I reel in compliments with this moist, crispy red snapper recipe. Heart-healthy omega-3 oils are an added bonus with my simple but delicious entree that’s done in mere minutes. It's one of the best red snapper recipes I've found. —Charlotte Elliott, Neenah, Wisconsin

Crumb-Coated Red Snapper

dry bread crumbs

Parmesan cheese

lemon-pepper seasoning

salt

red snapper

olive oil

36g protein. <b>Diabetic Exchanges</b>: 5 lean meat

I sprayed olive oil pam on the bottom of a glass pyrex dish and placed filets with skin down. I seasoned each with all the ingrediants on top of each filet. I have spray/pump with olive oil in which I generously sprayed each one on top. Broiled for 10-15 minutes... came out awesome!!!!

We live in the Midwest where red snapper is hard to come by. No matter -- have fixed cod and pollock both with this recipe. Very good! I add a 1/2 tsp of Old Bay seasoning to the crumbs to bump up the flavor. You can also bake the fish rather than frying it.

This was excellent!!! I used panko bread crumbs, Italian seasoning ( instead of lemon pepper ), garlic and herb Mrs Dash no salt seasoning,salt, and parmesan cheese ( I added a little extra ). I used skinless fillets. I tried them in the oven at first  but the bottom was sooggy. I used avocado oil and put the snapper in a pan on my stove top. The coating came out so crispy and delicious. I will definitely make this again.

Well you got to make it your own! Cooked this tonight Sept 25 2020 and my husband and I loved it?? Snapper is kinda blah all on its on??..I didn’t want to do mango salsa.. so I evoo did the crust as instructed made a fabulous jasmine rice with scallions and a mustard lemon mayo based Aïoli.. tarter sauced kicked up! ?? sautéed fresh green beans a cursty bread that of course I buttered and browned. Fabulous dinner at home anytime but especially on Friday with covid 19 on the scene, and I’m sure it was better than most restaurants! Stay healthy.

Fast, easy and delicious!  My kind of receipe.  I didn't have lemon-pepper so I used italian seasoning.  May not have used enough so not alot of italian flavor but the light crispy coating and the flavor of the fish was wonderful.  Will use lemon-pepper next time.

Good recipe. I removed the skin, it will alter the taste. . Boiled it down and Gave it to my dog. Season the fish too. Mine didn’t have enough salt but no problem. Baked or fried it’s a hit. I cooked creamed spinach - didn’t even cook a starch. Great protein source. Works well with salmon ?? too

I prepared this as written for my mother's birthday.  Red snapper is one of her favorites!  It was a big hit with everyone from ages 11 to 76.  We live on the Gulf Coast of Florida and will definitely make this again!

I wish I had baked my fish like redhummert did. My inexperience with fish is probably showing, but I slightly burned the coating and when I turned it over on the skin side, the fish curled up and I had an ugly looking piece of delicious fish. :)

Meh. The flavor didn’t really come through. I used expensive snapper with the skin on. Maybe lemon juice would be a good addition.

This was absolutely horrible!  I can not believe how many people gave it good reviews.  It did not say skin or no skin and my fillet had skin on it.  As soon as we put the skin side down is shrunk up so quickly that the fish make a concave shape!  Then we tried to flip it and remove skin and was unable to do so therefor we cut the filet in half to make it lay flat and it tasted tough and rubbery!  Upon reading other recipes for same fish it states to slice/ score the skin to avoid this.  $20 worth of fish went into the garbage.

Fabulous.     Best fish I have ever had and I cooked it myself.     Suggestions:   cook slowly, add 2-3 minutes per side. I like it slightly crunchy with a pronounced lemon-pepper flavor.    I cooked skin-on side for 2 minutes and then removed skin.    Had no   "curling" problem.

Delish!  The only change I would make is to flip the fish after 2-3 minutes on each side, rather than 4-5 or reduce the heat a bit.

crumb-coated red snapper

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

Author : Taste of Home

Ingredients

Instructions

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