Did you know that according to the American Heart Association it is recommended to eat fish at least twice a week and red snapper is an excellent healthy choice! With Red Snapper season just ending, it is time to cook up the Red Snapper you caught for these yummy recipes!
Our first recipe recommendation is baked red snapper with garlic and herbs.
Time & Serving size—
• Total: 25 mins • Prep: 10 mins • Cook: 15 mins • Yield: 2 Servings—easily double or triple for a family meal
• 2 (6 to 8-ounce) red snapper fillets • 4 tablespoons butter • 1 medium clove garlic (pressed or minced) • 3 to 4 drops Worcestershire sauce • 1/2 teaspoon Creole or Cajun seasoning (or your own favorite seasoning blend, with salt) • 1/8 teaspoon fresh ground black pepper • 1 to 2 teaspoons fresh parsley (minced) • Optional: 1 teaspoon chives (snipped, fresh or frozen) • 3 to 4 tablespoons plain breadcrumbs (or seasoned bread crumbs) • Optional: 2 tablespoons Parmesan cheese (freshly grated)
1. Gather ingredients 2. Preheat the oven to 400° F 3. Spray baking dish with butter-flavored nonstick cooking spray and then place inside the snapper fillets 4. Place melt butter with garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives in a skillet for 2 minutes over low heat; in order, to blend flavors. 5. Brush both sides of fish fillets with the butter and herb mixture. 6. Toss the breadcrumbs with the remaining butter mixture and we recommend Parmesan cheese as well for additional flavor! 7. Sprinkle the breadcrumbs over the fillets. 8. Bake in the oven for about 12-15 minutes depending on the thickness of the fillets. If done the fish will be nontransparent and flake easily with a fork.
Craving tropical fruit? This next dish is a healthy mouthwatering meal that includes baking orange juice in red snapper, easily feeding a family of four.
• 2 pounds of red snapper fillets • 1/4 cup Florida’s Natural® Orange Juice • 1 teaspoon orange zest • 2 tablespoons melted butter • 2 tablespoons freshly chopped basil • Salt and pepper to taste
1. Place red snapper fillets in a single layer in a well-greased baking pan. 2. Combine orange juice and remaining ingredients and pour over fish. 3. Bake in 350° F oven for 30-40 minutes, or until fish flakes easily when tested with a fork. 4. Decorate a serving plate with orange slices and sprinkle chopped basil over snapper. Serve with rice.
Our last red snapper recipe includes using an oven or grill. So, feel free to crank up the grill this summer to enjoy red snapper fillets with coriander butter.
Time & Serving size—
• 20 mins. • 4 servings
• 4 boneless red snapper fillets with skin, about 6 ounces each (see note) • Salt and freshly ground pepper to preference • 2 tablespoons olive oil • 2 tablespoons butter • 2 tablespoons finely chopped shallots or scallions • 1 tablespoon lemon juice • 1 tablespoon soy sauce • 2 tablespoons finely chopped coriander
1. Place the red snapper fillets on a platter, sprinkle with salt and pepper and brush each side with olive oil.
2. Heat oven broiler or grill to high.
3. Melt the butter in a saucepan, add the shallots, lemon juice, soy sauce, and coriander.
Bring to a simmer, transfer to a small blender or food processor and blend to a fine texture. Keep warm.
4. If the snapper is to be broiled in an oven, place the fillets skin side down on the broiler
pan and place it about 4 inches from the heat. Leaving the door ajar, cook 3 to 4
minutes without turning the fish. Do not overcook. If the fish fillets are to be cooked on
a hot grill, place them skin side up and cook about 2 1/2 minutes. Turn and cook skin
side down for about 2 minutes more. Do not overcook. Pour the coriander butter over the fillets and serve immediately.
When it comes to cooking fish, many people find themselves stuck on one go-to fish that works with the preparation method they’ve mastered. Mix it up. Just because a recipe says salmon, that shouldn’t always be your choice. Be flexible enough that you base your recipe on something new from time-to-time.
This recipe is great for flounder, but can be changed for your favorite (or most readily available) type of fish!
Parmesan Crusted Flounder Meunière (serves 6)
Fry the capers in 2 tablespoons of olive oil on medium high heat until crispy. (They are like buds, so they’re done when they’re open.) Drain well. Cook the asparagus in salted boiling water for 3 minutes and shock in iced water. Season the filets lightly with salt and pepper. Spray filets liberally with vegetable spray and dredge liberally in grated Parmesan. Preheat 2 large cast iron skillets. Add a tablespoon each of oil and butter. Place the flounder, cheese side down, in the skillets. Cook on medium heat for 3 minutes and – very important – don’t turn until a golden brown crust forms. Use a spatula to lift edge to check if brown. Turn and continue cooking for an additional 3 minutes. Transfer to 2 pie tins or baking sheet and put it in a 250-degree oven. Drain the oil from the skillet and place it back on the fire on medium-to-high heat. Add 2 tablespoons of butter. Stir until butter browns and foams. (Don’t let it burn.) Add the parsley and crabmeat and remove from heat. Heat asparagus and divide it onto four plates. Place the flounder on top of the asparagus spears, sprinkle with the fried capers, and spoon the brown butter over the fish.
The Class Act is part of the great charter fleet at Zeke's Marina in Orange Beach, Alabama.
WE ARE LOCATED IN BOAT SLIP B-4
Zeke’s Marina has the Gulf Coast’s largest charter fishing fleet. Zeke’s Landing Marina is located across the street from some of the most beautiful beaches in the country and just 10 minutes by boat from the Gulf of Mexico.
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