Islandredsnapper Recipes

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.

ISLAND RED SNAPPER

Steps:

• Cut red snapper into 1-inch cubes; set aside.
• In a large frying pan, combine olive oil, green pepper, onion and garlic. Sauté for 5-8 minutes over a medium hot heat. Add hot pepper sauce into sizzling pan. Add red snapper to mixture, and stir until coated well. Cover and cook for approximately 5-6 minutes. Stir and cook for another 5-6 minutes.
• Serve over white rice or pasta. Shrimp, lobster tail, scallops, or crab meat, may be used as a tasty alternative to fish. Serve with a fresh tossed green salad.

ISLAND FRYDAYS SPICY ESCOVITCH RED SNAPPER

Steps:

• Sprinkle the snapper all over with the fish seasoning. Combine the pimento seeds, peppers, carrots and onions in a saucepan and bring to a boil. Remove from the heat, add the vinegar and transfer to a bowl.
• Fill a deep fryer with oil and set on 350 degrees F or coat a frying pan with oil and heat over high heat. Deep-fry the fish until golden, 5 to 8 minutes, or pan-fry until golden, about 3 minutes per side.
• Dunk the fish in the sauce reserved in the bowl, then transfer the fish to a serving platter and decorate with the vegetables.

30 BEST WAYS TO COOK SNAPPER

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

ROASTED SNAPPER, ISLAND EDITION

Steps:

• Preheat the oven to 450 degrees F with a large cast-iron skillet or small rimmed sheet pan (an aluminum quarter sheet pan is ideal) on the middle rack. Do this at least half an hour before cooking.
• Grind the allspice berries coarsely with a mortar and pestle. Add the garlic and grind to a chunky paste. Add the ginger and grind until broken up, then add the Scotch bonnet and grind to a paste.
• Stir in the thyme, half the lime zest, half the salt, and 1 tablespoon of the oil.
• Cut 5 diagonal, shallow gashes across each side of the fish from the head to the tail. Try not to cut more than 1/3 of an inch deep. The cuts should be diagonal from belly to back but also diagonally into the flesh...on the bias.
• Lightly lube the fish with oil. Sprinkle with the remaining half of the salt, being careful to salt the cavity as well.
• Smear the paste onto the fish with a spoon, working it into the gashes. Repeat on the second side.
• Carefully place the fish on the preheated pan and roast for 12 to 15 minutes or until the fish flakes with a fork.
• To remove, carefully work a metal spatula (a slotted "fish turner" is ideal) and carefully move to a cutting board or platter to serve with the lime wedges. Serving in pieces is virtually impossible so just let people eat directly off the board or platter.
• Consume...careful of the bones

BAKED RED SNAPPER WITH GARLIC, LIME, AND CILANTRO

Steps:

• Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
• Marinate in the refrigerator, 30 minutes to 1 hour.
• Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
• Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.

RED SNAPPER CURAçAO STYLE

Steps:

• Prepare for frying the red snapper.
• Make a marinade with the lime juice, scallions, clove of garlic and salt and pepper.
• Rub the fish with the marinade and set it aside for at least one hour.
• Melt in a heavy skillet the butter.
• Cut the fillets in serving pieces and coat them with flour.
• When the skillet is very hot, fry the fish quickly until it is nicely browned and crisp.
• Place in a baking dish and keep it warm in the oven.
• IN the fish drippings sauté until the onion is transparent the onion, green pepper and cloves of garlic.
• Add and simmer about twenty minutes the tomatoes and add the salt and pepper.
• The Creole sauce should be rich and thick.
• Just before serving place the red snapper pieces in the sauce and heat them thoroughly.
• To make carrot rice, sauté lightly in butter one minced onion and a grated carrot. Stir them into simmering rice when the water is almost absorbed.
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