Oven Fried Snapper Food

OVEN FRIED SNAPPER

Steps:

• Rinse fish with cold water, pat dry with paper towels.
• Cut fish into four serving size portions.
• Combine oil, salt and garlic in oblong baking dish.
• Place fish in mixture and let marinate 10 minutes.
• Turn and let marinate another 10 minutes.
• Remove fish from marinade.
• Roll in cheese, then crumbs.
• Place on well-greased cookie sheet.
• Bake at 500F for 12-15 minutes or until fish flakes easily.

OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Combine the tomatoes, basil, onions, and olives in a bowl. Season with salt and pepper, to taste. Season both sides of the fillets with 1 teaspoon salt, 1/2 teaspoon pepper, and Essence. Arrange the fish on the baking sheet, followed by the tomato mixture and then the lemon slices. Drizzle 1 tablespoon of olive oil over each fillet.
• Bake for 15 to 20 minutes, or until the snapper is cooked through. To serve, place a portion of Rice Pilaf on an entree plate. Use a spatula to remove the fish, along with the tomatoes, onions and lemons from the baking sheet and place over the Rice Pilaf. Drizzle with tomato water, if desired, and garnish each fillet with a chiffonade of fresh basil.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
• Preheat the oven to 350 degrees F.
• Melt the butter in a large ovenproof saucepan or Dutch oven over medium-high heat. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the rice and cook, stirring, until opaque and nutty in aroma, 2 to 3 minutes. Add the chicken broth and salt, stir well, and bring to a boil. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
• Remove the rice from the oven and let stand, undisturbed, for 5 to 10 minutes. Fluff the rice with a fork and stir in the green onions, if desired. Serve hot.
• Combine all ingredients in a blender or food processor. Add just enough olive oil for flavor and season with salt and pepper, to taste.

OVEN BAKED RED SNAPPER

Steps:

• Preheat oven to 450 degrees F.
• Wash the fish thoroughly and dry on paper towels. Score both sides of fish 3 times. Combine the minced garlic and jalapeno and stuff mixture into each of the 6 slits. Rub the fish with salt, pepper and all-purpose seasoning. Let fish marinate for 30 minutes (or overnight in the refrigerator for more intense flavor.)
• In a medium skillet over medium heat, melt 1 tablespoon butter. Add the okra and bell pepper and cook until just tender, about 5 minutes. Make a slit down the center of the fish's belly. Stuff the belly of the fish with the okra and peppers and the chopped parsley. Place the fish on a rectangular piece of buttered foil. Place the remaining butter on top of the fish and drizzle with with the white wine.
• Seal the fish in the foil, but leave a slight opening to allow the steam to escape. Place the fish on a baking sheet and bake until cooked through, about 10 to 15 minutes.
• Remove from the oven, and transfer from foil to a serving dish, along with the juices collected in the foil.

PAN-FRIED BLACKENED RED SNAPPER

Steps:

• Mix paprika, salt, black pepper, onion powder, garlic powder, lemon pepper, and cayenne pepper together in a small bowl.
• Combine olive oil and butter in a small, microwave-safe bowl; heat in microwave until butter is melted, about 1 minute. Stir to blend butter into the oil.
• Brush some of the olive oil and butter mixture over both sides of each red snapper fillet. Sprinkle paprika mixture over both sides of each fillet.
• Heat leftover oil and butter mixture in a skillet over medium-high heat. Fry red snapper until flesh flakes easily with a fork, 4 to 5 minutes per side.

CRUMB-COATED RED SNAPPER

Steps:

• In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.

OVEN-FRIED FISH

Steps:

• Place fish in a greased 13-in. x 9-in. baking dish. Brush with butter. In a small bowl, combine the remaining ingredients; sprinkle over fish. , Bake, uncovered, at 425° for 10-15 minutes or until the fish flakes easily with a fork.

FRIED RED SNAPPER

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.

BAKED RED SNAPPER FILLETS

Steps:

• Preheat oven to 350°F.
• Season filets with salt and pepper.
• Saute onion in butter in saucepan on top of stove.
• Place seasoned filets in pyrex baking dish and pour butter-onion mixture on top.
• Cook for 30 minutes, occasionally spooning butter over filets.
• When fish are tender and flake, remove from oven and sprinkle green onions on top.

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.

OVEN-FRIED RED SNAPPER

Steps:

• Preheat oven to 400°. Oil bottom of baking dish very lightly. Wet fillets. Roll in combined dry ingredients. Place in baking dish. Squeeze on fresh lemon. Bake 20-30 minutes without turning. Fish is done when flaky. Serve with whipped potatoes and broccoli. (Don't forget the tartar sauce.) Even Easier: Foil is my friend where baked or broiled fish is concerned. I spray it with Pam so that the fish lifts off easily. And of course, the clean-up is throw-away quick.