The Caribbean Rooms Red Snapper Food

THE CARIBBEAN ROOM'S RED SNAPPER

Steps:

• To make the sauce.
• In a large saucepan, melt the butter.
• Add the shrimp and mushroom caps and cook for ten minutes over medium low heat.
• Add green onions, crawfish tails, wine, lemon juice, Worcestershire sauce, bay leaves, thyme, pepper and salt, and simmer gently for 15 minutes, stirring occasionally.
• As the sauce is cooking.
• In a shallow bowl, mix the beaten egg with the milk to create an egg wash.
• Place the flour in a second shallow bowl or plate.
• Place a large skillet over medium heat and warm the oil.
• Dip each fish fillet in the egg wash and dredge in the flour.
• Pan fry until a light golden brown, turning once.
• Place the fillets on serving plates and top with sauce.
• Note: The Caribbean Room serves these with tiny boiled potatoes with parsley.

CARIBBEAN STUFFED RED SNAPPER

Steps:

• Wash the fish and rub inside and out with the quartered lime and salt. Refrigerate for at least 10 minutes. Wipe off the lime juice and salt. Preheat the oven to 300 degrees F or prepare the barbeque grill.
• Combine all the stuffing ingredients and fill the cavity of the snapper. Bake or grill the fish until the flesh is opaque, allowing about 10 minutes per pound. Do not overcook.

RED SNAPPER

Steps:

• Preheat the oven to 450 degrees. Tear 2 pieces of parchment or aluminum foil, about 12-inch square.
• Drizzle some olive oil in center of each square and spread with your fingers. Set the filets, skin side down, over the olive oil in the foil and season with salt and pepper. Drizzle more olive oil over fish, then top with tomatoes and then fresh herbs. Drizzle drops more olive oil and season with salt and pepper.
• Wrap, deli style. Set package on a baking dish or sheet and bake for 30 minutes or until tender. While snapper is cooking, make orange rice.

ISLAND RED SNAPPER

Steps:

• Cut red snapper into 1-inch cubes; set aside.
• In a large frying pan, combine olive oil, green pepper, onion and garlic. Sauté for 5-8 minutes over a medium hot heat. Add hot pepper sauce into sizzling pan. Add red snapper to mixture, and stir until coated well. Cover and cook for approximately 5-6 minutes. Stir and cook for another 5-6 minutes.
• Serve over white rice or pasta. Shrimp, lobster tail, scallops, or crab meat, may be used as a tasty alternative to fish. Serve with a fresh tossed green salad.