RED SNAPPER SUBSTITUTE RECIPES

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2 BAKED RED SNAPPER RECIPES - FISHBASICS



2 Baked Red Snapper Recipes - Fishbasics image

Easy 2 ingredient red snapper baked

Provided by Patrick

Categories     Main Course

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 3

4 skinlessred snapper fillets (5 ounces)
1 tbsp butter,melted
1 tbsp salt and pepper

Steps:

  • Preheat ovento 400 degrees Fahrenheit.
  • Rinse fishand pat dry with paper towels. Place the fish on a broiler pan or baking sheetlined with aluminum foil.
  • Brush eachfish fillet with ½ tablespoon of melted butter evenly. Sprinkle each fishfillet with salt and pepper to taste.
  • Bake for10-15 minutes, depending on the thickness of the fish until it flakes easilywhen tested with a fork. Cool slightly before serving.

Nutrition Facts : Calories 325 kcal, ServingSize 1 serving

GRILLED RED SNAPPER WITH CAJUN CREAM SAUCE



Grilled Red Snapper with Cajun Cream Sauce image

Red Snapper is a great fish for grilling. For this recipe you can substitute just about any white fish with this technique, served with a Cajun Cream Sauce over grilled Asparagus.

Provided by How to BBQ Right

Categories     Weeknight Dinners    Pescatarian    Low-Carb    Full Meal    Intermediate    Gluten-Free    Egg-Free    Soy-Free    Entertaining    Stove    Peanut-Free    Tree Nut-Free    Grain-Free    Sugar-Free    Tomato-Free    Grill

Total Time 2100S

Yield 4

Number Of Ingredients 15

4 Red Snapper Fillet
2 ounce Cajun Seasoning
8 ounce Lump Crab Meat
2 tablespoon Olive Oil
2 tablespoon Butter
to taste Lemon Wedge
30 gram Butter
3 clove Garlic
1 teaspoon Fresh Parsley
1/4 cup White Wine
1 cup Heavy Cream
1 tablespoon Cajun Seasoning
1/2 teaspoon Lemon
1 Lemon Wedge
2 tablespoon Grated Parmesan Cheese

Steps:

  • Set up Weber grill with a charcoal Vortex for indirect cooking at high temp (any grill can be used with indirect cooking method but cooking times may vary). Open the top and bottom vents 100% for air flow.
  • Drizzle Olive Oil (2 tablespoon) over the skin side of each Red Snapper Fillet (4) to prevent the fish from sticking during cooking. Lightly drizzle the flesh side of each filet and coat with Cajun Seasoning (2 ounce).
  • While the grill is coming up to temp, prepare the cajun cream sauce. Heat Butter (30 gram) in a small sauce pan over medium heat. Add Garlic (3 clove) and Fresh Parsley (1 teaspoon) and sauté for 1-2 minutes. Pour in White Wine (1/4 cup) and reduce for 3-4 minutes.
  • Add Heavy Cream (1 cup) and Cajun Seasoning (1 tablespoon). Whisk to combine and reduce for 8-10 minutes stirring often until sauce thickens slightly. Add zest from the Lemon (1/2 teaspoon), squeeze in Lemon Wedge (1), and add the Grated Parmesan Cheese (2 tablespoon). Remove from heat and rest until ready to serve over fish.
  • Place each filet on the outer edges of the cooking grate away from the vortex. Cook approximately 10-12 minutes or until the filets easily flake. For added smoke flavor I place a chunk of cherry smokerwood.com directly over the vortex, it will begin to smolder and give off a light smoke.
  • During the last few minutes of grilling melt Butter (2 tablespoon) in a small sauté pan. Place the Lump Crab Meat (8 ounce) into the pan and warm for 1-2 minutes tossing gently in the butter.
  • Carefully remove each snapper filet form the grill and transfer to a platter. Top each filet with lump crab meat and drizzle with warm cajun cream sauce garnished with a Lemon Wedge (to taste). This dish is great served over grilled Asparagus or steamed rice.

Nutrition Facts : Calories 162 calories, ProteinContent 13.5 g, FatContent 10.7 g, CarbohydrateContent 1.7 g, FiberContent 0.0 g, SugarContent 0.1 g, SodiumContent 1033.0 mg, SaturatedFatContent 5.7 g, TransFatContent 0.0 g, CholesterolContent 62.6 mg, UnsaturatedFatContent 2.5 g

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