Red Snapper With Lemon Marjoram Butter Fish Recipes

LEMON RED SNAPPER WITH HERB BUTTER

Steps:

• Preheat oven to 425 degrees.
• Cut 1 lemon into 8 wedges. Grate rind of remaining lemon to measure 1 teaspoon; set aside. Reserve second lemon for another use.
• Combine salt, paprika and pepper; sprinkle over fish. Arrange fish and lemon wedges on a rimmmed baking sheet coated with cooking spray (I cover the sheet with foil then spray for easy clean-up). Bake at 425 degrees for 13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
• While fish bakes, combine 1 teaspoon grated rind, butter and 1 1/2 teaspoons of fresh thyme in a small bowl.
• Place fish on individual serving plates; top each fillet with herb butter. Garnish with lemon wedges and chopped fresh thyme, if desired.

RED SNAPPER WITH LEMON BUTTER

Steps:

• Roll the fish lightly in flour mixed with salt and pepper.
• Heat oil in skillet; cook fish until brown on both sides (3 minutes per side).
• Remove fish to platter and keep warm.
• To skillet add butter and lemon; allow to simmer 1 minute.
• Pour over the fish.
• Sprinkle with parsley.

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 WITH LEMON MARJORAM BUTTER

Steps:

• Preheat broiler. Line a shallow baking pan (1 to 1 1/2 inches deep) with foil.
• Stir together butter, zest, juice, marjoram, salt, and pepper in a small bowl.
• Brush both sides of each snapper fillet with oil. Arrange fillets, skin sides down, in baking pan and season with salt and pepper. Broil 4 to 6 inches from heat until cooked through, about 5 minutes. Serve immediately, topped with marjoram butter.