Fillet Of Snapper Rome Recipes

FILLET OF SNAPPER ROME

Steps:

• Preheat the oven to broil and adjust the rack 3 to 4 inches from the top heat element. Line a baking sheet with aluminum foil and set aside.
• Combine 1 stick of the butter, the lemon juice, and Worcestershire in a small saucepan and cook over medium heat, stirring, until the butter is melted and the mixture is warm, about 4 minutes. Pour half of the butter mixture into a small heatproof bowl, add the bread crumbs, stir well, and set aside.
• With a pastry brush, lightly coat the baking sheet with the butter mixture remaining in the saucepan. Place the fillets on the baking sheet and brush lightly with the butter mixture. Season the top of each fillet with a 1/8 teaspoon of the salt and a pinch of the white pepper and broil, basting twice, until lightly golden brown and just cooked through, 4 to 5 minutes. Remove from the oven and leave the oven on broil.
• Melt 4 tablespoons of the butter in a medium skillet over medium heat. When foamy, add the crabmeat and cook, stirring and being careful not to break up the lumps, until warmed through, about 3 minutes. Remove from the heat.
• Melt the remaining 1 1/2 teaspoons butter in a medium saucepan over medium heat. Add the flour and cook, stirring constantly with a heavy wooden spoon, to make a light roux, 1 to 2 minutes. Gradually add the half-and-half, stirring constantly, and bring to a boil. Reduce the heat to medium-low and cook, stirring, until thickened, 2 to 3 minutes. Add the remaining 1/2 teaspoon salt, pinch white pepper, and the crabmeat mixture and stir well to combine. Remove from the heat.
• Divide the crabmeat mixture among the fillets, spreading evenly over the tops, and sprinkle each with the breadcrumb mixture. Place 2 bell pepper strips in the shape of an "X" on each fillet and broil until the tops are golden brown and the fish is heated through, 2 to 3 minutes.
• Place one fillet in the center of each of four large plates and spoon any additional butter mixture over the tops. Garnish each portion with 1/2 teaspoon of the parsley and serve immediately.

RED SNAPPER OR OTHER WHITE FILLETS MEUNIèRE

Steps:

• Heat a 12-inch skillet, preferably nonstick, over medium-high heat for about 2 minutes.While it is heating, sprinkle the fish with salt and pepper and place the flour or cornmeal on a plate.
• Place enough oil or butter in the skillet to coat the bottom well and place over high heat. When the oil is hot, dredge a fillet in the coating, turning it over a few times and pressing it down so that it is well covered. Add the fillet to the pan, then repeat.
• Cook until the fillets are nicely browned on the first side, about 3 minutes, then turn and cook on the second side for 2 to 4 minutes, lowering the heat a bit if the coating begins to scorch, until the fish is firm to the touch. As the fish is cooking, melt the butter, if you're using it, over medium heat until it is nut brown.
• When the fish is done, drain it briefly on paper towels, then transfer to a warm platter. Drizzle with lemon juice and top with half the parsley. At the last minute, pour the browned butter over all, add the remaining parsley, and serve.

RED SNAPPER FILLETS WITH THYME AND YELLOW PEPPER

Steps:

• Preheat oven to 400 degrees
• Wipe the fillets dry and sprinkle with vinegar and oil. Set aside.
• Make the yellow pepper sauce. Combine garlic, shallots, yellow peppers, fish stock and wine in a saucepan, simmer 10 to 15 minutes, or until the peppers are soft. Puree in food processor, season, set aside.
• Butter a shallow baking pan large enough to hold the fillets comfortably in overlapping layers. Sprinkle with the scallions, shallots, one tablespoon thyme and red pepper flakes. Place the fish on top, add the stock, wine, salt and pepper. Bake 10 to 15 minutes, or until fish is cooked.
• Remove snapper fillets from baking pan and place on a heated serving dish. Add cooking juices to the yellow pepper sauce and reduce until thickened. Correct seasoning and pour into a heated sauceboat.
• Sprinkle the fish fillets with the remaining thyme and serve.