Best Fillet Of Snapper Rome Recipes

30 BEST WAYS TO COOK SNAPPER

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

RED SNAPPER FILLETS WITH THYME AND YELLOW PEPPER

Steps:

• Preheat oven to 400 degrees
• Wipe the fillets dry and sprinkle with vinegar and oil. Set aside.
• Make the yellow pepper sauce. Combine garlic, shallots, yellow peppers, fish stock and wine in a saucepan, simmer 10 to 15 minutes, or until the peppers are soft. Puree in food processor, season, set aside.
• Butter a shallow baking pan large enough to hold the fillets comfortably in overlapping layers. Sprinkle with the scallions, shallots, one tablespoon thyme and red pepper flakes. Place the fish on top, add the stock, wine, salt and pepper. Bake 10 to 15 minutes, or until fish is cooked.
• Remove snapper fillets from baking pan and place on a heated serving dish. Add cooking juices to the yellow pepper sauce and reduce until thickened. Correct seasoning and pour into a heated sauceboat.
• Sprinkle the fish fillets with the remaining thyme and serve.

OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Combine the tomatoes, basil, onions, and olives in a bowl. Season with salt and pepper, to taste. Season both sides of the fillets with 1 teaspoon salt, 1/2 teaspoon pepper, and Essence. Arrange the fish on the baking sheet, followed by the tomato mixture and then the lemon slices. Drizzle 1 tablespoon of olive oil over each fillet.
• Bake for 15 to 20 minutes, or until the snapper is cooked through. To serve, place a portion of Rice Pilaf on an entree plate. Use a spatula to remove the fish, along with the tomatoes, onions and lemons from the baking sheet and place over the Rice Pilaf. Drizzle with tomato water, if desired, and garnish each fillet with a chiffonade of fresh basil.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
• Preheat the oven to 350 degrees F.
• Melt the butter in a large ovenproof saucepan or Dutch oven over medium-high heat. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the rice and cook, stirring, until opaque and nutty in aroma, 2 to 3 minutes. Add the chicken broth and salt, stir well, and bring to a boil. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
• Remove the rice from the oven and let stand, undisturbed, for 5 to 10 minutes. Fluff the rice with a fork and stir in the green onions, if desired. Serve hot.
• Combine all ingredients in a blender or food processor. Add just enough olive oil for flavor and season with salt and pepper, to taste.

BAKED SNAPPER WITH CITRUS AND GINGER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Make three slashes across each side of the fish using a sharp knife. This will keep the fish from curling as it cooks. Place the fish in a shallow baking dish or roasting pan. Cover each side with fresh ginger, then green onions and tomatoes. Season with sea salt. Slice half of the lime and place the slices on top of the fish. Drizzle with the soy sauce, and squeeze the other half of the lime over the fish. Cut the lemon in half and set in the pan. Cover the whole dish with aluminum foil.
• Bake the fish until the flesh is opaque and can be flaked with a fork, about 20 minutes. Squeeze the baked lemon halves over the fish before serving. Serve the fillet on the top side first, then gently lift out the backbone, while helping the flesh off the bones with your knife. It's much easier than trying to turn the fish over.

FILLET OF SNAPPER ROME

Steps:

• Preheat the oven to broil and adjust the rack 3 to 4 inches from the top heat element. Line a baking sheet with aluminum foil and set aside.
• Combine 1 stick of the butter, the lemon juice, and Worcestershire in a small saucepan and cook over medium heat, stirring, until the butter is melted and the mixture is warm, about 4 minutes. Pour half of the butter mixture into a small heatproof bowl, add the bread crumbs, stir well, and set aside.
• With a pastry brush, lightly coat the baking sheet with the butter mixture remaining in the saucepan. Place the fillets on the baking sheet and brush lightly with the butter mixture. Season the top of each fillet with a 1/8 teaspoon of the salt and a pinch of the white pepper and broil, basting twice, until lightly golden brown and just cooked through, 4 to 5 minutes. Remove from the oven and leave the oven on broil.
• Melt 4 tablespoons of the butter in a medium skillet over medium heat. When foamy, add the crabmeat and cook, stirring and being careful not to break up the lumps, until warmed through, about 3 minutes. Remove from the heat.
• Melt the remaining 1 1/2 teaspoons butter in a medium saucepan over medium heat. Add the flour and cook, stirring constantly with a heavy wooden spoon, to make a light roux, 1 to 2 minutes. Gradually add the half-and-half, stirring constantly, and bring to a boil. Reduce the heat to medium-low and cook, stirring, until thickened, 2 to 3 minutes. Add the remaining 1/2 teaspoon salt, pinch white pepper, and the crabmeat mixture and stir well to combine. Remove from the heat.
• Divide the crabmeat mixture among the fillets, spreading evenly over the tops, and sprinkle each with the breadcrumb mixture. Place 2 bell pepper strips in the shape of an "X" on each fillet and broil until the tops are golden brown and the fish is heated through, 2 to 3 minutes.
• Place one fillet in the center of each of four large plates and spoon any additional butter mixture over the tops. Garnish each portion with 1/2 teaspoon of the parsley and serve immediately.