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Best way to cook red snapper filets?

You fellow Hounds helped me out last night with my snow peas - now I have another question:
My sister bought a couple of red snapper filets yesterday. I have a feeling they're not the freshest (she got them from Stater Bros). What would be a good way to season and cook these guys? We have all the basic spices, flour, cornmeal --
p.s. We're not looking for particularly fancy or complicated, and although we like spicy, we don't go for extremely hot --

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  1. I think just seasoned with maybe a bit of blackening seasoning for a bit of a kick, then sauteed.

    But, if they're not the best quality, something with a sauce or breading would mask the taste.

      1. re: malenky

        Thanks guys!! : ) I'm still not sure what I'm going to do yet, but wish me luck -

      2. Two suggestions since the second one you may not have the ingredients at hand. First one is snapper almondine. It goes great with that type of fish. Second is one I came up with while in St. Martin.

        Season the fillets with salt, pepper, lime juice and saute in a pan with butter, garlic and fennel. Remove the fish from the pan when done and deglaze with some Pastis. Thicken this with maybe some cream or you can substitute a little chicken broth, correct the seasoning, put the fish back in the pan to warm it up and serve it with the sauce.

        1. Last time I had some, I pulled my usual routine of whisking together three parts olive oil to one part hot chile oil, some salt and pepper, and a pinch or two of herbes de Provence (very optional) and letting the fish sit in that for an hour or so at room temp, then giving it a couple of minutes per side in a hot-hot iron skillet. It turned out to be about the best fish I'd ever done that to. And this had been bought frozen from Trader Joe's and thawed in the bag, so it wasn't anythng fresh off the boat, either.

          1. because snapper fillets hold their shape really well, they lend themselves perfectly to a curry.

            Thai fish curry is da bomb!

            1. How bout a shallot mustard crust... rub fish down with shallots, brush with a bit of dijon and whole grain mustard, then dredge in flour (seasoned). Lightly fry until golden then flip carefully.

              1. One point no one has mentioned yet. Make sure you score the skin side. If not it will curl like the dickens.

                Take any seasonings that work and my favorite snapper method is sear the flesh side in a hot pan. flip and finish in a hot overn for a couple of minuites. But make sure you score the skin.

                1. Snapper lends itself really well to pouch cooking too. Lay some aromatic veggies (leeks, garlic, onion, carrot, celery, etc.) and some fresh herbs (dill or thyme are great) on a piece of parchment paper. Lay the fish on top. A little salt & pepper, splash of olive oil, squirt of fresh lemon if you want. Lay another piece of parchment over the top and tightly roll up the edges to create a seal. Pour a splash of dry white wine in before the final seal. Bake at 350 for 20 minutes. Super moist. Super healthy. Super yummy.

                  2 Replies
                  1. re: sgwood415

                    Thanks Hounds, you guys are the best!! : ) I will definitely end up doing one of these.

                    1. re: aurora50

                      Daisy Martinez (Daisy Cooks! on PBS) has a great stovetop grilled red snapper with ajilimojili recipe. Do a google of Daisy Cooks and red snapper for the recipe, or try this link:


                  2. Torta ahogada con huachinango: Just saw this on elgoumet (cooking channel in Latin America): split pan campesino, toasted in a pan w/ a bit of oil. Piece of bread face up in a wide semi-deep bowl, spread w/ a thin layer of refried beans, a thick pan seared snapper fillet, some thinly sliced red cabbage & bit of cilantro, other half of the bread; and then "drowned" in a blitzed cooked sauce of fresh chili, tomato, garlic, lemon juice, stock, and I can't recall what else. Apparently from Guadalahara. Looked really good.

                    1 Reply
                    1. re: Sam Fujisaka

                      I've had something similar with hauchinango and flour tortillas; something between a fish taco and a quesadilla, maybe a huarache, with the frijoles, red cabbage and salsa ingredients. Mild flavors with a very mild fish..tan sabroso!

                    2. This is very tasty, and perfect for fish that's not perfectly fresh: