Cajun Style Red Snapper Fillet Recipes

CAJUN-CRUSTED SNAPPER FILLETS

Steps:

• Toss together bread crumbs, Cajun seasoning, and salt in a bowl. In a separate bowl, beat the eggs with the buttermilk. Toss the fish with the flour, shake off the excess, and dip into the egg. Shake off excess egg, and press into breadcrumb mixture. Set aside.
• Heat about 1/8 inch of oil in a heavy bottomed skillet over medium-high heat. Cook for 3 to 5 minutes per side until the fish flakes easily and has browned nicely.

CAJUN RED SNAPPER

Steps:

• On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano.
• In a small saucepan, over medium heat, melt butter or margarine with oil. Brush both sides of the snapper filets with the butter mixture, reserve the remaining butter mixture. Coat both sides of the filets with the seasoning-mixture.
• Heat a large cast-iron skillet over high heat until a drop of water sizzles on it. Drizzle half of the remaining butter-oil mixture on one side of fish fillets. Place fillets butter side down in pan. Cook over a high heat until the fish is deeply browned, about 5 minutes. Drizzle remaining butter-mixture over the fish and flip the fish over. Cook until fish is browned and flakes when tested with a fork, about 5 minutes more. Season to taste with salt.

PAN SEARED RED SNAPPER

Steps:

• 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 RED SNAPPER

Steps:

• On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano.
• In a small saucepan, over medium heat, melt butter or margarine with oil.
• Brush both sides of the snapper filets with the butter mixture, reserve the remaining butter mixture.
• Coat both sides of the filets with the seasoning-mixture.
• Heat a large cast-iron skillet over high heat until a drop of water sizzles on it.
• Drizzle half of the remaining butter-oil mixture on one side of fish fillets.
• Place fillets butter side down in pan.
• Cook over a high heat until the fish is deeply browned, about 5 minutes.
• Drizzle remaining butter-mixture over the fish and flip the fish over.
• Cook until fish is browned and flakes when tested with a fork, about 5 minutes more.
• Season to taste with salt.

GRILLED RED SNAPPER WITH CAJUN CREAM SAUCE

Steps:

• Set up Weber grill with a charcoal Vortex for indirect cooking at high temp (any grill can be used with indirect cooking method but cooking times may vary). Open the top and bottom vents 100% for air flow.
• Drizzle Olive Oil (2 tablespoon) over the skin side of each Red Snapper Fillet (4) to prevent the fish from sticking during cooking. Lightly drizzle the flesh side of each filet and coat with Cajun Seasoning (2 ounce).
• While the grill is coming up to temp, prepare the cajun cream sauce. Heat Butter (30 gram) in a small sauce pan over medium heat. Add Garlic (3 clove) and Fresh Parsley (1 teaspoon) and sauté for 1-2 minutes. Pour in White Wine (1/4 cup) and reduce for 3-4 minutes.
• Add Heavy Cream (1 cup) and Cajun Seasoning (1 tablespoon). Whisk to combine and reduce for 8-10 minutes stirring often until sauce thickens slightly. Add zest from the Lemon (1/2 teaspoon), squeeze in Lemon Wedge (1), and add the Grated Parmesan Cheese (2 tablespoon). Remove from heat and rest until ready to serve over fish.
• Place each filet on the outer edges of the cooking grate away from the vortex. Cook approximately 10-12 minutes or until the filets easily flake. For added smoke flavor I place a chunk of cherry smokerwood.com directly over the vortex, it will begin to smolder and give off a light smoke.
• During the last few minutes of grilling melt Butter (2 tablespoon) in a small sauté pan. Place the Lump Crab Meat (8 ounce) into the pan and warm for 1-2 minutes tossing gently in the butter.
• Carefully remove each snapper filet form the grill and transfer to a platter. Top each filet with lump crab meat and drizzle with warm cajun cream sauce garnished with a Lemon Wedge (to taste). This dish is great served over grilled Asparagus or steamed rice.

CAJUN STYLE BLACKENED SNAPPER

Steps:

• In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano.
• Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.
• Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet. Pour 1 tablespoon of butter over each fillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.

CAJUN-STYLE RED SNAPPER

Steps:

• 1. Preheat oven to 375°. Lightly grease a 10 x 6 x 2-inch baking dish.2. In a large plastic bag, combine minced parsley, tarragon, salt and cayenne pepper until blended set aside.3. Rinse fish under cold water, then pat dry with paper towels. Using a pastry brush, brush both sides of fillets with oil. Place fish in seasonings in bag. Seal and shake until fillets are coated. Place fillets in baking dish, tucking thin ends under for even thickness.4. Bake for 10 to 12 minutes or until thickest portion flakes easily with a fork (do not overbake).*5. Transfer fillets to a serving platter. Garnish with parsley sprigs if desired.6. Serve with rice and corn-on-the-cob.* Using a ruler, measure height of fish at the thickest part to determine baking time. Allow about 10 minutes for each inch of thickness.

BAKED RED SNAPPER FILLETS

Steps:

• Preheat oven to 350°F.
• Season filets with salt and pepper.
• Saute onion in butter in saucepan on top of stove.
• Place seasoned filets in pyrex baking dish and pour butter-onion mixture on top.
• Cook for 30 minutes, occasionally spooning butter over filets.
• When fish are tender and flake, remove from oven and sprinkle green onions on top.

CAJUN-STYLE RED SNAPPER

Steps:

• Preheat oven to 375°. Lightly grease a 10 x 6 x 2-inch baking dish.In a large plastic bag, combine minced parsley, tarragon, salt and cayenne pepper until blended set aside.Rinse fish under cold water, then pat dry with paper towels. Using a pastry brush, brush both sides of fillets with oil. Place fish in seasonings in bag. Seal and shake until fillets are coated. Place fillets in baking dish, tucking thin ends under for even thickness.Bake for 10 to 12 minutes or until thickest portion flakes easily with a fork (do not overbake).*Transfer fillets to a serving platter. Garnish with parsley sprigs if desired.Serve with rice and corn-on-the-cob.* Using a ruler, measure height of fish at the thickest part to determine baking time. Allow about 10 minutes for each inch of thickness.