Red Snapper Reciepe

grill w/scales down, sauce of your choice

Get some puff pastry sheets, roll out rectangles, place dry fillet on rectangle, squeeze the juice off one lemon wedge over the top, season with lemon pepper and Cajun seasoning, top with pats of butter, and wrap tightly in the pastry (like you are wrapping a package). Brush the outside with an egg wash, and bake in a 375-400 degree oven until the pastry is brown (usually about 15-20 minutes). I usually open the package up at the seam to let the steam out and pour a topping of made with sauteed mushrooms, onions and shrimp mixed into a canned creamed soup (asparagus or mushroom) over it after the steam subsides. Tastes gourmet and using my lazy man shortcuts, isn't really time consuming or difficult.

Must be a hundred ways to cook Snapper.

Wrapped in parchment paper (en pappilotte) with rosemary, carrots, shallots, potatoes, whole kernal corn, p[at of butter splash of white wine.

coat lightly with flour, saute in butter, serve with light butter beurre blanc.

Cook same as above, cover with crab, shrimp, or crawfish, or etoufee.

Fish tacos made with snapper would be high class and tasty - excellent use of the fish.

make a fish stew with snapper or chowder with chunks of the fish.

Grill (not directly over heat) and brush lightly with bbq sauce - have done this and it is tasty.

Steam lightly, break flakes apart, add creole seasoning, chives, egg whites, cracker crumbs and saute like crab cakes in butter. serve with light horseradish sauce.

Poach in white wine.