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Discover a new way to make snapper - 225 recipes

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1.In a large bowl combine cake mix, whipped topping and egg; mix until well combined

  • 1 (18.25 ounce) package lemon cake mix
  • 2 cups frozen whipped topping, thawed
  • 1 egg, beaten
  • 1/2 cup confectioners' sugar
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Preheat grill pan or indoor electric grill to medium high heat

  • Tomatoes and Green Olive Salsa:
  • 4 (8-ounce) portions red snapper fillet
  • Extra-virgin olive oil, for drizzling
  • 1 1/2 teaspoons (1/2 a palmful) cumin
  • 1 1/2 teaspoons (1/2 a palmful) sweet paprika
  • 1 teaspoon (1/3 palmful) coarse salt
  • 1 teaspoon (1/3 palmful) black pepper
  • 1 teaspoon (1/3 palmful) coriander
  • 3 plum tomatoes, seeded and chopped
  • A handful cilantro leaves, finely chopped, flat leaf parsley may be substituted
  • 1/2 small red onion, chopped
  • 12 large green olives, cracked away from pits and coarsely chopped
  • 1 lime, juiced
  • 1 teaspoon crushed red pepper flakes
  • Serving suggestion: Green Beans with Toasted Almonds and Sangria
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Combine the 2 tablespoons vinegar, wine, salt and pepper with the cooked shallots and reduce

  • GRILLED RED SNAPPER WITH LIME BUTTER SAUCE AND GRILLED PINEAPPLE
  • 4 fillets of red snapper
  • 8 very thin slices of pineapple, peeled and cored
  • Rind of one lime (Peel with potato peeler, being sure to remove only the green rind and none of the white pith. Cut into pieces the size of matchsticks and blanch in boiling water for 2 minutes.)
  • 2 tbsp. vinegar
  • 2 shallots, chopped fine and sauteed in butter
  • V4 cup white wine
  • 8 oz. plus a tbsp. (for sauteing the shallots) unsalted butter
  • Salt and pepper
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Preheat oven to 400*. Cut a piece of foil about twice the size of the fillets, and vegetable-spray the center

  • Vegetable spray, divided
  • 1/2 red onion, peeled, ends removed, thinly sliced, divided
  • 4 6-ounce red snapper fillets, washed and patted dry, divided
  • 1 lime, peeled, removing the membrane with the skin, thinly sliced, divided
  • 1 tomato, washed, cored, chopped, divided
  • 4 sprigs of thyme or 1/2 teaspoon, divided
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Coat a skillet with cooking spray and place it over medium heat until warm

  • cooking spray
  • 4 4-ounce red snappy or orange roughy fillets
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • 1 8-ounce can stewed tomatoes
  • 1/3 cup salsa
  • 1/4 cup fresh chopped cilantro
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PreparationIn a salad bowl, combine the ginger, jalapeño, vinegar, salt and pepper

  • Sesame Crusted Red Snapper with Ginger Dressed Snappy Veggies and Curry Couscous with Almonds
  • Serves 4
  • Tags: dinner lunch fruit fish and seafood rice, grains and breads vegetables 30 Minute Meals sauté boil simmer Submitted by
  • Rachael Ray
  • on 02/20/08Advertisement
  • Ingredients
  • 2-inch piece fresh ginger, peeled and grated or minced
  • 1 small jalapeño pepper, seeded and finely chopped
  • 3 tablespoons rice wine vinegar or white wine vinegar (eyeball it)
  • Salt and freshly ground black pepper
  • 6 tablespoons vegetable oil, divided (eyeball it)
  • 10 radishes, thinly sliced
  • 1 seedless or English cucumber, thinly sliced
  • 1 yellow pepper, seeded, quartered and cut into thin strips
  • 1/4 cup sliced almonds, available on the baking aisle (2 ounces)
  • 1 cup chicken broth
  • 1 tablespoon curry powder
  • 2 pinches ground cinnamon
  • 1 cup couscous
  • 4 portions red snapper fillet, skin on (8 ounces each)
  • 1/2 cup sesame seeds, un-toasted, available on the spice aisle
  • 1 bunch watercress, trimmed of thick stems
  • 1 cup roughly chopped fresh basil (about 20 leaves)
  • 2 scallions, chopped
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Combine five 9 ingredients in a large skillet; stir well

  • 2 cups unpeeled tomato - about 3/4 lb; chopped
  • 1/4 cup scallions; chopped
  • 3 tablespoon lime juice (fresh)
  • 2 tablespoon canned chopped green chili peppers
  • 1 tablespoon parsley
  • 1/8 teaspoon Salt
  • 1 dash garlic powder
  • 1 dash pepper
  • 4 4 oz red snapper fillets
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In a medium saucepan, bring the stock to a boil over medium-high heat

  • 4 cups low-sodium chicken stock
  • 3 pound fresh fava beans, shelled or 1 pound frozen lima beans, thawed
  • 3 tablespoons chopped fresh mint leaves
  • Salt and freshly ground black pepper
  • 4 (6-ounce) center-cut red snapper fillets
  • Olive oil, for frying
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Dip the fillets in flour, season with salt and pepper and saute in butter (fresh about 10 min

  • 4 snapper fillets
  • flour
  • salt
  • freshly ground black pepper
  • butter
  • 1/2 cup blanched almonds
  • 1/4 cup melted butter
  • 1 tablespoon lemon juice
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Yield: 4 servings Nutritional Information Calories:263 Fat:8

  • 1/2 teaspoon kosher salt
  • 4 (6-ounce) snapper fillets
  • 2 tablespoons all-purpose flour
  • 5 teaspoons olive oil, divided
  • 1 cup diced plum tomato (about 2)
  • 3/4 cup clam juice
  • 1/2 cup frozen green peas
  • 1/4 cup chopped fresh mint, divided
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon dried oregano
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Grease cookie sheets. Combine cake mix, whipped topping and egg in large bowl and stir until will mixed

  • 1 pkg lemon cake mix
  • 2 cp frozen whipped topping, thawed
  • 1 egg
  • 1/2 cp powdered sugar, sifted
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Bobby Flay

  • Grapefruit-Thyme Mojo:
  • 4 skinless red snapper fillets, 225g (8 oz) each
  • 2 tbsps canola oil
  • 1 tsp salt
  • ½ teaspoon freshly ground black pepper
  • Grapefruit-Thyme Mojo, recipe follows
  • 1 grapefruit, sliced, for garnish
  • GRAPEFRUIT-THYME MOJO SAUCE
  • 1/4 cup olive oil
  • 8 cloves roasted garlic
  • 1 grapefruit, juiced
  • 1/4 cup fresh orange juice
  • 2 teaspoons grated grapefruit zest
  • 1 teaspoon honey
  • 2 serrano chiles, coarsely chopped
  • 1 tablespoon chopped fresh thyme leaves
  • 1/4 teaspoon kosher salt
  • Combine all of the ingredients in a blender and blend until smooth.
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Grilled Red Snapper with Grapefruit-Thyme Mojo Sauce Lemon Whippersnappers