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.
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.
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.
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
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
drain.
Meanwhile, season the snapper fillets with salt and pepper
epper to taste, then stuff snapper with fennel mixture. Use kitchen
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.
igh heat. Drizzle the red snapper fillets with olive oil. Combine
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.
o pot.
To make snapper, heat water to boil in