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Discover a new way to make snapper - 225 recipes

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Make 3 diagonal cuts on each side of fish, almost to the bone

  • 1 3-lb whole rd snapper, cleaned
  • 1/3 cup fresh lemon juice
  • 1 clove garlic, minced
  • 2 tsp. olive oil
  • 1/3 cup finely chopped fresh parsley
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Sprinkle salt over fillets, dredge in flour, shaking off excess

  • 1/2 tsp K salt
  • 4 6 ounce snapper fillets
  • 2 TBSP all purpose flour
  • 5 tsp olive oil, divided
  • 1 cup diced plum tomato (about 2)
  • 3/4 cup clam juice
  • 1/2 cup frozen green peas
  • 1/4 cup fresh mint, divided
  • 1 TBSP fresh lemon juice
  • 1/2 tsp dried oregano
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recipe by Ellie Krieger cal 300 total fat 13 g sat fat 2g mono fat 8 g poly fat 2

  • 3 tbs olive oil divided
  • 1 large eggplant trimmed cut into small dice about 3 cups
  • 1 med onion, cut into small dice about 1 1/2 cups
  • 2 garlic cloves, minced (about 2 teas
  • 2 med zucchini,trimmed, cut into small dice about 2 1/2 cups
  • 1 14.5oz can no salt added diced tomatoes
  • 1 teas herbs de Provence
  • 3/4 teas salt, plus more for seasoning
  • 1/2 teas fresh ground pepper
  • 1/4 cup chopped fresh basil leaves plus more for garnish
  • 4-5oz red snapper fillets, skin on
  • 2 teas lemon juice
  • 2 teas rosemary unfused oil.
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Placed the bread slice, olive oil, lemon juice, parsley, garlic, basil, sugar, salt and pepper in a blender and ble...

  • 1 slice Italian bread
  • 1 cup olive oil
  • 1/2 cup lemon juice
  • 1/8 cup minced fresh parsley
  • 1/8 cup minced garlic
  • 1 tablespoon minced fresh basil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup minced green bell pepper
  • 2 tablespoons capers
  • 4-6 red snapper filets
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With a sharp paring knife, score the skin side of the snapper fillets by slashing 3, 1/8- inch thick cuts across th...

  • Salt and freshly ground black pepper
  • 4 (8-ounce) portions red snapper fillet, skin on
  • 1/2 cup sesame seeds, un-toasted, available on spice aisle
  • 2 tablespoons vegetable oil
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In small bowl combine paprika, oregano, thyme, cayenne, sugar, salt, and pepper

  • 2 ½ tsp paprika
  • 1 ½ tsp dried oregano
  • 1 ½ tsp dried thyme
  • ½ - 1 tsp cayenne pepper
  • 1 ½ tsp sugar
  • 1 ½ tsp sea salt
  • 1 ½ tsp fresh ground pepper
  • 2 lbs of red snapper fillets with skin on
  • olive oil spray
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1. Cut fish into thin strips; mix with red onion, scallions, lime juice and a large pinch of salt

  • RED SNAPPER CEVICHE WITH CITRUS
  • Adapted from Patricia Quintana Time: 15 minutes
  • 1 or 2 fresh red snapper or sea bass fillets, about 3/4 pound
  • 1/2 red onion, peeled, minced, rinsed in hot water
  • 4 scallions, trimmed and minced
  • 1/2 cup fresh lime juice
  • Salt and black pepper
  • 1/2 cup fresh tangerine juice
  • 1/2 cup fresh grapefruit juice
  • 2 tablespoons olive oil
  • 2 tablespoons chopped chives.
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1. Preheat the oven to 450�F

  • 6 cups baby spinach
  • 1 red bell pepper, thinly sliced
  • 4 snapper fillets (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 tablespoons pesto
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Put flour in a shallow dish

  • 3 Tb all-purpose flour
  • 1/2 cup low fat buttermilk
  • 1/2 cup dry breadcrumbs
  • 2 Tb finely chopped pecans
  • 4 (6 ounce) snapper fillets
  • lemon wedges
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Directions To make the snapper: Toss the potato chips with 1 cup of the pecans, cilantro, and crushed red pepper an...

  • Snapper:
  • Ingredients
  • 2 cups crushed potato chips
  • 1 cup plus 2 tablespoons finely chopped pecans
  • 1 tablespoon dried cilantro or parsley
  • 1 teaspoon crushed red pepper flakes
  • 1 cup milk
  • 1 egg
  • 1/4 cup all-purpose flour
  • Salt and freshly ground black pepper
  • 1/2 cup unsalted butter
  • 4 (6-ounce) red snapper fillets
  • Mayonnaise:
  • 1/2 cup mayonnaise
  • 1/2 cup honey mustard
  • 1 medium red bell pepper, chopped
  • 3 large shallots, chopped
  • 2 teaspoons chopped fresh basil leaves
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Part French technique, part personalized spin, this main-course fish dish is the essence of good family classics

  • 1 1/2 teaspoons chopped fresh thyme
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 (6-ounce) skinless black snapper fillets
  • 1 cup fat-free, less-sodium chicken broth
  • 1/2 cup clam juice
  • 2 garlic cloves, crushed
  • 1 small yellow onion, quartered
  • 1/2 to 1 whole habanero pepper, seeded
  • 1 1/2 cups thinly sliced red bell pepper
  • 3/4 cup thinly sliced red onion
  • 1 tablespoon tomato paste
  • 1 tablespoon honey
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Directions Preheat the oven to 425 degrees F

  • Ingredients
  • • 2 (8-ounce) fish fillets such as red snapper
  • • Kosher salt and freshly ground black pepper
  • • 7 ½ ounces creme fraiche
  • • 3 tablespoons Dijon mustard
  • • 1 tablespoon whole-grain mustard
  • • 2 tablespoons minced shallots
  • • 2 teaspoons drained capers
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