The Caribbean Rooms Red Snapper Recipes
CARIBBEAN GRILLED WHOLE RED SNAPPER
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
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
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
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
Provided by Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
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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