#Red snapper recipe plus#

“Fish and chips” takes on a whole new meaning - and finds extra inspiration from Mediterranean cuisine - for this fresh-tasting, potato chip-crusted fillet. Lunch / Dinner Crispy Crusted Red Snapper with Tomatoes & Leeks It makes a great crust on the fish.Crispy Crusted Red Snapper with Tomatoes & Leeks

You may substitute softened butter for the mayonnaise, but I hope you will try the mayo.

Overcooked shrimp will become tough and rubbery. Simply immediately return the snapper to the pan and proceed. Add the shrimp at the same point as stated above but don’t bother heating through. If you use pre-cooked, make sure they are thawed, drained, and patted dry.

You may substitute pre-cooked baby salad shrimp or small shrimp, both of which are readily available in the freezer section of most markets.

Garlic Lemon Rice or Orzo Rice Pilaf and a side salad are the perfect accompaniments. Garnish with chopped parsley or chives and lemon wedges. Serve the red snapper with the shrimp and sauce over the top. (Timing will depend upon the thickness of the fish fillets.) Cook an additional minute or two until the bottom side of the fish is cooked. Push the shrimp to the sides of the pan, and return the fish to the pan, seasoned side up. When sauce begins to thicken, add shrimp and saute just until the shrimp begins to turn opaque and pink, but is not all the way cooked. Stir in the heavy cream and Parmesan cheese. Add flour and Old Bay seasoning, and then stir for 1 minute to cook out the rawness. Simmer until the wine has reduced by half.

Carefully pour in the white wine and the lemon juice. Add the garlic and cook, stirring, for 30 seconds. Gently saute until the onion softens and turns translucent, but do not brown. To the same skillet over low heat, add the remaining 2 tablespoons of butter and the minced onion. (More cooking comes later, so don’t overcook.) Remove to a platter, seasoned side up, and reserve. Flip the fish and quickly sear the bottom. Add the red snapper, seasoned side down, and sear until golden brown. When hot, add 2 tablespoons of the butter and swirl to coat the bottom of the pan. Place a heavy, deep, hard-anodized skillet over medium heat. Season on one side with salt, lemon pepper, dill weed, onion powder, and paprika. Smear mayonnaise on both sides of the red snapper fillets.

#Red snapper recipe plus#

Scampi Red Snapper RecipeĢ red snapper fillets (about 6 ounces each fillet), thawed, if frozenĢ Tablespoons unseasoned panko (Japanese bread crumbs) or homemadeġ/2 teaspoon Old Bay seasoning (or other seafood seasoning blend)ģ Tablespoons grated Parmesan cheese (not the canned stuff)ġ/4 pound raw small salad shrimp (see Notes), shells removed, thawed, patted dryĬhopped parsley or chives, plus additional lemon for garnish, optional It’s delicious over pasta or toast points. Lastly, you can skip the fish and just make the shrimp scampi sauce. If you cannot find raw shrimp, no worries. You’ll want fillets that are at least 1/2-inch thick. You may also substitute any meaty, firm whitefish fillets, such as cod, haddock, bass, grouper, and the like. However, if you cannot find it fresh, check the freezer case in chain grocery stores where you should find it frozen in individual packets.

Red snapper is available fresh in most seafood markets. Have all your ingredients prepped and ready to go.

It has all of the lemony garlic flavor you love in scampi and really makes whitefish extra-special. This recipe goes over the top with a creamy sauce based on classic shrimp scampi. It doesn’t have much flavor, even when you pile on the herbs and spices.