Red Snapper Recipes

Blackened Spiced Fish


2 x 225-285g (8-10oz) whole red mullet, snapper, or bream, cleaned
40g (1 and a half oz) unsalted butter
Juice of 1 lemon or lime
Lemon or lime wedges, to garnish

Spice mixture: 1 x 5ml spoon (1 teaspoon) chilli or cayenne pepper
1 x 5ml spoon (1 teaspoon) paprika
salt and black pepper
pinch of dried mixed herbs
2 cloves garlic, crushed
1 small onion, chopped

Spicy Red Snapper

    4 (6 ounce) red snapper fillets
    1 1/2 teaspoons fresh lemon juice
    1 tablespoon vegetable oil
    1/2 cup chopped green bell pepper
    1/2 cup chopped onion
    1/2 cup dry white wine
    1 tablespoon chopped fresh parsley
    1/2 teaspoon dried basil, crumbled
    1/2 teaspoon cayenne pepper
    fresh ground pepper 1 cup chopped tomato
    1/4 cup grated parmesan cheese
    1/8 teaspoon favorite hot pepper sauce
    prepared cooked rice (, to serve on the side)

    1 Preheat oven to 350’F.

    2 Sprinkle the fillets with lemon juice.

    3 Heat oil in a skillet over med-low heat.

    4 Stir in the bell peppers and onions and cook until softened, about 5 minutes.

    5 Add the fillets and cook 1 minute per side.

    6 Leaving fillets in the skillet, add the wine, parsley, basil, cayenne and pepper.

    7 Cover and simmer 2 minutes.

    8 Transfer to an ovenproof glass baking dish.

    9 Spoon tomatoes over the fish.

    10 Sprinkle with Parmesan cheese and hot pepper sauce.

    11 Bake in oven until fish is opaque, about 8 minutes.

    12 Serve immediately with rice.

Red Snapper with Spiced Rum Shrimp

Ingredients Serves 2

•2 red snapper fillets •1/2 tsp. dried thyme, crumbled •salt and pepper to taste •2 Tbs. olive oil •2 Tbs. butter •4 shallots, minced •2 cloves garlic, minced •1/2 pound baby shrimp •1/4 cup spiced rum

1.Rinse your red snapper fillets under cold running water and check to make sure all bones have been removed.
2.Sprinkle both sides of the fillets with the thyme, salt and pepper.
3.In a large saute pan or skillet, melt the butter into the olive oil over medium heat.
4.Add the shallots and garlic and saute 2 minutes.
5.Add the red snapper fillets and saute 5 minutes per side (or to desired doneness).
6.Remove the red snapper fillets to serving plates.
7.Into the pan add the baby shrimp and heat through 1 minutes (the baby shrimp are already cooked when you buy them).
8.Remove the pan from the heat and add the spiced rum.
9.Place the pan back on the heat and cook 2 minutes.
10.Spoon the shrimp atop the red snapper and serve.
Chef's Note: Never add alcohol to a pan while it is still on the heat. It can flame-up or even possibly explode.

Steamed Red Snapper
1 whole, fresh 6 lb. red snapper or rock cod, gill, gutted and scaled 3-4 oz. fresh ginger root 1 bottle cooking sake 3 bunches green onions, chopped in 1/8 inch pieces 3/4 cup soy sauce 3/4 cup peanut oil


Peel ginger root and thinly slice. 
I use the potato peeler as a slicer to cut thin ginger slices.
Be sure fish is clean and patted dry.
Place whole fish in plate with high sides.
Make 3 slits in side of fish parallel with the gills.
Insert ginger slices in slits. Turn fish over and repeat on other side.
Put remaining ginger slices inside belly cavity of fish.

Put fish (plate and all) in top of steamer.
Place sake in bottom of steamer.
Steam fish until fish is cooked and coming off the bones (approximately 20 minutes) on medium high.

Remove plate of fish from steamer.
Do not drain fish juices from plate.
These will combine with the oil and soy sauce for your sauce.

Heat peanut oil until boiling.
Pour half of peanut oil over fish.
Place green onions over the entire side of the fish.
Pour soy sauce over green onions.
Pour remaining peanut oil over green onions.

Serving Suggestion:

Place portions of fish on plates.
Spoon generous portions of green onions and sauce over fish.
Service with white rice.

Red Snapper with Serrano and Jalapeno Peppers
This dish has two different types of chili peppers but suprisingly, this is not a hot dish..

serves 4
•4 red snapper fillets
•2 eggs, beaten
•Ό cup whipping cream
•2 tsp. Tabasco sauce
•1 cup flour
•1 tsp. salt
•½ tsp. ground black pepper
•2 tsp. ground cumin
•Ό cup olive oil
•2 Tbs. butter
•2 cups sweetcorn kernels
•1 white onion, chopped
•2 tomatoes, chopped
•2 red jalapeno peppers, stemmed, seeded and julienned
•2 Serrano peppers, stemmed, seeded and julienned
•½ cup sherry


1. Take your red snapper fillets and run your finger over the middle and upper portions of the body.
If you feel any bones, simply pull them out and discard.

2. In a shallow dish whisk the eggs, whipping cream and Tabasco sauce.

3. In another shallow dish whisk together the flour, salt, black pepper and cumin.

4. Dip each fillet into the egg wash and then dredge in the flour mixture, shaking off all excess flour.
Set the fillets aside 10 minutes.

5. In a large sautι pan or skillet heat the oil over medium heat.
Add the red snapper fillets and sautι until golden on each side (about 7 minutes per side).

6. Remove the fish to a platter and keep warm.

7. Into the skillet add the butter. Once the butter has melted add the corn, onion, tomatoes and both peppers and sautι 10 minutes.

8. Remove the pan from the heat and stir in the sherry.
Place the pan back onto the heat, add the fish, cover the pan and cook 5 minutes.

9. Remove the red snapper fillets from the pan and place on a platter.
Spoon the sauce and vegetables around the fish and serve.

Spicy Red Snapper.
Here's a hot little recipe to add some spice to your red snapper.
Be ready for the wonderful aroma as it bakes.


    •Red snapper fillets (about 16 oz total)
    •1/4 c lime juice
    •1 T lemon juice
    •1 t chili powder
    •1 plum tomato (chopped)
    •4 green onions (sliced)
    •1/2 c chopped Anaheim pepper (or other pepper, if too hot for taste)
    •1/2 c chopped red bell pepper
    •Cilantro (optional, as garnish)


Place red snapper in a shallow baking dish.
Combine juices and chili powder in a measuring cup.
Pour over snapper. Marinate 10 minutes, turning once or twice.
Sprinkle onions, tomato and peppers over snapper.
Cover and bake at 350 F for 30 minutes or until fish flakes in center.
Let stand, covered, 4 minutes before serving.
Garnish with cilantro.

Red Snapper A L' Orange.

    1/2 lbs red snapper fillets, cut into 6 serving pieces
    freshly ground black pepper, , to your taste
    3 -4 tablespoons fresh orange juice
    2 -3 teaspoons grated orange zest
    3 tablespoons oil


1 Combine pepper, juice, rind, and oil.
2 Place fish in single layer in an oiled oven ready dish.
3 Pour sauce on top.
4 Sprinkle with nutmeg.
5 Bake at 350 for 20-30 minutes or until fish is cooked