The Caribbean Rooms Red Snapper Recipes

CARIBBEAN GRILLED WHOLE RED SNAPPER

Caribbean Grilled Whole Red Snapper image

Fairly easy to make CARIBBEAN GRILLED WHOLE RED SNAPPER with a great blend of spice from ground allspice, garlic, ginger, paprika, basil, and thyme. Moist, tender, and oozing with great flavors!

Provided by Imma

Categories Main

Time 45m

Number Of Ingredients 13

Ingredients

1- 2 whole red snapper (, about 1- 1 1/2 pound each)
salt and pepper to taste
1-2 fresh lemons
1 teaspoon ground white pepper
1 teaspoons ground allspice
1 Tablespoon garlic cloves (, minced)
1 teaspoon ginger (, minced)
1 teaspoon paprika
2 teaspoons thyme (, finely chopped )
½ cup basil (, or parsley coarsely chopped)
1 teaspoon or more chicken bouillon (, optional)
cooking oil (, about ¼ cup or more to mix)
grilled plantains and/or vegetables (, side dish)

Steps:

Make three-four diagonal cuts in each side of the fish, all the way right through the bone. Season fish with salt, pepper, and squeeze some lemon over it. Set aside.
In a small bowl, mix all the ingredients (white pepper, allspice, minced garlic, ginger, paprika, thyme, basil or parsley, chicken bouillon, and oil ) to make the marinade for fish.
Pour the marinade over the fish, and gently flip them back and forth until coated inside and out. Let it marinate in the fridge for up to 24 hours.

Nutrition Facts : Calories 622 kcal, Carbohydrate 6 g, Protein 124 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 222 mg, Sodium 393 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

THE CARIBBEAN ROOM'S RED SNAPPER

The Caribbean Room's Red Snapper image

In the Garden District, on famous St. Charles Avenue, the Caribbean Room in the Ponchartrain Hotel has been serving wonderful food in a charming atmosphere since 1948. This Red Snapper is a signature dish.

Provided by Chef Kate

Categories Crawfish

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1/2 lb unsalted butter
1 lb medium shrimp, raw, peeled, deveined
12 large mushroom caps
3/4 cup green onion, chopped
1 lb crayfish tail
1/2 cup white wine
1/3 cup fresh lemon juice
1 tablespoon Worcestershire sauce
4 bay leaves (preferably fresh)
1 teaspoon fresh thyme leave
1 teaspoon white pepper
1 teaspoon salt
1 large egg, beaten lightly
2/3 cup milk
1 cup flour
6 (6 ounce) red snapper fillets
oil, for sauteing

Steps:

To make the sauce.
In a large saucepan, melt the butter.
Add the shrimp and mushroom caps and cook for ten minutes over medium low heat.
Add green onions, crawfish tails, wine, lemon juice, Worcestershire sauce, bay leaves, thyme, pepper and salt, and simmer gently for 15 minutes, stirring occasionally.
As the sauce is cooking.
In a shallow bowl, mix the beaten egg with the milk to create an egg wash.
Place the flour in a second shallow bowl or plate.
Place a large skillet over medium heat and warm the oil.
Dip each fish fillet in the egg wash and dredge in the flour.
Pan fry until a light golden brown, turning once.
Place the fillets on serving plates and top with sauce.
Note: The Caribbean Room serves these with tiny boiled potatoes with parsley.

CARIBBEAN STUFFED RED SNAPPER

Caribbean Stuffed Red Snapper image

Provided by Food Network

Categories main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

1 (3 to 4 pound) whole red snapper, scaled and gutted
1 lime, quartered
Salt, for rubbing the fish
2 cups bread crumbs
1/2 cup (1 stick) butter, melted
4 tablespoons chopped chives
4 tablespoons chopped parsley leaves
1/4 to 1/2 teaspoon cayenne pepper
1 small onion, chopped
5 cloves garlic, minced
1 small lime, zested and juiced
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried sweet marjoram

Steps:

Wash the fish and rub inside and out with the quartered lime and salt. Refrigerate for at least 10 minutes. Wipe off the lime juice and salt. Preheat the oven to 300 degrees F or prepare the barbeque grill.
Combine all the stuffing ingredients and fill the cavity of the snapper. Bake or grill the fish until the flesh is opaque, allowing about 10 minutes per pound. Do not overcook.

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