30 BEST WAYS TO COOK SNAPPER
Try these snapper recipes for an easy fish dinner any night of the week! From baked to grilled to fried, there are plenty of tasty ways to prepare snapper.
Provided by insanelygood
Categories Recipe Roundup Seafood
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
ROASTED SNAPPER FILLET
Steps:
- Preheat oven to 450°.
- Rinse and dry fish well.
- Line a broiler rack with aluminum foil.
- Lightly spray with oil.
- Rub fish with 1 tsp olive oil and season with salt and pepper, garlic and rosemary.
- Place skin side down on oven rack and sprinkle bread crumbs on top.
- Drizzle remaining oil and bake until fish is cooked through, about 15-20 minutes.
Nutrition Facts : ServingSize 6 oz cooked, Calories 256.6 kcal, Carbohydrate 3.2 g, Protein 45.3 g, Fat 6.1 g, Sodium 141.4 mg, Fiber 0.2 g, Sugar 0.3 g
SNAPPER WITH ROASTED GRAPE TOMATOES, GARLIC, AND BASIL
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Position a rack in the middle of the oven and preheat to 350 degrees F.
- Toss the tomatoes with 1 tablespoon of the olive oil, garlic, vinegar, pepper flakes, and salt, to taste. Spread out on a baking sheet and roast until the tomatoes get juicy, about 15 minutes. Transfer tomatoes to a bowl and toss with the basil.
- Dry the fish very well all over. To keep the fish from curling in the pan, lightly slash a cross-hatch pattern into the skin of the fish with a sharp knife. Brush the rounded flesh side of the fish with the remaining olive oil. Season with salt and pepper, to taste. Heat a large non-stick skillet over medium-high heat. Place the fish, seasoned side down, in the oil, and cook undisturbed over high heat, until the fish turns both opaque along the edges and golden on the bottom, about 3 minutes. Lightly salt the skin side of the fish. Flip the snapper and turn off the heat and let the fish cook in the residual heat of the pan until the fillets are firm but still juicy, about 1 minute more.
- Divide the fish among 4 plates. Top with the tomatoes and serve.
Nutrition Facts : Calories 254 calorie, Fat 10 grams, SaturatedFat 2 grams, Carbohydrate 5 grams, Fiber 1 grams, Protein 36 grams
GARLIC AND ROSEMARY GRILLED SNAPPER
This is a great recipe to infuse TONS of flavor into grilled whole fish. Alot of folks are intimidated by grilling "whole fishes". BUT most of the flavor and moisture is retained by grilling the fish whole. If you don't want to chop the fresh rosemary, whole stalks work just as well stuffed into the fish's cavity.
Provided by Kozmic Blues
Categories European
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Trim extra fins and tail off of your fish.
- Sprinkle salt and pepper over the entire inside and outside of the fish.
- Combine the first seven ingredients, and mix well.
- I like to smash the herbs and spices in my mortar and pestle.
- If you don't have a mortar and pestle, finely chop the ingredients together on your cutting board.
- Stuff fresh herb and spice mixture into fish's cavity, rub any extra over both sides of the outer skin.
- Top fish with lemon or lime slice (if using).
- Grill whole fish for about 7 minutes on each side or until cooked through.
- Remove fish from grill, and carefuly remove filets from bone to serve.
GRILLED ROASTED GARLIC-ROSEMARY BREAD
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 50m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- Put the garlic, rosemary, and olive oil in a small skillet and heat slowly until the oil just begins to simmer. Turn the cloves over in the oil and saute for 10 minutes longer. Remove from the flame and let cool for 15 minutes.
- Remove the garlic cloves from the oil (reserve the oil) and mash them to a paste with a knife or mortar and pestle. Take the leaves off the rosemary sprig and finely mince them. In a bowl, combine the garlic paste, minced rosemary, and butter and stir until smooth. Season with salt and pepper.
- Cut the baguettes in half lengthwise. Spread the cut sides with the seasoned butter and drizzle with a little of the oil used to bake the garlic. Sprinkle with the Parmesan, close the baguettes back up and wrap each in aluminum foil. Cook over medium heat on the grill or in a bed of slow coals for 10 to 15 minutes. Cut into 2-inch-wide slices and serve immediately.
RED SNAPPER BRAISED WITH ROSEMARY, NEW POTATOES, AND GARLIC CONFIT
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F.
- Make the potatoes: Heat the oil in an ovenproof 12-inch non-stick skillet over medium-low heat. Add the potatoes and cook, stirring, until soft, about 10 minutes. (The potatoes shouldn't brown.) Add the onion, rosemary, and thyme, and season with salt and pepper. Cook, covered, until the onions soften, about 5 minutes. Transfer the potatoes to bowl and set aside. (The potatoes may be made up to 3 days in advance and refrigerated.)
- Make the snapper: Heat the oil in the ovenproof skillet over medium heat. Arrange the potatoes in 4 thick mounds in the skillet and scatter the garlic and rosemary around them.
- Season the snapper with salt and pepper. Place 1 fillet on top of each mound. Add the wine, bring to a boil, and cook until reduced by half, about 2 minutes. Pour in the clam broth. Bring to a boil, cover, and braise in the oven until the snapper is barely opaque in the center, about 7 to 8 minutes.
- Using a slotted spatula, transfer the potato mounds topped with the snapper to the center of 4 warmed dinner plates. Return the skillet to high heat and boil until lightly thickened, about 2 minutes. Add the tomatoes, olives and parsley and cook for 15 seconds. Taste for balance, adding some olive oil or more clam broth, if desired. Season with salt and pepper. Spoon half the sauce over the fish fillets and pour the rest into a warmed sauce boat. Serve immediately, garnished with the lemon slices, with the sauce passed on the side.
GRILLED STUFFED WHOLE SNAPPER
If you're intimidated to cook a whole fish, don't be! Have your fishmonger clean the fish and all you have to do is stuff it and rub it with seasoning-it's really that easy!
Provided by Kardea Brown
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium-high heat.
- Rub the fish all over with the tomato bouillon, pepper and garlic. Stuff the fish cavities with the lemon slices, tomato slices and herbs. Add the fish to the grill and cook until the fish flakes easily with a fork, 6 to 7 minutes on each side. Transfer to a platter and serve.
ROASTED RED SNAPPER WITH FRESH HERBS, GARLIC AND OLIVE OIL
Steps:
- Preheat oven to 450 degrees. Pat dry the fish and rub inside and out with the olive oil, lemon juice, garlic, rosemary, thyme and salt and pepper to taste. Arrange the fish in an oiled baking dish and bake it for 20 minutes, or until it flakes easily. Transfer to a serving plate, pour juices around fish and garnish with lemon wedges and fresh herbs.;
ROASTED RED SNAPPER WITH ROSEMARY
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Line a heavy large baking sheet with foil. Oil the foil and fish with 1 tablespoon of oil. Place the fish atop the foil. Sprinkle the fish cavity with salt and pepper. Squeeze 1/2 of the lemon inside the fish cavity. Fill the cavity with the onion, fennel and rosemary sprigs. Bake until the fish is just cooked through at the bone, about 40 minutes.
- Meanwhile, squeeze the remaining lemon 1/2 into a small bowl. Whisk in the fennel fronds, rosemary, and garlic. Gradually whisk in the remaining 3 tablespoons of oil. Season the lemon sauce, to taste, with salt and pepper.
- Using a sharp knife, separate the 2 fillets from the backbone. Using a metal spatula, transfer the top fillets to a plate. Lift the fish backbone from the bottom fillets (the backbone and head should come off together easily), and discard. Using the spatula, transfer the remaining fillets to plates. Sprinkle the fish with salt and pepper. Drizzle the lemon sauce over the fish and serve.
GRILLED ROSEMARY GARLIC SHRIMP
Categories Garlic Herb Shellfish Appetizer Marinate Kid-Friendly Dinner Rosemary Shrimp Summer Grill Grill/Barbecue Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 4
Number Of Ingredients 6
Steps:
- In a large bowl stir together garlic, minced rosemary, and 3 tablespoons oil and add shrimp. Marinate shrimp, covered and chilled, at least 4 hours or overnight.
- In a shallow dish soak skewers in water to cover 30 minutes and prepare grill.
- To grill, thread 4 shrimp on each skewer and brush with additional oil. Grill shrimp on an oiled rack, set about 5 inches over glowing coals, 3 to 4 minutes on each side, or until just cooked through.
- Alternatively, brush shrimp with additional oil and grill in a hot well-season ridged grill pan, covered, over moderately high heat 3 to 4 minutes on each side, or until cooked through.
- Garnish shrimp with rosemary sprigs and serve with lemon wedges.
GRILLED SNAPPER WITH CAPER SAUCE
The snapper in this recipe but if you prefer another for another fish, try mahi-mahi. It is a delicious firm, mild fish that won't fall apart on the grill.-Alaina Showalter, Clover, South Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a small food processor, combine the first six ingredients; cover and process until blended. Pour into a large resealable plastic bag. Add the fillets; seal bag and turn to coat. Refrigerate for 30 minutes., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork., Meanwhile, combine sauce ingredients in a small food processor. Cover and process until blended. Serve with fish.
Nutrition Facts : Calories 272 calories, Fat 12g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 435mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges
GRILLED GARLIC AND ROSEMARY LAMB LOIN CHOPS
Grilled lamb loin chops marinated in garlic and rosemary. Served with a garlic-rosemary aioli.
Provided by Nicole Leonard
Categories Meat and Poultry Recipes Lamb Chops
Time 2h20m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk olive oil, vinegar, rosemary, lemon juice, garlic, mustard, and salt together in a large glass or ceramic bowl. Add chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours, or overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chops from the marinade and shake off excess. Discard the remaining marinade.
- Grill chops until an instant-read thermometer inserted into the center reads at least 135 degrees F (57 degrees C), 5 to 7 minutes per side.
Nutrition Facts : Calories 396.4 calories, Carbohydrate 5 g, Cholesterol 47.5 mg, Fat 36.9 g, Fiber 1.1 g, Protein 12.9 g, SaturatedFat 7.9 g, Sodium 59.2 mg
ROSEMARY GARLIC RUB
This olive oil based rub is great on chicken or pork, particularly when using an indirect grilling method. You can also use this on potatoes. To coat potatoes, cut small baking potatoes into eighths and par boil for about 5 minutes. Coat with mixture and place directly on medium high grill rack, turning every five minutes, for about fifteen minutes, until tender.
Provided by Christopher Anderson
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- In a small bowl, mix black pepper, kosher salt, fresh rosemary, dried rosemary and garlic. Gradually stir in enough olive oil to form a thick paste. Rub into desired meats before grilling.
Nutrition Facts : Calories 176.5 calories, Carbohydrate 3.8 g, Fat 18.3 g, Fiber 1.1 g, Protein 0.6 g, SaturatedFat 2.6 g, Sodium 1442.8 mg, Sugar 0.1 g
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GRILLED LEMON GARLIC RED SNAPPER - KATIE'S CUCINA
From katiescucina.com
Ratings 36Category Main CourseCuisine AmericanTotal Time 25 mins
- While the grill heats begin seasoning the fish. Pour the olive oil over the red snapper. Then sprinkle half the salt, black pepper, garlic powder and paprika over the finish. Massage into the fish. Flip over and repeat. Flip the fish back over and sprinkle the dried parsley on top.
- Cut the lemon in half. Juice one half of the lemon and drizzle over then slice the other half of the lemon and place on top of the fish.
- Reduce the heat on the grill to low. Spray the grill grates with non-stick cooking spray. Carefully, place the fish on top of the grill grates. Grill with lid closed for 7 minutes. Using tongs, remove the lemon slices from the top of the fish and place on the grill grate. Carefully, using a spatula, flip the fish. Place the lemon slices back on the fish, close the lid and grill for an additional 7 minutes or until internal temperature reaches 165 degrees Fahrenheit and the fish is cooked through. Cut fish into slices (if whole filet), divide among plates, and enjoy immediately.
GRILLED RED SNAPPER WITH SORREL AND GARLIC CREAM | RICARDO
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Servings 4Total Time 1 hr 5 mins
- In a saucepan over medium heat, bring the broth, cream, wine and garlic to a boil. Simmer until the garlic is tender, about 15 minutes. In a blender, purée until smooth with 1/2 cup of the sorrel. Season with salt and pepper. Keep warm.
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