how do you cook red snapper fish?

Question

i bought a red snapper today and i dont know how too cook it! my pearnts came round but they diden't know

Answer 1

http://bbq.about.com/od/fishseafoodrecipes/r/bl71025c.htm

http://www.airseychelles.com/creole/Bourgeois_grille.html

http://www.deliaonline.com/messageboard/7/30900/thread.html

Answer 2

You can bake it in the oven, just remove the insides, pit some lemon slices in the cavity, a drizzle of cooking oil and a little salt over it and bake...
Or you can Make it "En Papillote" if it isn't too big... place it on a sheet of cooking foil, put some rosemary on top, a little thyme and some salt and pepper, add a little lemon juice, then fold the foil over to make a closed pouch. Bake in the oven for about 40 minutes (depending on the size... Or place at the back of a barbecue, and let the coals cook it for you....
You can also grill it whole.
OR
Slice it and cook in a a large skillet with chopped onion, green pepper, 2 diced tomatoes, a minced clove of garlic and some parsley.
If you want a mexican flavour, add a chopped hot pepper to it and some chopped cilantro leaves instead of the parsley. Serve with lemon or lime wedges.

Answer 3

i sometimes make a bread dressing and to the dressing i add a can of oysters and add some seafood seasoning ......then i rub the inside of the fish with butter and then i stuff the fish with dressing.......now take a pice of foil and butter it and lay the fish on it on a roasting pan fold the edges of the foil so it makes a pan the shape of the fish,,,this is what you will serve the fish in.....now take some seafood seasoning 1 tbsp and 1/2 stick of butter and lemon juice heat and then pour on fish bake the fish at 325 for about 30 minutes......... the dressing i make is 1/2 loaf of dry old bread cut into small cubes...and in a pan i take and sautee some fresh leek tops and bottoms until tender,,,,,add some chopped garlic about 3 cloves and the juice of 1 lemon and juice from your oysters and clam juice to this dressing is moist....clamato juice is great....add 2 tbsp seafood seasoning or even cajun spice will work but cut back 1/2 tbsp so only 11/2/tbsp......then add a can of oysters chopped.if you can get fresh definetly do so!!!!! stuff the snapper as stated above.....

Answer 4

You should never eat red snapper fish! It's filled with lots of toxins and people have been known to go into a coma for a much as a month after eating red snapper! The safest seafood is scallops!

Answer 5

Check out the link below

Answer 6

http://www.activeangler.com/resources/cooking/recipes/snapper/snapper_index.asp

Answer 7

Here are a few recipes you should enjoy trying out!

Psarosoupa: Fish Soup with Red Snapper and Vegetables

Red snapper is a great fish to choose for soup because it doesn't fall apart and has a wonderful taste to impart to the vegetables. This recipe uses a traditional Greek oil-and-lemon sauce (latholemono) for the vegetables and fish, and rice is added to the soup. It's a delicious and substantial meal.

INGREDIENTS:

* 3 - 3 1/2 pounds of red snapper (or slightly more if uncleaned)
* 2 medium onions, thinly sliced
* 4 fresh tomatoes, cut into chunks (about 1 pound)
* 1 pound of carrots, cut in chunks
* 5-6 stalks of celery, with leaves, chopped
* 1 pound of small zucchini, cut part-way through, lengthwise
* 2 pounds of medium potatoes, peeled, sliced lengthwise into 6 pieces each
* 2/3 cup of olive oil
* juice of 1 lemon (about 2 tablespoons)
* sea salt
* water
* 2/3 cup of rice
* ------------
* Latholemono Sauce:
* 2/3 cup of extra virgin olive oil
* juice of 2 lemons (about 4 tablespoons)

PREPARATION:

Note: This recipe requires 2 soup pots or one soup pot and a large bowl.

Scrape the fish to remove scales. Cut off and discard fins. Gut and remove and discard the head. Wash fish well to remove any debris.

If the fish are larger than one-person servings, score the fish on one side into serving size pieces using a sharp knife (don't cut into the bones). Salt the zucchini.

In a soup pot, bring oil and 4 1/2 cups of water to a boil over medium heat. Add onions, carrots, tomatoes, and celery, and boil covered for 15 minutes. Add potatoes and zucchini and continue to boil covered for 20 minutes. Add fish, cover, and continue to boil for 25 minutes. Remove from heat, and allow to rest for 10 minutes.

Make the sauce in the blender: Combine the extra virgin olive oil and lemon juice and blend on high until thickened (about 10 seconds).

Carefully, remove fish and 3/4 of the vegetables from the pot using a slotted spatula, and place in a serving dish. Pour the sauce over the fish and vegetables, cover and set aside.

Ladle soup stock and vegetables into the blender (don't fill more than half way), and mix on high for 7 seconds until puréed. Pour into a second soup pot or a large bowl. Continue until all the soup stock and vegetables have been puréed. (If using a large bowl, rinse out the pot and pour in the soup.) Add 8 3/4 cups of water to the soup and bring to a boil. Add rice and cover. Lower the heat to medium-low and cook for 20 minutes. Remove from heat and stir in the juice of one lemon.

Serve fish and vegetables on a platter, and soup in a tureen or individual soup bowls. Serve with pepper and lemon wedges on the side to be added to taste.

Yield: serves 6-8


Asian Baked Snapper Recipe

Ingredients:
1 whole snapper -- cleaned and gutted
1 red onion -- peeled and finely
chopped
1 red chilli -- finely chopped
2 cloves garlic -- crushed
2 tablespoons sherry
1 tablespoon sesame oil
2 tablespoons lemon juice
1 tablespoon fresh coriander[cilantro] or parsley chopped.

Directions:

Cut three slashes in the thickest part of the flesh on each side of the fish.

Place fish in a large lightly oiled baking tray. Combine remaining ingredients (except coriander or cilantro and parsley) in a bowl and mix well. Pour this mixture over fish. Cover fish with foil. Bake in a hot oven for 25 to 30 minutes or until flesh flakes. To serve spoon juices over fish and sprinkle with chopped herbs. Serve with steamed rice.

Per Serving (excluding unknown items): 2131 Calories; 219g Fat (92.4% calories from fat); 20g Protein; 21g Carbohydrate; 3g Dietary Fiber; 31 mg Cholesterol; 62mg Sodium. Exchanges: 2 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 43 1/2 Fat.

This recipe for Asian Baked Snapper serves/makes 4

Baja Fish Tacos Recipe

Ingredients:
1 lime Juiced
1 pound fresh red snapper fillets, cut into 3 X 1 inch strips
1/4 cup all-purpose flour
2 tablespoons yellow cornmeal
1 tablespoon chile powder
1 1/2 teaspoon crushed dried oregano leaves
1 teaspoon dried cumin powder
1/2 teaspoon salt
Canola oil for frying
8 7" corn or flour tortillas, wrapped in foil and kept warm in a 250 degree oven
2 cups green cabbage, shredded
Quartered limes
Purchased or homemade salsa
Sliced avocado
***Chipotle Cream***
1/2 cup reduced-fat sour cream
2 chipotle chilies in adobo, minced
1/2 lime Juiced
Dash of sugar
Salt to taste

Directions:

Toss the snapper pieces in the fresh lime juice and marinate for ten minutes. Meanwhile, combine the flour, cornmeal, chile powder, oregano, cumin and salt in a large, shallow bowl. Heat the canola oil to a depth of 1/2-inch in a large heavy skillet over medium-high heat until a small amount of flour sizzles when flicked into the pan. Dredge the fish in the flour mixture and fry in batches until golden and cooked through, about 7 to 10 minutes per batch. Drain on paper towels and keep warm in the oven until ready to serve.

To serve, place two tortillas on each plate and divide the fish evenly down the middle of each. Top with cabbage and drizzle with Chipotle Cream. Pass limes, salsa and avocado at the table.

Chipotle Cream Stir all ingredients together in a bowl and add salt to taste. Let stand at least 10 minutes to let flavors blend. (May be made up to 1 day ahead. Refrigerate until ready to serve.)

This recipe for Baja Fish Tacos serves/makes 4

Bali Baked Fish Recipe

Ingredients:
2 pounds red snapper fillets
salt and freshly-ground black pepper to taste
1 onion - quartered
3 cloves chopped garlic
1 tablespoon chopped gingerroot
1 tablespoon tamarind paste
1 tablespoon Oriental sesame oil
1/2 teaspoon ground cumin
2 tablespoons water
fresh lemon juice to taste
3 tablespoons minced fresh mint or to taste

Directions:

Preheat the oven to 350 degrees F.

Pat dry the fish fillets, season with salt and pepper, and arrange in a shallow baking dish.

In a blender or food processor combine the onion, garlic, ginger root, tamarind paste, sesame oil, cumin, salt to taste, and 2 tablespoons water and blend until smooth. Pour mixture over fish, coating both sides.

Bake fish, covered with foil, in the oven for 20 to 25 minutes, or until it flakes easily with a fork.

Transfer fillets to a serving dish, correct seasoning, adding more salt if necessary, and drizzle with lemon juice. Garnish with mint.

This recipe for Bali Baked Fish serves/makes 6



Baked Red Snapper with Cucumber Sauce


Ingredients
1 whole red snapper (approximately 3 pounds)
2 cups boiled shrimp, chopped
1 cup mushrooms, chopped and sauteed in butter
1-1/2 cups bread crumbs
2 eggs
3 Tablespoons lemon rind
1/2 cup chopped parsley
2 Tablespoons chopped chives
1 small onion, minced
2 anchovies, mashed, or 1 teaspoon anchovy paste
Pinch thyme
Pinch basil
Pinch black pepper
1/4 cup dry vermouth
1/2 teaspoon salt
3 Tablespoons lemon juice
2 cans Chalet Suzanne Cucumber Soup
Parsley for garnish

Salt and pepper red snapper inside and out. Combine all ingredients except the cucumber soup. Add 1/4 to 1/3 of the soup to the mixture, enough to moisten. Stuff fish cavity with dressing. Put remaining dressing in greased baking dish. Pour cucumber soup over the fish. Bake fish and dressing at 350 degrees, basting the fish frequently until the fish is white and leaves bone easily. Do not overcook. To serve, place fish on serving platter and garnish with dressing and parsley.

Serves: 4 to 6


Hope you enjoy your Red Snapper.

Bon Appetit.