CAJUN RED SNAPPER
Steps:
- On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano.
- In a small saucepan, over medium heat, melt butter or margarine with oil. Brush both sides of the snapper filets with the butter mixture, reserve the remaining butter mixture. Coat both sides of the filets with the seasoning-mixture.
- Heat a large cast-iron skillet over high heat until a drop of water sizzles on it. Drizzle half of the remaining butter-oil mixture on one side of fish fillets. Place fillets butter side down in pan. Cook over a high heat until the fish is deeply browned, about 5 minutes. Drizzle remaining butter-mixture over the fish and flip the fish over. Cook until fish is browned and flakes when tested with a fork, about 5 minutes more. Season to taste with salt.
Nutrition Facts : Calories 227.6 calories, Carbohydrate 1.3 g, Cholesterol 71.8 mg, Fat 8.5 g, Fiber 0.5 g, Protein 34.8 g, SaturatedFat 3.2 g, Sodium 102.8 mg, Sugar 0.2 g
PAN-FRIED RED SNAPPER FILLET WITH CORN CREAM CREOLE SAUCE
Steps:
- In a large saucepan, heat the achiote oil over medium heat. Add the onions, bell peppers, tomato, chile peppers, garlic, cilantro, bay leaf, salt, and pepper, and stir-fry for about 4 minutes. Add the corn and fish stock and cook over medium heat for about 6 minutes. Remove from the heat and let cool slightly. Transfer to a blender process until smooth on high speed.* Pour the sauce through a fine strainer into a saucepan, add the evaporated milk, and warm over low heat.
- Dilute the cornstarch with 1 tablespoon water. Add to the saucepan, mix well, and incorporate the butter with a whisk. Taste for seasoning and and cook for about 5 minutes. Keep warm.
- Generously season both sides of the fish with salt and pepper. In a large nonstick skillet, heat the oil over high heat. When oil is hot, place the fillets in the skillet, skin side down, and cook for 3 minutes, without turning. Flip onto other side and cook for about 2 minutes. Remove from heat to a platter.
- Spoon the warm sauce in the center of each dinner plate. Top with a fish portion. Garnish with cilantro sprigs and the toasted and crushed coriander seeds.
FRIED RED SNAPPER BITES
Even though I call this fried snapper bites, it can be done with any firm. white fish. You do want the chunks you fry to be at least the width of a finger, and even twice that, so use that as a guideline. I like the New Orleans remoulade with this, but you can use any sauce you like.
Provided by Hank Shaw
Categories Appetizer
Time 35m
Number Of Ingredients 21
Steps:
- Mix all the ingredients for the remoulade together and set aside. The remoulade can be made up to a week in advance, and making it the night before lets the flavors mellow.
- Cut the fish into chunks of about two bites each. Salt lightly. Mix together in a bowl the eggs, mustard, Creole seasoning and heavy cream.
- Pour enough peanut oil hot into a frying pan to come about a half-inch up the sides. Heat this to about 350F.
- While the oil is heating, dunk as many snapper bites in the egg wash as will fit. When the oil is hot, dredge the fish in the mashed Saltines. You can do this in a bowl or in a plastic bag. Really press in the Saltines, and it's OK to have a few bits that aren't pulverized.
- Fry the fish until golden brown on both sides, about 3 minutes per side. Drain on paper towels and serve with the remoulade, and some lemon wedges if you have them.
Nutrition Facts : Calories 486 kcal, Carbohydrate 8 g, Protein 53 g, Fat 26 g, SaturatedFat 5 g, Cholesterol 178 mg, Sodium 950 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
FRIED SNAPPER WITH CREOLE SAUCE
Best enjoyed using local snapper, this bright dish represents the protein part of fish and fungi, a classic duo on dinner tables in the Virgin Islands. The fish is topped with plenty of thyme-laced, tomato-based Creole sauce and is typically served over a bed of fungi, the classic Virgin Islands side dish of buttery cooked cornmeal with sliced, boiled okra. Michael Anthony Watson and Judy Watson, husband-and-wife owners of Petite Pump Room in St. Thomas, traditionally use whole fried snapper for this recipe, but you can use fish fillets. For authenticity, serve them with plenty of hot sauce on the side for a little extra heat.
Provided by Korsha Wilson
Categories dinner, quick, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare the sauce: In a large skillet, heat the olive oil over medium until shimmering. Add the onions, red and green bell peppers and garlic, and cook, stirring occasionally, until fragrant and just starting to brown, about 7 minutes.
- Stir in the tomato sauce, thyme and 1 3/4 cups water; bring to a boil over high.
- Stir in the white vinegar and seasoning salt, reduce the temperature to medium-low and simmer for 10 minutes. Season to taste with salt and pepper. Cover and keep warm.
- Meanwhile, prepare the fish: Heat the vegetable oil in a large frying pan over medium. On a large plate, mix the flour and seasoning salt with a fork.
- Pat the snapper fillets dry using paper towels, and season 2 fillets with salt and pepper before dipping them into the flour mixture until coated on both sides.
- Once the oil is shimmering, gently lay the floured fillets in the hot oil, skin-side down, and cook until skin is crispy, 3 to 4 minutes. Using a fish spatula, carefully flip fillets and cook for an additional 2 to 3 minutes, until cooked through.
- Transfer the fish to a large paper-towel-lined plate. Cover loosely with foil and repeat with the remaining fillets.
- Divide fish among plates, skin side up, and top with the Creole sauce. Serve immediately, passing hot sauce at the table.
CAJUN STYLE BLACKENED SNAPPER
Steps:
- In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano.
- Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.
- Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet. Pour 1 tablespoon of butter over each fillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.
Nutrition Facts : Calories 806.1 calories, Carbohydrate 5.9 g, Cholesterol 244.7 mg, Fat 72 g, Fiber 2.5 g, Protein 36.4 g, SaturatedFat 44.3 g, Sodium 2312.2 mg, Sugar 1.2 g
FRIED RED SNAPPER
Red snapper fish is a tasty dish recipe. The best fish I have eaten. It has large bones in it.
Provided by Marie Lesane
Categories Fish
Time 15m
Number Of Ingredients 6
Steps:
- 1. Rinse the fish in cold water, drain but do not dry.
- 2. In a bowl, put the flour in the bowl.
- 3. Season one side of the fish with 1/2 of the teaspoon salt, 1/2 teaspoon of garlic pepper and 1/2 teaspoon of creole seasoning.
- 4. Lift the fish up and dry the plate off and flip to the other side.
- 5. On the other side, inside the cavity of the fish, sprinkle 1/2 teaspoon of salt, 1/2 teaspoon of garlic pepper,and 1/2 teaspoon of creole seasoning.
- 6. Completely coat the fish in the flour on both sides.
- 7. Put stove on medium high heat, when oil is hot, add the fish.
- 8. Cook the fish on both sides for minutes or until the coating is crispy and the fish flakes easily with a fork. Serve immediately.
RED SNAPPER - ROASTED IN A CREOLE SAUCE
This recipe uses a whole fish and should feed about 6 people. The sauce is also good on just about any type of seafood and may choose to make it alone sometime. Adapted from an Emeril Lagasse recipe
Provided by LifeIsGood
Categories Creole
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Put the fish in a baking dish and make shallow diagonal 3 inch long cuts on each side of the fish. Season each side of the fish with 1/2 teaspoon of salt and 1/2 t of the Creole seasoning. Let the seasoned fish rest in the fridge while you make the sauce.
- Preheat the oven to 300 degrees F.
- Melt the butter in a medium stockpot over med-high heat. Add your onions, bell peppers, celery, the remaining 2 t of salt, cayenne, thyme and the bay leaves. Cook, stirring frequently, about 10 minutes - until the onions are soft and golden. Stir in the green onions and garlic and cook for about 1 minute. Stir in the flour and cook, stirring, for about 2 minutes (don't brown the flour).
- Add the tomatoes, chicken stock, Worcestershire sauce and the pepper sauce. Cook this mixture over medium heat for about 10 minutes. Add the parsley and then remove the sauce from the heat and let cool for about 15 minutes.
- Pour the sauce over the red snapper and bake it for about 1 hour, until the flesh if firm and cooked through (if you are using smaller fish filets, you will have to adjust the time down).
- Loosen the head from the fish and remove. Run a spoon down the back of the fish to find the spine. Gently loosen the flesh from the spine and the bones, slipping a wide spatula under the flesh, lift the flesh away from the gones and lay the filet of fish on a serving plate. Gently pull the fish skeleton away from the bottom filet and discard. Lift the bottom filet from the roasting pan and put on the serving plate. Remove and discard the bay leaves and pour the sauce into a bowl for serving.
- Serve the fish with the sauce spooned over the top!
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SNAPPER WITH SHRIMP CREOLE SAUCE - LINDYSEZ | RECIPES
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5/5 (2)Total Time 30 minsCategory Fish & SeafoodCalories 452 per serving
- Step 1Prepare the Creole SauceIn a medium skillet, heat the oil over medium heat; add the onion, celery, and peppers; cook, stirring until they have just wilted and given up some of their juice, then add the garlic, cook for 1 minute; add the tomatoes and cook until soft. Stir in the thyme, oregano, and cook for 2 - 3 minutes, then add the Worcestershire sauce, cayenne,, and chicken stock. Stir well and cook for about 5 minutes, adding more stock if the sauce seems to dry. Stir in the shrimp and cook until the shrimp are hot and well coated in sauce. Set-aside.
- Step 2Prepare the FishSeason the fish with the Slap ya Mama seasoning mix on both sides, then dredge in the flour/cornmeal mixture until lightly coated (I used a little cooking spray on the filet to help the coating stick).
- Step 3Heat the oil in a large skillet; when hot, add the filets in a single layer, cook until browned on one side, about 3 - 4 minutes, then turn and brown the other side also 3 - 4 minutes.
- Step 4Remove the fish from the pan and plate; top with the shrimp Creole sauce. Sprinkle with fresh parsley, if desired.
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- Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and garlic; cook, stirring occasionally, until barely colored, 4 to 5 minutes. Add celery, bell pepper and chile; cook, stirring occasionally, for 2 minutes. Add the shrimp shells and tomato paste; cook, stirring, until the shells begin to turn pink, about 30 seconds. Add tomatoes, water, wine and thyme; bring to a boil over high heat. Reduce heat and simmer gently, stirring occasionally, for 20 minutes. Remove the shells. Season with 1/4 teaspoon each salt and pepper and return to a gentle simmer.
- Whisk flour and 1/2 teaspoon each salt and pepper in a shallow dish. Lightly dredge fish, shaking off excess flour. Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat. Add half the fish; cook until golden brown, 1 to 2 minutes per side. Transfer to the simmering sauce. Repeat with the remaining 1 tablespoon oil and fish, reducing the heat as needed. Transfer to the sauce. Cook shrimp in the same pan, turning once or twice, until pink and curled, 1 to 2 minutes. Transfer to the sauce; simmer for 5 minutes. Sprinkle with scallions.
CRISPY FRIED RED SNAPPER FISH STICKS - DUDE THAT COOKZ
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Reviews 26Category DinnerCuisine AmericanTotal Time 25 mins
- Begin by cutting the red snapper into small rectangular shaped pieces then add to a large bowl.
- Season fish with sea salt, black pepper and Creole Seasoning then mix together with hands. Coat fish with 1/4 cup of flour.
CREOLE RED SNAPPER RECIPE | MYRECIPES
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Servings 4Calories 228 per serving
- Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, green bell pepper, and garlic; sauté until tender.
- Add tomatoes and next 6 ingredients. Bring to a boil; add fillets, spooning tomato mixture over fish. Reduce heat; cover and simmer 12 minutes or until fish flakes easily when tested with a fork.
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