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Red Snapper

suites Jul 25, 2011 11:24 AM

I need a foolproof, delicious recipe for red snapper that doesn't include tomatoes or red sauce. Thanks.

  1. limonay Aug 2, 2011 10:25 AM

    You can also use the seasonings and flavors in this recipe for Red Snapper.


    Baked Sea Bream with Fennel, Olives, Lemon and Dill

    2 (1 pound) Sea Breams, deboned and butterflied with head and tail on

    1/3 fennel bulb, thinly sliced

    6 Kalamata olives, thinly sliced

    1 garlic clove, thinly sliced

    1/2 lemon, thinly sliced

    fresh dill sprigs

    olive oil

    sea salt

    cracked black pepper

    Preheat oven to 375F.

    Rinse the fishes under cold water and pat dry.

    Drizzle olive oil on a baking sheet and place fishes on top of it.

    Season the inside and outside of the fishes with salt and pepper. Set aside.

    Warm about 1 tablespoon olive oil in a pan on medium heat. Add the fennel and cook until softening, about 4 minutes.

    Add in olives and garlic. Cook until flavors meld, about 2 minutes.

    Stuff the fishes with the fennel and olive mixture.

    Add in lemon slices and some fresh sprigs of dill.

    Fold the top of the butterflied fishes over the mixture and drizzle the outside with olive oil.

    Bake for about 15 minutes.

    1. limonay Aug 2, 2011 10:24 AM

      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

      cilantro, chopped

      basil, chopped

      sea salt

      black pepper

      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.

      1. ipsedixit Jul 26, 2011 08:40 PM

        Cut some slits on the body, insert slivers of ginger and green onion, then steam.

        Finish off with some hot sesame oil.

        Garnish with some sliced leeks

        1 Reply
        1. re: ipsedixit
          wattacetti Jul 26, 2011 08:46 PM

          Ah! A classic Chinese prep.

          In at least the same part of the world, you could filet the thing and slice half to cure against a sheet of kombu and leave the other half, then serve as contrasting sashimi. Then make soup with the head and fry the bones for crackers.

        2. l
          lovesublime Jul 25, 2011 12:49 PM

          Here is one thats a little less involved. Very simple, very good. http://www.epicurious.com/recipes/foo...

          4 Replies
          1. re: lovesublime
            teezeetoo Jul 25, 2011 02:02 PM

            if you like a bit of heat, make a mango salsa with jalapeno and lime. grill the snapper (just a bit of olive oil and lime juice, sea salt) and serve with the salsa.

            1. re: teezeetoo
              Bada Bing Jul 25, 2011 02:35 PM

              I second teezeetoo's suggestion. :) Useful to score the flesh before grilling. Preheat the grill well to avoid sticking.

              1. re: Bada Bing
                teezeetoo Jul 25, 2011 02:58 PM

                yes and rubbing a tiny amount of mayonnaise on fish with skin will do wonders to keep it from sticking.

                1. re: teezeetoo
                  suites Jul 26, 2011 06:56 PM

                  thanks, ya'll! i wanted to grill it but it's been pouring rain all day. i prepared it with butter, lemon, white wine and capers in the oven and it was very delicate and delicious. served it with couscous to soak up the sauce, and roasted asparagus. will do again. :-)

          2. l
            lovesublime Jul 25, 2011 12:48 PM

            Salt crust! http://www.foodnetwork.com/recipes/ty...

            1. monavano Jul 25, 2011 12:02 PM

              Season and cook in parchment with white wine or vermouth, lemon, butter, capers. Maybe some olives, maybe some fennel.

              3 Replies
              1. re: monavano
                gilintx Jul 25, 2011 12:43 PM

                This. Cooking in parchment (or even a foil pack) is a very forgiving technique, as well as being very versitile. You can also add mirepoix, white wine, or simply onion to your packet.

                1. re: monavano
                  rjbh20 Jul 25, 2011 01:38 PM

                  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.

                  1. re: rjbh20
                    rjbh20 Oct 17, 2011 11:45 AM

                    As mentioned above, Red Snapper BonTon. Snapper, lump crabmeat, Tabasco sauce onion rings.

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