Crusty Red Snapper Recipes

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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

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.

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



Crispy Crusted Red Snapper image

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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

SALT CRUSTED WHOLE RED SNAPPER



Salt Crusted Whole Red Snapper image

Provided by Tyler Florence

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11

1 (4-pound) whole red snapper, cleaned
1/4 cup chopped Italian parsley
1 orange, sliced
1 pound fresh fennel, chopped
2 bay leaves
1 shallot, minced
1 teaspoon red pepper flakes
2 teaspoons fennel seed
1/2 cup extra-virgin olive oil, divided
4 egg whites
1 cup kosher salt

Steps:

  • When cooking with a whole fish you must first be sure that the fish is gutted, your local fish market will do this for you. The skin should be scaled and the gills and fins removed. Leave on the head and tail. Rinse the fish inside and out then pat dry.
  • In a mixing bowl, combine the parsley, orange, fennel, bay leaves, shallot, red pepper flakes, fennel seed, and 1/4-cup olive oil. Stuff the cavity of the fish with 3/4 of the mixture, then spread the remaining 1/4 on the bottom of a roasting pan so the fish will not stick.
  • Transfer the fish to the roasting pan and rub the skin with remaining olive oil. In another bowl, whip the egg whites to a stiff peak, then fold in the salt to make a paste. Smear the salt paste over the entire fish and roast in a preheated 350 degree F oven for 30 to 40 minutes. The egg whites form a hard crust that will crack like a shell. To serve, scoop the flesh from the fish with a spoon.

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

RED SNAPPER, VERACRUZ STYLE



Red Snapper, Veracruz Style image

Categories     Fish     Olive     Tomato     Bake     Cinco de Mayo     Dinner     Raisin     Snapper     Spring     Healthy     Jalapeño     Capers     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

1 28-ounce can diced tomatoes in juice, well drained, juices reserved
1/4 cup extra-virgin olive oil
1/4 cup finely chopped white onion
3 large garlic cloves, chopped
3 small bay leaves
2 tablespoons chopped fresh parsley
1 teaspoon dried Mexican oregano
1/4 cup chopped pitted green olives
2 tablespoons raisins
2 tablespoons drained capers
6 4- to 5-ounce red snapper fillets
3 pickled jalapeño chiles, halved lengthwise

Steps:

  • Place drained tomatoes in medium bowl. Using potato masher, crush tomatoes to coarse puree. Drain again, reserving juices.
  • Heat oil in heavy large skillet over medium-high heat. Add onion and stir 30 seconds. Add garlic and stir 30 seconds. Add tomato puree and cook 1 minute. Add bay leaves, parsley, oregano, and 1/4 cup reserved tomato juices. Simmer until sauce thickens, about 3 minutes. Add olives, raisins, capers, and all remaining reserved tomato juices. Simmer until sauce thickens again, stirring occasionally, about 8 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 425°F. Spread 3 tablespoons sauce in bottom of 15x10x2-inch glass baking dish. Arrange fish atop sauce. Sprinkle fish lightly with salt and pepper. Spoon remaining sauce over. Bake uncovered until fish is just opaque in center, about 18 minutes. Using long spatula, transfer fish with sauce to plates. Garnish with pickled jalapeño halves.

RITZY RED SNAPPER



Ritzy Red Snapper image

A fast, easy and healthy fish dish for Red Snapper lovers. Any kind of cracker crumb can be used but bread crumbs are not recommended.

Provided by Tebo3759

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb red snapper fillet
1 package Ritz cracker, ground into fine crumbs (low fat ok)
1 green pepper, finely chopped
1 tablespoon honey

Steps:

  • Place fillets in shallow baking dish or pie plate.
  • Mix remaining ingredients.
  • Cover fillets with this mixture.
  • Bake at 350 F 20 minutes or until fish flakes.

SAUTEED RED SNAPPER



Sauteed Red Snapper image

The mild, slightly sweet flavor and flaky texture of red snapper takes well to light seasoning and a quick saute. You can also make this dish with black sea bass. The skin of both fish is edible and crisps nicely in a skillet.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 15m

Number Of Ingredients 4

2 red snapper fillets (each 10 to 12 ounces), with skin
Coarse salt, to taste
Cayenne pepper, to taste
3 tablespoons canola oil

Steps:

  • Cut each snapper fillet in half crosswise. Season flesh with salt and cayenne pepper.
  • Heat oil in a large skillet over medium-high heat until hot (but not smoking). Place snapper fillets, skin sides down, in skillet, pressing on fish with a spatula for 1 minute to prevent curling. Cook until golden brown, about 5 minutes. Flip, and cook until opaque throughout, 2 to 3 minutes more.

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

COCONUT CRUSTED RED SNAPPER



Coconut Crusted Red Snapper image

Make and share this Coconut Crusted Red Snapper recipe from Food.com.

Provided by FoodieFanatic

Categories     Coconut

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 (8 ounce) red snapper fillets, with skin (boned, rinsed, and patted dry)
1/2 cup shredded coconut (unsweetened)
1/2 cup flour
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon salt
1 egg
1/2 cup milk
1 tablespoon olive oil

Steps:

  • In a shallow bowl combine coconut, 1/4 cup flour, curry powder, coriander, cumin, black pepper, and salt. Mix the ingredients together until evenly combined.
  • In another shallow bowl whisk together the egg and the milk.
  • Place the remaining 1/4 cup flour in a shallow bowl.
  • For Each Fillet:
  • Working with the skin side only, press each fillet into the flour, then into the egg/milk mixture, and then into the coconut mixture.
  • Heat the 1 T. of olive oil in a lg. saute pan until hot.
  • Add the fillets to the pan, coconut side down.
  • Cook 3 mins., then turn and cook until done, about 1 minute more.

Nutrition Facts : Calories 480.6, Fat 14.3, SaturatedFat 6.1, Cholesterol 163.6, Sodium 775.5, Carbohydrate 20.4, Fiber 1.7, Sugar 5.2, Protein 64.4

BAKED RED SNAPPER WITH TOMATO, ORANGE AND SAFFRON



Baked Red Snapper with Tomato, Orange and Saffron image

Categories     Fish     Tomato     Bake     Valentine's Day     Low Fat     Wheat/Gluten-Free     Orange     Snapper     Saffron     Bon Appétit

Yield Serves 2

Number Of Ingredients 9

4 plum tomatoes, chopped
1/4 cup finely chopped onion
1/4 cup orange juice
3 tablespoons dry white wine
1 large garlic clove, minced
1 teaspoon grated orange peel
Pinch of saffron threads
12 ounces (2 small or 1 large) 3/4-inch-thick red snapper fillet
1 teaspoon olive oil

Steps:

  • Preheat oven to 400°F. Combine first 7 ingredients in 9-inch square baking dish. Bake 15 minutes.
  • Top hot tomato mixture with snapper. Brush snapper with oil. Season with salt and pepper. Cover and bake until fish is just cooked through, approximately 20 minutes. Serve.

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

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