10 Delicious Recipes for Cooking snapper

1. Grilled Snapper with Lemon Butter Sauce: Season snapper fillets with salt and pepper and grill until cooked through. Serve with a sauce made of melted butter, lemon juice, and minced garlic.
2. Pan-Fried Snapper with Tomato and Basil: Heat oil in a pan and cook snapper fillets until golden brown. Top with sliced tomatoes and fresh basil.
3. Baked Snapper with Breadcrumb Topping: Place snapper fillets in a baking dish and top with a mixture of breadcrumbs, lemon zest, and melted butter. Bake until breadcrumbs are golden and fish is cooked through.
4. Snapper Cakes with Tartar Sauce: Mix cooked and flaked snapper with breadcrumbs, egg, and seasonings. Form into cakes and pan-fry until golden. Serve with a tangy tartar sauce.
5. Snapper with Coconut Milk Curry: Simmer snapper fillets in a sauce made of coconut milk, curry paste, and chopped vegetables until the fish is cooked through. Serve over rice.
6. Snapper with Olive Tapenade: Top snapper fillets with a mixture of pitted olives, capers, lemon juice, and olive oil. Bake until the fish is cooked through.
7. Snapper en Papillote: Place snapper fillets on a sheet of parchment paper, top with sliced vegetables and lemon, and fold the paper to create a packet. Bake until the fish is cooked through.
8. Snapper with Mango Salsa: Grill snapper fillets and serve with a sweet and spicy salsa made of diced mango, red onion, jalapeno, and cilantro.
9. Snapper with Roasted Red Pepper Sauce: Roast red peppers and blend with garlic, olive oil, and lemon juice to make a sauce. Serve over cooked snapper fillets.
10. Snapper Veracruz: Simmer snapper fillets in a tomato-based sauce with olives, capers, and diced onion. Serve over rice

Grilled Snapper with Lemon Butter Sauce Recipe:

Ingredients:

• 4 snapper fillets
• Salt and pepper, to taste
• 2 tablespoons unsalted butter
• 2 tablespoons lemon juice
• 1 clove garlic, minced

Instructions:

1. Preheat the grill to medium-high heat.
2. Season the snapper fillets with salt and pepper on both sides.
3. Place the fillets on the grill and cook for 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
4. While the fish is cooking, melt the butter in a small saucepan over low heat.
5. Add the lemon juice and minced garlic to the melted butter and stir to combine.
6. Remove the sauce from the heat and set aside.
7. Once the fish is cooked, transfer it to a serving platter and spoon the lemon butter sauce over the top of each fillet.
8. Serve the grilled snapper with additional lemon wedges on the side, if desired.

Pan-Fried Snapper with Tomato and Basil Recipe:

Ingredients:

• 4 snapper fillets
• Salt and pepper, to taste
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 2 ripe tomatoes, sliced
• 1/4 cup fresh basil leaves, chopped
• Lemon wedges, for serving (optional)

Instructions:

1. Season the snapper fillets with salt and pepper on both sides.
2. Place the flour in a shallow dish and coat the fillets in the flour, shaking off any excess.
3. Heat the olive oil in a large skillet over medium heat.
4. Add the floured snapper fillets to the skillet and cook for 4-5 minutes on each side, or until the fish is golden brown and cooked through.
5. Remove the fish from the skillet and transfer it to a serving platter.
6. Top the fish with the sliced tomatoes and sprinkle with chopped basil.
7. Serve the pan-fried snapper with lemon wedges on the side, if desired.

Baked Snapper with Breadcrumb Topping Recipe:

Ingredients:

• 4 snapper fillets
• Salt and pepper, to taste
• 1/2 cup breadcrumbs
• 1 lemon, zested
• 2 tablespoons unsalted butter, melted
• Lemon wedges, for serving (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Season the snapper fillets with salt and pepper on both sides.
3. Place the fillets in a single layer in a lightly greased baking dish.
4. In a small bowl, mix together the breadcrumbs, lemon zest, and melted butter.
5. Sprinkle the breadcrumb mixture over the top of the fish.
6. Bake the snapper in the oven for 15-20 minutes, or until the breadcrumbs are golden brown and the fish is cooked through.
7. Remove the baked snapper from the oven and transfer it to a serving platter.
8. Serve the baked snapper with lemon wedges on the side, if desired.

Snapper Cakes with Tartar Sauce Recipe:

Ingredients:

• 1 lb cooked and flaked snapper
• 1/2 cup breadcrumbs
• 1 egg, beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• For the tartar sauce:
• 1/2 cup mayonnaise
• 2 tablespoons dill pickle relish
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. In a large bowl, mix together the cooked and flaked snapper, breadcrumbs, beaten egg, salt, and pepper.
2. Shape the mixture into 4-6 cakes.
3. Heat the olive oil in a large skillet over medium heat.
4. Add the snapper cakes to the skillet and cook for 2-3 minutes on each side, or until they are golden brown and crispy.
5. While the cakes are cooking, make the tartar sauce by whisking together the mayonnaise, pickle relish, lemon juice, and mustard in a small bowl. Season with salt and pepper to taste.
6. Serve the snapper cakes hot with the tartar sauce on the side.

Snapper Veracruz Recipe:

Ingredients:

• 4 snapper fillets
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 can diced tomatoes (14 oz)
• 1/4 cup green olives, pitted and sliced
• 2 tablespoons capers
• 2 tablespoons white wine
• 1 teaspoon dried oregano
• Lemon wedges, for serving (optional)

Instructions:

1. Season the snapper fillets with salt and pepper on both sides.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the fillets to the skillet and cook for 4-5 minutes on each side, or until the fish is golden brown and cooked through.
4. Remove the fish from the skillet and set aside.
5. In the same skillet, add the onion, garlic, red and green bell peppers, and cook until the vegetables are soft and tender, about 5 minutes.
6. Stir in the diced tomatoes, green olives, capers, white wine, and oregano, and bring to a simmer.
7. Return the fish to the skillet and spoon the sauce over the top.
8. Serve the snapper Veracruz with lemon wedges on the side, if desired.

Grilled Snapper with Mango Salsa Recipe:

Ingredients:

• 4 snapper fillets
• Salt and pepper, to taste
• 2 ripe mangoes, peeled and diced
• 1 red onion, diced
• 1 red bell pepper, diced
• 1 jalapeño pepper, seeded and diced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• Lemon wedges, for serving (optional)

Instructions:

1. Season the snapper fillets with salt and pepper on both sides.
2. Heat a grill to medium-high heat.
3. Place the snapper fillets on the grill and cook for 4-5 minutes on each side, or until the fish is cooked through.
4. While the fish is cooking, make the mango salsa by mixing together the mangoes, red onion, red bell pepper, jalapeño, cilantro, and lime juice in a medium bowl.
5. Serve the grilled snapper with the mango salsa spooned over the top and lemon wedges on the side, if desired.

Pan-Fried Snapper with Lemon Butter Sauce Recipe:

Ingredients:

• 4 snapper fillets
• Salt and pepper, to taste
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 1/4 cup lemon juice
• Lemon wedges, for serving (optional)

Instructions:

1. Season the snapper fillets with salt and pepper on both sides.
2. Place the flour in a shallow dish and coat each fillet in the flour.
3. Heat the olive oil in a large skillet over medium heat.
4. Add the fillets to the skillet and cook for 4-5 minutes on each side, or until the fish is golden brown and cooked through.
5. Remove the fish from the skillet and set aside.
6. In the same skillet, add the butter and garlic, and cook until the garlic is fragrant, about 1 minute.
7. Stir in the chicken broth and lemon juice, and bring to a simmer.
8. Return the fish to the skillet and spoon the sauce over the top.
9. Serve the pan-fried snapper with lemon wedges on the side, if desired.

Snapper with Tomatoes, Olives, and Capers Recipe:

Ingredients:

• 4 snapper fillets
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 large tomatoes, diced
• 1/4 cup Kalamata olives, pitted and chopped
• 2 tablespoons capers
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped
• Lemon wedges, for serving (optional)

Instructions:

1. Season the snapper fillets with salt and pepper on both sides.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the fillets to the skillet and cook for 4-5 minutes on each side, or until the fish is golden brown and cooked through.
4. Remove the fish from the skillet and set aside.
5. In the same skillet, add the diced tomatoes, olives, capers, and lemon juice, and cook until the tomatoes are soft and tender, about 5 minutes.
6. Stir in the chopped parsley.
7. Return the fish to the skillet and spoon the tomato mixture over the top.
8. Serve the snapper with the tomatoes, olives, and capers with lemon wedges on the side, if desired.

Snapper in Parchment Paper Recipe:

Ingredients:

• 4 snapper fillets
• Salt and pepper, to taste
• 4 large pieces of parchment paper
• 4 slices of lemon
• 4 sprigs of fresh thyme
• 4 tablespoons unsalted butter
• 4 cloves of garlic, minced
• Lemon wedges, for serving (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the snapper fillets with salt and pepper on both sides.
3. Cut four large pieces of parchment paper and fold each in half to form a crease.
4. Place a snapper fillet on one half of each piece of parchment paper, near the crease.
5. Top each fillet with a slice of lemon, a sprig of thyme, a tablespoon of butter, and a minced garlic clove.
6. Fold the other half of the parchment paper over the fish, and crimp the edges to seal the packet.
7. Place the parchment packets on a large baking sheet and bake in the oven for 12-15 minutes, or until the fish is cooked through.
8. Serve the snapper in parchment paper with lemon wedges on the side, if desired.

Snapper Cakes Recipe:

Ingredients:

• 1 lb. cooked snapper fillets, flaked
• 1/2 cup breadcrumbs
• 1 egg, beaten
• 1/4 cup green onions, thinly sliced
• 2 tablespoons mayonnaise
• 2 tablespoons lemon juice
• Salt and pepper, to taste
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• Lemon wedges, for serving (optional)

Instructions:

1. In a large bowl, mix together the cooked snapper, breadcrumbs, egg, green onions, mayonnaise, lemon juice, salt, and pepper.
2. Shape the mixture into 8 cakes, about 1 inch thick.
3. Place the flour in a shallow dish and coat each cake in the flour.
4. Heat the olive oil in a large skillet over medium heat.
5. Add the cakes to the skillet and cook for 4-5 minutes on each side, or until golden brown and crispy.
6. Serve the snapper cakes with lemon wedges on the side, if desired.