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Discover a new way to make snapper - 225 recipes

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haven't tried this yet

  • 8 smallcloves garlic
  • 1/2 6 1/2ounce jaroil-packed dried tomato halves with herbs (1/3 cup)
  • 1/2 cup pitted mixed green olives
  • 4 5 - 6 ounces red snapper fillets or other firm-flesh white fish
  • 1/4 cup crumbled feta cheese
  • Fresh oregano leaves (optional)
  • Pepperoncini (optional)
4.6/5 (7 Votes)

By

1 1/2 pounds red snapper fillets 1/2 teaspoon oregano leaves dried 1/2 teaspoon salt 1/4 cup cheddar cheese shred

  • 1 1/2 pounds red snapper fillets
  • 1/2 teaspoon oregano leaves dried
  • 1/2 teaspoon salt
  • 1/4 cup cheddar cheese shredded
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup water
  • 1 wedges lemon
  • 1/2 cup white wine dry
  • 3 tablespoons butter
  • 2 tablespoons scallions, spring or green onions minced
  • 3 tablespoons flour, all-purpose
  • 3/4 cup milk
  • Bread crumbs oregano
  • 1 slice bread firm
  • 1/2 teaspoon oregano ground
  • 1 tablespoon butter
4.6/5 (7 Votes)

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1.) Heat oven to 425 degree F

  • GARNISH:
  • Cooking Spray
  • 2 tbsp olive oil
  • 1 med onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp oregano
  • 1 (14 oz) can diced tomatoes w/juice
  • 1/2 cup sliced black olives
  • 4 (4 oz) red snapper fillets
  • Salt and pepper to tasted
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup parsley, minced
4.5/5 (13 Votes)

By

STEP 1 Heat oven to 350°F

  • 3/4 cup sugar
  • 1/4 cup shortening
  • 1/4 cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 1 egg
  • 1 3/4 cups Gold Medal® all-purpose flour
  • 3/4 teaspoon cream of tartar
  • 3/4 teaspoon baking soda
  • Dash of salt
  • 3/4 cup chopped pecans
  • 36 caramels, unwrapped
  • 2 tablespoons milk
  • 1 cup semisweet or milk chocolate chips (6 oz), melted, cooled
4.4/5 (16 Votes)

By

1. Heat oil in a large skillet over medium-high heat

  • 1/4 cup olive oil
  • 1/2 cup chopped fresh parsley
  • 1/2 small red onion, sliced
  • 4 red snapper fillets (about 1 1/2 pounds)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cayenne pepper
  • 1 1/2 pounds asparagus (about 20 stalks)
  • 1/4 teaspoon kosher salt
  • 1 cup dry couscous
  • 1 tablespoon chopped fresh mint
  • Juice of 1/4 lemon
4.5/5 (4 Votes)

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To make the butter sauce, allow unsalted butter to soften to room temperature

  • BUTTER SAUCE:
  • 1/2 pound unsalted butter
  • 2 tablespoons lemon juice
  • 1 tablespoon chicken bouillon
  • 1/4 teaspoon white pepper
  • 3 tablespoons finely-chopped onion
  • 1 tablespoon finely-chopped garlic
  • 1 teaspoon oregano
  • 3 tablespoons white wine
  • Salt to taste
  • SPICES FOR FISH:
  • 1 teaspoon paprika
  • 1/4 teaspoon freshly-ground white pepper
  • 1 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1 1/2 teaspoons cayenne pepper
  • 1/4 teaspoon garlic powder
  • SEAFOOD:
  • 4 snapper filets - (8 to 10 oz ea)
  • 1 pound crawfish tail meat
  • 1/2 pound lump crab meat
  • 1/2 cup melted unsalted butter
4.5/5 (2 Votes)

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In a small bowl combine tamarind and water and let stand 10 minutes

  • 1 1/2 tablespoons tamarind from a pliable block
  • 1/2 cup cold water
  • 2 small shallots
  • 3 garlic cloves
  • 2 teaspoons finely chopped cleaned fresh cilantro roots reserved from Thai Ground-Pork Salad with Mint and Cilantro or cilantro stems
  • 1 tablespoon Asian fish sauce (preferably naam pla)
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vegetable oil
  • two 6-ounce red snapper fillets with skin
  • 2 scallions
  • 1 medium or 2 small fresh red chiles (1 to 3 inches long; preferably Thai)
  • 2 about 2 tablespoons fresh whole Thai basil leaves or small fresh regular basil leaves
  • Garnish: fresh basil sprigs
4.4/5 (5 Votes)

By

Sprinkle fillets with salt and pepper

  • 4 red snapper fillets (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup white wine or chicken stock
  • 2 large tomatoes, seeded and chopped
  • 1 medium onion, chopped
  • 1/3 cup pitted green olives, chopped
  • 1 jalapeno pepper, seeded and minced
  • 2 tablespoons capers, drained
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • Hot cooked Israeli couscous and chopped fresh cilantro
4.3/5 (6 Votes)

By

Place eggs in a shallow bowl

  • 2 eggs, beaten
  • 1-1/2 cups mashed potato flakes
  • 2 teaspoons dried thyme
  • 4 red snapper fillets (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil
4.3/5 (4 Votes)

By

Cooking Light Calories: 303 Fat: 11

  • 4 teaspoons extra-virgin olive oil, divided
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 (6-ounce) snapper fillets
  • 2 tablespoons dry vermouth or white wine
  • 1 cup diced zucchini
  • 1 1/2 tablespoons minced shallots
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon grated lemon rind
  • 1 cup halved cherry tomatoes
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons fresh lemon juice
4.2/5 (5 Votes)

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From Cuisine at Home

  • 1 cup tomatoes -- seeded and chopped
  • 1 cup leeks -- thinly sliced
  • 1/2 cup green bell pepper -- chopped
  • 1 tablespoon garlic -- minced
  • 4 red snapper fillets (6 oz each) -- boned and skinned
  • 1/2 cup coarse bread crumbs
  • 1/2 cup parmesan cheese -- grated
  • 1/2 cup plain potato chips -- crushed
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 2 tablespoons unsalted butter -- melted
  • 1 tablespoon scallion -- thinly sliced
  • lemon wedges
4.1/5 (11 Votes)

By

Easy to make, and so delicious, this ceviche recipe is made with red snapper

  • 2 pounds firm, fresh red snapper fillets, cut into 1/2 inch pieces, completely deboned
  • 1/2 cup fresh squeezed lime juice
  • 1/2 cup fresh squeezed lemon juice
  • 1/2 purple onion, finely diced
  • 1 cup fresh peeled, seeded, and chopped tomatoes
  • 1 serrano chili, seeded and finely diced
  • 2 teaspoons of salt
  • Dash of ground oregano
  • Dash of Tabasco or a few grains of cayenne pepper
  • Cilantro
  • Avocado
  • Tortillas or tortilla chips
4/5 (5 Votes)

Any burning questions? Our chefs answer!

Ceviche' Mediterranean-Style Snapper