Oven Fried Snapper Recipes

PAN-FRIED BLACKENED RED SNAPPER

Steps:

• Mix paprika, salt, black pepper, onion powder, garlic powder, lemon pepper, and cayenne pepper together in a small bowl.
• Combine olive oil and butter in a small, microwave-safe bowl; heat in microwave until butter is melted, about 1 minute. Stir to blend butter into the oil.
• Brush some of the olive oil and butter mixture over both sides of each red snapper fillet. Sprinkle paprika mixture over both sides of each fillet.
• Heat leftover oil and butter mixture in a skillet over medium-high heat. Fry red snapper until flesh flakes easily with a fork, 4 to 5 minutes per side.

OVEN BAKED RED SNAPPER

Steps:

• Preheat oven to 450 degrees F.
• Wash the fish thoroughly and dry on paper towels. Score both sides of fish 3 times. Combine the minced garlic and jalapeno and stuff mixture into each of the 6 slits. Rub the fish with salt, pepper and all-purpose seasoning. Let fish marinate for 30 minutes (or overnight in the refrigerator for more intense flavor.)
• In a medium skillet over medium heat, melt 1 tablespoon butter. Add the okra and bell pepper and cook until just tender, about 5 minutes. Make a slit down the center of the fish's belly. Stuff the belly of the fish with the okra and peppers and the chopped parsley. Place the fish on a rectangular piece of buttered foil. Place the remaining butter on top of the fish and drizzle with with the white wine.
• Seal the fish in the foil, but leave a slight opening to allow the steam to escape. Place the fish on a baking sheet and bake until cooked through, about 10 to 15 minutes.
• Remove from the oven, and transfer from foil to a serving dish, along with the juices collected in the foil.

CRUMB-COATED RED SNAPPER

Steps:

• In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.

FRIED RED SNAPPER

Steps:

• 1. Rinse the fish in cold water, drain but do not dry.
• 2. In a bowl, put the flour in the bowl.
• 3. Season one side of the fish with 1/2 of the teaspoon salt, 1/2 teaspoon of garlic pepper and 1/2 teaspoon of creole seasoning.
• 4. Lift the fish up and dry the plate off and flip to the other side.
• 5. On the other side, inside the cavity of the fish, sprinkle 1/2 teaspoon of salt, 1/2 teaspoon of garlic pepper,and 1/2 teaspoon of creole seasoning.
• 6. Completely coat the fish in the flour on both sides.
• 7. Put stove on medium high heat, when oil is hot, add the fish.
• 8. Cook the fish on both sides for minutes or until the coating is crispy and the fish flakes easily with a fork. Serve immediately.

OVEN FRIED SNAPPER

Steps:

• Rinse fish with cold water, pat dry with paper towels.
• Cut fish into four serving size portions.
• Combine oil, salt and garlic in oblong baking dish.
• Place fish in mixture and let marinate 10 minutes.
• Turn and let marinate another 10 minutes.
• Remove fish from marinade.
• Roll in cheese, then crumbs.
• Place on well-greased cookie sheet.
• Bake at 500F for 12-15 minutes or until fish flakes easily.

PAN SEARED RED SNAPPER WITH SKIN

Steps:

• In a small bowl, combine the grapefruit juice, shallot, honey, and sherry vinegar, whisking well. Whisk in the olive oil in a slow, steady stream until emulsified.
• Season with salt and pepper
• Preheat the oven to 375°F. Peel the beets and place them on two separate pieces of tin foil. Coat them lightly with olive oil and season with salt and pepper.
• Wrap the beets in the foil and place them on a baking sheet. Roast in the oven until they are cooked through and easily pierced with the tip of a sharp knife, 45-60 minutes.
• Heat olive oil and butter in a large sauté pan over medium-high heat. When the foam subsides, season the red snapper fillets with salt and pepper and cook, skin-side down, about 3 minutes, until they are lightly browned.
• Then turn the fillets over and sear the other side for another 2 minutes, until just cooked through.

FRIED RED SNAPPER

Steps:

• Rinse to clean snapper with lime and water.
• On a cutting board, cut snappers to your liking. I would usually create 3 deep slits on both sides of the snappers but for this recipe I had two large ones so I cut mines in pieces. Buy ones that can fit in your pan!
• Pat fish dry. When done, season with fish seasoning, epis, salt, rosemary, thyme and lime juice. Marinate in the fridge for 30 minutes to an hour. This ensures that flavors get deep into the fish, yummy !
• When ready to make, use the largest non-stick frying pan you have. Add enough peanut oil to cover at least 1-1/2 inches of depth.
• Heat the skillet for a few minutes over medium heat. In the meantime, lets coat the snapper in flour batter. Dredge in flour and make sure to get flour into those crevices so they are also nice and crispy. While also, shacking off the excess flour afterwards and set aside.
• At medium heat, slowly fry for a few minutes on the first side but do not turn until it is ready. If you want to flavor the oil as I did it is optional. Add in scotch bonnet pepper, thyme and rosemary.
• When cooking, the fish will naturally release and float on top of the pan but you can also check by lifting it a little to make sure the snapper is golden. That is a sign, especially at medium heat that it is ready to be turned over.
• Total time should be no longer than 15 minutes for frying. But of course, not all stoves or pots are the same so keep an eye on it the entire time. My total time for frying was about 12 minutes using a dutch oven pot.
• Set on a cookie rack over an allimum pan to drain access oil. To reheat to keep skin crispy, bake at 350F for 5 minutes.

OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Combine the tomatoes, basil, onions, and olives in a bowl. Season with salt and pepper, to taste. Season both sides of the fillets with 1 teaspoon salt, 1/2 teaspoon pepper, and Essence. Arrange the fish on the baking sheet, followed by the tomato mixture and then the lemon slices. Drizzle 1 tablespoon of olive oil over each fillet.
• Bake for 15 to 20 minutes, or until the snapper is cooked through. To serve, place a portion of Rice Pilaf on an entree plate. Use a spatula to remove the fish, along with the tomatoes, onions and lemons from the baking sheet and place over the Rice Pilaf. Drizzle with tomato water, if desired, and garnish each fillet with a chiffonade of fresh basil.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
• Preheat the oven to 350 degrees F.
• Melt the butter in a large ovenproof saucepan or Dutch oven over medium-high heat. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the rice and cook, stirring, until opaque and nutty in aroma, 2 to 3 minutes. Add the chicken broth and salt, stir well, and bring to a boil. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
• Remove the rice from the oven and let stand, undisturbed, for 5 to 10 minutes. Fluff the rice with a fork and stir in the green onions, if desired. Serve hot.
• Combine all ingredients in a blender or food processor. Add just enough olive oil for flavor and season with salt and pepper, to taste.