Snapper Recipes
Looking for ways to add white fish like snapper into your rotation? If you need cooking inspiration, browse these recipes for sautéed snapper, seafood stew, and more!
Snapper Filets Sautéed with Mushrooms
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Ingredients
6 small snapper filets
⅔ cup flour
3 tablespoons vegetable oil
4 tablespoons butter
1 cup small mushrooms, thinly sliced
2 tablespoons fresh lime juice
3 tablespoons fresh parsley, finely chopped
Salt and ground black pepper to taste
Directions
- Lightly salt and pepper the fish. Dredge lightly in flour.
- Heat the oil in a large skillet. Add in the 3 tablespoons of butter and heat.
- Sauté the filets until golden brown. About 5 to 6 minutes. Turn filets over and repeat, cooking until done. Transfer to a warm platter.
- In the same pan, melt 1 tablespoon of butter over high heat. Add in the mushrooms and sauté until the liquid is gone and the mushrooms are browned.
- Arrange over filets and sprinkle with lime juice and parsley to serve.
Recipe courtesy of North Carolina Sea Grant Mariner’s Menu, contributed by Joyce Taylor.
Parmesan Snapper in Parchment
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Ingredients
3 medium snapper filets
½ cup vegetable oil
½ teaspoon salt
½ teaspoon garlic, pressed
Vegetable oil for parchment paper
1 cup Parmesan cheese, freshly grated
1 cup fresh bread crumbs, toasted
Directions
- Preheat the oven to 400 degrees Fahrenheit.
- In a long glass baking dish, combine the oil, salt, and garlic. Cut the fish into 6 portions. Place the portions in the mixture and marinate for 10 minutes. Turn and marinate for 10 minutes longer.
- While the fish is marinating, prepare 6 pieces of parchment paper. Lightly oil each and place them on the baking sheet.
- Remove the fish from the marinade. Roll in cheese, then in crumbs, then place each on a piece of parchment.
- Close the parchment and bake until puffy and lightly browned. About 15 minutes. Serve immediately and enjoy!
Recipe courtesy of North Carolina Sea Grant Mariner’s Menu, contributed by Joyce Taylor.
Seared Red Snapper with Roasted Chipotle Broth
Ingredients
8 8-ounce snapper filets with skin on
Kosher salt
Cracked black pepper
¼ teaspoon chipotle powder
6 ounces olive oil
2 ½ beefsteak tomatoes, quartered
5 each whole garlic, peeled
2 each whole shallots, peeled
⅛ teaspoon black pepper
¾ teaspoon of kosher salt
5 teaspoons tomato powder
1 quart water
¾ tablespoon sugar
1 ½ teaspoons chicken base
1 ¼ tablespoons modified food starch
1 ounce olive oil
16 sprigs of cilantro leaves
Directions
- Cut the snapper filets in half on bias. Season both sides with cracked black pepper, salt, and chipotle powder. Set aside.
- Place tomatoes, garlic, shallots, and pepper in a saucepan. Sauté with olive oil, until well caramelized.
- Add the water, salt, tomato powder, sugar, and chicken base. Let simmer for 20 minutes.
- Add the food starch and cook for another 5 minutes. Remove from heat and strain.
- Sear the snapper in the sauté pan on both sides, until the fish is cooked.
- Place 2 ounces of the broth on the bottom of each bowl. Place two 4-ounce pieces of fish in the broth. Garnish with cilantro.
Recipe adapted from Chef Andre Bienvenu, Joe’s Stone Crab, Florida chef, 2008 Great American Seafood Cookoff
White Fish Recipe Collection
But wait, there's more! We've pulled together our full collection of recipes for white, flaky fish. Swap in your favorite white fish to cook up something that the whole family will love!