I need a foolproof, delicious recipe for red snapper that doesn't include tomatoes or red sauce. Thanks.
Do the same with shrimp, crabmeat and a veloute sauce for a snapper version of Pompano en Papillotte. Some also include sliced mushrooms.
In a similar vein is Redfish Bon Ton -- redfish/snapper sauteed au meuniere topped with crabmeat, served with the pan sauce and garnished with 3 large fried onion rings.
This is a recipe post on Thai Roasted Black Sea Bass, but I've used the same recipe for Red Snapper. It's easy and turns out well!
Thai Roasted Black Sea Bass
1 (2 pound) whole black sea bass, scaled and cleaned
1/3 cup canola oil
3 tablespoons unsweetened coconut milk
2 limes (1 zested and juiced, 1 cut in half)
1/2 teaspoon chili flakes
1/2 tablespoon ground coriander
1 garlic clove, sliced
Preheat oven to 425F.
Rinse the fish and pat dry. Season both sides with salt and pepper.
Place fish in a roasting pan.
In a bowl, mix together the oil, coconut milk, lime zest, lime juice, chili flakes, ground coriander, and garlic clove.
Spoon about 2/3 of the mixture over the fish and bake, basting frequently with the reserved mixture, for 25-30 minutes.
To test if the fish is cooked through, a metal skewer should be easily inserted into the fish and, after left in for 5 seconds, should feel warm.
Garnish with chopped cilantro, basil and a squeeze of lime.