Red Snapper fillet
- 2 red snapper fillets, about 6 to 8 ounces each
- 1 tablespoons butter and 3 tablespoons olive oil
- 1 medium clove garlic, pressed or minced
- 3 or 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 minced fresh parsley
- 1 teaspoon snipped fresh or frozen chives, optional
- 3 to 4 tablespoons plain or seasoned bread crumbs
Place snapper fillets in a baking dish which has been sprayed with a butter-flavored baking spray.
In a skillet, melt butter and combine it with olive oil, garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives, if using.
Cook on low for 2 minutes, just to blend flavors. Brush both sides of fish fillets with the butter and herb mixture. Toss bread crumbs in the remaining butter mixture; sprinkle over the fillets.
Bake at 400°F for about 12-14 minutes, depending on thickness and size of fillets, until fish flakes easily and is no longer translucent.
Red snapper whole
- A cleaned snapper weighing about 2 1/2 pounds (1.2 k), or 2 1/2 pounds snapper steaks
- The juice of 2 lemons
- 1/3 cup finely chopped parsley
- A clove of garlic, peeled and finely chopped
- Freshly ground black pepper
- 1/3 cup (75 g) unsalted butter
- 2 large onions, peeled and finely chopped
- Salt and pepper to taste
Put the snapper be it whole or in the form of fish steaks in a bowl with the lemon juice, parsley, garlic, and a light dusting of black pepper. Let it marinate for a couple of hours.
When the time is up, preheat your oven to 360 F. Spread the chopped onions over the bottom of a roasting pan large enough to contain the fish. Lay the fish atop them, season it with salt and pepper, dot it with the butter, and roast it, spooning the drippings over it occasionally.
Figure 10 minutes of roasting time for every inch (2.5 cm) of thickness of the fish at its thickest point. In other words, if the fish is 2 inches thick, roast it for about 20 minutes. If the flesh is no longer translucent and flakes easily, it is done.
Variations: This recipe is quite easy, and therefore easy to vary. You might add black olives, or chopped tomatoes, and could also add other herbs of choice.
- 2 pounds corvina fillets
- 1/2 cup butter, melted
- 2 tablespoons lemon juice
- 1/4 teaspoon garlic salt
- 1/2 teaspoon dried parsley
- 1/8 teaspoon paprika
- 1/4 teaspoon ground white pepper
- 2 tablespoons mayonnaise
- 1/8 teaspoon paprika
Preheat oven to 370 F. Combine melted butter and lemon juice in a small bowl. Brush 2 tablespoons of this mixture on a piece of foil placed on the broiler pan.
Mix together garlic salt, parsley, paprika and white pepper. Sprinkle spice mixture on both sides of fillets.
Bake fillets until meat flakes, about 10 minutes. Brush fillets again with lemon butter and spread with mayonnaise. Sprinkle with paprika before serving.