Recipes with red snapper?

[krnxguhj33]

Hi, I just started cooking because I felt that all single men should know how to cook. :] I just bought red snapper because I had a craving for fish, but I don't know how to cook it and with what? Can you guys help me out?
Thanks!

[Semigourmet]

Well, there are many ways to cook snappper. it is a buttery fish so I like to do it in butter it is not a light way to do it but Very good. on the grill I use foil to make a large flat pan with edges, and baste the fish frequently with butter and lemon. (mixture is 1/2 stick butter, with 1 to 3 teaspoons lemon juice) fresh juice preferably. it cooks very fast and as soon as it gets firm in the center it is done. you can use Durkee Brand Citrus Grill seasoning on the fish, and still douse it with lemon and butter and let it cook over a medium heat either in the oven, on the grill on in a skillet.

In edit: If you have any other questions or further questions you can email me at semigourmet@aol.com But make sure you tell me what you are inqiring about, so I don't delete it. Good Luck

[NOCHEF&JUSTLOVESFOOD.YUM]

I agree with CooknFool It is a butery, delightfull fish. Try a whole one, super:

Roasted red snapper

1/4 cup fresh orange juice
1/2 cup fresh lime juice
1/2 teaspoon grated orange zest
1/2 teaspoon grated lime zest
3 shallots or 1/2 red onion, chopped
2 tablespoons olive oil or canola oil
1 small whole red snapper, about 1 1/2 pounds, cleaned and scaled, head and tail left on
2 garlic cloves, coarsely chopped
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh thyme
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 small leek, including tender green top, halved lengthwise and cut crosswise into 1 1/2-inch pieces
2 large tomatoes, cut crosswise into slices 1/2-inch thick

In a shallow glass baking dish, make a marinade by combining the orange and lime juices, orange and lime zests, shallots, and 1 tablespoon of the oil.

Score the skin of the fish in a diamond pattern. Add the fish to the marinade and turn once to coat. Cover and refrigerate for 30 minutes, turning the fish occasionally.

Preheat the oven to 425 F. Lightly coat a shallow baking dish with cooking spray.

In a blender or small food processor, combine the garlic, basil, mint, thyme, the remaining 1 tablespoon of oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Pulse to puree. In a small bowl, combine half of the herb paste with the leek. Toss gently to mix.

Sprinkle the leek mixture evenly over the bottom of the prepared baking dish. Top with the tomato slices, arranging them in a single layer. Sprinkle the tomatoes with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove the fish from the marinade and pat dry. Discard the marinade. Rub the remaining herb paste over the fish, coating both sides. Place the fish on top of the tomatoes and cover the dish tightly with aluminum foil.

Roast the fish for 30 minutes, then uncover and roast until the fish is opaque throughout when tested with the tip of a knife, 10 to 12 minutes longer.

Lift the fish from the baking dish and place on a large platter. Divide the vegetables among 4 warmed individual plates. Peel the skin from the top of the fish, remove the top fillet, and divide it between 2 of the plates. Lift out the center fish bone and discard. Lift the second fillet and divide it between the remaining 2 plates. Serve immediately.