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Discover a new way to make snapper - 225 recipes

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Approved and from the MWLW archives

  • MARINADE:
  • 2 lbs Red Snapper fillets (about 6)
  • 1 Red, Green & Yellow Bell Peppers - cut into strips
  • 1 medium Onion - cut into strips
  • 4-6 Green Onions - chopped
  • 2 TBSP Garlic - crushed
  • 1 TBSP Olive Oil
  • Olive Oil spray
  • Salt and Pepper to taste
  • Dill sprigs and lime slices for garnish
  • 1/2 C chopped fresh Thyme
  • 1/2 C chopped fresh Dill
  • 1/2 C chopped fresh Rosemary
  • 2 Medium Limes, juiced
  • 1 TBSP Olive Oil
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Atkins

  • 1 Tablespoon olive oil
  • 1 small onion, chopped
  • 10 greek olives, pitted and chopped
  • 2 plum tomatoes, chopped
  • 2 Tablespoons capers
  • 2 garlic cloves, pushed through a press
  • 1/2 Cup dry red wine
  • 1/8 Teaspoon crushed red pepper flakes
  • 4 Tablespoons unsalted butter
  • 2 Pounds red snapper fillets
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Destin Harbor

  • 4 6-ounce Florida snapper fillets
  • 2 teaspoons cayenne pepper
  • sea salt, to taste
  • ground black pepper, to taste
  • 1 cup rice flour
  • 1/4 cup butter
  • 1/2 cup sliced almonds
  • 1/4 cup lemon juice
  • 1/4 teaspoon flat leaf parsley, chopped
  • parsley sprigs for garnish (optional)
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For the Fish: Season the fish fillets with salt and pepper

  • For the ragout:
  • 4 (7-ounce) snapper fillets, skin on, scaled
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons extra-virgin olive oil
  • 12 fingerling potatoes or small new potatoes
  • 12 cipollini onions, roasted, peeled, and halved
  • 12 artichoke hearts, cooked and quartered
  • 24 green olives, pitted
  • 1/2 cup chicken stock
  • Salt and freshly ground black pepper
  • For the Sauce Vierge:
  • 1 lemon
  • 3 cloves garlic, chopped
  • 2 tomatoes, peeled, seeded, and diced small
  • 1/2 cup parsley leaves
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper
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By

Chef Dan Dunn

  • 2 Snapper fillets
  • 6 ounce pack Feta cheese
  • 2 tomatoes chopped
  • 1 tablespoon capers
  • 2 tablespoons olive oil
  • 1 cup chopped kalamata olives
  • 1 teaspoon garlic chopped
  • Few leaves of fresh basil and oregano chopped
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By

Jim Shirley

  • 4 fillets red snapper
  • 1 dozen shrimp
  • Shells from shrimp
  • Tomato water
  • 3 cups water
  • Seasoned flour (1 cup all-purpose flour, 2 tablespoons
  • each garlic powder and onion powder, 2 teaspoons white
  • pepper, 1 tablespoon each ground rosemary and salt)
  • 2 tablespoons minced garlic
  • 1 medium onion, diced
  • 4 tablespoons extra virgin olive oil
  • 1 28-ounce can San Marzano whole peeled tomatoes
  • 1 lime, quartered
  • 3 bay leaves
  • 1/8 teaspoon ground clove
  • 1/8 teaspoon ground cinnamon
  • 2 jalapeño peppers, seeded and diced
  • 1/2 cup coarsely chopped kalamata olives
  • 1/2 cup sliced green olives
  • 1 poblano pepper, seeded and diced
  • 3 tablespoons capers
  • 1/4 cup coarsely chopped parsley
  • Tortillas
  • 1 bottle Madfish Bay Chardonnay, un-oaked
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Sauté pepper and onions in butter, add tomatoes, tomato sauce, basil, salt, pepper and bay leaf

  • 1 sliced gr pepper
  • 1 1/2 c. sliced gr onions
  • 2 tbs butter
  • 1 14oz can diced tomatoes, drained
  • 1 8oz can tomato sauce
  • 1/2 tsp chopped basil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 bay leaf
  • 1 lb red snapper fillets
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Preheat oven to 450 degrees

  • 1 cup tomatoes, seeded, chopped
  • 1 cup leeks, thinly sliced
  • 1/2 cup green bell pepper, chopped
  • 1 T. garlic, minced
  • 4 fish 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 t. paprika
  • 1/4 t. cayenne
  • 2 T. unsalted butter, melted
  • 1 T. scallion, thinly sliced
  • Lemon Wedges
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Heat a pan over medium heat and add the oil, garlic and red chili flakes

  • For the sauce:
  • 2 T. olive oil
  • 4 garlic cloves, thinly sliced
  • 1/2 t. red chili flakes
  • 2 oz. capers
  • 1 red onion, julienned
  • 1 jalapeño, seeded and sliced
  • 2 ripe beefsteak tomatoes, diced
  • 1 bay leaf
  • 3/4 c. white wine
  • 1 c. briny green olives (Drew likes Cerignolas that he pits himself)
  • 1 t. sugar
  • For the fish:
  • 4 5–6 oz. snapper fillets (skin removed)
  • Salt and pepper
  • 3/4 c. quinoa flakes (found in the hot cereal aisle)
  • 2 –3 T. olive oil
  • 1 T. butter
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Lemon juice and rind brighten this Snapper with Zucchini and Tomato dinner for two

  • Ingredients
  • 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
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FISH STOCK Combine all ingredients in a large stockpot, bring to boil

  • FOR STOCK
  • Trimming from fish, bones, head, fins, etc
  • 3 pints of water
  • 1 cup dry white wine
  • 1 medium onion, quartered
  • 2-3 garlic cloves, smashed
  • 6 peppercorns
  • 1/2 bay leave
  • 1 1/2 tsp salt
  • 2 parsley sprigs
  • 1 carrot, cut into thin strips
  • pinch of thyme
  • TOMATO AND BROWN SAUCE
  • 3 tbs flour
  • 1/4 lbs lard
  • 3 pints beef or chicken stock
  • Number 2 can of tomato puree (20 oz - 2 1/2 cups)
  • SOUP
  • 1/4 cup onions, diced
  • 1 cup celery, diced
  • 1 cup sliced green pepper
  • 2 tbs butter
  • 2 pints fish stock
  • 1 pint tomato and brown sauce
  • 1 cup red snapper, diced
  • 1 cup dry sherry
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1. Warm your grill or start your coals

  • 1 whole red snapper, gutted and scaled
  • lime or lemon slices
  • fresh basil, chopped
  • fresh cilantro, chopped
  • Marinade
  • 4 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 5 cloves garlic, pressed
  • 2 teaspoons fish sauce
  • 2 tablespoons brown or palm sugar
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • 2 teaspoons Thai sweet chili sauce
  • 1/2 teaspoon sambal oelek (optional)
  • Dipping Sauce
  • 4 tablespoons Thai sweet chili sauce
  • 1 tablespoon fresh ginger, minced fine
  • 1 tablespoon garlic, minced
  • 1/2 teaspoon sambal oelek or 1/8 teaspoon cayenne
  • 2 teaspoons fish sauce
  • 2 tablespoons lime juice
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