Cajunredsnapper Recipes

Steps:

• On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano.
• In a small saucepan, over medium heat, melt butter or margarine with oil. Brush both sides of the snapper filets with the butter mixture, reserve the remaining butter mixture. Coat both sides of the filets with the seasoning-mixture.
• Heat a large cast-iron skillet over high heat until a drop of water sizzles on it. Drizzle half of the remaining butter-oil mixture on one side of fish fillets. Place fillets butter side down in pan. Cook over a high heat until the fish is deeply browned, about 5 minutes. Drizzle remaining butter-mixture over the fish and flip the fish over. Cook until fish is browned and flakes when tested with a fork, about 5 minutes more. Season to taste with salt.

Steps:

• Toss together bread crumbs, Cajun seasoning, and salt in a bowl. In a separate bowl, beat the eggs with the buttermilk. Toss the fish with the flour, shake off the excess, and dip into the egg. Shake off excess egg, and press into breadcrumb mixture. Set aside.
• Heat about 1/8 inch of oil in a heavy bottomed skillet over medium-high heat. Cook for 3 to 5 minutes per side until the fish flakes easily and has browned nicely.

Steps:

• On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano.
• In a small saucepan, over medium heat, melt butter or margarine with oil.
• Brush both sides of the snapper filets with the butter mixture, reserve the remaining butter mixture.
• Coat both sides of the filets with the seasoning-mixture.
• Heat a large cast-iron skillet over high heat until a drop of water sizzles on it.
• Drizzle half of the remaining butter-oil mixture on one side of fish fillets.
• Place fillets butter side down in pan.
• Cook over a high heat until the fish is deeply browned, about 5 minutes.
• Drizzle remaining butter-mixture over the fish and flip the fish over.
• Cook until fish is browned and flakes when tested with a fork, about 5 minutes more.
• Season to taste with salt.

Steps:

• In a 15x10x1-in. baking pan coated with cooking spray, combine the tomatoes, peppers, leeks, celery leaves and garlic; arrange fillets over vegetable mixture., In a small bowl, combine the bread crumbs, chips, cheese, salt, paprika, cayenne and pepper; stir in butter. Sprinkle over fillets. Bake, uncovered, at 425° for 18-22 minutes or until fish flakes easily with a fork.

Steps:

• Heat a heavy non-stick skillet on medium heat in a well-ventilated area for 10 minutes or until it is very hot.
• Sprinkle seasoning over both sides of the fish to coat well.
• Cook the fish in the pan for 3 minutes or until the bottom is dark brown.
• Drizzle 4 gms.
• butter over each fillet.
• Gently turn the fish over.
• Carefully drizzle the blackened side of the fish with the remaining butter.
• Cook for 3 minutes or until the underside is dark brown and the fish is opaque throughout.
• Serve immediately drizzled with lemon juice.

Steps:

• 1. Preheat oven to 375°. Lightly grease a 10 x 6 x 2-inch baking dish.2. In a large plastic bag, combine minced parsley, tarragon, salt and cayenne pepper until blended set aside.3. Rinse fish under cold water, then pat dry with paper towels. Using a pastry brush, brush both sides of fillets with oil. Place fish in seasonings in bag. Seal and shake until fillets are coated. Place fillets in baking dish, tucking thin ends under for even thickness.4. Bake for 10 to 12 minutes or until thickest portion flakes easily with a fork (do not overbake).*5. Transfer fillets to a serving platter. Garnish with parsley sprigs if desired.6. Serve with rice and corn-on-the-cob.* Using a ruler, measure height of fish at the thickest part to determine baking time. Allow about 10 minutes for each inch of thickness.