Best Marinated Red Snapper Recipes

CREOLE MARINATED GRILLED RED SNAPPER

Steps:

• Combine the onions and garlic. Whisk together the remaining ingredients and pour 1/2 marinade over fish with onions and garlic. Let fish marinate in the refrigerator for at least 4 hours. Grill fish on both sides for about 7 minutes. Warm remaining marinade and serve over cooked fish.

GARLIC-LIME MARINATED FRIED RED SNAPPER FINGERS

Steps:

• 1. Cut fish filets into thing strips. Mix together the garlic, lime juice, nutmeg and 1/2 tsp. of olive oil. Allow fish to marinate for at least 2 hours.
• 2. Beat the egg and water in a shallow bowl. Dip the filets in the beaten egg mixture and then coat with the flour. Did fish in the egg mixture again and coat with the cracker crumbs - make sure they are covered well.
• 3. Heat the oil in a saute pan and saute the fish quickly. Don't over-crowd the pan and turn down the heat if oil gets too hot - being careful not to burn the fish as the fish strips will cook very quickly.
• 4. Garnish the fish fingers with parsley and serve with lime slices and if preferred, tartar sauce.

MARINATED RED SNAPPER

Steps:

• Heat the water, bell peppers, carrots, onions, vinegar, olive oil, ginger, bay leaves, 1 T. salt, and the red pepper flakes in large saucepan over high heat to boiloing. Reduce heat to medium-low and simmer covered until vegetables are crisp-tender, 7-10 minutes.
• Meanwhile, heat vegetable oil in large skillet over medium-high heat until very hot. Brush fish with lime juice; season with salt and pepper. Brown fillets in batches in oil, about 1 minute each side. Transfer to large heatproof dish.
• Pour hot vegetables over fish and let cool to room temperature, 1-1/2 hours. Remove bay leaves.
• To serve, spoon some vegetables onto platter, place fish over vegetables, and top with remaining vegetables. Serve at room temperature.

RED SNAPPER MARINATED WITH THREE KINDS OF CHILIES IN BANANA LEAVES

Steps:

• Preheat oven to 475 degrees F.
• Combine chilies, onion, garlic, tomato, epazote, bay leaves, cumin, and apple cider vinegar. Boil for 15 minutes.
• Remove the bay leaves and epazote. Blend in blender until smooth. Pour over fish, cover with banana leaf and bake for 15 minutes. Serve with White Rice and Vegetables.
• In a saucepot, heat oil. Add the onion and garlic. Once onion is caramelized, add rice and toast until aromatic. Add chicken stock, vegetables, salt, and pepper. Cover and simmer until cooked, about 20 minutes.