2 BAKED RED SNAPPER RECIPES - FISHBASICS
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
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
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
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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