Best Baked Yellow Tail Snapper Recipes

BAKED YELLOW TAIL SNAPPER image

Yield Serves 4

Number Of Ingredients 3

Two yellow tail snapper fish, filleted by the fish monger.
Mayonnaise
Fresh Bread Crumbs

Steps:

Preheat oven to 400. Line a cookie sheet with foil. Rinse fillets pat dry, place skin side down on cookie sheet. Brush with mayonnaise, sprinkle fresh bread crumbs on top. Bake 15 minutes. Serve.

Yellow Tail Snapper Baked in a Salt Crust image

Provided by Tyler Florence

Categories main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11

1 (3 to 4 pound) whole yellow tail snapper, scaled and cleaned
Kosher salt and freshly ground black pepper
2 lemons, sliced thin
2 shallots, sliced thin
1/4 cup chopped flat-leaf parsley
3 tablespoons thyme leaves
2 bay leaves
1 teaspoon red pepper flakes
1/4 cup extra-virgin olive oil, plus more for oiling baking sheet
4 egg whites, room temperature
1 cup kosher salt

Steps:

Preheat oven to 350 degrees F.
Rinse the fish and pat dry; season it inside and out with salt and pepper. In a mixing bowl, combine the lemon, shallot, parsley, 2 tablespoons thyme, bay leaves, red pepper flakes, and 1/4-cup olive oil. Place the fish on an oiled baking sheet and stuff the cavity with the lemon mixture.
In a clean mixing bowl, whip the egg whites until they form soft peaks. Fold in the salt to make a paste then fold in the remaining thyme leaves. Smear the salt paste over the entire fish and roast for 35 to 45 minutes. The egg whites will form a hard crust. Gently crack the shell with a spoon and lift off the salt crust. Serve.