Florida Red Snapper Recipes

FLORIDA RED SNAPPER

Steps:

• Preheat oven to 350 degrees F. Rub outside of fish with 1 tablespoon oil. Sprinkle inside and outside of fish with 1/8 teaspoon black pepper and 1/8 teaspoon salt, if using.
• In 2-quart saucepan, heat remaining 2 tablespoons oil over medium heat until hot. Add celery, onion, green pepper, and green onion, and cook 3 minutes or just until vegetables are tender, stirring occasionally. Remove saucepan from heat; stir in pine nuts, almonds, and parsley.
• Spoon pine nut mixture into cavity of fish. Tie fish with string to close cavity. Transfer fish to half of foil square set on large cookie sheet. Top fish with overlapping slices of lime, onion, and tomato. Sprinkle with remaining 1/8 teaspoon pepper and 1/4 teaspoon salt, if using. Drizzle lime juice over fish.
• Fold other half of foil over fish. Pinch foil edges together to seal tightly. Bake 30 minutes or until fish flakes easily. Before serving, with kitchen shears, cut opening in top of packet to let steam escape, then carefully pull back foil. Transfer fish to large platter. Garnish with celery leaves, green onion tops, parsley, and lime wedges.

FLORIDA RED SNAPPER

Steps:

• Thaw fillets if frozen.
• Cut fish into 6 portions.
• Place in a single layer, skin side down, in a well-greased baking dish, 12x8x2 inches.
• Combine onion, orange and lemon juice, ornage rind, and salt.
• Pour over fish; cover and place in refrigerator to marinate 30 minutes.
• Sprinkle fish with nutmeg and pepper.
• Bake in a moderate oven, 350F, for 25 to 30 minutes or until fish flakes easily when tested with fork.

RED SNAPPER

Steps:

• Preheat the oven to 450 degrees. Tear 2 pieces of parchment or aluminum foil, about 12-inch square.
• Drizzle some olive oil in center of each square and spread with your fingers. Set the filets, skin side down, over the olive oil in the foil and season with salt and pepper. Drizzle more olive oil over fish, then top with tomatoes and then fresh herbs. Drizzle drops more olive oil and season with salt and pepper.
• Wrap, deli style. Set package on a baking dish or sheet and bake for 30 minutes or until tender. While snapper is cooking, make orange rice.

RED SNAPPER FLORIDA STYLE

Steps:

• To make the black bean sauce, cover the beans by at least 2 inches with cold water and let soak for at least 8 hours or overnight.
• Drain the beans, place in a medium saucepan, and add the onion, garlic, chipotles, and cumin. Pour in enough cold water to cover by an inch. Bring to a boil, reduce the heat, and simmer, adding more water if the beans appear dry, until the beans are tender, 1 to 1 1/2 hours.
• Using a slotted spoon, transfer the bean mixture to a food processor. Add 1 cup of the cooking liquid, season with salt, and process until almost smooth; the sauce should be a little chunky. If the sauce is too thick, thin with more of the cooking liquid.
• To cook the fish, brush the skin side of the snapper with oil and season all over with salt and pepper. Cover the surface of the fish with plantain slices, overlapping them. Brush the plantains with oil and season with salt and pepper.
• Heat the 2 tablespoons oil in a large nonstick pan over medium-high heat and carefully place the fish in the pan, plantain side down. Cook until the crust is light golden brown, about 4 minutes. Turn the fish over and continue cooking until just cooked through, about 4 minutes longer.
• Spoon some of the black bean sauce onto 4 plates and drizzle with some of the jalapeño crema. Set the salmon, plantain side up, on top. Spoon some mango-avocado relish next to the fish and garnish with chive oil, if desired.
• Whisk together the lime juice, oil, and honey in a medium bowl. Season with salt and pepper. Add the avocado, mango, red onion, and cilantro and mix gently to combine. The relish can be made 30 minutes in advance and kept at room temperature.
• Combine the crème fraîche and jalapeño in a food processor and process until smooth. Season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 1 day before serving.