RECIPES FOR RED SNAPPER RECIPES

Name: Crumb-Coated Red Snapper
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 1/2 cup dry bread crumbs; 2 tablespoons grated Parmesan cheese; 1 teaspoon lemon-pepper seasoning; 1/4 teaspoon salt; 4 red snapper fillets (6 ounces each); 2 tablespoons olive oil

CRUMB-COATED RED SNAPPER RECIPE: HOW TO ... - TASTE OF HOME

Crumb-Coated Red Snapper Recipe: How to ... - Taste of Home image

I reel in compliments with this moist, crispy red snapper recipe. Heart-healthy omega-3 oils are an added bonus with my simple but delicious entree that’s done in mere minutes. It's one of the best red snapper recipes I've found. —Charlotte Elliott, Neenah, Wisconsin

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1/2 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
4 red snapper fillets (6 ounces each)
2 tablespoons olive oil

Steps:

In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, 1 at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.

Nutrition Facts : Calories 288 calories, FatContent 10g fat (2g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 498mg sodium, CarbohydrateContent 10g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 36g protein. Diabetic Exchanges 5 lean meat

RED SNAPPER LIVORNESE RECIPE | RACHAEL RAY | FOOD NETWORK

Red Snapper Livornese Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 23 minutes

Prep Time 5 minutes

Cook Time 18 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 tablespoon extra-virgin olive oil, 1 turn of the pan
4 (8-ounce) portions red snapper fillets
Salt and pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves chopped garlic
1 cup dry white wine
1 (14-ounce) can diced tomatoes in juice
3 tablespoons capers
1/4 cup chopped flat-leaf parsley, a couple of handfuls

Steps:

Heat a large nonstick skillet over medium high heat and coat with olive oil.
Score the snapper skins in a 1-inch crosshatch with a sharp knife. Season both sides of snapper with salt and pepper. Cook skin side down 4 or 5 minutes until skin is crisp. Turn fillets and cook on reverse side 3 minutes or until fillets are firm and flesh is opaque. Transfer fillets to a warm, shallow serving dish. Return pan to heat and reduce heat to medium. Add extra-virgin oil and garlic to the pan and saute garlic 2 minutes. Add wine and reduce by half, 2 minutes. Add tomatoes, capers and parsley and simmer a minute or 2 more. Pour sauce over fish and serve.

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