Northwest Red Snapper Recipes

PAN SEARED RED SNAPPER

Steps:

• Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
• Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a 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.

NORTHWEST RED SNAPPER

Steps:

• Rinse snapper and pat dry. In a heavy skillet combine butter, lemon juice, and wine. Over medium heat, allow mixture to come to a boil. Add fillets and cover with onion slices and tomatoes. Reduce heat, cover and simmer for 5 minutes or until fish flakes easily with a fork.

CASHEW CRUSTED RED SNAPPER

Steps:

• Wash filets and dip each in egg wash (eggs mixed with milk), then roll in crushed cashews until encrusted.
• Saute in olive oil and butter until golden brown on each side.
• Add salt and pepper to taste, wine and lemon.
• Finish in oven, being careful not to overcook.
• Garnish with rum sauce, carrots and tomatoes.
• For Sauce: Mix all ingredients in small saucepan, bring to boil and remove from heat.
• Serve warm.

SWEET AND SOUR SNAPPER

Steps:

• Cut fish fillets into large chunks. Drain pineapple, reserving juice. Add water to juice to make 1-1/4 cups. Combine pineapple mixture, vinegar, brown sugar, cornstarch, soy sauce, salt, and garlic salt and blend well.
• Saute fish in oil for 10 minutes or until fish is firm and white. Add liquid mixture and cook and stir 5 minutes or until sauce has thickened. Add water chestnuts, bell pepper, tomato and pineapple and cook until vegetables are heated through and fish flakes easily with fork.

BAKED RED SNAPPER

Steps:

• Preheat oven to 375 degrees.
• Brush pan with 1 teaspoon olive oil.
• Brush fish with the rest of the olive oil.
• Top with the veggies.
• Cover with foil and bake for 20 minutes.
• This is also very good on the grill in a foil packet.

CAJUN RED SNAPPER

Steps:

• On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano.
• In a small saucepan, over medium heat, melt butter or margarine with oil.
• Brush both sides of the snapper filets with the butter mixture, reserve the remaining butter mixture.
• Coat both sides of the filets with the seasoning-mixture.
• Heat a large cast-iron skillet over high heat until a drop of water sizzles on it.
• Drizzle half of the remaining butter-oil mixture on one side of fish fillets.
• Place fillets butter side down in pan.
• Cook over a high heat until the fish is deeply browned, about 5 minutes.
• Drizzle remaining butter-mixture over the fish and flip the fish over.
• Cook until fish is browned and flakes when tested with a fork, about 5 minutes more.
• Season to taste with salt.