Wash red snapper.
Place in a baking pan.
Pour water into pan.
Season snapper well with lemon pepper, adding only a dash or two of the other seasonings.
Place onion, celery and garlic clove broken into pieces inside of snapper.
Bake at 325\u00b0 until cooked.
Preheat oven to 475 degrees.
Coat the Red Snapper on both sides with some of the olive oil and sprinkle with salt and pepper.
Place the fish in a 9-inch glass pie dish.
Mix remaining oil, tomatoes w/green chilies, tangerine pieces, green onions and cilantro in a small bowl.
Season topping to taste with salt and pepper, and fish herbs.
Spoon the topping over the Red Snapper.
Bake until Snapper is just opaque in center, about 15-20 minutes.
Can be cooked through if preferred.
Sprinkle almonds on top of each serving.
Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
Marinate in the refrigerator, 30 minutes to 1 hour.
Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.
Melt butter or margarine in the bottom of a baking dish. Place red snapper in a single layer and then cover with white sauce.
Sprinkle with paprika.
Bake at 350\u00b0 for 30 to 40 minutes; check doneness with a fork.
Don't overcook.
Serve with rice, the sauce makes a great gravy.
Cook the onion rings in the olive oil over medium heat until tender-crisp (about 5 minutes).
In a 13 x 9-inch baking pan, layer onion rings, red snapper and sliced mushrooms.
Combine in a small bowl the tomatoes, pepper, white wine, salt and garlic powder.
Spoon tomato mixture evenly over fish and vegetables. Sprinkle with the oregano leaves and chopped parsley.
Bake at 350\u00b0 until fish flakes easily at thickest part, 20 to 30 minutes.
ransfer to serving bowls. Sprinkle snapper with dill and serve with
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
Mix salt and flour together in a bowl; mix water in gradually until a thick paste forms.
Spread 1/3 of the salt mixture onto prepared baking sheet to form 1/2-inch thick bottom crust. Place snapper onto bottom crust; cover fully with remaining salt mixture to form 1/2-inch thick top crust.
Bake in the preheated oven until crust is golden brown, 25 to 30 minutes.
Crack crust with a fork; remove crust and skin from snapper to serve.
Heat oven to 375 degrees F.
Lightly oil a shallow roasting pan.
With sharp knife, make 4 cuts through skin of each fish. Place snapper in oiled pan. Drizzle, inside and out, with lemon juice, oil, and wine. Sprinkle with salt and pepper.
Bake seasoned fish until cooked through, about 25 minutes total, or 10 minutes per each inch thickness.
To serve, transfer fish to serving platter. Garnish with thyme, if desired. Serve immediately.
Melt butter.
Add celery, onion and green pepper; simmer 15 minutes.
When celery is tender, add remaining ingredients (except snapper).
nd upper portions of each red snapper fillet to feel for bones
Melt the butter and saute the green pepper and onion gently. When they are tender, add chives, parsley, tarragon, salt, pepper, wine and tomatoes.
Place fish in a greased baking dish and top with strips of bacon.
Pour liquid mixture over the fish and bake at 350\u00b0 for 40 minutes.
Baste with the sauce and a little additional red wine.
Serves 8 to 10.
Melt butter and saute green pepper and onion gently.
When tender, add chives, parsley, tarragon, salt and pepper, wine and tomatoes.
Place fish in a greased baking dish and top with strips of bacon.
Pour liquid mixture over fish and bake at 350 degrees for 40 minutes.
Baste with the sauce and a little additional red wine.
175 degrees C).
Coat red snapper fillets with paprika, salt, and
Cut red snapper into 1-inch cubes; set aside.
In a large frying pan, combine olive oil, green pepper, onion and garlic. Saute 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.
o high heat. Drizzle the red snapper fillets with olive oil. Combine
Wash red snapper thoroughly with water and lime
In a large frying pan saute' the julienned onions in the olive oil on medium to medium high heat 1 minute.Add the snapper and cook 2 minutes or until slightly browned. Turn and brown the other side 2 minutes.
Add the wine,tomatoesand half of the pepper flakes. Slice the olives in half and add to the skillet.Season with salt to taste and simmer 10 minutes basting the fish as it cooks.
Chop the parsley and add it. Squeezing the halfed lemon over the fish and simmer 1 minute, spoon sauce over the red snapper and serve.
br>Place each fillet of red snapper in center of a large
our the sauce over the red snapper and bake it for about
f aluminum foil.
Place red snapper fillets side by side in