Red Snapper Le Chambord Recipes

RED SNAPPER WITH GARLIC-LEMON-DILL BUTTER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Place red snapper filets on the prepared baking sheet, skin side down.
• Melt butter in a small saucepan over medium-low heat and saute garlic in the melted butter until softened, about 3 minutes. Squeeze lemon juice on top, straining out the seeds.
• Brush the snapper liberally with garlic butter mixture, coating both pieces and season with salt and pepper of desired.
• Bake in the preheated oven until fish is opaque and firm to the touch, about 20 minutes. Serve immediately.

RED SNAPPER FRANçAISE WITH BUTTER AND LEMON SAUCE

Steps:

• Season the fish with salt and pepper. Put the 1/2 cup flour in a shallow dish. Put the egg substitute in another shallow dish. Dredge the fillets in the flour, shaking off any excess. Then coat the fillets in the egg substitute and let them sit in the substitute until ready to add to the pan.
• Heat 2 large nonstick sauté pans over medium heat. When the pans are hot, spray them with cooking spray and add 2 fillets to each pan. Cook until the fillets are golden brown and just cooked through, about 2 minutes per side. Transfer the fish to a serving platter, and tent it with foil to keep them warm.
• In one of the sauté pans, melt the butter over high heat. Whisk the remaining 2 tablespoons flour into the butter. Add the lemon juice and chicken broth, and bring the sauce to a boil. Reduce the heat to low and simmer, whisking constantly, until the sauce thickens, about 2 minutes.
• Stir in the parsley, and season the sauce with salt and pepper to taste, if desired. Spoon the sauce over the fish, and serve.
• Fat: 36g (before), 8.6g (after)
• Calories: 611 (before), 232 (after)
• Protein: 29g
• Carbohydrates: 11g
• Cholesterol: 57mg
• Fiber: 2g
• Sodium: 396mg

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.

RED SNAPPER LE CHAMBORD

Steps:

• Split fish and remove bone. Sauté about 30 minutes the green onions,.
• garlic, parsley, crabmeat, shrimp and bread squeezed out in water.
• Stuff into red snapper, season, and bake 1 hour, basting often.
• Place on a platter, garnish with lemon and parsley.
• (For Sauce): Sauté green onions, mushrooms, and shrimp in butter, add wine, stir well, and season to taste.
• Pour some of this sauce over fish and serve the remainder in a gravy boat.