we will be cooking fresh snapper and redfish and hopefully tarpon.?

Question

does anyone have any yummy recipes for these fish.

Answer 1

Pan Seared Snapper
INGREDIENTS
2 (4 ounce) fillets red snapper
1 tablespoon olive oil
1 lemon, juiced
2 tablespoons rice wine vinegar
1 teaspoon Dijon mustard
1 tablespoon honey
1/4 cup chopped green onions
1 teaspoon ground ginger
DIRECTIONS
Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.



Cajun Blackened Redfish
INGREDIENTS
1/4 cup butter, melted
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1 teaspoon lemon pepper
1 teaspoon garlic powder
1 teaspoon salt
1 1/4 cups Italian-style salad dressing
4 (4 ounce) fillets red drum
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, melt the butter on low heat; cool to room temperature. Meanwhile, in a medium bowl, combine the cayenne pepper, black pepper, lemon pepper, garlic powder and salt. Set aside.
Dip the filets into the melted butter, then coat with the seasoning mixture.
In a large skillet over high heat, sear fish on each side for 2 minutes or until slightly charred.
Place in a 11x7 inch baking dish and pour the Italian dressing onto each filet. Cover baking dish and bake in a preheated oven for 30 minutes or until flaky and tender.

Answer 2

To me, red snapper is the poormans lobster. I coat it with drawn butter, salt, pepper and a little paprika. Broil skin side up (I cut through the skin every 2" to avoid curling) for about 3 minutes and then turn over and broil for an additional 3 minutes. Serve with a dish of drawn butter.

Answer 3

Follow this link for a very easy recipe. You can use this parmesan topping for any type of fish, not just tilapia. When I make it I like to add in a little Cajun seasoning and sprinkle bread crumbs on top. Yummy