Oven Fried Red Snapper Recipes

OVEN BAKED RED SNAPPER

Steps:

• Preheat oven to 450 degrees F.
• Wash the fish thoroughly and dry on paper towels. Score both sides of fish 3 times. Combine the minced garlic and jalapeno and stuff mixture into each of the 6 slits. Rub the fish with salt, pepper and all-purpose seasoning. Let fish marinate for 30 minutes (or overnight in the refrigerator for more intense flavor.)
• In a medium skillet over medium heat, melt 1 tablespoon butter. Add the okra and bell pepper and cook until just tender, about 5 minutes. Make a slit down the center of the fish's belly. Stuff the belly of the fish with the okra and peppers and the chopped parsley. Place the fish on a rectangular piece of buttered foil. Place the remaining butter on top of the fish and drizzle with with the white wine.
• Seal the fish in the foil, but leave a slight opening to allow the steam to escape. Place the fish on a baking sheet and bake until cooked through, about 10 to 15 minutes.
• Remove from the oven, and transfer from foil to a serving dish, along with the juices collected in the foil.

OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Combine the tomatoes, basil, onions, and olives in a bowl. Season with salt and pepper, to taste. Season both sides of the fillets with 1 teaspoon salt, 1/2 teaspoon pepper, and Essence. Arrange the fish on the baking sheet, followed by the tomato mixture and then the lemon slices. Drizzle 1 tablespoon of olive oil over each fillet.
• Bake for 15 to 20 minutes, or until the snapper is cooked through. To serve, place a portion of Rice Pilaf on an entree plate. Use a spatula to remove the fish, along with the tomatoes, onions and lemons from the baking sheet and place over the Rice Pilaf. Drizzle with tomato water, if desired, and garnish each fillet with a chiffonade of fresh basil.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
• Preheat the oven to 350 degrees F.
• Melt the butter in a large ovenproof saucepan or Dutch oven over medium-high heat. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the rice and cook, stirring, until opaque and nutty in aroma, 2 to 3 minutes. Add the chicken broth and salt, stir well, and bring to a boil. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
• Remove the rice from the oven and let stand, undisturbed, for 5 to 10 minutes. Fluff the rice with a fork and stir in the green onions, if desired. Serve hot.
• Combine all ingredients in a blender or food processor. Add just enough olive oil for flavor and season with salt and pepper, to taste.

PAN-FRIED BLACKENED RED SNAPPER

Steps:

• Mix paprika, salt, black pepper, onion powder, garlic powder, lemon pepper, and cayenne pepper together in a small bowl.
• Combine olive oil and butter in a small, microwave-safe bowl; heat in microwave until butter is melted, about 1 minute. Stir to blend butter into the oil.
• Brush some of the olive oil and butter mixture over both sides of each red snapper fillet. Sprinkle paprika mixture over both sides of each fillet.
• Heat leftover oil and butter mixture in a skillet over medium-high heat. Fry red snapper until flesh flakes easily with a fork, 4 to 5 minutes per side.

CRUMB-COATED RED SNAPPER

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.

OVEN FRIED SNAPPER

Steps:

• Rinse fish with cold water, pat dry with paper towels.
• Cut fish into four serving size portions.
• Combine oil, salt and garlic in oblong baking dish.
• Place fish in mixture and let marinate 10 minutes.
• Turn and let marinate another 10 minutes.
• Remove fish from marinade.
• Roll in cheese, then crumbs.
• Place on well-greased cookie sheet.
• Bake at 500F for 12-15 minutes or until fish flakes easily.

WHOLE ROASTED RED SNAPPER

Steps:

• Preheat oven to 300 degrees. Spread cubed vegetables evenly across a baking sheet, and bake until slightly tender, about 20 minutes. Meanwhile, rinse the fish with cool water and season the insides with salt and pepper. In each fish, place sprigs of thyme, sage, and rosemary; a garlic clove, and a wedge of lemon.
• Remove vegetables to a medium saucepan, and reserve. Raise oven temperature to 450 degrees. Lightly oil the baking sheet that held the vegetables, and place the stuffed fish on it. Roast the fish at 450 degrees for about 15 minutes, or until cooked to taste.
• While fish is cooking, add lemon juice, lime juice and white wine to the saucepan of vegetables. Cook, uncovered, over medium heat, to reduce liquid slightly. Add butter, tomato, sage and oregano.
• Serve the whole roasted fish topped with vegetable sauce. Serve with roasted potatoes and grilled vegetables.

BAKED WHOLE RED SNAPPER

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Clean red snapper inside and out under cold running water. Pat dry with paper towels.
• Brush grapeseed oil all over the inside and outside of the fish, and sprinkle with Cajun seasoning on all sides. Insert garlic cloves, citrus slices, and thyme sprigs into the cavity of the fish. Set on a baking sheet.
• Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes, depending on size of the fish.

OVEN-FRIED RED SNAPPER

Steps:

• Preheat oven to 400°. Oil bottom of baking dish very lightly. Wet fillets. Roll in combined dry ingredients. Place in baking dish. Squeeze on fresh lemon. Bake 20-30 minutes without turning. Fish is done when flaky. Serve with whipped potatoes and broccoli. (Don't forget the tartar sauce.) Even Easier: Foil is my friend where baked or broiled fish is concerned. I spray it with Pam so that the fish lifts off easily. And of course, the clean-up is throw-away quick.

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.

ROASTED WHOLE RED SNAPPER WITH TOMATOES, BASIL, AND OREGANO BY SCOTT CONANT RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C).
• If the fins are still on the fish, use kitchen scissors to cut them off (they just fall apart when cooked). Season both the inside and outside of the fish liberally with 2 teaspoons of salt. Stuff the cavity with the lemon slices, oregano sprigs, and whole basil leaves.
• Using a very large 14 inch (35 cm) sauté pan or a small roasting pan, heat 2 tablespoons of olive oil over medium-high heat until nearly smoking. Add the fish and cook until well browned on one side, about 3 minutes. Drizzle with another tablespoon of olive oil and season with remaining ½ teaspoon salt.
• Using paper towels, wipe the excess oil out of the pan. Drizzle the fish with another 2 tablespoons of olive oil and add the cherry tomatoes and red pepper flakes and cook until the tomatoes begin to release some of their liquid, about 3 minutes. Stir in the potatoes.
• Squeeze the juice from the remaining lemon half over the fish and pour in the chicken broth. Carefully flip the fish over and baste with the sauce.
• Transfer the fish to the oven and cook for 18-19 minutes. To check for doneness, push the head down gently in the area between the nose and the top of the head; when the head easily moves away from the back of the neck, the fish is ready.
• Carefully transfer the fish to a rimmed serving platter, pouring any liquid from the cavity back into the pan. Cover the fish with foil to keep warm.
• Return the pan to the stove over medium heat. Cook the sauce and vegetables for 1-2 minutes to concentrate the flavors. Add the remaining tablespoon of olive oil, chopped oregano, and chopped basil and season with salt to taste.
• Pour the sauce and vegetables over the fish and serve, using a large spoon to remove the flesh from the fish. (Don't forget to turn it over to eat off the other side!)
• Enjoy!