Gulf Coast Red Snapper Recipes

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

Ingredients

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

GULF COAST SNAPPER

This is a great meal when you want to do something a little special after work. I serve this fish with steamed rice and a salad. Leaving the head on the fish gives you a juicier and more flavorful meal but if it really bugs you, just have the head removed. This recipe serves 2.

Provided by Hey Jude

Categories Lunch/Snacks

Time 45m

Yield 2 serving(s)

Number Of Ingredients 15

Gulf Coast Snapper image

Steps:

Heat oven to 400°.
Combine red pepper, mushrooms and green onions in a food processor; pulse until finely chopped.
Heat 2 tablespoons of the butter and olive oil in a medium skillet over medium-high heat; add bell peppers, mushrooms, onions and celery to skillet; cook until vegetables soften, about 3 minutes.
Remove from heat; mix in bread crumbs, egg, mustard, thyme, red pepper flakes, salt and black pepper to taste.
Line a baking sheet with foil and spray it with cooking spray.
Fill fish cavity with stuffing, place on foil-line sheet and brush with melted butter.
Bake until fish is firm and meat is flaky and moist, about 35 minutes.

Nutrition Facts : Calories 434, Fat 29.3, SaturatedFat 13.2, Cholesterol 188.6, Sodium 915, Carbohydrate 15.7, Fiber 2.7, Sugar 3.8, Protein 27.4

Ingredients

1 small red bell pepper, seeded and halved
1/4 cup sliced mushrooms
4 green onions, white part only
3 tablespoons butter (2 T. at room temp and 1 T. melted)
1 tablespoon olive oil
1 small celery rib, finely chopped
1/4 cup dried breadcrumbs
1 egg, beaten
1 teaspoon dry mustard
4 sprigs fresh thyme, leaves from
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
fresh ground black pepper
1 small red snapper, about 1 1/2 lbs.,cleaned
cooking spray

More about "gulf coast red snapper recipes"

EASY GRILLED RED SNAPPER – A COUPLE COOKS

Web May 1, 2021 Bring the fish to room temperature for about 15 minutes. Pat the fish dry with a clean towel. Rub it with the olive oil and sprinkle it with …
From acouplecooks.com
5/5 (2)
Category Main Dish
Cuisine Seafood
Total Time 25 mins

Pat the fish dry with a clean towel. Rub it with the olive oil and sprinkle it with the kosher salt and fresh ground pepper. Mix the smoked paprika, garlic powder, onion powder, and celery seed in a small bowl, then pat it on to the fish.
Grill the fish over indirect heat for 3 to 4 minutes, until it releases from the grates. Flip and cook another 3 to 4 minutes, until the fish is tender and just cooked through (internal temperature is 130-140F).

Gulf Coast Red Snapper Recipes

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

GULF COAST SNAPPER

This is a great meal when you want to do something a little special after work. I serve this fish with steamed rice and a salad. Leaving the head on the fish gives you a juicier and more flavorful meal but if it really bugs you, just have the head removed. This recipe serves 2.

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