Snapper Dr Louis Recipes

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30 BEST WAYS TO COOK SNAPPER



30 Best Ways to Cook Snapper image

Try these snapper recipes for an easy fish dinner any night of the week! From baked to grilled to fried, there are plenty of tasty ways to prepare snapper.

Provided by insanelygood

Categories     Recipe Roundup     Seafood

Number Of Ingredients 30

2 Baked Red Snapper
2 Lemon Red Snapper with Herb Butter
Cajun-Style Blackened Snapper
Pan-Seared Red Snapper
Grilled Lemon Garlic Red Snapper
Cajun Yellowtail Snapper with Mango Avocado Chutney
Roasted Red Snapper Italian Style
Oven-Baked Whole Yellowtail Snapper
Pan-Fried Yellowtail Snapper
Caribbean Grilled Snapper with Garlic Aioli
Blacked Seared Yellowtail Snapper With Sauteed Vegetables
Crispy Skinned Florida Yellowtail Snapper
Snapper Fish Tacos
Mangrove Snapper Chowder
Red Snapper en Papillote
Foil-Wrapped Oven-Baked Red Snapper
Fire-Roasted Snapper Wrapped in Green Corn Husks
Red Snapper Open-Faced Sandwiches
Blackened Red Snapper with Fresh Salsa
Spaghetti with Snapper, Oregano, Olives, and Sun-Dried Tomatoes
Snapper Piccata
Fried Red Snapper Bites
Dominican Fried Red Snapper
Crispy Fried Red Snapper Fish Sticks
Mediterranean-Style Red Snapper
Jamaican Steamed Fish
Broiled Red Snapper with Ginger Lime Butter
Red Snapper Cakes with Avocado Tomatillo Sauce
Snapper Ceviche
Snapper in Dark Ale Butter

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

CRAB LOUIS



Crab Louis image

We've used this recipe for years. Everyone loves it. You can make this with Alaskan king crab or with shrimp.

Provided by lazyme

Categories     Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

15 ounces crabmeat
4 tomatoes, quartered
4 hard-boiled eggs, quartered
4 cups salad greens
3/4 cup chili sauce
1/2 cup mayonnaise
1 teaspoon instant onion
1/2 teaspoon sugar
1/4 teaspoon Worcestershire sauce
salt, to taste

Steps:

  • Dressing:.
  • Mix all ingredients. Cover and chill 30 minutes.
  • Drain crabmeat. Chill. Arrange crab, tomatoes, and eggs on greens. Serve with dressing and lemon wedges, if desired.

Nutrition Facts : Calories 369.9, Fat 17.9, SaturatedFat 4, Cholesterol 267.6, Sodium 1488.1, Carbohydrate 22.3, Fiber 3.7, Sugar 7.8, Protein 30.1

SNAPPER DR. LOUIS



Snapper Dr. Louis image

This recipe was shared by Crappito's restaurant in Houston. It's simple and delicious. Any firm fish may be used.

Provided by PanNan

Categories     < 60 Mins

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

2 (8 ounce) filets red snapper
1/3 cup lump crabmeat
1/2 red bell pepper, sliced
2/3 cup sliced mushrooms
1 tablespoon lemon juice
1/2 cup white wine
3 tablespoons butter
flour (for dredging)
salt and pepper

Steps:

  • Melt butter in large saute pan over med-high heat.
  • Dredge filets in flour and saute in butter approximately 2 minutes on each side.
  • Add bell pepper and mushrooms and saute 3 minutes.
  • Turn filets and add wine and lemon juice and reduce for 2 to 3 minutes.
  • Remove fish to serving plates and add crab meat and saute with other ingredients just until heated.
  • Spoon over fish and serve.

CRAB LOUIS



Crab Louis image

I love Crab Louis and this version from Sunset Favorite Recipes sounds good. Times do not include cooking the crab or eggs.

Provided by lazyme

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup mayonnaise
1/4 cup heavy cream, whipped
1/4 cup chili sauce
1/4 cup green bell pepper, chopped
salt
lemon juice
2 heads iceberg lettuce
2 large dungeness crabs
4 large tomatoes
4 hard-boiled eggs
1/4 cup green onion, chopped

Steps:

  • Mix together the mayonnaise, whipped cream, chile sauce, green pepper, and green onion.
  • Season with salt and lemon juice to taste.
  • Arrange outer leaves of lettuce on 4 large plates; shred the heart of the lettuce and arrange a bed of shredded lettuce in the center of the leaves.
  • Place the body meat of the crab on the shredded lettuce.
  • Cut tomatoes and eggs in sixths and arrange symmetrically around the crab.
  • Pour over the Louis dressing and garnish with crab legs.

RED SNAPPER WITH GARLIC-LEMON-DILL BUTTER



Red Snapper with Garlic-Lemon-Dill Butter image

Robust ocean fish seeks tangy, buttery garnish for epicurean adventure. This garnish works well on most types of fish, but it was hatched using red snapper because I had a lemon and a single sprig of dill that needed to be used and the red snapper was the best looking fresh fish in the case. I've done Alaskan sockeye salmon the same way to good effect. Pairs well with pasta or rice, shown with my go-to Fettuccine with Sweet Pepper-Cayenne Sauce from this site, and fresh vegetables.

Provided by canesmojo

Categories     Snapper Recipes

Time 35m

Yield 2

Number Of Ingredients 6

4 (4 ounce) red snapper fillets
3 tablespoons butter
2 cloves garlic cloves, minced
1 lemon, juiced
1 sprig fresh dill, or more to taste
salt and freshly ground black pepper to taste

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.

Nutrition Facts : Calories 380.6 calories, Carbohydrate 1 g, Cholesterol 127.8 mg, Fat 20.3 g, Fiber 0.1 g, Protein 46.3 g, SaturatedFat 11.6 g, Sodium 222.7 mg

LAZY DAYS RESTAURANT FISH WITH KEY LIME BUTTER SAUCE



Lazy Days Restaurant Fish With Key Lime Butter Sauce image

This is a recipe from a restaurant in Islamorada, Florida that my husband and I went to on our 25th wedding anniversary. Twice. In two days....because it was that good. This recipe is identical to what we ate, as I was lucky enough to find it in a book shortly after we came home. This is good for lunch or dinner. I served it with garlic mashed potatoes and some Pinot Grigio.

Provided by iDoVooDoo

Categories     < 4 Hours

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 17

1 cup water
1/4 cup dry white wine (Chef Lupe uses Chablis, and I have used Grigio, both good)
1 tablespoon key lime juice (I like a bit less, and can be ordered at Amazon if not available locally)
1/2 teaspoon garlic powder
1/8 teaspoon fresh ground white pepper (to taste)
1/4 lb butter (one stick)
3 teaspoons water
3 teaspoons cornstarch
2 large eggs
2 tablespoons water
1 cup flour
2 cups panko breadcrumbs (Japanese style breadcrumbs)
2 lbs white fish fillets (I like Mahi Mahi the best, grouper great too)
1 cup diced tomato (using more fine)
1 cup thinly sliced scallion, some greens included (using more fine)
1/2 cup grated parmesan cheese (I think more is better)
2 tablespoons fresh parsley

Steps:

  • Place the water, wine and key lime juice in a large saucepan over a high heat and reduce by half, about 5 minutes.
  • Add the garlic power. Add pepper to taste. Cut the butter into pats about the size of 1 tablespoon. Reduce the heat to low. Add one pat butter and whisk until the butter is incorporated. Add another pat and continue until all of the butter is used.
  • Mix the water and cornstarch together and add to the sauce. Raise the heat to medium and stir until the sauce thickens and a few bubbles appear. Set aside while the fish cooks.
  • Mix the eggs and water together in a small bowl (whisk vigorously til combined).
  • Place the flour on a plate and dip the fish fillets into flour, coating both sides.
  • Dip the fish into the egg wash.
  • Place the bread crumbs on a second plate and coat the fish with bread crumbs, making sure both sides are coated.
  • Heat 4 tablespoons of the Key lime butter sauce over medium-high heat in a skillet large enough to hold the fish in one layer. Add the fish and sauté for 4 minutes. It should be golden. Turn the fish and sauté for 4 minutes for 1 inch thick fillets. Sauté 2 minutes longer for thicker fish or 2 minutes less for thinner fish. The fish is cooked when the flesh is opaque, not translucent. (I had trouble sauteing in the sauce, and did use olive oil or coconut oil here).
  • Place the fish on 4 dinner plates. Spoon the sauce over the fish. Sprinkle the tomatoes, scallions, parmesan cheese and parsley over the fish.
  • Note: I have had the best success with setting up all ingredients before cooking. My prep time and cook time may be a bit off only because I make it an event and take my time so I guessed at both as if I was trying to get the job done normally. The ingredients are copied verbatim from book, and are in order of use, and I thought a bit confusing at first, but it works! Lastly, use real butter, good fish and fresh herbs and cheese. It makes all the difference.

Nutrition Facts : Calories 863.7, Fat 35.3, SaturatedFat 18.8, Cholesterol 317.4, Sodium 999.5, Carbohydrate 70, Fiber 4.6, Sugar 5.7, Protein 61.3

DON'T GET CRABBY WITH ME SALAD (CRAB LOUIS)



Don't Get Crabby With Me Salad (Crab Louis) image

I was surprised at the few recipes for Crab Louis Salad on 'Zaar, and so I am posting the one I have been making for twenty years. From Joy of Cooking copyright 1964

Provided by Pot Scrubber

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

1 cup mayonnaise
1/4 cup heavy cream
1/4 cup chili sauce
1 teaspoon Worcestershire sauce
1/4 cup diced bell pepper (red or green- your choice)
1/4 cup green onion, chopped
2 tablespoons lemon juice
salt, to taste
pepper, to taste
1 cup shredded lettuce (some shredded or torn and a few whole leaves that look pretty)
2 cups cooked crab meat (I have never used canned)
2 eggs, boiled

Steps:

  • Arrange around the rim of a bowl some whole lettuce leaves.
  • Place in the center of the bowl about 1/2 cup shredded lettuce leaves.
  • Combine ingredients 1-9 in a bowl to make the Crab Louis sauce. Chill it if you have time for a few hours -- It will be better.
  • Add enough sauce to crab meat until crab is well coated but not runny and toss thoroughly. (you might not use all of the sauce).
  • Assemble into bowls and garnish with chopped eggs.
  • best if chilled but sometimes I can't wait.

Nutrition Facts : Calories 781.8, Fat 56.1, SaturatedFat 14.4, Cholesterol 371.8, Sodium 1875.9, Carbohydrate 39.9, Fiber 2.9, Sugar 12.9, Protein 30.6

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