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Red Snapper

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

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

    3 Replies
    1. re: monavano

      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

        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

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

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

          4 Replies
          1. re: lovesublime

            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

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

              1. re: Bada Bing

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

                1. re: teezeetoo

                  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. 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

              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. 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!

              http://fortychestnuts.com/2011/06/11/...

              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.