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By á-4084

Rate this recipe 5/5 (2 Votes)
Spanish-Style Snapper with Roasted Red Pepper Sauce 1 Picture
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Servings 4

  • 1/2 ounce cubed sourdough bread
  • 1 cup chopped bottled roasted red bell peppers, rinsed and drained
  • 1 1/2 tablespoons sherry vinegar
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon ground red pepper
  • 2 garlic cloves, minced
  • 4 (6 ounce) skin-on snapper fillets or skinless catfish or tilapia fillets
  • 1 tablespoon fresh flat-leaf parsley

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Pan cooked Spanish-style snapper with red pepper sauce made by processing soaked bread, red bell peppers, sherry vi...

Top rated Snapper recipes

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On our date to Sugarbeet restaurant in Longmont, Colorado, I had the most marvelous ceviche

  • 16 ounces red snapper filets, skinned, sliced thinly into 2-inch pieces
  • 1/2 cup freshly squeezed lemon juice
  • 1/4 cup freshly squeezed lime juice
  • 2 medium jalapeños, seeded and minced
  • 1 large red bell pepper, finely chopped
  • 2 large mangos, finely chopped
  • 1 medium red onion, finely chopped
  • 1 teaspoon minced garlic
  • 1 1/2 teaspoons Kosher salt
  • coarsely ground black pepper to taste
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup fresh cilantro, chopped
4.7/5 (3 Votes)

By

Peel, slice and remove seeds from 2 tangerines; chop the fruit and place in a small bowl

  • 4 tangerines
  • 2 tablespoons lime juice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons minced fresh gingerroot
  • 1 teaspoon sesame oil
  • 1/8 teaspoon crushed red pepper flakes
  • 4 red snapper fillets (4 ounces each)
  • 1/3 cup chopped unsalted cashews
  • 2 green onions, thinly sliced
4.7/5 (3 Votes)

By

this sauce is rich with onion, garlic, cinnamon, tomatoes, olives and capers

  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1/2 jalapeno pepper, minced
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon ground cinnamon
  • 2 large tomatoes, diced
  • 1 table spoon capers
  • 1/4 cup sliced stuffed green olives
  • 1/2 cup tomato juice
  • 1 Tablespoon freshly squeezed lemon juice
  • 2 six ounce red snapper fillets, or other white fish.
4.8/5 (4 Votes)

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In a small bowl, mix ground coriander, turmeric powder, minced garlic, olive oil, fish sauce, salt and pepper

  • For the snapper:
  • 1 true red snapper (about 1 1/2 pounds), cleaned - gutted.
  • 1 tbs ground coriander
  • 1 tsp turmeric powder
  • 2 tsp minced garlic
  • 1 tbs olive oil
  • 1 tsp fish sauce (Use Three Crabs Brand Fish Sauce , it is the best and less fishy)
  • salt and pepper to taste
  • For spicy lime and shallots relish:
  • 2 shallots, thinly sliced
  • 5 Thai chillies, chop
  • salt to taste
  • juice of half lime
  • 1 tbs olive oil
  • 1/2 tsp fish sauce
4.6/5 (12 Votes)

By

Seasoned red snapper filets served with goat cheese gnocchi and a delicious saffron broth

  • Four 8-ounce boneless Japanese red snapper fillets, skin on, cut in half money buys
  • Kosher salt and ground black pepper
  • 1/4 cup olive oil
  • 2 cups white wine
  • 1/2 cup heavy cream 1 teaspoon saffron threads
  • 3 tablespoons unsalted butter
  • 4 ounces plain potato gnocchi
  • 1 ounce goat cheese
4.9/5 (8 Votes)

By

1. Thaw fish, if frozen. Rinse fish; pat dry

  • 1 1/4 pounds fresh or frozen skinless red snapper, orange roughy, or other firm-fleshed fish fillets
  • 2 tablespoons olive oil
  • 3 medium red sweet peppers, coarsely chopped (2-1/4 cups)
  • 1 cup chopped shallots or onions
  • 3 ) 14 1/2 ounce can reduced-sodium chicken broth (5-1/4 cups total)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground red pepper
  • 1/2 cup snipped fresh Italian parsley
  • Fresh Italian parsley sprigs (optional)
4.4/5 (14 Votes)

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1.Season the fillets with the salt, black pepper and Cajun seasoning

  • 2 slices of fresh red snapper fillets
  • 1/4 teaspoon of salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon Cajun seasoning
  • 1 cup of oil
  • 1/2 cup of white corn meal
  • 1/2 cup of bread crumbs
4.6/5 (5 Votes)

By

1 Using a shallow bowl or pie plate, whisk together eggs, 2 tablespoons water and parsley

  • 2 large eggs
  • 1 teaspoon chopped parsley All-purpose flour, for dredging
  • 1 8-ounce yellowtail Snapper filet, boneless and skinless
  • 3 ounces canola oil Salt and black pepper, to taste Lemon sauce (see recipe) Chopped parsley, for garnish
  • 1 Using a shallow bowl or pie plate, whisk together eggs, 2 tablespoons water and parsley. Season with salt and pepper, and set aside.
4/5 (7 Votes)

By

1. Sprinkle the RED SNAPPER fillets with the lime juice

  • 4 Large RED SNAPPER fillets
  • JUICE of 1 LIME
  • 2 Tbsp. OLIVE OIL
  • 3 tsp. Minced GARLIC (or 6 Cloves Fresh GARLIC, minced)
  • 1 Med. White ONION, sliced julienne-style*
  • 1 CELERY Stalk, sliced julienne-style*
  • 1 Tbsp. TOMATO PASTE
  • 2 Cans (13.5oz. each) COCONUT MILK
  • 1 Pkg Powered CHICKEN BOUILLON
  • 2 BAY LEAVES
  • 1 Large, Ripe TOMATO, seeded and sliced julienne-style*
  • 2 cups cooked WHITE RICE, hot
  • Thin strips about 1/4" square x 2"
4.6/5 (5 Votes)

By

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
4.2/5 (16 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

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 (14 Votes)

By

Procedures for Rice 1.Heat 2 tablespoons of olive oil in medium size sauce pan over medium high heat

  • Ingredients2 8 ounce pieces of red snapper
  • 2 cups of basmati rice
  • 8 tablespoons of olive oil
  • 4 tablespoons of diced shallots
  • 4 table spoons of diced garlic
  • 1 teaspoon plus 4 pinches of salt
  • 1 teaspoon plus 2 pinch of pepper
  • 1 cup of water
  • 1 1/2 1 1/2 cups of chicken stock
  • 1 8 oz bunch of asparagus
  • 1/2 cup of white wine
  • the juice of 1 lemon
  • 2 tablespoons of butter
  • 1 tablespoon of parsley
  • 1 ounce of capers
4/5 (4 Votes)

By

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 (4 Votes)

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