each side of the fish. Season each side of the
o sit in the refrigerator for 24 hours before cooking to
Make dark brown roux of oil and flour.
Add onions, garlic and celery; cook until soft.
Then add tomatoes, bay leaves, thyme, oregano, salt and pepper.
Cook slowly for 1 hour.
Clean red snapper and place in oblong pan.
Pour sauce over fish and bake in 350\u00b0 oven, until fish is easily pierced with fork, about 30 minutes.
Baste fish with sauce throughout cooking time.
This recipe makes about a quart of sauce.
Serves 6 or 8.
o high heat. Drizzle the red snapper fillets with olive oil. Combine
radually stir in milk and fish stock.
Cook until thickened
pper portions of each red snapper fillet to feel for bones. If you
Prepare for frying the red snapper.
Make a marinade with
f aluminum foil.
Place red snapper fillets side by side in
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.
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.
Over low heat, in saucepan, add lemon juice, water and butter. Simmer until butter is melted.
Season fish with all other seasonings.
Place the bay leaves in bottom of medium microwave dish.
Add fish and pour lemon butter sauce over fish.
Cover.
Let stand for 5 to 10 minutes, then place in microwave for 10 to 12 minutes.
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.
Split fish and remove bone. Saute about 30 minutes the green onions,.
garlic, parsley, crabmeat, shrimp and bread squeezed out in water.
Stuff into red snapper, season, and bake 1 hour, basting often.
Place on a platter, garnish with lemon and parsley.
(For Sauce): Saute green onions, mushrooms, and shrimp in butter, add wine, stir well, and season to taste.
Pour some of this sauce over fish and serve the remainder in a gravy boat.
Brush a very thin layer of mayonnaise on both sides of red snapper.
Combine equal parts (1/2 cup or more) of Parmesan cheese, sesame seed and wheat germ and stir.
Coat fish with combination.
Place fish in greased glass baking dish.
Cook at 325\u00b0 for 25 to 30 minutes, uncovered.
Preheat the oven to 350\u00b0.
Wash fish thoroughly and set aside. Cream the 1/3 cup of butter and save the rest for later.
Add flour, salt and pepper.
Stir in the lemon juice.
Rub the fish, inside and out, with the mixture.
Put the fish in a covered bowl and refrigerate for about 30 minutes.
rom red snapper.
Remove flesh from bones leaving two fish fillets and
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.
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.
Stir wine, lime and jalapeno in a 12-inch skillet.
Add red snapper.
Add enough water to cover fillets.
Heat to a simmer over low heat.
Cook fillets 8 to 10 minutes or until fish flakes easily with a fork.
Remove from liquid and serve.