Snapper Recipes

Species Name: Snapper (Lutjanus campechanus); also known as Red Snapper

Source: Regulatory Fish Encyclopedia

Baked Snapper

Ingredients:

1 (12 oz.) package Beacon
   Light^® Snapper*
1 lemon, sliced thin
1 med. onion, sliced thin
Salt and pepper to taste

Makes 2 servings

1/4 cup sour cream
1/8 teaspoon salt
1/4 teaspoon paprika
1 teaspoon mustard

Directions:

Thaw seafood per instructions. Preheat oven to 400°F. Cover bottom of baking dish with lemon and onion slices. Sprinkle lightly with salt and pepper. Lay fillets skin-side down on top of lemons and onions. Cover and bake 12-14 minutes until browned and fish flakes easily with a fork. Remove cover; combine remaining ingredients and spread over top of fish. Broil 3" below heat until browned.

*Also delicious with Ocean Perch

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Snapper Baked with Tomatoes

Ingredients:

1 (12 oz.) package Beacon
   Light^® Snapper
1 tsp. salt
1/4 cup lemon juice

Makes 2 servings

2 tbsp. olive oil
1-1/2 tsp. finely chopped garlic
1 tsp. oregano
1 ripe tomato, sliced
    1/4 inch thick
1 tbsp. chopped fresh parsley

Directions:

Thaw seafood per instructions. Preheat oven to 400°F. Pat snapper fillets dry and salt and pepper to taste. Mix lemon juice, olive oil, garlic, and oregano in a small mixing bowl. Pour half into a shallow baking dish and lay snapper fillets in mix and pour rest of mix over the fillets. Place the tomato slices over the fillets and place the dish in the oven for 12 minutes to cook. Fish is done when it flakes easily when tested with a fork. Serve at once.

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Grilled Peppery Snapper

Ingredients:

1 (12 oz.) package Beacon
   Light^® Snapper
1/2 cup margarine
2 tbsp. lemon juice
1 tbsp. parsley, minced
1 tsp. paprika

Makes 2 servings

1/4 tsp. cayenne
1/8 tsp. salt
1/8 tsp. garlic salt
1/8 tsp. thyme
1/8 tsp. onion salt
1/8 tsp. oregano
1/4 tsp. black pepper

Directions:

Thaw seafood per instructions. Mix together paprika, cayenne, salt, garlic salt, onion salt, thyme, oregano, and pepper. Sprinkle over each side of the snapper. Oil grill grate and preheat. Bring lemon juice to a boil. Remove from heat and add margarine, mix well. Carefully place snapper fillets on the grill. Cook until done, about 4 minutes per side. Fish is done when it flakes easily when tested with a fork. Remove from grill and add parsley to lemon butter. Spoon about 1-1/2 tbsp. of butter mixture over each piece of snapper and serve.

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Pan-Roasted Snapper

Ingredients:

1 (12 oz.) package Beacon
   Light^® Snapper

Makes 2 servings

1 tsp. salt
1/4 tsp. freshly ground
    black pepper
1-1/2 tbsp. olive oil

Directions:

Thaw seafood per instructions. Season snapper fillets with salt and pepper, then drizzle with olive oil. Place a sauté pan over medium-high heat. Add the snapper and lower the heat to medium. Cook until well-browned on one side, about 3 minutes. Turn the fillets over and cook 1 more minute. Fish is done when it flakes easily when tested with a fork.

Download a printable copy (Acrobat PDF - 89k)