red snapper recipes

Red snapper takes on some bold Mediterranean flavors – garlic, fresh herbs, and a trio of warm spices – then roasted to tender perfection with bright bell peppers, onions, and tomatoes. Enjoy straight out of the oven for best flavor and texture, and serve with lemon rice, Greek potatoes, three bean salad, or Fattoush salad.

Mediterranean-Style Whole Roasted Red Snapper

snapper

garlic cloves, (minced, and combined

tsp cumin

tsp coriander

salt

tsp black pepper

tsp ground sumac

dill

bell peppers, (different colors, sliced in rounds)

tomato,

red onion,

Greek extra virgin olive oil,

lemons

Preheat the oven to 425 degree F.

Pat the snapper fish dry. With a large knife, make two slits on each side of the fish. Fill the slits and coat the gut cavity of each fish with the minced garlic.

To make the spice mix, combine the cumin, coriander, salt, pepper and sumac in a small bowl. Use 3/4 of the spice mix to season the snapper on both sides; pat the spices into the fish pushing into the slits you made earlier. Keep the remainder 1/4 of the spice mix aside for now.

Stuff each gut cavity with the chopped dill, and as much of the sliced peppers, tomatoes and onions as possible.

Place the stuffed fish in a lightly oiled baking sheet. Add the remaining sliced vegetables to form a frame around the fish. Sprinkle the vegetables with a pinch of salt and the remaining 1/4 of the spice mix.

Drizzle everything generously with olive oil.

Place the baking sheet on the lower rack of your 425 degrees F heated oven. Roast for 25 minutes until the fish flakes.Transfer the fish to a serving platter and squeeze juice of one lemon all over it. Use the slits you made earlier to cut through and portion the fish. Serve it with wedges of the remaining lemon.

Enjoy with a side of rice and Fattoush salad, if you like

https://content.jwplatform.com/videos/z5A9gpJc.mp4

Red snapper takes on some bold Mediterranean flavors, and is then roasted to tender perfection with bright vegetables.

Mediterranean Whole Roasted Red Snapper Recipe

Red snapper fillets baked with a buttery bread crumb and garlic topping make a quick and healthy recipe for dinner.

Baked Red Snapper Recipe with Garlic Topping

red snapper fillets (about 2-3 fillets)

unsalted butter

garlic (, minced)

Worcestershire sauce

Cajun Seasoning

black pepper

breadcrumbs

parsley (, minced)

chives

Parmesan Cheese (, freshly grated (optional))

preheat oven

make garlic sauce

In a small saucepan over medium-high heat, melt the butter until bubbly. Combine garlic, Worcestershire sauce, Creole seasoning, pepper, and parsley with the butter sauce. Cook the sauce low heat for 2 minutes to blend flavors.

Place the red snapper fillets in a baking dish that has been sprayed with cooking spray.

Brush both sides of fish fillets with the butter and herb mixture.

Add the breadcrumbs and parmesan cheese (if using) to the remaining butter mixture; sprinkle over the fillets.

Bake for 12 minutes, or until internal temperature reaches 137°, the fish should flake easily and is no longer translucent. Garnish with chives (if using) and lemon slices (if using).

https://mediavine-res.cloudinary.com/video/upload/t_original/v1526162255/g7qvsmjoq4uqjea6ue0x.mp4

This Baked Red Snapper with Garlic recipe is made with the fillets seasoned with a little Cajun seasoning with parsley, garlic and breadcrumbs. Drizzled with melted butter and baked to perfection. Easy dinner recipes like this make your weeknights a whole lot easier to deal with. A delicious meal in 20 minutes leaves a lot more time for everything else!

Baked Red Snapper with Garlic

The thin flour coating protects the fish from soaking up too much oil and gives it a delicious, crispy texture, too. A quick squeeze of lemon juice is the perfect finish.

Pan Fried Red Snapper

cumin

coriander

sweet paprika

Aleppo pepper flakes

garlic powder

all-purpose flour flour

red snapper fillets

Kosher salt

extra virgin olive oil

lemon,

cucumber salsa ((optional))

Make the spice rub. In a small bowl, combine the cumin, coriander, paprika, Aleppo pepper, and garlic powder. Place the flour on a small plate.

Season and dredge the snapper. Pat the fish fillets dry with a paper towel, then season with salt and black pepper. Rub the flesh with the spice mixture, then dredge the fish in the flour on both sides, gently shaking to remove the excess.

Sear skin-side down. In a large nonstick pan set over medium-high heat, add the olive oil. If necessary, add more, enough to coat the bottom of the pan. Once the oil begins to shimmer, add the fish fillets skin side down. Cook for 30 seconds to 1 minute on medium-high, while gently pressing down the fillets with a slotted fish spatula (this will help prevent curling). Lower the heat to medium and allow the fish to cook for another 3 minutes or so, until the skin turns crispy and golden brown.

Flip and cook. Turn the fish over to the flesh side and let it finish cooking, 45 to 90 seconds, depending on thickness. Your fish is ready when it flakes easily with a fork.

Finish and serve. Transfer the fish to a serving platter and squeeze a lemon wedge or two all over. Serve immediately with the rest of the lemon wedges on the side.

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Top 3 red snapper recipes recipes from across the web

The most viewed red snapper recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mediterranean-Style Whole Roasted R...

Baked Red Snapper Recipe with Garli...

Pan Fried Red Snapper

The most viewed red snapper recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine