Red Snapper

Posted: Tue, Jul 21 2009, 3:26 pm Post subject: Red Snapper

Anyone have a recipe for red snapper?
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Posted: Tue, Jul 21 2009, 3:52 pm Post subject: re: Red Snapper

I was told a while back that they are full of worms - please check out if this is true in your area before cooking!
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Posted: Tue, Jul 21 2009, 3:56 pm Post subject: re: Red Snapper

Anyone in the Brooklyn area ever heard of this? Is this the case with fillet as well?

Platinum Member Joined: Oct 27 2005 Posts: 6725

I thought a fish only gets worms if it is cut open improperly and gets its intestines slit and the worms exit into the flesh area? I really like red snapper even tho I have only been served it once.
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Posted: Wed, Jul 22 2009, 9:43 am Post subject: re: Red Snapper

I have heard of worms but thought it was only in the fish head (yup, we were debating this around rosh hashanah). I think fillet should be ok.

I love snappers--you can either pan fry or bake in the oven. For pan-fried fish, first fry crushed garlic and salt in olive oil, then add fillets skin side down. Flip with a spatula, don't overcook. Can splash squeezed lemon on top. (Or you can also add chopped capers.) To bake in the oven, I put the fillets in foil packets with some chopped fresh herbs (tarragon, parsley, etc), or just bake in an oven-proof casserole with a bit of tomato sauce, white wine (so that it doesn't dry out, thugh for us no wine during 9 days) and chopped olives (optional). Also you can cook in tomato-ey sauce in a pot, with lots of chopped sauteed onion. I've been served snaper curry, it was delish but no idea about recipe.

Posted: Wed, Jul 22 2009, 10:02 am Post subject: re: Red Snapper

Thanks so much Mrs. Bissli.... Will report the results to you tomorrow.

Posted: Wed, Jul 22 2009, 1:00 pm Post subject: re: Red Snapper

This thread reminded me that I had a package of frozen red snapper to use up. I researched online for recipes and combined stuff. It came out delicious and is gone already. I served the fish and vegetables over whole wheat couscous. Cross between Moroccan fish and Cajun fish. Yum!

2 thinly sliced onions
1 red pepper, sliced in 1/2 rings
1 carrot, sliced ultra-thin with peeler for fast cooking
1 sweet potato, sliced with peeler as well
olive oil to drizzle

Put all this on the bottom of a baking dish

Make a mixture of:
1/4 cup olive oil
bunch fresh parsley and corriander, chopped
1 garlic clove, minced
dash worshestire sauce
1/2 lemon, squeezed
*cajun seasoning to taste (I made it homemade and mine has salt but add salt if your's doesn't) and I put a lot in so it was spicy!)

Mix a small amount of this with the vegetables. Add 1/2 cup hot water mixed with a little paprika over the vegetables.

Layer 1 package red snapper fillets (mine had 10 small fillets) on top of the vegetables. Add 2-3 T breadcrumbs to the oil mixture and spread on fillets. Cover with foil and bake at 400 for 20-30 min, when vegetables are soft.

*Homemade cajun seasoning:

1/4 cup salt
1 T black pepper
2 T cayenne pepper
1 T garlic powder
1 t onion powder
1/2 tsp nutmeg
2 T paprika
2 t parsley flakes

Posted: Wed, Jul 22 2009, 2:36 pm Post subject: Re: re: Red Snapper