ISO: Recipe for Snapper Fillets

[Tina_B]

I just purchased some snapper fillets to cook on Wenesday evening. I've never attempted these before, and I would love to hear your favourite cooking methods, and/or tried and true recipes. They are pretty thin - will this cause any problems? Thanks so much.

[sneezles]

I have quite a few recipe for red snapper, here are a couple of them:


* Exported from MasterCook *

Pacific Red Snapper Veracruz

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : California Seafood Council Entreés & Main Dishes
Fish & Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Rockfish (Pacific red snapper)
2 tablespoons olive oil
1 small onion -- thinly sliced
1 cup tomatoes -- diced
1 bell pepper (red, green, or yellow) -- thinly sliced
3 cloves garlic -- minced or pressed
1 teaspoon jalapeño or serrano chile (or to taste) -- chopped
1/2 teaspoon oregano
1 bay leaf
1/4 teaspoon salt and pepper
Juice of 2 lemons
1 lemon -- sliced

GARNISH
Sliced avocado
Cilantro sprigs

Place Pacific red snapper fillets in shallow baking dish. Sauté onion, bell pepper, and garlic in olive oil until vegetables are limp. Add herbs, salt, pepper, tomatoes, and lemon juice. Pour this mixture over fish and arrange lemon slices over top. Cover tightly and bake at 325 degrees F for 25-30 minutes, just until fish turns opaque in center and begins to flake. During last 5 minutes, check for doneness and add liquid if needed. Continue to bake uncovered until fish is done.

Source:
"California Seafood Council"
S(Internet Address):
"http://www.ca-seafood.org/index.htm"

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Per Serving (excluding unknown items): 201 Calories; 9g Fat (38.8% calories from fat); 23g Protein; 9g Carbohydrate; 2g Dietary Fiber; 40mg Cholesterol; 163mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.

Suggested Wine: Sauvignon Blanc


Nutr. Assoc. : 4772 0 0 0 2236 0 20103 0 0 0 797 0 0 0 383



* Exported from MasterCook *

Sautéed Red Snapper with Toasted Pecan Butter

Recipe By :Cook's Magazine May 1990
Serving Size : 4 Preparation Time :0:20
Categories : American Main Course
Spring Winter


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup white flour
1/4 teaspoon cayenne pepper
2 teaspoons garlic powder
1/4 teaspoon ground thyme
4 teaspoons paprika
Salt
4 red snapper fillets- 1 1/2 lbs.
or 4 chicken breasts -- boned and skinned
or 4 fillets sea bass, trout or flounder
1/2 cup milk
1/4 cup peanut oil
Toasted Pecan Butter -- (see recipe)

TO PREPARE:
For the snapper, mix first 5 ingredients plus 1 1/2 teaspoon salt in a medium bowl to make a seasoned flour. Dip each red snapper fillet in milk, then dredge in the seasoned flour.

TO COOK:
Heat oil in a large skillet. Add snapper fillets; sauté, turning once until golden brown, about 6 minutes. Remove snapper fillets; cover and keep them warm. Remove and discard pan drippings.

Prepare the Toasted Pecan Butter recipe in this cookbook.

TO SERVE:
Transfer a snapper fillet to each warm dinner plate. Spoon a portion of the Toasted Pecan Butter over each fillet and serve immediately.


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Per Serving (excluding unknown items): 425 Calories; 18g Fat (38.8% calories from fat); 48g Protein; 16g Carbohydrate; 1g Dietary Fiber; 85mg Cholesterol; 156mg Sodium. Exchanges: 1 Grain(Starch); 6 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat.

NOTES : Quick-cooked fillets with a meunière sauce.

This “meuniering” technique is good for any delicately flavored fish, such as flounder, trout, or sea bass. Or, try it with chicken breasts.
Nutr. Assoc. : 0 0 0 0 0 0 5018 0 0 0 0 0



* Exported from MasterCook *

Toasted Pecan Butter


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup pecans
1/8 teaspoon cayenne pepper powder
4 tablespoons butter
1 tablespoon lemon juice from 1/ 2 lemon
2 tablespoons minced fresh parsley

TO PREPARE:
Sprinkle pecans with white and cayenne peppers. Heat butter in the skillet. Add pecans; sauté until browned lightly, about 3 minutes. Remove from heat, stir in lemon juice and parsley.

TO SERVE:
Spoon a portion of Toasted Pecan Butter over each piece of fish or chicken.


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Per Serving (excluding unknown items): 223 Calories; 24g Fat (90.9% calories from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 118mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat.

[kwormann]

My cute little DH made red snapper last weekend. He crushed almonds and mixed it with Emeril's BAM and rolled the fish in it. Then he grilled it. Im not a big fish fan, but I thought it was FABULOUS and FULL OF FLAVOR!

Kim