Red Snapper Louisiana Recipes

CAJUN STYLE BLACKENED SNAPPER

Steps:

• In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano.
• Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.
• Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet. Pour 1 tablespoon of butter over each fillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.

CAJUN RED SNAPPER

Steps:

• On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano.
• In a small saucepan, over medium heat, melt butter or margarine with oil. Brush both sides of the snapper filets with the butter mixture, reserve the remaining butter mixture. Coat both sides of the filets with the seasoning-mixture.
• Heat a large cast-iron skillet over high heat until a drop of water sizzles on it. Drizzle half of the remaining butter-oil mixture on one side of fish fillets. Place fillets butter side down in pan. Cook over a high heat until the fish is deeply browned, about 5 minutes. Drizzle remaining butter-mixture over the fish and flip the fish over. Cook until fish is browned and flakes when tested with a fork, about 5 minutes more. Season to taste with salt.

STUFFED WHOLE RED SNAPPER

Steps:

• Preheat your oven to 425ºF.
• Line a large baking tray with parchment paper and arrange the rings of peppers and onions across the surface. Set aside for later.
• Rinse the fish, inspect that all scales have been removed, and the cavity of the fish is cleaned out. Pat dry and move to a cutting board. Score the skin on one side with a sharp knife to make three long, deep slits. Spoon over the pesto and massage the surface of the fish with your hands, making sure that the seasoning gets into the slits.
• Open the cavity of the fish and layer in the stuffing: tomato slices, lemon slices, and stalks of fresh basil.
• Place the fish atop the vegetable-lined tray, sprinkle with Cajun seasoning, and drizzle with olive oil.
• Place the tray in the preheated oven and bake uncovered until the flesh flakes easily with a fork, about 30 minutes. Remove from the oven and serve immediately with lemon wedges.

RED SNAPPER LOUISIANA

Steps:

• Cook onions, peppers, mushrooms and garlic in olive oil for a few minutes; add tomatoes and cook over medium low heat for 30 minutes.
• Add saffron.
• Arrange fish in a buttered baking dish.
• Pour wine over fish and season very lightly with salt and pepper.
• Add sauce and bake for 30 minutes in a 350F oven.
• Garnish with parsley.