Crispy Crusted Red Snapper Recipe 415

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CRUSTY RED SNAPPER

This is an amazing dish. It's so easy, yet so elegant. The veggies steam the fish from the bottom, and covering the fillets with a crunchy topping keeps them moist. -Kelly Remington, Arcata, California

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 15



Crusty Red Snapper image

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.

Nutrition Facts : Calories 237 calories, Fat 7g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 396mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

2 medium tomatoes, chopped
1 each medium green, sweet yellow and red peppers, chopped
1 cup chopped leeks (white portion only)
1/2 cup chopped celery leaves
2 garlic cloves, minced
6 red snapper fillets (4 ounces each)
TOPPING:
1/2 cup panko bread crumbs
1/2 cup coarsely crushed baked Parmesan and Tuscan herb potato chips
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
2 tablespoons butter, melted

CRUMB-COATED RED SNAPPER

I reel in compliments with this moist, crispy red snapper recipe. Heart-healthy omega-3 oils are an added bonus with my simple but delicious entree that's done in mere minutes. It's one of the best red snapper recipes I've found. -Charlotte Elliott, Neenah, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6



Crumb-Coated Red Snapper image

Steps:

  • In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.

Nutrition Facts : Calories 288 calories, Fat 10g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 498mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges

1/2 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
4 red snapper fillets (6 ounces each)
2 tablespoons olive oil

CRISPY CRUSTED RED SNAPPER RECIPE - (4.1/5)

Provided by á-43099

Number Of Ingredients 13



Crispy Crusted Red Snapper Recipe - (4.1/5) image

Steps:

  • Preheat oven to 450 degrees. Combine first 4 ingredients in a bowl. Spread on a baking sheet coated with cooking spray. Arrange fillets on top of vegetables; season with salt and pepper to taste. Combine crumbs and next 4 ingredients; toss with melted butter. Divide crumb mixture evenly over each fillet, pressing into the fish. Bake 20 minutes, or until fillets flake easily when tested with a fork. Sprinkle with scallion and serve with lemon wedges.

1 cup tomatoes -- seeded and chopped
1 cup leeks -- thinly sliced
1/2 cup green bell pepper -- chopped
1 tablespoon garlic -- minced
4 red snapper fillets (6 oz each) -- boned and skinned
1/2 cup coarse bread crumbs
1/2 cup parmesan cheese -- grated
1/2 cup plain potato chips -- crushed
1/2 teaspoon paprika
1/4 teaspoon cayenne
2 tablespoons unsalted butter -- melted
1 tablespoon scallion -- thinly sliced
lemon wedges

CAJUN-CRUSTED SNAPPER FILLETS

Spicy snapper, Cajun-style.

Provided by MICHELLE0011

Categories     Seafood     Fish

Time 16m

Yield 4

Number Of Ingredients 8



Cajun-Crusted Snapper Fillets image

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.

Nutrition Facts : Calories 627 calories, Carbohydrate 56.6 g, Cholesterol 157.9 mg, Fat 21.4 g, Fiber 2.8 g, Protein 48.9 g, SaturatedFat 4.3 g, Sodium 795.3 mg, Sugar 5.7 g

1 ½ cups dry bread crumbs
1 ½ teaspoons Cajun seasoning
salt to taste
2 eggs
1 cup buttermilk
1 ½ pounds red snapper fillets, bones removed
1 cup flour
vegetable oil as needed

SALT CRUSTED WHOLE RED SNAPPER

Provided by Tyler Florence

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11



Salt Crusted Whole Red Snapper image

Steps:

  • When cooking with a whole fish you must first be sure that the fish is gutted, your local fish market will do this for you. The skin should be scaled and the gills and fins removed. Leave on the head and tail. Rinse the fish inside and out then pat dry.
  • In a mixing bowl, combine the parsley, orange, fennel, bay leaves, shallot, red pepper flakes, fennel seed, and 1/4-cup olive oil. Stuff the cavity of the fish with 3/4 of the mixture, then spread the remaining 1/4 on the bottom of a roasting pan so the fish will not stick.
  • Transfer the fish to the roasting pan and rub the skin with remaining olive oil. In another bowl, whip the egg whites to a stiff peak, then fold in the salt to make a paste. Smear the salt paste over the entire fish and roast in a preheated 350 degree F oven for 30 to 40 minutes. The egg whites form a hard crust that will crack like a shell. To serve, scoop the flesh from the fish with a spoon.

1 (4-pound) whole red snapper, cleaned
1/4 cup chopped Italian parsley
1 orange, sliced
1 pound fresh fennel, chopped
2 bay leaves
1 shallot, minced
1 teaspoon red pepper flakes
2 teaspoons fennel seed
1/2 cup extra-virgin olive oil, divided
4 egg whites
1 cup kosher salt

CRISPY RED SNAPPER "CHINESE STYLE"

Provided by Food Network

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 22



Crispy Red Snapper

Steps:

  • Make the sauce: Put the soy sauce, fish sauce, plum wine, sugar, garlic, jalapeno, ginger, lemongrass, and water in a bowl and stir together; set aside.
  • While you make the vegetables, pour enough oil to submerge the snapper into a wide, deep, heavy-bottomed pot. You will need at least a quart, depending on the width of the pot and the thickness of the fish. Heat the pot over medium-high heat to 370 degrees F.
  • Make the vegetables: Heat 2 tablespoons canola oil in a skillet over medium-high heat. Add the sliced ginger and sausage and cook until the sausage begins to give off its fat, about 5 minutes. Add the mushrooms and cook until they begin to give off their liquid, adding more oil if necessary. Add the tomatoes, scallions, carrot, leek, and chile, and cook until just soft, about 2 to 3 minutes. Remove the pan from the heat, cover, and keep the vegetables warm.
  • Fry the fish: Score the snapper 4 times from top to belly, starting about 3 inches behind the head and making the last slash about 2 inches from the tail; take care not to cut into the flesh. When the oil is almost hot enough, dredge the snapper in the flour, shaking off any excess. Skewer the fish from head to tail with a metal skewer, curving the fish as needed. Slowly carefully add the fish to the pot and fry until cooked through and moist at the bone on the head end, approximately 10 to 15 minutes.
  • To serve: Spread some sauce onto a fish platter and place the fish on top; spoon the vegetables over the fish. Present at the table, cutting individual portions there, and garnishing with pea sprouts. Serve the extra sauce on the side.

1/2 cup soy sauce
1/4 cup fish sauce
1/2 cup plum wine
1 tablespoon sugar
2 garlic cloves, minced
2 jalapeno peppers, seeded and minced
2 tablespoons minced fresh ginger
2 tablespoons crushed and minced lemongrass
1 cup water
2 tablespoons canola oil
2 tablespoons matchstick-thin slices fresh ginger
2 Chinese sausages, 1 to 2 ounces each, sliced into thin rounds (available from Chinese markets; dry chorizo can be substituted)
10 shiitake mushrooms, stems removed, caps thinly sliced
3 plum tomatoes, seeded and finely diced
2 scallions, white part only, sliced into thin rings
1 carrot, peeled and julienned
1 leek, white and light green parts, well washed and julienned
1 slice Thai bird chile (available in Chinese markets; other chili pepper can be substituted)
Vegetable oil, for frying, at least 1 quart
1 whole red snapper, 4 pounds, scaled and gutted (or substitute two (2-pound) snappers and shorten the cooking time)
1/2 cup instant flour (recommended: Wondra)
Fresh pea shoots, for garnish

CORN MEAL CRUSTED RED SNAPPER RECIPE - (4.6/5)

Provided by á-25087

Number Of Ingredients 7



Corn Meal Crusted Red Snapper Recipe - (4.6/5) image

Steps:

  • 1.Season the fillets with the salt, black pepper and Cajun seasoning. Set aside to marinate for a few minutes while you heat the oil. 2.Heat oil in a frying pan wide enough to hold the fillets. 3.Mix the corn meal and bread crumbs together in a separate dish. Take each fillet and dredge it into the breadcrumb's until both sides are fully coated. Once the oil is hot...it has to be hot or the fish will be soggy and not crispy. Place each fillet in to fry. Fry 2 minutes per side and until it is golden brown. Drain on paper towels. Serve with lemon wedges/tartar sauce, and a fresh green salad.

2 slices of fresh red snapper fillets
1/4 teaspoon of salt
1/4 teaspoon black pepper
1/4 teaspoon Cajun seasoning
1 cup of oil
1/2 cup of white corn meal
1/2 cup of bread crumbs

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