add the shallots, garlic cilantro stems, fish sauce, sugar and salt.
• Simmer this sauce stirring occasionally until slightly thickened (about 2 minutes). Keep warm.
• Preheat broiler.
• Lightly brush a small rack of a broiler pan with oil and arrange the snapper fillets skin side down.
• Season fillets with salt and broil 4 to f inches from the heat until just cooked through (about 7-8 minutes).
• While fish is broiling, thinly slice the scallions and chillies.
• Stir the whole basil leaves into sauce just before serving.
• Serve the fish with sauce over it and garnish with scallions and chillies and basil leaves.

BBQ BROILED RED SNAPPER

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with cooking spray.
• Combine mayonnaise, lemon juice, and barbeque sauce in a bowl.
• Place red snapper fillets on the prepared baking sheet and season with salt. Spread the mayonnaise mixture over the top of each fillet and sprinkle with cayenne pepper.
• Cook under the preheated broil until top is browned and bubbling and fish flakes easily with a fork, rotating the baking sheet if necessary, about 7 minutes.

BROILED SNAPPER ON TOASTED SOURDOUGH

Steps:

• Tartar Sauce:.
• Combine the mayo, mustard, onion, pickle, pickle juice, lemon juice and pepper; stir until blended.
• Cover and refrigerate until needed.
• Fish:.
• Preheat broiler.
• Cut the snapper fillet into 4 equal pieces.
• Brush each fillet on both sides with the melted butter.
• Sprinkle on both sides with the pepper and salt.
• Place the fillets on a broiler pan and slip under the broiler about 6 inches from the heat source.
• Broil, turning once, just until the flesh flakes easily with a fork, 3-4 minutes on each side. *Do not overcook*.
• Remove from the broiler and squeeze the juice from the lemon halves evenly over the fillets.
• Spread the cut sides of the rolls with some of the tartar sauce.
• Top the bottom halves of the rolls with the hot fish and lettuce leaves, dividing evenly.
• Top with remaining roll halves and serve.