Gulf Coast Snapper Recipes

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GULF COAST RED SNAPPER



Gulf Coast Red Snapper image

Fish marinated in a garlic, lemon sauce topped with tomatoes. Don't bother measuring; you can eyeball this one. Wonderful!

Provided by Shaz

Categories     Seafood     Fish

Time 1h55m

Yield 8

Number Of Ingredients 13

cooking spray
5 tablespoons bacon grease
1 tablespoon lemon juice
1 clove garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon brown sugar
¼ teaspoon dried thyme
2 pounds red snapper fillets
2 cups stewed tomatoes
2 onions, chopped
¼ teaspoon Worcestershire sauce
2 tablespoons chopped fresh parsley

Steps:

  • Combine bacon fat, lemon juice, garlic, salt, pepper, brown sugar, and thyme together in a bowl. Spread a small amount of the bacon fat mixture in bottom of baking dish. Lay snapper fillets into baking dish; cover with remaining bacon fat mixture. Cover baking dish with plastic wrap and marinate in the refrigerator, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
  • Remove plastic wrap from baking dish; add tomatoes, onions, and Worcestershire sauce.
  • Bake in preheated oven until fish flakes easily with a fork, 40 to 60 minutes. Garnish with parsley.

Nutrition Facts : Calories 149.7 calories, Carbohydrate 8.5 g, Cholesterol 41.7 mg, Fat 1.7 g, Fiber 1.7 g, Protein 24.5 g, SaturatedFat 0.4 g, Sodium 286.4 mg, Sugar 4.2 g

GULF COAST SNAPPER



Gulf Coast Snapper image

This is a great meal when you want to do something a little special after work. I serve this fish with steamed rice and a salad. Leaving the head on the fish gives you a juicier and more flavorful meal but if it really bugs you, just have the head removed. This recipe serves 2.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 45m

Yield 2 serving(s)

Number Of Ingredients 15

1 small red bell pepper, seeded and halved
1/4 cup sliced mushrooms
4 green onions, white part only
3 tablespoons butter (2 T. at room temp and 1 T. melted)
1 tablespoon olive oil
1 small celery rib, finely chopped
1/4 cup dried breadcrumbs
1 egg, beaten
1 teaspoon dry mustard
4 sprigs fresh thyme, leaves from
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
fresh ground black pepper
1 small red snapper, about 1 1/2 lbs.,cleaned
cooking spray

Steps:

  • Heat oven to 400°.
  • Combine red pepper, mushrooms and green onions in a food processor; pulse until finely chopped.
  • Heat 2 tablespoons of the butter and olive oil in a medium skillet over medium-high heat; add bell peppers, mushrooms, onions and celery to skillet; cook until vegetables soften, about 3 minutes.
  • Remove from heat; mix in bread crumbs, egg, mustard, thyme, red pepper flakes, salt and black pepper to taste.
  • Line a baking sheet with foil and spray it with cooking spray.
  • Fill fish cavity with stuffing, place on foil-line sheet and brush with melted butter.
  • Bake until fish is firm and meat is flaky and moist, about 35 minutes.

Nutrition Facts : Calories 434, Fat 29.3, SaturatedFat 13.2, Cholesterol 188.6, Sodium 915, Carbohydrate 15.7, Fiber 2.7, Sugar 3.8, Protein 27.4

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