I need a easy snapper recipe?
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GO4EM
- SHARKER
- Posts: 2450
- Joined: Thu Dec 14, 2006 12:57 pm
Re: I need a easy snapper recipe?
Scale,gut,rinse,dip in egg,bread them, garlic,old bay,onion,and deep fry. Thats my quickest.
I dream of a better tomorrow... where chickens can cross roads and not have their motives questioned
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PhishingPhanatic
- BLACK FIN TUNA
- Posts: 6785
- Joined: Sat Jul 15, 2006 8:52 pm
- Location: 204 Miles From Long Key
Re: I need a easy snapper recipe?
You can't mess up snapper, simpler is better. Saute in a little butter, or bake in a 350 oven for about 15 min (depending on how thick the fillets are), brush with some melted butter and a sprinkle of creole seasoning before baking. Bread with panko bread crumbs and fry. If you like tomatoes, try this recipe, its very good and healthy too (no butter):
Snapper Pensacola
4 (8 to 10 oz.) snapper fillets
1 tsp. salt
Freshly ground black pepper
1/4 c. fresh lemon juice, strained
2 tbsp. olive oil
1 1/2 tsp. garlic, finely chopped
1 tsp. dry oregano, crumbled
2 med. sized firm, ripe tomatoes, washed, cored & cut crosswise into 1/4-inch slices
1 tbsp. parsley, finely chopped
Preheat the oven to 400 degrees. Pat the snapper fillets completely dry with paper towel and season them on both sides with the salt and a few "grindings" of pepper.
Combine the lemon juice, olive oil, garlic and 1/2 teaspoon of the oregano in a shallow dish just large enough to hold the fillets in one layer. Stir lemon juice mixture until the ingredients are well blended. Then add the fillets and turn them about to moisten them evenly. Arrange the fillets, skin side up. Place the tomato slices over them and sprinkle the remaining 1/2 teaspoon of oregano on top.
Bake in middle of oven for 10 to 12 minutes, or until fillets flake easily when pressed gently with a fork. Sprinkle the parsley and serve the fillets at once directly from the baking dish
Snapper Pensacola
4 (8 to 10 oz.) snapper fillets
1 tsp. salt
Freshly ground black pepper
1/4 c. fresh lemon juice, strained
2 tbsp. olive oil
1 1/2 tsp. garlic, finely chopped
1 tsp. dry oregano, crumbled
2 med. sized firm, ripe tomatoes, washed, cored & cut crosswise into 1/4-inch slices
1 tbsp. parsley, finely chopped
Preheat the oven to 400 degrees. Pat the snapper fillets completely dry with paper towel and season them on both sides with the salt and a few "grindings" of pepper.
Combine the lemon juice, olive oil, garlic and 1/2 teaspoon of the oregano in a shallow dish just large enough to hold the fillets in one layer. Stir lemon juice mixture until the ingredients are well blended. Then add the fillets and turn them about to moisten them evenly. Arrange the fillets, skin side up. Place the tomato slices over them and sprinkle the remaining 1/2 teaspoon of oregano on top.
Bake in middle of oven for 10 to 12 minutes, or until fillets flake easily when pressed gently with a fork. Sprinkle the parsley and serve the fillets at once directly from the baking dish
