Red Lobsters Dijon Crusted Snapper Recipes

RED LOBSTER'S DIJON CRUSTED SNAPPER

Steps:

• Preheat oven to 400 degrees F. In a shallow dish, mix together all ingredients except for fish. Place fish in a greased baking dish. Spread crust evenly over the top of fish and press lightly. Place 1/4 inch of water in the bottom of the pan. Bake for 8-10 minutes. cook's notes If bread crumbs begin getting to dark before the fish is done, cover just the top of the filet with foil, not the whole dish.

DIJON CRUSTED SNAPPER

Steps:

• Preheat oven to 400 degrees.
• In a shallow dish, mix together all ingredients except for fish.
• Place fish in a greased baking dish.
• Spread crust evenly over the top of fish and press lightly.
• Place 1/4 inch of water in the bottom of the pan. Bake for 8 to 10 minutes.

CAJUN-CRUSTED SNAPPER FILLETS

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.

RED SNAPPER WITH MUSTARD SAUCE

Steps:

• Arrange fish fillets in a baking pan or baking dish.
• Sprinkle fish with lemon juice, salt and pepper.
• Broil fish in oven for about 7 to 9 minutes or until fish is opaque.
• Meanwhile, mix prepared mustard, mayonnaise, green onions and salt.
• Spread sauce over fish and broil for a couple more minutes or until sauce begin to bubble.
• Serve immediately with steamed rice and a side of steamed vegetables.

COCONUT CRUSTED RED SNAPPER

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.