for 20 minutes.
Rinse snapper in cold water; pat dry
Season the snapper with the salt and pepper.
In a bowl, mix eggs, 1 1/4 cups of flour, baking powder and beer.
On one plate put the remainder of the flour and on another plate place the coconut.
Lightly coat snapper in flour, then dip the snapper into the beer batter, lastly heavily coat the fish in the coconut and set aside.
Once every piece of snapper is coated in coconut, heat a frying pan with the oil and fry the fish until the coconut becomes golden brown.
Drain the snapper on paper towels and enjoy.
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.
pper portions of each red snapper fillet to feel for bones
Wash snapper and pat dry.
Dredge in flour.
Heat a little oil in a large skillet.
Brown snapper on both sides.
Remove fish and set aside.
Melt butter and garlic over medium (do not let it burn).
Stir in brown sauce, sherry, lemon juice, Worchestershire sauce, parsley, salt, and pepper.
Mix well.
Arrange snapper on plates.
Saute crab adn shrimp seperately in a little butter; arrange shrimp on top of crab over snapper.
Pour sauce on top.
If desired, garnish with parsley and lemon slices.
Mince the garlic and mash it with the salt, forming a paste. In a bowl, stir together well the garlic paste and the lime juice.
With a sharp fork, poke holes in each side of the snapper several times.
Put the snapper in a large, shallow dish and pour the lime juice mixture inside the cavity and over the snapper. Let the snapper marinate, covered and chilled for 2 hours, turning it once.
egrees C).
Coat red snapper fillets with paprika, salt, and
Wash red snapper thoroughly with water and lime
ocket. Stuff sauteed mixture into snapper, reserving 11/2 Tablespoons. Pour
he fish.
Season the snapper both inside and out with
combine oj, lime juice, cilantro and garlic in zip loc bag, add snapper.
squeeze out the air and seal the bag to coat the snapper.
Refrigerate, turning the bag occasionally every 30 minutes.
remove snapper from marinade and sprinkle salt and pepper.
spray non-stick ridged grill pan with nonstick spray and set over med-high heat.
place the snapper skin side up in the pan and grill, turning only once until the opaque in the center and the skin is crisp, 14-16 minutes.
and reserve.
For the snapper: Preheat oven to 450 degrees
edium-high heat. Season the snapper with salt and black pepper
ver medium-high.
Place snapper, skin side down, in skillet
Pour Riesling wine into a large skillet over medium heat; cook until mostly evaporated, 5 to 7 minutes. Stir butter and garlic into remaining wine; cook and stir until the garlic softens and the butter melts completely, 3 to 5 minutes.
Season red snapper fillets with salt and black pepper. Increase heat under the skillet to high; gently lie snapper fillets into the butter and garlic mixture. Cook about 3 minutes, turn, add the almonds, and continue cooking until the flesh of the snapper flakes easily with a fork, 2 to 3 minutes more.
tuff the cavity of the snapper with 1/2 cup basil
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.
nto both sides of the snapper fillets, pressing it in.
drain.
Meanwhile, season the snapper fillets with salt and pepper
aking dish, and arrange the snapper fillets in a single layer