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Nice Snapper Dinner

Updated on September 17, 2013

Red Snapper Dinner

5 stars from 1 rating of Broiled Red Snapper
Red Snapper Dinner
Red Snapper Dinner | Source

Red Snapper Seafood Dinner

Red Snapper is a nutty flavored and sweet white fish. You really have to make sure you are getting the real Red Snapper fish which has a firm texture and is delicious and so easy to prepare.

While living on the East Coast I was introduced to Red Snapper, which is hard to find in some other regions. preparing it is as easy as it can be and well worth the price, especially if you are a seafood lover.

You would broil it just as you would most fish items, the the texture sets it above the other fish that is readily available.

You would want to purchase it with the skin on the fillets or whole, the skin has thin red lines on it

Lets just get this Red Snapper ready to eat. Serve with your favorite side dishes and you are set to enjoy.


Red Snapper with garlic spinach and oven baked herb  potatoes.
Red Snapper with garlic spinach and oven baked herb potatoes. | Source

Cook Time

Prep time: 5 min
Cook time: 10 min
Ready in: 15 min
Yields: 4 oz piece per person

Ingredients

  • 2 tbsp Dill, fresh or dried
  • 1 tsp Coriander, ground
  • 1 tsp Rosemary, ground
  • 1 tsp Cummin, ground
  • 2 pats Butter, each fillet
  • 1/2 lemon, juice
  • 2 tbls olive oil
  • 1 tsp coarse salt, optional
  • 1 tsp black pepper, optional
  • 4 oz Red Snapper, per person
  • 1/2 cup bread crumbs

See how

Source
Dry spices
Dry spices | Source
Buttered Snapper
Buttered Snapper | Source

Instructions

  1. Wash fillets
  2. Rub entire fillets with olive oil
  3. Mix dry ingredients and rub onto both sides of fillets
  4. Add butter on top of red snapper. (Optional)
  5. Add bread crumbs on top of snapper fillets.
  6. Pour lemon juice into bottom of pan before putting the red snapper under broiler. Do not wet bread crumbs
  7. Place under broiler for approximately 10 min, depending on thickness of fillets.

Tips:

Cook your fillets, skin side down.

Your fish should flake apart when tested with a fork and look opaque.

Do not use the same utensils to plate your fish, that you used when the fish was raw.

If using smaller pieces check red snapper before the ten minutes are up.






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Freshness and timing

Fresh Red Snapper
Fresh Red Snapper | Source

Timing of broiled Snapper

When cooking any type of seafood the timing is very important. You will want to have all of your side dishes prepared and ready to plate. Most seafood will not take but a few minutes to cook, which means everything else has to be ready and kept warm if necessary.

You really don't want to have to keep fish or most sea foods warm because it will continue to cook and will be over cooked. Make sure you plan ahead so that everything is ready at the same time so you will enjoy a delicious meal.

Sea foods that you are waiting to cook should be kept in the refrigerator until you are ready to cook it. When purchasing your seafood there should be a vague ocean scent. If you come upon a seafood the has a strong pungent smell, leave it in the store, do not purchase it.

The flesh of the fish should be somewhat translucent and white and might have a pale pink tint.

Always ask when the seafood was delivered into the store, that will give a hint as to whether your seafood is fresh or not. I have often requested fish from the freezer if it comes in frozen.

You really don't know how long it has been in the showcase on ice and if temperature has been stable, due to the frequent opening and closing of the display case.


Comments are welcomed

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    • twig22bend profile image
      Author

      twig22bend 4 years ago

      Thank you for your kind comment. I agree with you about using the fish that is available to you..

    • vespawoolf profile image

      vespawoolf 4 years ago from Peru, South America

      I don't think we can find red snapper in Peru (although we do love it), but this recipe would work well with another type of white fish we can get here. The photos make me so hungry! Thanks!

    • Monis Mas profile image

      Aga 4 years ago

      Great hub, the recipe sounds yummy - and the potatoes on the photo make my mouth water!