Type what you have

Ingredients

• ✓ red snapper
• olive oil
• onion
• garlic
• tomato
• caper
• black olive
• red pepper flakes
• parsley
• lemon juice

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 In a medium skillet, heat olive oil. Add onion and sauté until tender, about 5 minutes. Add garlic and sauté for 1 minute. Stir in tomatoes, capers, olives, pepper flakes, and parsley. Bring to a boil, then simmer for 10 minutes.
3. 3 Spread 1/2 cup sauce in an 11x7-inch baking dish. Arrange snapper fillets in a single layer over sauce. Drizzle fillets with lemon juice, then pour remaining sauce over top.
4. 4 Bake in the preheated oven for 15 minutes for 1/2-inch thick fillets, or 30 minutes for 1-inch thick fillets. Baste once with the sauce while baking. Snapper is done when it flakes easily with a fork.

By Ro

Ingredients

• ✓ red snapper
• ginger root
• green onion
• tomato
• lime
• soy sauce
• lemon
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make three slashes across each side of the fish using a sharp knife. This will keep the fish from curling as it cooks. Place the fish in a shallow baking dish or roasting pan. Cover each side with fresh ginger, then green onions and tomatoes. Season with sea salt. Slice half of the lime and place the slices on top of the fish. Drizzle with the soy sauce, and squeeze the other half of the lime over the fish. Cut the lemon in half and set in the pan. Cover the whole dish with aluminum foil.
3. 3 Bake the fish until the flesh is opaque and can be flaked with a fork, about 20 minutes. Squeeze the baked lemon halves over the fish before serving. Serve the fillet on the top side first, then gently lift out the backbone, while helping the flesh off the bones with your knife. It's much easier than trying to turn the fish over.

By Jase

Ingredients

• ✓ red snapper
• butter
• all-purpose flour
• salt
• milk
• shrimp
• parmesan cheese

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon.
3. 3 Select a pan large enough to accommodate all the fillets in one layer. Coat with cooking spray. Arrange fish in pan, and cover with shrimp.. Pour white sauce over shrimp. Sprinkle with grated cheese.
4. 4 Bake, uncovered, for 20 to 25 minutes.

By Mary Lynn Tumlin

Ingredients

• ✓ red snapper
• lemon
• soy sauce
• butter
• ginger
• tomato
• chive
• red chile pepper
• white sugar
• salt

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Place snapper on a large plate; squeeze juice of 1 lemon onto each side and inside cavity. Set snapper aside to marinate, about 10 minutes. Combine soy sauce, butter, and ginger in a small bowl. Mix remaining lemon juice, tomatoes, chives, chile pepper, sugar, and salt together in a separate bowl.
3. 3 Heat a large skillet to smoking hot over medium-high heat. Cook snapper until just beginning to brown, about 1 minute per side.
4. 4 Place snapper on preheated grill; brush with soy mixture on each side. Grill, basting occasionally with soy mixture, until snapper flakes easily with a fork, 4 to 6 minutes per side.
5. 5 Transfer snapper to serving platter. Pour tomato mixture over snapper to serve.

By ELevo

Ingredients

• ✓ red snapper
• grapeseed oil
• cajun seasoning
• garlic
• orange
• lime
• lemon
• thyme

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Clean red snapper inside and out under cold running water. Pat dry with paper towels, then place onto a baking sheet.
3. 3 Brush grapeseed oil all over the inside and outside of fish; sprinkle with Cajun seasoning on all sides. Insert garlic cloves, citrus slices, and thyme sprigs into the cavity.
4. 4 Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes, depending on size of fish.

By CookingWithShelia

Ingredients

• ✓ red snapper
• salmon
• black cod
• ling cod
• onion
• carrot
• egg
• white sugar
• salt
• white pepper
• water
• matzo meal
• white sugar
• paprika
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Grind salmon, red snapper, black cod, ling cod, 2 ½ onions, and 4 carrots together. Place mixture into a large wooden bowl. Using a hand chopper, add eggs one at a time, mixing well after each addition.
3. 3 Add 1 ½ tablespoons sugar, 4 teaspoons salt, and white pepper; continue to chop until very well blended. Stir in ice water a little at a time throughout this process. Add matzo meal and chop again until mixture is thick enough to bind together to make a ball; if not, add more matzo meal. Set aside.
4. 4 Fill 2 large heavy stockpots half full with water. Slice 1 raw onion and 1 carrot into each stockpot. Add fish skins, if desired.
5. 5 Divide 4 tablespoons sugar, paprika, and black pepper evenly between each pot. Season with salt. Bring to a boil over medium heat and let boil for 10 minutes.
6. 6 Using wet hands, shape fish mixture into oval-shaped balls and carefully drop into boiling stock.
7. 7 Cover the stockpots slightly and cook over medium-low heat for 2 hours. Remove from heat and let balls sit in the pot for 10 minutes.
8. 8 Remove balls carefully to containers and strain remaining stock over balls, just barely covering them. Chill in the refrigerator before serving. Store in the refrigerator for up to 6 days.

By Eileen Mintz

Ingredients

• ✓ red snapper
• green onion
• lemon
• rice wine vinegar
• olive oil
• honey
• mustard
• ginger

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together green onions, lemon juice, vinegar, olive oil, honey, mustard, and ginger in a shallow bowl; set aside.
3. 3 Rinse snapper under cold water and pat dry with paper towels.
4. 4 Heat a large nonstick skillet over medium heat. Dip snapper into marinade to coat both sides.
5. 5 Cook snapper in the hot skillet until opaque and lightly browned, 2 to 3 minutes per side.
6. 6 Pour remaining marinade into the skillet. Reduce heat and simmer until fish flakes easily with a fork, 2 to 3 minutes.

By OCTOBERK8

Ingredients

• ✓ red snapper
• grapeseed oil
• blackened seasoning
• green bell pepper
• red bell pepper
• garlic
• thyme
• orange
• lime
• lemon

Instructions

1. 1 Preheat an outdoor charcoal grill for medium-high heat and lightly oil the grate.
2. 2 Clean red snapper and score fish on both sides. Rub inside and outside with oil, then generously rub with blackened seasoning inside and outside.
3. 3 Stuff snapper with bell peppers, garlic, thyme, and orange, lime, and lemon slices.
4. 4 Place snapper on the hot grill and cook until fish easily flakes with a fork, 3 1/2 to 4 minutes per side.

By CookingWithShelia

Ingredients

• ✓ red snapper
• parsley
• olive oil
• oregano
• lemon
• garlic
• salt
• black pepper

Instructions

1. 1 Mix parsley, olive oil, oregano, lemon zest, and garlic together in a small bowl.
2. 2 Rinse red snappers and pat dry with paper towels. Cut 3 diagonal slits across the top of each fish, cutting almost to the bone. Season the cavities with salt and pepper.
3. 3 Rub the parsley mixture on the inside and top of the fish, pushing the mixture into the slits. Place the fish in the center of the grill pan; season with salt and pepper.
4. 4 Place the grill pan in the Panasonic Countertop Induction Oven and press "Auto Cook." Select the Fish setting, 3, and 1-pound serving. Cook until an instead-read thermometer inserted into the center reads at least 130 degrees F (54 degrees C), about 20 minutes. Adjust time as needed. Serve with lemon slices.

By Kim's Cooking Now

Ingredients

• ✓ red snapper
• basil
• peanut oil
• fish sauce
• yellow bell pepper
• red chile pepper
• garlic
• ginger
• tomato
• water
• brown sugar
• rice vinegar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
2. 2 Stuff snapper's cavity with ½ cup basil leaves; set aside. Heat peanut oil in a large skillet over high heat until smoking. Brown both sides snapper in the skillet, about 1 minute total. Transfer snapper to the roasting pan; drizzle with fish sauce. Reserve peanut oil in the skillet.
3. 3 Bake in the preheated oven until flesh flakes easily with a fork, 25 to 30 minutes.
4. 4 Meanwhile, reheat peanut oil in the skillet over medium heat. Add yellow pepper, chile peppers, garlic, and ginger; cook until peppers have softened, about 5 minutes. Stir in tomatoes, water, brown sugar, and rice wine vinegar; bring to a simmer over medium-high heat until thickened to desired consistency. Pour sauce over snapper; garnish with basil leaves.

By Chili Spice

Ingredients

• ✓ red snapper
• olive oil
• garlic
• fennel
• shallot
• parsley
• salt
• pepper
• white wine
• lemon juice
• garlic

Instructions

1. 1 Preheat an oven to 300 degrees F (150 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. 2 Heat 4 tablespoons of olive oil in a skillet over medium heat. Stir in 3 cloves minced garlic, fennel, and minced shallot. Cook and stir until the fennel has begun to soften, about 5 minutes. Remove from heat. Transfer vegetables to a bowl, and stir in chopped parsley. Reserve cooking oil.
3. 3 Season the fish all over with salt and pepper to taste, then stuff snapper with fennel mixture. Use kitchen twine to tie the snapper together in three places. Place the snapper into the prepared baking dish, drizzle with the white wine, lemon juice, and reserved oil. Sprinkle with 3 tablespoons of garlic.
4. 4 Bake in the preheated oven until the fish is no longer translucent, and flakes easily with a fork, about 20 minutes.

By IMANKAY

Ingredients

• ✓ red snapper
• cooking spray
• bacon grease
• lemon juice
• garlic
• salt
• black pepper
• brown sugar
• thyme
• tomato
• onion
• worcestershire sauce
• parsley

Instructions

1. 1 Combine bacon fat, lemon juice, garlic, salt, pepper, brown sugar, and thyme together in a bowl. Spread a small amount of the bacon fat mixture in bottom of baking dish. Lay snapper fillets into baking dish; cover with remaining bacon fat mixture. Cover baking dish with plastic wrap and marinate in the refrigerator, about 1 hour.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
3. 3 Remove plastic wrap from baking dish; add tomatoes, onions, and Worcestershire sauce.
4. 4 Bake in preheated oven until fish flakes easily with a fork, 40 to 60 minutes. Garnish with parsley.

By Shaz

Ingredients

• ✓ red snapper
• salt
• black pepper
• vegetable oil
• vegetable oil
• onion
• carrot
• garlic
• white vinegar
• water
• salt
• habanero pepper
• thyme
• allspice berry
• brown sugar

Instructions

1. 1 Pat fish dry; cut 3 small slits on each side of fish. Season all over with salt and pepper.
2. 2 Heat 1-quart of oil in a large skillet over medium-high heat until smoking. Fry fish in hot oil until browned and crisp, about 5 minutes per side. Remove fish and place on a paper towel-lined plate.
3. 3 Heat 1 teaspoon of oil in a large skillet over medium-high heat. Add onion, carrot, and garlic; cook and stir for 1 to 2 minutes.
4. 4 Add vinegar, water, salt, habanero pepper, thyme, allspice, and sugar; continue cooking until liquid has reduced, about 5 minutes. Spoon onion mixture over fried fish to serve.

By Chef Robert