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Any recommended red snapper recipes besides blackened?
Posted on 4/24/20 at 8:12 am
Posted on 4/24/20 at 8:12 am
bought some at costco this weekend and excited to cook em up.
is blackened the way to go?
is blackened the way to go?
9
Posted on 4/24/20 at 8:25 am to CAD703X
Friend,
Our dear friend, Paul Allen, shares a good red snapper recipe. Red snapper on the half shell he would say. Make a butter sauce simply by adding some minced garlic to melted butter. Heat grill to medium and place skin side down. Baste fish with the sauce. Remove once fish flakes easily. Serve immediately with a twist of lemon juice.
Our friends from Alabama seem to prefer marinating it in Italian dressing, but I recommend avoiding this method. Others of this ilk put Cavender's Greek seasoning on it. The really tasteless like it with tomato sauce infused with a onion-bell pepper mix. Do not try that.
A light dusting in flour before pan frying is always an option. An Impastato's inspired Marcello lump lemon butter sauce is perhaps the best way to do snapper.
Let us know how the dish concludes.
Yours,
TulaneLSU
Our dear friend, Paul Allen, shares a good red snapper recipe. Red snapper on the half shell he would say. Make a butter sauce simply by adding some minced garlic to melted butter. Heat grill to medium and place skin side down. Baste fish with the sauce. Remove once fish flakes easily. Serve immediately with a twist of lemon juice.
Our friends from Alabama seem to prefer marinating it in Italian dressing, but I recommend avoiding this method. Others of this ilk put Cavender's Greek seasoning on it. The really tasteless like it with tomato sauce infused with a onion-bell pepper mix. Do not try that.
A light dusting in flour before pan frying is always an option. An Impastato's inspired Marcello lump lemon butter sauce is perhaps the best way to do snapper.
Let us know how the dish concludes.
Yours,
TulaneLSU
This post was edited on 4/24/20 at 8:26 am
Posted on 4/24/20 at 8:34 am to CAD703X
We grill it. A mild seasoning, or just a little salt and melted butter brushed on it first. Also good to pan fry it in butter.
Posted on 4/24/20 at 8:36 am to CAD703X
I grilled some yesterday, Buttered some foil
S and p on fish and a drizzle of Salsa Lizano Suave
On top of fish I had put down some onions garlic and bell peppers I had sautéed the day before with fajita seasoning
It was delicious.
S and p on fish and a drizzle of Salsa Lizano Suave
On top of fish I had put down some onions garlic and bell peppers I had sautéed the day before with fajita seasoning
It was delicious.
Posted on 4/24/20 at 9:04 am to CAD703X
I usually just salt & pepper it and pan fry it in some olive oil. Hit with a pat of butter and squeeze of lemon when it's done.
Posted on 4/24/20 at 9:12 am to CAD703X
Fried whole Chinese style with ginger, garlic, chilies, green onions and cilantro bloomed with hot oil on top
Posted on 4/24/20 at 9:17 am to TulaneLSU
quote:
marinating it in Italian dressing
quote:
tomato sauce infused with a onion-bell pepper mix
Are you sure you're not thinking about a redfish recipe?
quote:
dusting in flour before pan frying
Not a bad option! Simple is best for red snapper. Let the fish flavor speak for itself
Posted on 4/24/20 at 1:02 pm to CAD703X
I like mix it up time to time pecan crusted or you cant go wrong with making it like trout almondine.
Posted on 4/24/20 at 10:24 pm to CAD703X
i maake a spicy tomato and herb sauce baw, with some courtboullion bae!
Posted on 4/25/20 at 6:35 am to CAD703X
My two preferred ways:
1. Half shell. Melt some butter. Lightly drizzle worchestser sauce and lemon juice in filets. Sprinkle with your preferred cajun seasoning and minced garlic. Pour the melted butter over the filets make sure they are coated. Grill skin side down on egg at 375 for about 20 minutes depending on filet thickness. I know it seems like a lot of ingredients but you really don’t need much of them they all work together.
2. Cut snapper in to 3-4 inch portions. Mix equal parts seasoned bread crumbs with Parmesan cheese. Salt and pepper filets, and dust with flour. Then coat in a seasoned egg wash and then coat In Parmesan bread crumb mix. Place filets on a wire rack in the fridge for 30ish minutes. Pan fry to golden brown.
1. Half shell. Melt some butter. Lightly drizzle worchestser sauce and lemon juice in filets. Sprinkle with your preferred cajun seasoning and minced garlic. Pour the melted butter over the filets make sure they are coated. Grill skin side down on egg at 375 for about 20 minutes depending on filet thickness. I know it seems like a lot of ingredients but you really don’t need much of them they all work together.
2. Cut snapper in to 3-4 inch portions. Mix equal parts seasoned bread crumbs with Parmesan cheese. Salt and pepper filets, and dust with flour. Then coat in a seasoned egg wash and then coat In Parmesan bread crumb mix. Place filets on a wire rack in the fridge for 30ish minutes. Pan fry to golden brown.
Posted on 4/25/20 at 7:31 am to CAD703X
I like fried snapper tacos
Posted on 4/25/20 at 8:18 am to Caplewood
quote:Shi. I diamond score the flesh of the whole fish right down to the bone, then simply deep fry. The bite sized sections are easily picked off with chopsticks, great dipped in ponzu. Don't miss out on those cheek nuggets (perhaps my favorite part of fish), the eyes, and the crispy tail which most people overlook.
Fried whole Chinese style with ginger, garlic, chilies, green onions and cilantro bloomed with hot oil on top
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