Best Broiled Red Snapper Recipes

BROILED RED SNAPPER FILLETS WITH CORIANDER BUTTER

Steps:

• Place the red snapper fillets on a platter, sprinkle with salt and pepper and brush each side with olive oil.
• Heat oven broiler or grill to high.
• Melt the butter in a saucepan, add the shallots, lemon juice, soy sauce and coriander. Bring to a simmer, transfer to a small blender or food processor and blend to a fine texture. Keep warm.
• If the snapper is to be broiled in an oven, place the fillets skin side down on the broiler pan and place it about 4 inches from the heat. Leaving the door ajar, cook 3 to 4 minutes without turning the fish. Do not overcook. If the fish fillets are to be cooked on a hot grill, place them skin side up and cook about 2 1/2 minutes. Turn and cook skin side down for about 2 minutes more. Do not overcook. Pour the coriander butter over the fillets and serve immediately.

BBQ BROILED RED SNAPPER

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with cooking spray.
• Combine mayonnaise, lemon juice, and barbeque sauce in a bowl.
• Place red snapper fillets on the prepared baking sheet and season with salt. Spread the mayonnaise mixture over the top of each fillet and sprinkle with cayenne pepper.
• Cook under the preheated broil until top is browned and bubbling and fish flakes easily with a fork, rotating the baking sheet if necessary, about 7 minutes.

BROILED RED SNAPPER WITH ZA'ATAR SALSA VERDE

Steps:

• Toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden and fragrant, about 3 minutes. Transfer to a cutting board. Let cool, then coarsely chop.
• Heat broiler. Season flesh side of snapper fillets with salt and pepper, then sprinkle with coriander. Drizzle 2 Tbsp. oil onto a small rimmed baking sheet and place fish, flesh side down, on top. Drizzle skin side with 2 Tbsp. oil; season with salt and pepper. Broil until skin is crisp and browned and flesh is cooked through, 8-10 minutes. Remove fish from broiler and let rest 5 minutes.
• Meanwhile, mix together cilantro, parsley, garlic, za'atar, red pepper flakes, and remaining ½ cup oil in a small bowl; season salsa verde with salt and pepper.
• Transfer fish to a platter, placing skin side up. Stir lemon juice, banana peppers, and pine nuts into salsa verde and spoon over fish.

BROILED RED SNAPPER WITH TAMARIND SAUCE

Steps:

• In a small bowl combine tamarind and water and let stand 10 minutes. With your fingers rub tamarind to dissolve in water. Pour mixture through a sieve into a small heavy saucepan, pressing hard on solids, and discard solids. Thinly slice shallots and mince garlic. Add shallots, garlic, cilantro roots, fish sauce, sugar, and salt to tamarind water and simmer, stirring occasionally, until slightly thickened, about 2 minutes. Keep sauce warm, covered. Sauce may be made 1 hour ahead and reheated before serving.
• Preheat broiler.
• Lightly brush rack of a small broiler pan with oil and on it arrange snapper fillets, skin sides down. Season fish with salt and broil 4 to 5 inches from heat until just cooked through, 7 to 8 minutes. While fish is broiling, thinly slice scallions and, wearing protective gloves, thinly slice chiles diagonally. Stir whole basil leaves into warm sauce just before serving.
• Transfer fish to a platter and pour tamarind sauce over it. Scatter scallions and chiles over fish and garnish with basil sprigs.

BROILED RED SNAPPER

Steps:

• Cream Roquefort, butter and sherry.
• Spread on fillets and broil until done or fish flakes easily with a fork.

BROILED RED SNAPPER WITH TAMARIND SAUCE

Steps:

• In a small bowl combine water and tamarind and let stand for 10 minutes.
• Strain this using a strainer and squeeze the tamarind gently to remove as much juice as possible.
• To this tamarind water add the shallots, garlic cilantro stems, fish sauce, sugar and salt.
• Simmer this sauce stirring occasionally until slightly thickened (about 2 minutes). Keep warm.
• Preheat broiler.
• Lightly brush a small rack of a broiler pan with oil and arrange the snapper fillets skin side down.
• Season fillets with salt and broil 4 to f inches from the heat until just cooked through (about 7-8 minutes).
• While fish is broiling, thinly slice the scallions and chillies.
• Stir the whole basil leaves into sauce just before serving.
• Serve the fish with sauce over it and garnish with scallions and chillies and basil leaves.

BROILED RED SNAPPER WITH MINT

Steps:

• Preheat the broiler. Pour the marinade into a large, shallow baking dish. Put the snapper in the pan and lay 4 mint leaves over each fillet.
• Broil until the snapper is just cooked through, about 8 minutes. Transfer the fillets to 4 plates and spoon the marinade over the top. Serve immediately.

BROILED RED SNAPPER FILLETS WITH CORIANDER BUTTER RECIPE

Steps:

• Place the red snapper fillets on a platter, sprinkle with salt and pepper and brush each side with olive oil.
• Heat oven broiler or grill to high.
• Melt the butter in a saucepan, add the shallots, lemon juice, soy sauce and coriander. Bring to a simmer, transfer to a small blender or food processor and blend to a fine texture. Keep warm.
• If the snapper is to be broiled in an oven, place the fillets skin side down on the broiler pan and place it about 4 inches from the heat. Leaving the door ajar, cook 3 to 4 minutes without turning the fish. Do not overcook. If the fish fillets are to be cooked on a hot grill, place them skin side up and cook about 2 1/2 minutes. Turn and cook skin side down for about 2 minutes more. Do not overcook. Pour the coriander butter over the fillets and serve immediately.