Preheat oven to 350\u00b0.
Using a small knife, make 2 diagonal slices about 1/2 inch deep on both sides of fish.
Dust fish with flour and shake off any excess.
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.
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.
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.
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 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.
Melt butter.
Add celery, onion and green pepper; simmer 15 minutes.
When celery is tender, add remaining ingredients (except snapper).
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.
Preheat oven to 450.
Bring potatoes to boil and cook until tender (12 min.)drain.
Make 3 evenspaced 3\" long slits on each side of fish.
Sprinkle fish inside with salt and lay butterfly style in steep sided baking dish.
Surround fish with potatoes,olives,chunk tomato,garlic,oregano,top with salsa and olive oil/sherry mixture.
Bake approx 30 minutes or til fish flakes.Do not overbake.
lmost no liquid remains.
SNAPPER FILLETS:
Rub fillets with
Season yellowtail with salt & pepper on both sides, and place on hot grill. Grill to medium (3 minutes per side depending on thickness), as overcooking will lead to a dry finished product. While fish is cooking, place all ingredients for the pineapple salsa in a bowl and toss. When the fish is cooked, place a piece of banana leaf on the plate. Place fish on top of banana leaf and top with pineapple salsa, serve with rice and garnish with a grilled lemon.
Salsa can be made 1-2 hours in advance, no need to chill.
tuff the cavity of the snapper with 1/2 cup basil
egrees C).
Arrange the snapper fillets in a single layer
oil square.
Place a snapper filet on top of the
Preheat oven to 450 degrees.
Oil a baking pan with 1 tablespoon of the butter.
Place the fish in the pan, and sprinkle with pepper and lemon juice.
In a small skillet heat the rest of the butter. .
Add the ground nuts.
Stir and cook for 1-2 minutes making sure the mixture doesn't burn.
Spread the mixture over the fish.
Bake for 10-15 minutes or until done.
Sprinkle with parsley and serve.
auce onto plates, and place yellowtail fillets onto sauce.
Preheat oven to 375\u00b0.
Dredge fish, then saute in oil until brown on both sides.
Lay fillets in large baking dish.
Mix pepper, almonds, butter and lemon together; mix well.
Pour onto fish in baking dish.
Bake for 3 to 5 minutes, or until almonds are browned.
Skin of snapper remains flat and tender when cooked.
Preheat the oven to 425\u00b0.
Wipe the fish fillets with a damp cloth.
Heat 2 tablespoons of the oil in a saucepan and add the onion and garlic.
Cook, stirring, until onion is wilted.
Add the tomatoes with tomato paste, capers, oregano, pepper flakes, 1/4 cup chopped parsley and salt and pepper to taste.
Cook 10 minutes.
Put the remaining 2 tablespoons of oil in a baking dish, preferably oval, large enough to hold the fish in one layer. Arrange the fish skin side up in the dish.
Pour the tomato sauce over all.
Place ...