How do you cook red snapper?

Answer 1

Red Snapper Parmigiana
4 servings

Ingredients:
4 (4 oz) Halibut Fillets
1/2 Cup Chablis
1/4 tsp. Salt
1/2 tsp. dried Thyme
1/4 tsp. Black Pepper
1/4 cup All-purpose Flour
3 cloves Garlic, crushed
1/4 tsp. Red Pepper, crushed
1/4 cup Parmesan Cheese, grated
Non-Stick Cooking Spray
1 1/2 tsp. Olive Oil
4 Lemon Wedges

Combine the Chablis, salt, thyme, and black pepper in a heavy-duty, reresealable plastic bag. Add the fish. Seal the bag and let stand, refrigerated, for about 30 minutes, turning the bag occasionally. Remove the fish from the bag and reserve. Discard the marinade.

Combine the flour, garlic, red pepper, and Parmesan cheese in a fresh heavy-duty, resealable plastic bag. Add the fish fillets, then seal the bag and shake to thoroughly coat the fillets with the flour mixture.

Spray a large, non-stick skillet with cooking oil. Add a small amount of olive oil to the skillet. Place over medium heat until hot. Sauté the fish fillets until the fish flakes easily when tested with a fork, usually about 6 minutes on each side.

Serve warm with lemon wedges.

Answer 2

RED SNAPPER IN PARCHMENT PAPER

4 (6 ounce) fillets red snapper
3 tablespoons vegetable oil
1 tablespoon dried thyme
4 large mushrooms, cleaned and diced
1 tablespoon butter
1 lemon, juiced
4 medium tomatoes
2 cloves crushed garlic
salt to taste
ground black pepper to taste
4 sprigs fresh thyme
4 tablespoons white wine
1 egg white, beaten

Preheat oven to 375 degrees F (190 degrees C).
Clean the filets, brush with oil and sprinkle with thyme. Refrigerate.
In a saucepan, saute the mushrooms in butter. Cook until all the moisture has evaporated. Sprinkle the mushrooms with 1 tablespoon of lemon juice. Remove the mushrooms from the saucepan into a small bowl.
Peel and seed the tomato. In a small saucepan, saute the tomatoes with garlic. Saute until soft and season with salt and pepper.
Place the red snapper filets in a large frying pan, over medium-low heat. Fry the filets until they are opaque.
Place each filet onto a piece of parchment paper. Spoon the vegetables on top of the fish, and place one sprig of thyme into each fish filet packet. Drizzle wine over the vegetables and close the parchment paper, seal the package by painting the edges with beaten egg white.
Bake for 15 minutes or until the package of parchment paper puffs up. Serve hot.

Answer 3

Pany Frying is good, cover the bottom on the frying pan with oil, maybe half an inch...... beat one egg, spread the breading mix on a plate or platter..... dip the fillets in the egg mixture, then leave a min or so on each side in the breading mix, fry til brown and flaky when you try and cut a bite..... ( contents depend on how much you are frying)

Answer 4

I like to bake fish on a broiler tray (for drip) with an aluminum tent as cover. Lemon or lime squeezed on it and salt, that's all.

Answer 5

if it is whole i would bake it in tin foil on a bed of veges like leek, onions, carrots and any others like them that you like, and ptu butter, lemon juice and herbs on top! it is so yummy

Answer 6

i would suggest pan frying it or even steaming it