Herb Crusted Red Snapper Recipes

Steps:

• In a food processor, combine the first nine ingredients; cover and process until fennel is finely ground. Transfer to a shallow bowl; dip fillets in herb mixture, coating both sides., In a heavy skillet over medium-high heat, cook fillets in oil for 3-4 minutes on each side or until fish flakes easily with a fork.

Steps:

• Preheat oven to 375 degrees. Brush baking sheet with olive oil. Place snapper fillets, skin side down, on work surface; season with salt and pepper; spread each with 1/2 tablespoon Dijon mustard.
• Place herbs on plate; balance strong herbs, such as dill and thyme, with milder ones, such as parsley. Press mustard-coated side of fillets in herbs to coat evenly.
• Bake fish on baking sheet, skin side down, until opaque throughout, 12 to 15 minutes. Serve with couscous.

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• With a sharp knife, make 5 slits, at an angle and about 1 1/2 inches apart, on each side of the fish. Rub 1 tablespoon of the olive oil over each side of the fish, then season each side with Creole seasoning. Place the fish on the prepared baking sheet. Combine the kosher salt, herbs, lemon zest, and juice, orange zest and juice, and black pepper in a large mixing bowl. Mix well. Mound the mixture evenly on the surface of the fish, leaving the head and tail uncovered. With your fingers, firmly press the mixture into the flesh. Bake for 1 1/2 hours. Remove from the oven and cool for 2 minutes.
• With the back of a heavy spoon or a mallet, lightly pound the salt crust to crack it open, beginning at the tail end. Carefully pull off the salt crust. Then, with a small spatula or wide knife, remove the flesh from the bone on the top side of the fish. Remove the back bone, then serve the flesh from the bottom side of the fish. Spoon the rice in the center of each serving plate. Lay the fish on top of the rice. Spoon some of the salsa over each serving.
• Combine all of the ingredients in a mixing bowl and toss well. Allow the salad to sit for 15 minutes before serving.

Steps:

• Preheat oven to 425 degrees F.
• Bring a large pot of lightly salted water to boil. Add grated potatoes, boil for 30 seconds, and then drain. Plunge into an ice bath and drain immediately. Spread the potatoes on a plate or baking sheet to dry. Toss with the melted butter, salt, pepper, cheese, and lemon zest. Coat each filet with potato, lightly pressing with fingertips.
• Place the fish on a lightly oiled baking sheet and roast for 15 to 20 minutes in the oven until lightly browned and cooked through.

Steps:

• Preheat the oven to 375°F. Brush a baking sheet with the olive oil. Place the snapper fillets, skin side down, on a work surface; season with salt and pepper and spread each with 1 1/2 teaspoons of the mustard.
• Place the herbs on a plate; press the mustard-coated side of the fillets in the herbs to coat evenly.
• Bake the fish on the baking sheet, skin side down, until opaque throughout, 12 to 15 minutes. Serve immediately with couscous, if desired.

Steps:

• Place pine nuts, oats and herbs in a food processor, process until finely chopped, add breadcrumbs and process to combine.
• Transfer some of the breadcrumb mixture to a shallow plate.
• Place flour and eggs in separate shallow bowls.
• Preheat oven to 180 degree celsius.
• Coat fish in flour, dip in egg, then coat in breadcrumb mixture, pressing crumbs on with fingertips to secure (top up breadcrumbs as required).
• Pour enough oil to cover the base of a large non-stick frying pan, heat over medium heat until hot.
• Cook fish for about 3 minutes each side (in batches if necessary - don't over crowd frypan) or until golden.
• Transfer to a wire rack over a baking tray.
• Place in oven and cook for 10 minutes or until fish is cooked through.
• Keep checking the fish, cooking time will vary depending on the thickness of the fillets.

Steps:

• Sprinkle fillets with lime juice.
• In deep skillet, heat oil on medium.
• Stir in garlic, onion, celery, and cook for 10 minutes, stirring often.
• Stir in tomato paste and cook for 2 minutes.
• Stir in coconut milk, bouillon, and bay leaves.
• Bring to boil and simmer on low for 10 minutes, stirring occasionally.
• Stir in sliced tomatoes.
• Add fillets, skin side up, gently pushing them into the sauce.
• Simmer 5 minutes or until fish is cooked and flakes easily with a fork.
• Transfer to warm serving tray and keep warm.
• Continue to simmer sauce until it reaches the desired consistency.
• Ladle some sauce over fillets and serve remainder on the side accompanied with rice.

Steps:

• Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
• Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.