red snapper

Chicken, seafood, glass noodles, and vegetables get briefly poached in dashi-based broth. Cutting the ingredients into uniform pieces ensures they cook in the same amount of time.

Anything Goes Donabe

bean thread noodles,

Dashi

mirin

soy sauce (usukuchi)

Napa cabbage,

littleneck clams

jumbo shrimp, preferably head-on

skinless, boneless chicken thigh, cut into 1-inch pieces

firm tofu, sliced ½ inch thick

oyster mushrooms, torn into bite-size pieces

mushrooms

carrot, peeled, halved crosswise, thinly sliced lengthwise

Bon Appétit

Place noodles in a large bowl and add cold water to cover; let soak 15 minutes. Drain.

Meanwhile, combine dashi, mirin, and soy sauce in a medium bowl.

Place thinly sliced scallions in a small bowl and add cold water to cover. Soak until they begin to curl, 8–10 minutes. Drain; squeeze to remove excess water.

Lay cabbage in a large donabe or Dutch oven. Arrange clams, shrimp, snapper, chicken, tofu, mushrooms, carrot, 2" scallion pieces, and noodles on top; add dashi mixture.

Cover donabe and heat over medium-high until liquid is just simmering. Uncover, reduce heat to low, and gently simmer until clams open and chicken and fish are cooked through, 5–8 minutes.

Fishing is an extraordinarily complex issue in Puerto Rico. Much of the seafood eaten doesn’t come from the island’s own waters, in part because of arcane legislation that controls fishing rights. And yet, whole deep-fried fish is a staple on the island, particularly along the west and southwest coast. There, you’ll find red snapper, simply marinated in adobo, fried and served with <a href="https://cooking.nytimes.com/recipes/1020516-tostones-fried-green-plantains">tostones</a>, avocado salad and white rice. It is, in my opinion, the absolute best way to enjoy a whole fish. The frying turns the head and the tail into a crunchy fish chicharrón, and the skin and flesh cook evenly, keeping the flesh moist and the skin crisp. While bones are often a concern for those uncomfortable eating whole fish, there’s a simple solution: Eat it with your hands. Your fingers will do a much better job of finding bones than your fork will, and the experience is more visceral, and delicious.

Pescado Frito (Fried Red Snapper)

lime, juiced (about 2 tablespoons)

olive oil

garlic cloves, minced

cumin

oregano

store-bought

salt

1 (1 1/2- to 2-pound) red snapper, cleaned, scaled and gilled

vegetable oil

Lime wedges, hot sauce and chopped cilantro leaves, for garnish

Prepare the adobo: Combine all the adobo ingredients and grind them together in a large pilón or mortar and pestle, or simply mix them together in a small bowl.

Prepare the fish: Make three shallow crosswise cuts on both sides of the surface of the fish skin, then place it in a deep container with a lid or a large resealable bag. Pour adobo over, rubbing it into the skin, head and cavity. Let marinate for at least 30 minutes at room temperature, or 2 to 3 hours in the fridge. If marinating longer, let the fish come to room temperature 30 minutes before frying.

In a wide, heavy-bottomed pot large enough to submerge your fish, pour in enough oil to reach a depth of at least 2 inches. Heat over high until oil is simmering and reaches 350 degrees on a candy thermometer.

Line a baking sheet with paper towels and set aside.

Once the oil comes to temperature, pick the marinated fish up by the tail, shake off excess marinade, and lower it head-first into simmering oil. Use a pair of tongs to gently nudge the fish to prevent it from sticking to the pot. It’ll be very active at first, so have a splatter shield handy, if you’ve got one.

Using a heat-safe ladle, baste any unsubmerged fish with hot oil repeatedly, ensuring fish cooks evenly. Fry until it turns golden brown, 5 to 10 minutes, watching carefully and removing immediately if it starts to get dark.

Using an extra-long fish spatula, or a set of heatproof tongs and a heatproof spatula, carefully lift the fish out of the oil and transfer it to the lined baking sheet.

Let rest for 2 to 3 minutes. Garnish with lime wedges, hot sauce and cilantro.

To keep the green beans from falling through the grate, place a wire rack crosswise on the grill to create smaller squares and extra insurance.

Grilled Red Snapper

shallot,

lime juice, divided

light brown sugar

Kosher salt, freshly ground pepper

green beans,

fish sauce

Tbsp. crushed salted, dry-roasted peanuts

We're flipping the script and marinating after grilling. Inspired by the technique called escabèche, where cooked fish and meat are preserved in an acidic mixture, we're cooking first, marinating second—in this case, fillets of snapper in limey fish sauce. Make sure to buy skin-on fillets: The skin not only protects the delicate fish from overcooking but also gets deliciously crispy on the grill.

Prepare a grill for medium-high heat; lightly oil grate. Mix shallot, 1 Tbsp. lime juice, and ½ tsp. brown sugar in a small bowl to combine; season with salt and pepper. Set aside.

Pat fish dry with paper towels and season all over with salt and pepper. Toss green beans with 1 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Grill beans, turning often (be careful not to let them fall through the grate), until softened and charred in spots, about 2 minutes. (To keep the green beans from falling through the grate, place a wire rack crosswise on the grill to create smaller squares and extra insurance.) Transfer to a platter. Pat fish dry again and rub fillets with 2 Tbsp. oil. Gently place on grate, skin side down, and grill, undisturbed, until flesh is opaque except for the thickest part, 6–8 minutes. Carefully slide a thin metal spatula underneath fillet, trying not to tear skin, and turn over; grill 1 minute longer. Place, skin side up, on platter with green beans.

Whisk fish sauce, remaining ¼ cup oil, remaining 3 Tbsp. lime juice, and remaining 1 Tbsp. brown sugar in a small bowl until sugar is dissolved. Drizzle over fish and beans and scatter shallot mixture over. Let marinate at least 15 minutes and up to 2 hours. Cover and chill if holding longer than 30 minutes. Bring to room temperature before serving.

This baked red snapper is flavored with lemon and garlic and baked until perfectly flaky for a simple, yet delicious meal!

Incredible Baked Red Snapper Recipe

snapper filets

extra virgin olive oil

lemon juice

garlic, grated

fine sea salt

black pepper

lemon,

Place the snapper filets in a baking dish or on a rimmed baking sheet, then rub on both sides with the olive oil, lemon juice, garlic, salt, and pepper. 

Place the lemons around the snapper, then transfer to the oven to bake for 20 minutes, until the snapper easily flakes with a fork.

Let cool slightly, then squeeze the baked lemons over the snapper and serve!

Spectacular recipe! Clean and tasteful. Added fresh thyme sprigs. Wonderful.

In Hawaii, onaga is the most prized kind of snapper and the centerpiece of festive meals. Glenn Yamashita steams the whole fish, Chinese-style, with a sour-salty stuffing, a topping of preserved vegetables and a tumble of aromatics. Two of the ingredients are readily available in Hawaii but may require more of a search elsewhere: chung choi, salted turnip wrapped in its own leaves — pickled mustard greens are a fine substitute — and scallop powder, which can be approximated with fish sauce. Skeins of Japanese somen noodles are tucked beneath the fish and hot oil poured over at the end. Done right, it crackles.

Uncle Glenn’s Onaga (Steamed Red Snapper With Somen)

garlic cloves, crushed

peanut oil

whole red snapper

bundles somen (about 7 ounces)

celery stalk,

carrot,

scallions,

white onion,

cilantro, leaves

(3-inch) piece fresh ginger, peeled and minced (1/3 cup)

oyster sauce

scallop powder fish sauce

soy sauce

The day before cooking, submerge the garlic in the oil in a small container. Cover and refrigerate overnight.

When ready to cook, check the fish for any remaining scales and scrape off, paying special attention to the head and tail. Rinse the fish and pat dry. 

Boil the somen according to the package instructions, rinsing and draining well. While the noodles are still damp, arrange them on a serving platter and cover with plastic wrap.

Loosely toss together the celery, carrot, scallions, onion and cilantro leaves in a small mixing bowl. Set aside at room temperature (if refrigerated, the hot oil added at the end won’t sizzle). In another small bowl, mix the chung choi, ginger and cilantro stems, and stuff 1/2 cup of the mixture inside the fish cavity, including the head. Pat the remaining few tablespoons over both sides of the fish’s body.

Set a steamer rack or other metal rack inside a wok or roasting pan large enough to accomodate the fish and set on the stove, straddling two burners if needed. Have ready the wok’s lid or sheets of foil large enough to cover the roasting pan tightly. Add enough water to come up to the rack (1 to 1 1/2 inches). Bring the water to a boil over high heat. 

Meanwhile, stack 2 sheets of heavy-duty aluminum foil large enough to hold the fish. Turn up and crimp the foil at the edges to create a boat just large enough to fit the fish. The raised edges will catch the drippings, which will make the sauce. Put the foil boat on the rack over the boiling water, then lay the stuffed fish on the foil. Cover with a lid or tightly with foil and let steam for 15 to 18 minutes (6 minutes per pound). Don’t lift the lid to check on the fish, as this will cause the temperature to drop. Adjust the temperature as needed if the lid begins to clatter. Uncover and check to see if the fish is done: The eyes should be white and bulging, the mouth slightly agape and a chopstick inserted into the flesh should slide in easily. Turn off the heat.

Using two long spatulas, gently transfer the fish to the somen platter, laying it on top of the noodles. Lift the foil boat out of the steamer, careful not to spill any sauce, and pour the sauce into a small bowl. Add the oyster sauce and scallop powder (or fish sauce) and stir. Pour the sauce over the fish, then cover the fish with the vegetable and herb garnish. 

Pour the reserved garlic oil into a small saucepan. Heat over high until the garlic turns golden brown, 2 to 3 minutes. Turn off the heat and discard the garlic. Slosh the soy sauce over the garnished fish, then carefully pour on the hot garlic oil, letting it sizzle. Serve immediately.

Broiled red snapper is a popular Korean fish recipe. It&#39;s topped with Korean chili sauce made with gochujang. So delicious!

Broiled Red Snapper with Korean Chili Sauce

red snapper (well cleaned)

Korean coarse sea salt

Korean chili paste (gochujang)

tsp sugar

garlic (finely minced)

tsp ginger

Korean plum extract (maeshil cheong) (or 1 teaspoon lemon juice)

tsp sesame oil

sesame seeds

green onion (finely chopped)

Cut off the fins and tail from the snapper, and give 2-3 deep slits on each side. Sprinkle with coarse sea salt and set aside. (You can keep the fish in the fridge if not cooking within 30 minutes)

Preheat the oven to broiler setting.

Line a broiler-safe pan with foil and place a rack on top. Spray the rack with oil. Place the red snapper on top and pour 1/4-1/2 cup of water in the pan. Place the pan in the oven so that the fish will sit about 4" below the heat source. Broil 8-10 minutes on one side. Flip the fish to the other side and continue to broil until it gets deep brown and the meat looks flaky, about 7-8 more minutes.

Meanwhile, in a small mixing bowl combine chili paste, soy sauce, sugar, garlic, ginger, plum extract (or lemon juice), sesame oil, sesame seeds, and green onion. Mix well.

When fish is done, spread the chili mixture sauce over the fish and serve warm with rice.

Snapper Ceviche &quot;Veracruz&quot; recipe from Pati&#x27;s Mexican Table Season 5, Episode 13 “José Andrés Takes Over&quot;

Snapper Ceviche "Veracruz"

kosher salt (divided,

red snapper filet

onions

Roma tomatoes

Spanish manzanilla olives

lime juice ((about 3 large limes))

olives

Pickled Red Onion Slices

capers

jalapeño or serrano chile (sliced very thinly (optional))

cilantro leaves

nasturtium leaves

sorrel leaves

watercress leaves

edible flowers

ground chile piquín

Extra-virgin olive oil and Maldon sea salt (to finish)

Cover the bottom of a small rectangular pan with half of the salt. Place fish on top of the salt layer and cover with the remaining salt. Cover pan with plastic wrap and place in refrigerator for one hour.

To a pot of heavily salted boiling water, add the onion petals and cook for 20 seconds. Using a wire skimmer or spider, remove the onions, season with salt and submerge them in a bowl of ice water to halt the cooking process and set aside for garnish.

Using a sharp knife, slice off the top and bottom of each plum tomato. Locate the fleshy dividing wall of one segment inside the tomato. Slice alongside the dividing wall and open up the flesh of the tomato to expose the seeds. Remove the seeds and their pulp by slicing around the core of the tomato. Keep the seeds and their surrounding gel intact to create tomato seed “hearts” and set the "hearts" aside for garnish. Roughly chop the remaining outer tomato flesh.

Drain the 2/3 cup olives and remove pits. Add the chopped outer tomato flesh, the pitted olives, and lime juice to a blender and puree until smooth. Pass the mixture through a fine mesh strainer, then set aside.

Remove the fish from the refrigerator and rinse away the excess salt with water. Pat the fish dry with a paper towel. Holding a sharp knife at a 45-degree angle, cut the fish into thin slices.

Spoon the olive tomato puree onto serving dishes. With tongs, place snapper slices on top of the dressing. Add olive slivers, pickled onion slices, onion petals, capers, tomato hearts, and (if desired) jalapeño slices. Drizzle on more puree, then garnish with cilantro, nasturtium, sorrel, watercress, and edible blossoms. Finish with ground chile piquín, olive oil, and sea salt. Serve immediately.

This baked whole red snapper is amazing! Baking the whole fish is the easiest thing ever! Just season it and put in the oven and you are done! So easy and yummy!

Baked Whole Red Snapper

red snapper fish (cleaned)

garlic (minced)

lemon (sliced)

tsp salt

tsp pepper

Preheat the oven to 425F.

Put red snapper on a baking sheet lined with parchment paper.

Pour olive oil over the red snapper and rub it all over the skin.

Rub red snapper with salt, pepper and minced garlic, including the inside of the cavity.

Put lemon slices inside of the fish cavity.

Put red snapper is the oven and bake for 30 minutes, or until fish flakes easily with a fork.

The best easy, homemade Bloody Mary mix is made with a few simple ingredients and packs a powerful punch in Bloody Marys and Bloody Marias.

Homemade Bloody Mary Mix

tomato juice

horseradish

Worcestershire sauce

sea salt

celery salt

hot sauce,

In a large mixing bowl, add all ingredients...

In a large mixing bowl, add all ingredients and whisk until thoroughly combined.

Decant into a pitcher or bottle. Store in...

Decant into a pitcher or bottle. Store in the fridge until ready to use. Stir or shake well before using.

If rimming glasses with salt, rub a lemon...

If rimming glasses with salt, rub a lemon wedge around the outer edge of the glass. Place the rim salt on a small plate and roll the glass in the salt.

Fill tall glasses with ice.

If adding vodka or tequila, add 2 ounces...

If adding vodka or tequila, add 2 ounces of alcohol to the glass.

Top with Bloody Mary mix.

Garnish with a leafy celery rib, a wooden...

Garnish with a leafy celery rib, a wooden skewer of olives, bacon and/or a lemon wedge.

Deliciously seasoned with citrus and herbs this red snapper recipe is on the table in minutes! Easy and healthy!

Baked Whole Red Snapper Recipe

2½ lbs red snapper (whole (scaled and cleaned))

lemons lemon & 1 for garnish)

dill

tsp kosher salt

tsp black pepper (fresh ground)

parsley (fresh, finely chopped)

white wine vinegar

extra virgin olive oil (divided (1 tablespoon

preheat

Pre-heat the oven to 425 ºF. Line a baking sheet with aluminum foil and parchment paper. Brush 1 tbs of olive oil on the parchment paper.

season

Pat the fish dry with paper towels.&nbsp;Place the fish on the baking sheet. Sprinkle the salt and pepper evenly on the outside of the fish and inside the cavity.

whisk

In a small bowl whisk together the vinegar, olive oil, garlic, and parsley.&nbsp;Spoon 1/2 of the oil and vinegar mixture into the fish cavities.

Lay the lemon slices and fresh dill sprigs&nbsp;along the inside of the cavities.&nbsp;Pour the remaining oil and vinegar mixture over both fish evenly.

bake

Place the fish in the oven and bake for 25-30 minutes or&nbsp;until it reaches an internal temperature of 145°F and flakes easily with a fork. Cooking time can vary according to the size of each fish.

squeeze

Squeezing the remaining lemon juice over the fish ( if desired) and serve.

To-Die-For Ceviche recipe from Pati&#x27;s Mexican Table Season 5, Episode 5 “Campeche: Tale of a Pirate City”

To-Die-For Ceviche

lime juice

orange juice

jalapeño chiles (stemmed and coarsely chopped, seeding optional)

celery (sliced)

onion

cilantro leaves and upper stems (chopped, divided)

(about 1 large) ripe mango (diced)

(about 1 large) ripe avocado (diced)

(about 2) tomatillos (husked, scrubbed, and diced)

cacao nibs (optional)

Tortilla chips

Combine the lime juice, orange juice, olive oil, jalapeños, celery, 1/4 cup of the red onion, 1/4 cup of the cilantro, and the salt in a blender and puree until completely smooth.

Place the fish in a bowl, add the pureed mixture, and toss well. Cover and let marinate for 20 to 25 minutes outside the refrigerator before serving, stirring from time to time. If marinating for more than 25 minutes, cover and refrigerate.

Top 14 red snapper recipes from across the web

The most viewed red snapper recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Anything Goes Donabe

Pescado Frito (Fried Red Snapper)

Grilled Red Snapper

Incredible Baked Red Snapper Recipe

Uncle Glenn’s Onaga (Steamed Red Sn...

Broiled Red Snapper with Korean Chi...

Snapper Ceviche "Veracruz"

Baked Whole Red Snapper

Homemade Bloody Mary Mix

Baked Whole Red Snapper Recipe

To-Die-For Ceviche

Mexican Style Gefilte Fish

Smoked Whole Red Snapper

Braised Red Snapper In Coconut Sauc...

Top 14 red snapper recipes from across the web

The most viewed red snapper recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Anything Goes Donabe

Pescado Frito (Fried Red Snapper)

Grilled Red Snapper

Incredible Baked Red Snapper Recipe

Uncle Glenn’s Onaga (Steamed Red Sn...

Broiled Red Snapper with Korean Chi...

Snapper Ceviche "Veracruz"

Baked Whole Red Snapper

Homemade Bloody Mary Mix

Baked Whole Red Snapper Recipe

To-Die-For Ceviche

Mexican Style Gefilte Fish

Smoked Whole Red Snapper

Braised Red Snapper In Coconut Sauc...

The most viewed red snapper recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine