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Discover a new way to make snapper - 225 recipes

Snapper is a perfect meal to make for a low-calorie, lean source of protein, providing a wide range of health benefits. You can prepare snapper in a few different ways and pair it with rice or vegetables for the ultimate nutritious meal.

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By á-4084

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

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
5/5 (2 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.
5/5 (3 Votes)

By

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

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.
5/5 (3 Votes)

By

The secret ingredient in the tasty sauce here is rose, which combines perfectly with the classic Chinese flavors in...

  • 3 tablespoons extra-virgin olive oil
  • 6 small heads of bok choy (1 pound), halved lengthwise
  • Kosher salt
  • Pepper
  • 1 tablespoon unsalted butter
  • Four 5-ounce skin-on red snapper fillets
  • 1 tablespoon fermented black beans
  • 1 garlic clove, thinly sliced
  • 1/2 cup dry rosé
  • 1 tablespoon dry sherry
  • 1 teaspoon low-sodium soy sauce
  • 1/2 teaspoon finely grated peeled fresh ginger
  • 1/2 teaspoon minced serrano chile
  • 1/2 teaspoon toasted sesame oil
5/5 (1 Votes)

By

Patti's

  • 2 tablespoons extra virgin olive oil
  • 1 1/2 cups white onions, thinly sliced
  • 2 tablespoons garlic, minced
  • 4 cups plum tomatoes, seeded and chopped
  • 1/2 cup yellow bell pepper, chopped
  • 1 1/2 cups dry white wine
  • 2/3 cup green olives, sliced
  • 1/4 cup capers, drained
  • 1/8 teaspoon red pepper flakes
  • 4 (6-ounce) snapper fillets
  • 2 tablespoons butter
  • 1/4 cup fresh cilantro, chopped
5/5 (1 Votes)

By

For glaze in small bowl, combine the preserves, vinegar, ginger, garlic, ½ t salt, and cayenne

  • 1/2 c pineapple preserves
  • 2 T rice wine vinegar
  • 2 t gingerroot
  • 2 garlic cloves
  • 3/4 t salt, divided
  • 1/4 t cayenne
  • 4 snapper, or orange roughy fillets, 6 oz each
  • 3 t olive oil
5/5 (1 Votes)

By

Combine lemon cake mix with Cook Whip and egg in a large bowl; mix well

  • 1 Box Lemon Cake Mix
  • 1 (4 1/2 oz.) container Cool Whip
  • 1 Egg
  • 1/2 Cup Powdered Sugar
5/5 (1 Votes)

By

1. Prepare grill or grill pan

  • 1/2 cup Dijon mustard
  • 1 Tbsp red wine vinegar
  • 1 tsp ground red pepper
  • 3 red snapper fillets (about 24 oz total)
  • Fresh parsley sprigs and red peppercorns (optional)
5/5 (1 Votes)

By

Fennel bulb, when eaten raw in salads, has a subtle licorice flavor and crisp texture

  • 4 (6 ounce) red snapper or other firm white fish fillets
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 1 fennel bulb, thinly sliced (about 3 1/2 cups)
  • 1/2 cup thinly sliced onion
  • 1 large tomato, chopped
  • 3 tablespoons refrigerated olive tapenade
  • 2 tablespoons fresh lemon juice
5/5 (1 Votes)

By

Prepare barbecue (medium heat)

  • 6 tablespoons olive oil
  • 5 tablespoons chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 1 1/2 teaspoons grated lime peel
  • 4 5- to 6-ounce red snapper fillets
  • 1 large mango, peeled, cut into thick wedges
  • 3/4 teaspoon cumin seeds
  • 8 large red-leaf lettuce leaves
5/5 (1 Votes)

By

In a small saucepan, bring 2 cups of water to a boil

  • SALSA DEL DIABLO:
  • 1/4 pound tomatoes (1/2 med-lge round or 2 to 3 plum)
  • 5 chiles guajillos stemmed, seeded
  • 3 chiles costeños rojos stemmed, seeded (or 3 chiles de árbol)
  • 1/4 medium white onion thickly sliced
  • 5 garlic cloves
  • 1 teaspoon fresh Oaxacan oregano (or 1/2 tspn dried oregano)
  • 2 whole allspice
  • 3 black peppercorns
  • 2 tablespoons white vinegar
  • 1 1/2 teaspoons Worchestershire sauce
  • 1 teaspoon butter
  • 1 teaspoon sunflower or vegetable oil
  • 1 bay leaf
  • 1/2 teaspoon salt or more to taste
  • FISH:
  • 2 large fresh banana leaves - (abt 1/2 lb) (or substitute frozen)
  • 2 1/2 pounds whole sea bass, red snapper or striped bass butterflied or filleted
  • 4 tablespoons soft butter - (1/2 stick) to coat the foil and fish
  • Salt mixed with
  • Freshly-ground black pepper to sprinkle on fish
  • 3 tablespoons Worchestershire sauce
  • 3 tablespoons Maggi sauce
  • 1/2 pound tomatoes thinly-sliced (1 medm-lge round or 4 to 5 plum)
  • 1/2 medium white onion thinly sliced
  • 5 bay leaves
  • 2 tablespoons finely-chopped parsley leaves
5/5 (1 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 (7 Votes)

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