Type what you have

Ingredients

• ✓ red snapper fillet
• parsley
• feta cheese
• greek seasoning
• olive oil
• black pepper
• salt
• sugar
• garlic
• caper
• green onion
• lemon juice
• kalamata olive
• olive oil
• yellow onion
• tomato
• green bell pepper

Instructions

1. 1 Combine green bell pepper, tomato, onion, olive oil, olives, lemon juice, green onion, capers, garlic, sugar, salt, and pepper in a heavy pan over medium-high heat. Saute until all ingredients are slightly wilted, 5 to 10 minutes. Remove from heat and keep warm.
2. 2 Heat olive oil in a heavy pan over medium heat. Add snapper fillets to hot oil. Sprinkle Greek seasoning on top and cook for 2 to 3 minutes. Turn fish over and cook on the other side for 2 more minutes. Turn fish back to the original side and finish cooking until fish is tender and flakes easily with a fork, another 1 to 2 minutes.
3. 3 Pour still-hot Athenian sauce over fish just before serving. Sprinkle about 2 ounces feta cheese and 1 tablespoon of parsley over each portion.

By Will McIntyre

Ingredients

• ✓ red snapper fillet
• salad dressing
• cooking spray
• lemon
• jalapeno pepper

Instructions

1. 1 Place snapper fillets in a glass baking dish and pour Italian dressing over top. Gently turn fish to evenly coat. Cover the dish with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
2. 2 Preheat an outdoor grill for medium heat. Make a tray with aluminum foil and spray with cooking spray.
3. 3 Remove fish from the dressing and place on the foil tray. Place lemon slices and jalapenos on top. Discard any remaining dressing.
4. 4 Place the tray on the preheated grill and cook until fish begins to turn a nice, light color and flakes easily with a fork, 5 to 6 minutes per side.

By brandy

Ingredients

• ✓ red snapper fillet
• bacon
• sweet onion
• soy sauce

Instructions

1. 1 Preheat an outdoor grill to medium-high heat.
2. 2 Open fish basket, or similar wire cooking basket and line one side with strips of bacon, leaving a 1/2 inch space between slices. Cover the layer of bacon with a layer of onion rings. Place the fish fillets on top of the onion. Cover fish with more onion, then strips of bacon over the onion. Close the basket, and lightly sprinkle with soy sauce.
3. 3 Place the basket on the hot grill, and cook for 5 to 7 minutes per side, or until the bacon is just cooked through. Remove from grill, and open the basket. Place a similarly sized plate upside down onto the food, and flip the basket and plate over so that the food is on top of the plate. Lift off the basket, and serve.

By Curt Pond

Ingredients

• ✓ red snapper fillet
• garlic powder
• salt
• black pepper
• picante sauce
• lime

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil onto a baking sheet, and grease lightly.
2. 2 Place fillets onto the foil, and sprinkle with garlic powder, salt, and pepper. Spoon picante sauce over fillets, and squeeze lime juice over the top. Bring the sides of the foil together, and fold the seam to seal in the fish.
3. 3 Bake in preheated oven for 15 to 20 minutes, or until fish flakes easily with a fork.

By ADAMS8192

Ingredients

• ✓ red snapper fillet
• mandarin orange
• lime juice
• brown sugar
• soy sauce
• sesame oil
• red pepper flakes
• ginger
• mandarin orange
• cashew
• green onion

Instructions

1. 1 Preheat the oven to 425 degrees F (225 degrees C).
2. 2 Arrange the snapper fillets in a single layer in the bottom of a lightly greased shallow baking dish. In a medium bowl, stir together the mandarin orange juice, lime juice, brown sugar, soy sauce and sesame oil. Mix in the red pepper flakes, ginger and chopped mandarin oranges. Pour over the snapper in the dish.
3. 3 Bake uncovered for 12 to 15 minutes in the preheated oven, until fish is opaque. Transfer fillets to serving plates and spoon the sauce over them. Garnish with a sprinkle of cashews and green onion.

By MICHELLE0011

Ingredients

• ✓ red snapper fillet
• butter
• garlic
• lemon
• dill
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Place red snapper filets on the prepared baking sheet, skin side down.
3. 3 Melt butter in a small saucepan over medium-low heat and saute garlic in the melted butter until softened, about 3 minutes. Squeeze lemon juice on top, straining out the seeds.
4. 4 Brush the snapper liberally with garlic butter mixture, coating both pieces and season with salt and pepper of desired.
5. 5 Bake in the preheated oven until fish is opaque and firm to the touch, about 20 minutes. Serve immediately.

By canesmojo

Ingredients

• ✓ red snapper fillet
• cooking spray
• mayonnaise
• lemon juice
• barbecue sauce
• salt
• cayenne pepper

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with cooking spray.
2. 2 Combine mayonnaise, lemon juice, and barbeque sauce in a bowl.
3. 3 Place red snapper fillets on the prepared baking sheet and season with salt. Spread the mayonnaise mixture over the top of each fillet and sprinkle with cayenne pepper.
4. 4 Cook under the preheated broil until top is browned and bubbling and fish flakes easily with a fork, rotating the baking sheet if necessary, about 7 minutes.

By John Mitzewich

Ingredients

• ✓ red snapper fillet
• cooking spray
• garlic
• garlic salt
• red chile pepper
• cilantro
• lime
• butter

Instructions

1. 1 Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
2. 2 Marinate in the refrigerator, 30 minutes to 1 hour.
3. 3 Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
4. 4 Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.

By mslisa

Ingredients

• ✓ red snapper fillet
• bread crumb
• cajun seasoning
• salt
• buttermilk
• egg
• flour
• vegetable oil

Instructions

1. 1 Combine bread crumbs, Cajun seasoning, and salt in a bowl. Beat buttermilk and eggs together in a separate bowl. Place flour in a third bowl. Dredge 1 snapper fillet in flour; shake off excess. Dip into buttermilk mixture; lift up so excess drips back in the bowl. Press into bread crumb mixture to coat both sides. Place breaded snapper fillet, unstacked, onto a plate. Repeat with remaining snapper fillets.
2. 2 Heat about 1/8 inch oil in a heavy bottomed skillet over medium-high heat. Lower snapper fillets carefully into hot oil in batches if necessary; cook until fillets easily flake with a fork and are nicely browned, 3 to 5 minutes per side.

By MICHELLE0011

Ingredients

• ✓ red snapper fillet
• paprika
• salt
• black pepper
• onion powder
• garlic powder
• lemon pepper
• cayenne pepper
• olive oil
• butter

Instructions

1. 1 Mix paprika, salt, black pepper, onion powder, garlic powder, lemon pepper, and cayenne pepper together in a small bowl.
2. 2 Combine olive oil and butter in a small, microwave-safe bowl; heat in microwave until butter is melted, about 1 minute. Stir to blend butter into the oil.
3. 3 Brush some of the olive oil and butter mixture over both sides of each red snapper fillet. Sprinkle paprika mixture over both sides of each fillet.
4. 4 Heat leftover oil and butter mixture in a skillet over medium-high heat. Fry red snapper until flesh flakes easily with a fork, 4 to 5 minutes per side.

By toddmaloney

Ingredients

• ✓ red snapper fillet
• paprika
• salt
• onion powder
• garlic powder
• cayenne pepper
• white pepper
• black pepper
• thyme
• oregano
• butter

Instructions

1. 1 Mix paprika, salt, onion powder, garlic powder, cayenne pepper, white pepper, black pepper, thyme, and oregano together in a small bowl.
2. 2 Heat a large cast iron skillet over high heat until extremely hot, about 10 minutes.
3. 3 Dip fish fillets into melted butter and sprinkle each fillet generously with seasoning mixture.
4. 4 Place fish fillets in the hot skillet and pour 1 tablespoon of butter over each fillet. Cook until coating on the underside of fillet turns black, 3 to 5 minutes. Turn fillets over and pour another tablespoon of butter over each fillet; cook until fish flakes easily with a fork, about 2 minutes more.

By Sandra

Ingredients

• ✓ red snapper fillet
• butter
• bread crumb
• green onion
• celery
• garlic
• shrimp
• crabmeat
• parsley
• salt
• black pepper

Instructions

1. 1 Preheat coals in a covered grill to high heat.
2. 2 To Make Stuffing: Melt 2 tablespoons butter or margarine in a skillet. Add the bread crumbs. Saute and stir the mixture over medium-high heat till the bread crumbs are browned. Remove the bread crumbs to a mixing bowl.
3. 3 Melt 1 tablespoon butter or margarine in the skillet and saute the onions, celery and garlic until tender; add to bread crumbs in mixing bowl, then stir in shrimp, crab, parsley, salt and pepper and toss gently.
4. 4 Cut foil to form a double-thickness 18x12-inch rectangle. Lay the fish fillets on the double thickness of foil. Mound the stuffing on top of the fillets.
5. 5 Curl up the edges of the foil to form a tray. In a covered grill, arrange the preheated coals at either side of the grill. Test for medium heat above the center of the grill. Place the fish in foil in the center of the grill rack. Cover and grill for 20 to 25 minutes or just until the fish flakes easily.

By MARBALET

Ingredients

• ✓ red snapper fillet
• olive oil
• green bell pepper
• onion
• garlic
• white pepper
• cinnamon
• lime
• green olive
• green chile
• tomato
• caper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add green pepper, onion, and garlic, and cook until pepper is soft, about 5 minutes. Mix in the white pepper, cinnamon, lime juice, olives, and chiles; cook for 2 more minutes, to blend the flavors. Stir in the tomatoes, and cook until thickened, about 10 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Place the snapper filets into a lightly greased 9x13 inch baking dish. Pour the tomato sauce over the filets, and bake for 10 to 15 minutes in the preheated oven, or until fish flakes easily with a fork. Stir in the capers just before serving.

By VARISSUL

Ingredients

• ✓ red snapper fillet
• paprika
• black pepper
• thyme
• basil
• garlic powder
• onion powder
• oregano
• cayenne pepper
• butter
• olive oil
• salt

Instructions

1. 1 Mix paprika, black pepper, thyme, basil, garlic powder, onion powder, oregano, and cayenne pepper on a large piece of wax paper.
2. 2 In a small saucepan over medium heat, melt butter with oil. Brush both sides of snapper fillets with butter-oil mixture; reserve remaining butter-oil mixture. Coat both sides of fillets with paprika mixture.
3. 3 Heat a large cast iron skillet over high heat until a drop of water sizzles on it.
4. 4 Drizzle 1/2 of the remaining butter-oil mixture on one side of fish fillets. Place fillets butter-side down in the hot skillet; cook until deeply browned, about 5 minutes. Drizzle remaining butter-oil mixture over fillets and flip over. Cook until fish is browned and flakes easily with a fork, about 5 minutes more. Season with salt.

By MARBALET

Ingredients

• ✓ red snapper fillet
• vegetable oil
• celery
• carrot
• onion
• green bell pepper
• garlic
• tomato paste
• clam juice
• potato
• tomato
• worcestershire sauce
• jalapeno pepper
• black pepper
• bay leaf

Instructions

1. 1 Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; sauté about 8 minutes.
2. 2 Stir in tomato paste, and cook for 1 minute. Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeño pepper, bay leaf, and ground black pepper. Simmer until potatoes are tender, stirring about every 30 minutes.
3. 3 Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.

By Star Pooley

Ingredients

• ✓ red snapper fillet
• olive oil
• onion
• garlic
• caper
• caper juice
• cherry tomato
• green olive
• jalapeno pepper
• oregano
• olive oil
• cayenne pepper
• salt
• pepper
• lime

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Make the sauce: Heat oil in a skillet over medium heat. Add onion; cook and stir until translucent, 6 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
4. 4 Stir in capers and caper juice. Add tomatoes, olives, and jalapeño; cook and stir until tomatoes begin to collapse and jalapeño softens, about 3 minutes.
5. 5 Remove from the heat and stir in oregano.
6. 6 Make the snapper: Brush 1 teaspoon oil over the bottom of two small baking dishes. In each dish, add 1 tablespoon sauce, followed by a snapper fillet.
7. 7 Season with cayenne pepper, salt, and black pepper. Cover with more sauce, then drizzle lime juice over top.
8. 8 Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

By John Mitzewich

Ingredients

• ✓ red snapper fillet
• brown rice
• mushroom broth
• bay leaf
• salt
• clove
• allspice
• cayenne pepper
• black pepper
• tomato
• green bell pepper
• sweet onion
• green onion
• garlic
• file powder
• all-purpose flour
• butter

Instructions

1. 1 In a large saucepan over medium heat, melt butter. Mix in flour, and whisk constantly 2 to 3 minutes, until a thick paste-like roux has formed.
2. 2 Stir file powder, garlic, green onions, onions and green bell pepper into the roux. Cook and stir until tender, about 10 minutes. Stir tomatoes into the mixture. Season mixture with black pepper, cayenne pepper, allspice, cloves, salt and bay leaf. Cook, stirring occasionally, until the mixture is well blended, 10 to 15 minutes.
3. 3 Pour in mushroom broth, and mix in rice. Increase amount of broth to cover all ingredients, if necessary. Bring to a boil, and mix in snapper. Cover, reduce heat, and simmer 1 hour, or until rice is tender.

By Robert

Ingredients

• ✓ red snapper fillet
• bread
• black pepper
• salt
• shrimp
• clam
• fish stock
• white vinegar
• tomato
• red pepper flakes
• bay leaf
• garlic
• parsley
• carrot
• celery
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan, Dutch oven, or clay pot (preferable) over medium heat. Add onion, celery, carrot, parsley, garlic, bay leaves, and pepper flakes; cook and stir until onion has softened and turned translucent, about 5 minutes.
2. 2 Stir in mashed tomatoes; cook for 15 minutes. Add fish and vinegar (or wine); cook until liquid has almost evaporated, about 10 minutes. Add fish stock, cover, reduce heat to low, and simmer 10 minutes.
3. 3 Gently stir in clams; cook until opened (discard any clams that don't open), about 2 minutes. Stir in shrimp; cook until pink, about 3 minutes. Season with salt and black pepper.
4. 4 Place 1 slice toasted bread in bottom of each bowl. Spoon brodetto over top; serve immediately.

By Jason

Ingredients

• ✓ red snapper fillet
• parmesan cheese
• mushroom
• seafood seasoning
• shrimp
• cheddar cheese
• mozzarella cheese
• black pepper
• salt
• thyme
• basil
• lemon juice
• sherry
• half-and-half
• creole seasoning
• all-purpose flour
• garlic
• bell pepper
• celery
• onion
• butter
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Melt butter for cream sauce in a large skillet over medium-low heat. Add onion, celery, bell pepper, and garlic. Cook and stir until vegetables soften and onion turns translucent, 5 to 7 minutes.
3. 3 Whisk flour and Creole seasoning into onion mixture to make a paste. Slowly add half-and-half, whisking constantly. Whisk in sherry, lemon juice, basil, and thyme. Season with salt and pepper. Cook, stirring constantly, until sauce thickens, 3 to 4 minutes. Remove from heat. Add mozzarella; stir until melted and combined.
4. 4 Lightly season snapper and shrimp on both sides with seafood seasoning. Arrange snapper in a single layer in the prepared baking dish. Top with shrimp and mushrooms. Pour cream sauce over top. Sprinkle with Parmesan.
5. 5 Bake, uncovered, in the preheated oven until fish flakes easily with a fork and shrimp are bright pink on the outside and the meat is opaque, about 30 minutes.

By RFalgout