Class Act Fishing
family owned and operated

2019 Snapper Recipes
2019 Snapper Recipes

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 
Ingredients— 
• 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) 
 
Instructions— 
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.  
 
Ingredients— 
• 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 
 
Instructions— 
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 
 
Ingredients— 
• 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 
 
Instructions— 
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. 


Perks of Fishing the Off-Season / Grouper on the Grill

Perks of Fishing the Off-Season / Grouper on the Grill

At Class Act Charters, we keep the poles bent all year. What are some benefits of booking a fishing trip during the "off season"? Well, the Fall and Winter rates are lower, the temperatures are comfortable and can be preferred compared to the hot summer months.

We’ll be catching Spanish Mackerel, King Mackerel, Shark, Sailfish, Marlin, Wahoo, Grouper, Tuna and others. For those who thought about booking a longer trip for the bigger fish but didn’t want to deal with the melting summer heat, Fall and Winter is the perfect time to make plans to catch that bucket list fish. Some of the fish are game fish, where catch and release is required this time of year, but measuring before you release is part of the game. Others, you are able to fill the cooler and take home to cook.

One of the best fish to catch and eat is grouper. Here in South Alabama, you’ll find it cooked many different ways but below is a recipe you may or may not have tried – Southern Style Grilled Grouper. If you add a little spice blend and throw it on a hot grill and cook it to perfection, this might be your new favorite way to cook it!

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Southern Style Grilled Grouper

Ingredients

1 lb. Grouper fillets

Spice Rub

1/4 teaspoon minced onions

1/4 teaspoon onion powder

1/4 teaspoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon kosher salt

1/8 teaspoon lemon pepper

1/8 teaspoon cumin

1/8 teaspoon smoked paprika

Preparation

1. Mix all the spice rub ingredients together and remove the grouper from the refrigerator. Cover all surfaces of the fish with a light to medium covering of the spice rub and gently rub into the grouper. Let this rest in a container outside of the refrigerator to allow it to reach room temperature before putting it on the grill.

2. Get your grill going and achieve a medium hot grill. Place the grouper fillets in a grill basket or on a grill screen with smaller holes to keep the fillet from falling apart and crumbling through the grill as it gets closer to done. Cook for approximately 5 to 6 minutes per side. You only need to flip it once on the grill.

3. Note: If you're unsure of whether it's fully cooked or not, you can test it with a digital meat thermometer at the center of the thickest part of the fillet. The temperature should read approximately 135° F.


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