Crispy Crusted Red Snapper Recipe 41

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CRUSTY RED SNAPPER



Crusty Red Snapper image

This is an amazing dish. It's so easy, yet so elegant. The veggies steam the fish from the bottom, and covering the fillets with a crunchy topping keeps them moist. -Kelly Remington, Arcata, California

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 15

2 medium tomatoes, chopped
1 each medium green, sweet yellow and red peppers, chopped
1 cup chopped leeks (white portion only)
1/2 cup chopped celery leaves
2 garlic cloves, minced
6 red snapper fillets (4 ounces each)
TOPPING:
1/2 cup panko bread crumbs
1/2 cup coarsely crushed baked Parmesan and Tuscan herb potato chips
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
2 tablespoons butter, melted

Steps:

  • In a 15x10x1-in. baking pan coated with cooking spray, combine the tomatoes, peppers, leeks, celery leaves and garlic; arrange fillets over vegetable mixture., In a small bowl, combine the bread crumbs, chips, cheese, salt, paprika, cayenne and pepper; stir in butter. Sprinkle over fillets. Bake, uncovered, at 425° for 18-22 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 237 calories, Fat 7g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 396mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

CRUMB-COATED RED SNAPPER



Crumb-Coated Red Snapper image

I reel in compliments with this moist, crispy red snapper recipe. Heart-healthy omega-3 oils are an added bonus with my simple but delicious entree that's done in mere minutes. It's one of the best red snapper recipes I've found. -Charlotte Elliott, Neenah, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1/2 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
4 red snapper fillets (6 ounces each)
2 tablespoons olive oil

Steps:

  • In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.

Nutrition Facts : Calories 288 calories, Fat 10g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 498mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges

CRISPY CRUSTED RED SNAPPER RECIPE - (4.1/5)



Crispy Crusted Red Snapper Recipe - (4.1/5) image

Provided by á-43099

Number Of Ingredients 13

1 cup tomatoes -- seeded and chopped
1 cup leeks -- thinly sliced
1/2 cup green bell pepper -- chopped
1 tablespoon garlic -- minced
4 red snapper fillets (6 oz each) -- boned and skinned
1/2 cup coarse bread crumbs
1/2 cup parmesan cheese -- grated
1/2 cup plain potato chips -- crushed
1/2 teaspoon paprika
1/4 teaspoon cayenne
2 tablespoons unsalted butter -- melted
1 tablespoon scallion -- thinly sliced
lemon wedges

Steps:

  • Preheat oven to 450 degrees. Combine first 4 ingredients in a bowl. Spread on a baking sheet coated with cooking spray. Arrange fillets on top of vegetables; season with salt and pepper to taste. Combine crumbs and next 4 ingredients; toss with melted butter. Divide crumb mixture evenly over each fillet, pressing into the fish. Bake 20 minutes, or until fillets flake easily when tested with a fork. Sprinkle with scallion and serve with lemon wedges.

BAKED RED SNAPPER IN A SALT CRUST



Baked Red Snapper in a Salt Crust image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 7

3 cups all-purpose flour
1 cup cornmeal
1 1/4 cups coarse salt
1 tablespoon fresh rosemary
2 large egg whites
1/2 cup water
2-pound whole red snapper, cleaned

Steps:

  • Preheat oven to 375 degrees. In a bowl blend together the flour, cornmeal, coarse salt, and fresh rosemary. Add the egg whites and the water. Stir to combine. Add more water if necessary to form a stiff dough.
  • On a lightly floured surface roll out the dough. Transfer it to a baking sheet. Wrap the whole red snapper completely in the dough. Press the edges of the dough to seal. Put in oven and bake for 25 minutes.
  • Remove the crust. Fillet and serve the fish. Lacryma Christi del Vesuvio, Mastroberardino, 1994

SALT AND HERB CRUSTED RED SNAPPER



Salt and Herb Crusted Red Snapper image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h17m

Yield 8 servings

Number Of Ingredients 26

1 whole red snapper or redfish, (about 6 1/2 pounds), cleaned and scaled
2 tablespoons olive oil
2 teaspoons Creole seasoning
1 (3-pound) box kosher salt
1/2 cup chopped fresh parsley leaves
1/4 cup chopped fresh tarragon leaves
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh cilantro leaves
1/4 cup grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon grated orange zest
2 oranges, juiced (about 1/2 cup)
1 teaspoon freshly ground black pepper
6 cups cooked sticky rice, warm
Fresh Orange and Tomato Salsa, recipe follows
3 cups chopped vine-ripened tomatoes
1/2 cup small diced red onions
1 large fresh jalapeno, seeded and cut into small dice
1/2 cup loosely packed chopped fresh cilantro leaves
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon chopped garlic
2 medium oranges, skin and pith removed and segmented
Salt
Freshly ground black pepper
4 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • With a sharp knife, make 5 slits, at an angle and about 1 1/2 inches apart, on each side of the fish. Rub 1 tablespoon of the olive oil over each side of the fish, then season each side with Creole seasoning. Place the fish on the prepared baking sheet. Combine the kosher salt, herbs, lemon zest, and juice, orange zest and juice, and black pepper in a large mixing bowl. Mix well. Mound the mixture evenly on the surface of the fish, leaving the head and tail uncovered. With your fingers, firmly press the mixture into the flesh. Bake for 1 1/2 hours. Remove from the oven and cool for 2 minutes.
  • With the back of a heavy spoon or a mallet, lightly pound the salt crust to crack it open, beginning at the tail end. Carefully pull off the salt crust. Then, with a small spatula or wide knife, remove the flesh from the bone on the top side of the fish. Remove the back bone, then serve the flesh from the bottom side of the fish. Spoon the rice in the center of each serving plate. Lay the fish on top of the rice. Spoon some of the salsa over each serving.
  • Combine all of the ingredients in a mixing bowl and toss well. Allow the salad to sit for 15 minutes before serving.

CRISPY CRUSTED RED SNAPPER



Crispy Crusted Red Snapper image

no

Provided by skipsbro

Categories     Main Dish

Time 45m

Yield 4

Number Of Ingredients 13

1 cup Tomato, seeded ~~amp chopped
1 cup Leeks, thinly sliced
1/2 cup Green bell pepper, chopped
1 tablespoon Garlic, minced
4 Red snapper fillets, boned ~~amp skinned
1/2 cup Coarse bread crumbs
1/2 cup Parmesan cheese, grated
1/2 cup Plain potato chips, crushed
1/2 teaspoon Paprika
1/2 teaspoon Cayenne
2 tablespoon Unsalted butter, melted
1 tablespoon Scallion, thinly sliced
Lemon wedges

Steps:

  • Preheat oven to 450. Combine 1st 4 ingredients in a bowl. Spread on a baking sheet coated with cooking spray. Arrange fillets on top of veetables; sesaon with salt & pepper to taste. Conbine crumbs & next 4 ingredients; toss with melted butter. Divide crumb mixture evenly over each fillet, pressing into the fish. Bake 20 minutes, or until fillets flake easily when tested with a fork. Sprinkle with scallion & serve with lemon wedges.Cui

Nutrition Facts : Calories 122 calories, Fat 6.96629375 g, Carbohydrate 14.995595 g, Cholesterol 15.265 mg, Fiber 2.66602497053146 g, Protein 2.6923025 g, SaturatedFat 3.8958295 g, ServingSize 1 1 Serving (53g), Sodium 105.16825 mg, Sugar 12.3295700294685 g, TransFat 0.647494 g

PAN SEARED RED SNAPPER



Pan Seared Red Snapper image

This is great for a gourmet taste on a tight schedule. Also, my husband, who isn't a fish fan, requests this recipe! Drizzle sauce over fish, and serve with vegetables.

Provided by OCTOBERK8

Categories     World Cuisine Recipes     Asian

Time 20m

Yield 2

Number Of Ingredients 8

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
¼ cup chopped green onions
1 teaspoon ground ginger

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.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 16.5 g, Cholesterol 41.4 mg, Fat 8.5 g, Fiber 3 g, Protein 24 g, SaturatedFat 1.3 g, Sodium 138.7 mg, Sugar 9 g

CAJUN-CRUSTED SNAPPER FILLETS



Cajun-Crusted Snapper Fillets image

Spicy snapper, Cajun-style.

Provided by MICHELLE0011

Categories     Seafood     Fish

Time 16m

Yield 4

Number Of Ingredients 8

1 ½ cups dry bread crumbs
1 ½ teaspoons Cajun seasoning
salt to taste
2 eggs
1 cup buttermilk
1 ½ pounds red snapper fillets, bones removed
1 cup flour
vegetable oil as needed

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.

Nutrition Facts : Calories 627 calories, Carbohydrate 56.6 g, Cholesterol 157.9 mg, Fat 21.4 g, Fiber 2.8 g, Protein 48.9 g, SaturatedFat 4.3 g, Sodium 795.3 mg, Sugar 5.7 g

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