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Snapper recipes
Posted on 8/18/23 at 2:41 pm
Posted on 8/18/23 at 2:41 pm
Anyone have a recommendation for a good snapper recipe? I’m tired of eating it either grilled or with a lemon butter sauce. Looking for something a little different.
13
Posted on 8/18/23 at 2:43 pm to SportsmanParadise
Blackened? Not sure if that's different enough.
Posted on 8/18/23 at 2:47 pm to SportsmanParadise
I saw an old man getting Snapper at my grocery this morning and they guy was asking him if he wanted to try the $7/lb fake snapper over the $25/lb real snapper.
The old man picked the real snapper and I couldn't have been more proud of him haha
The old man picked the real snapper and I couldn't have been more proud of him haha
Posted on 8/18/23 at 3:09 pm to SportsmanParadise
It's not for everyone, but I used to love Snapper Sandy at Tunks. The recipe can be found in this booklet/pdf
Posted on 8/18/23 at 3:23 pm to SportsmanParadise
Reverse sear. Well, not really. But I have a glut of snapper on the half shell and this is what I've been doing lately: Cover fillet in melted butter and lemon and Paul P's blackening seasoning. Bake at 300 until the meat starts getting flakey. Remove, crank the oven to Hi broil. Brush with a little more lemon/butter and stick under broiler until a crust forms. Good stuff.
This post was edited on 8/18/23 at 3:23 pm
Posted on 8/18/23 at 3:24 pm to LSUballs
quote:
Reverse sear
Yeah, don’t do that.
Posted on 8/18/23 at 3:26 pm to SportsmanParadise
Where can I find filleted Snapper in Lafayette? Don’t have the opportunity to go fish myself. Rouse’s has whole snapper but I’d rather not filet whole fish in my house.
Posted on 8/18/23 at 3:27 pm to Paul Allen
quote:
don’t do that.
Is what your dad should have said when you started your transition
Posted on 8/18/23 at 3:31 pm to LSUballs
Nothing quite like that myopic and miserable mindset of yours.
Keep up the bad work.
Keep up the bad work.
Posted on 8/18/23 at 3:54 pm to NorceauxTigerFan
quote:
Where can I find filleted Snapper in Lafayette? Don’t have the opportunity to go fish myself. Rouse’s has whole snapper
Typically such places will filet it for you, no?
Posted on 8/18/23 at 4:09 pm to SportsmanParadise
The Fish Market Restaurant's Athenian Snapper
4 10-ounce pieces of gulf snapper
2 ounces Cajun spice
2 ounces greek olive oil
8 ounces feta cheese
Athenian sauce (see below)
Fresh chopped parsley, for garnish
Pour a little olive oil into a heavy pan. When the oil gets slightly hot, place fish in pan. Sprinkle Greek spice on top and cook for about two to three minutes. Turn fish over and cook on the other side for two more minutes. Turn fish to its original side and finish cooking for another minute or two, depending on thickness of the fish. (The fish is done when it is flaky and tender.)
Just before serving, pour the still-hot Athenian sauce over fish. Sprinkle about two ounces of feta cheese and some fresh chopped parsley over each portion.
Athenian Sauce
1 medium yellow onion, diced
1 large green bell pepper, diced
1 medium ripe tomato
1 tablespoon capers
1 tablespoon minced fresh garlic
4 ounces pitted kalamata black olives, sliced
1 green onion, chopped
1/2 tablespoon salt
1/2 tablespoon pepper
4 ounce greek olive oil
2 ounces lemon juice
1 tablespoon sugar
In a heavy pan, saute all ingredients until they are slightly wilted.
4 10-ounce pieces of gulf snapper
2 ounces Cajun spice
2 ounces greek olive oil
8 ounces feta cheese
Athenian sauce (see below)
Fresh chopped parsley, for garnish
Pour a little olive oil into a heavy pan. When the oil gets slightly hot, place fish in pan. Sprinkle Greek spice on top and cook for about two to three minutes. Turn fish over and cook on the other side for two more minutes. Turn fish to its original side and finish cooking for another minute or two, depending on thickness of the fish. (The fish is done when it is flaky and tender.)
Just before serving, pour the still-hot Athenian sauce over fish. Sprinkle about two ounces of feta cheese and some fresh chopped parsley over each portion.
Athenian Sauce
1 medium yellow onion, diced
1 large green bell pepper, diced
1 medium ripe tomato
1 tablespoon capers
1 tablespoon minced fresh garlic
4 ounces pitted kalamata black olives, sliced
1 green onion, chopped
1/2 tablespoon salt
1/2 tablespoon pepper
4 ounce greek olive oil
2 ounces lemon juice
1 tablespoon sugar
In a heavy pan, saute all ingredients until they are slightly wilted.
Posted on 8/18/23 at 4:33 pm to SportsmanParadise
Fish tagine with chermoula sauce
Posted on 8/18/23 at 4:37 pm to SportsmanParadise
I like to do a riff on piccata but instead of a warm butter emulsion, I make a lemon caper gremolata. I start with a chimichurri as the base and then add diced lemon segments, lemon zest, & a couple of minced-rinsed capers. Garnish with fried capers.
Season the fish with a blend of 3 parts salt, 1/4 part white pepper, 1/4 part granulated garlic, & 1/8 ground coriander seed.
Season the fish with a blend of 3 parts salt, 1/4 part white pepper, 1/4 part granulated garlic, & 1/8 ground coriander seed.
This post was edited on 8/18/23 at 4:46 pm
Posted on 8/18/23 at 6:59 pm to SportsmanParadise
(no message)
Posted on 8/19/23 at 2:30 pm to SportsmanParadise
Deep fried with zatarain's fish-fri batter, follow directions on box. Serve with grits. Pour a lemonade and Stoli. Put early Outkast on the bluetooth speaker. And wave 'em like just don't cayer.
This post was edited on 8/19/23 at 2:32 pm
Posted on 8/19/23 at 2:59 pm to deeprig9
quote:
Deep fried with zatarain's fish-fri batter
Deep fried snapper throats are my favorite
This post was edited on 8/19/23 at 3:02 pm
Posted on 8/19/23 at 10:16 pm to SportsmanParadise
Look up Malcom reed smoked snapper dip
Posted on 8/20/23 at 12:50 am to TheBigHurt
In addition to the lemon/butter, try covering the fish with thinly sliced jalapeno pepper [take out the seeds] and/or cover with onions about 2 minutes before the fish is finished cooking. Can also add more lemon/butter sauce after putting the onions on the fish. Cook about 2 minutes more.
Another method, after mostly cooking the fish with lemon/butter add an etouffee as a topping and cook about 2 minutes more.
Or --- add some Pace Salsa as a topping. I use the Mild.
I like serving the fish on top or rice or noodles.
Another method, after mostly cooking the fish with lemon/butter add an etouffee as a topping and cook about 2 minutes more.
Or --- add some Pace Salsa as a topping. I use the Mild.
I like serving the fish on top or rice or noodles.
Posted on 8/20/23 at 7:55 am to SportsmanParadise
White flour and Tony’s in ziploc. Shake bag with snapper pieces. Medium-high heat cast iron skillet. Melt some butter in skillet. Cook evenly on both sides. Season with salt and pepper when done. DELICIOUS
Posted on 8/20/23 at 8:08 am to Roy Curado
quote:
saw an old man getting Snapper at my grocery this morning and they guy was asking him if he wanted to try the $7/lb fake snapper over the $25/lb real snapper.
The old man picked the real snapper and I couldn't have been more proud of him haha
I'll take the choupique please
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