Red snapper is a white fish that tastes delicious when grilled with fresh spices. Because snapper fillets (boneless slices of meat) are very thin, they are generally grilled whole so that the meat is not wasted. If you don't really like buying whole fish, you can grill, saute, or fry snapper fillets.
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Method 1 of 4: Grilling Whole Snapper
Step 1. Choose a whole fish
There are many types of snapper, but the red snapper has a distinctive metallic red skin that fades to pink near the belly. When you choose a whole red snapper, choose one with clear, red eyes. The flesh is firm to the touch.
- Snapper has become so ubiquitous that it is often used as a term to describe any type of white fish. For this reason, it is often mistaken for something less desirable, such as rock cod. When you buy snapper, make sure you are buying from a trusted seller so you know you are buying a good fish.
- Ask to clean and gut the fish, unless you want to do it yourself.
- You will need about whole snapper for each serving.
Step 2. Preheat the oven to 177 degrees Celsius
Make sure the oven is hot before you put the fish in the oven.
Step 3. Prepare the pan
Roll out a metal, glass or ceramic tin or dish large enough to hold the fish. Cover the pan with aluminum foil to prevent the fish from sticking.
Step 4. Season the fish
Red snapper tastes delicious with a light spice that complements its fresh taste. Sprinkle with salt, pepper and lemon juice to taste into the space in the belly of the fish. Dip chunks of butter into the fish to keep it moist while baking. Season the outside of the fish with salt and pepper.
- If you want the dish to have a spicy flavor, add sprigs of thyme, rosemary or basil to the space in the fish's belly.
- For a complete batter, place sliced carrots, onions, or potatoes around the fish in the pan. The vegetables will be cooked together with the fish.
Step 5. Grill the fish
Place the baking sheet in the oven and broil the fish for 45 minutes, or until the fish is toasted to the inside. It's a little tricky to tell if the fish is ready, but you'll know it's done when the flesh is no longer transparent.
- After about 40 minutes, check the fish to see if it's done. You can pull a bit of the flesh with a fork. If it looks white and comes off easily, it means it's ripe. If it's still a bit chewy, it means it still needs to be baked.
- Return it to the oven if it still needs baking, then check again in five or ten minutes.
Step 6. Transfer the fish to a plate and serve
Whole red snapper will look great on a plate sprinkled with fresh herbs. To serve, use a fork or spoon to scoop the fish onto individual plates.
Method 2 of 4: Grilling Fillets
Step 1. Choose a fresh red snapper fillet
It's a good idea to choose red snapper with the skin on, as it provides a great taste and helps the fillets stay intact when cooked. Look for fillets with metallic pink skin and firm flesh. You will need 125gr to 155gr fillet per serving.
Step 2. Preheat the oven to 218 degrees Celsius
The high temperature helps the fillets to bake quickly so they have a moist texture and are easy to split.
Step 3. Line a baking sheet with lemon wedges
Grill the fillets over the lemon wedges to keep them moist. Previously, grease the pan with a little oil. Thinly slice the lemon and arrange on a baking sheet.
Step 4. Place the fillets on top of the lemon array
Lay one fillet neatly over two lemon wedges, but if you are grilling a large fillet, you may need three lemon wedges. Place the fillets with the skin side down.
Step 5. Season the fillets
Sprinkle the surface of the fillets with salt and pepper. You can also add a little chili, garlic powder, thyme, or other spices to taste.
Step 6. Grill the fillets
Place the baking sheet in the oven once the oven is hot. Bake the snapper fillets for 15 minutes, or until they are no longer transparent. When done, the meat will be opaque, and won't split easily when pierced with a fork.
Step 7. Make the sauce
Red snapper fillets can be drizzled with a simple butter sauce that brings out its delicious taste. The vinegar sauce is easy to make, and will make the dish even tastier. While the fish is grilling, melt the following ingredients in a skillet:
- 2 tablespoons butter
- teaspoon paprika
- 1 teaspoon chopped rosemary
- Salt and pepper to taste
- 1 teaspoon lemon zest
Step 8. Serve the fillets with the spiced butter
Place each fillet on a plate over two lemon wedges. Pour a little melted butter over each fillet.
Method 3 of 4: Saute Fillets
Step 1. Purchase fresh red snapper fillets
Choose fillets that have skin on them, because they are delicious and crunchy when sautéed. Purchase fillets with metallic pink skin and firm flesh. You need 125 to 155 grams per serving.
Step 2. Season the fillets with salt and pepper
Pat the fillets with a thick paper towel to ensure they are completely dry, then sprinkle both sides with salt and pepper.
Step 3. Heat olive oil on medium heat
Heat the oil until hot, but not smoky.
Step 4. Place the fillets skin down
When the oil is hot, add the fish to the skillet. Cook until skin is golden brown, about three minutes. Keep an eye on the heat while frying to make sure the skin doesn't burn. When the fillets turn brown immediately, reduce the heat.
Step 5. Turn the fillets over and finish cooking them
The fillets will cook the other side for another three minutes. Fish are cooked when they are no longer transparent and split easily when pierced with a fork.
Step 6. Serve the fillets
It tastes great with melted butter and lemon juice.
Method 4 of 4: Frying Fillets
Step 1. Use skinless fillets
You may not get a skinless red snapper fillet, but you can remove the skin before cooking at home. The fillets will fry evenly without the skin. Slice the fillets into finger-sized slices for faster and even cooking.
Step 2. Prepare the dough
Red snapper is so versatile that it tastes great with a variety of bread doughs. You can use classic seafood crusty breadcrumbs, Japanese Panko breadcrumbs, or beer batter.
- To make the crust, mix 1/2 cup flour, 1/2 cup dry breadcrumbs and teaspoon salt. Add black and red pepper to taste.
- Panko is a popular choice too. This bread flour is sold in small cans available in the bread flour section of the grocery store.
- If you like the taste of beer batter, mix 2 cups flour and 336g beer. Add teaspoon of salt and black pepper to taste.
Step 3. Heat the oil
Pour enough oil into a deep skillet until the oil is 5 cm high in the pan. Heat on medium high until it reaches 185 degrees Celsius. Check the temperature with a kitchen thermometer before proceeding, as fish will not cook properly if the oil is not hot enough.
Use an oil with a high boiling point, such as canola oil or peanut oil. Olive oil or other low-boiling oil will crack when heated to high temperatures
Step 4. Put the fillets into the dough
Make sure each piece is covered with dough. Try putting the fillets and dough in a bag and beating until the fillets are completely covered in batter.
Step 5. Fry the fillets
Put in the oil a few pieces at a time. Fry for a minute or two, or until the fillets are floating. Do not fill the pan as this can cause the fish to not cook properly. The fish will fry very quickly, so watch to make sure it doesn't burn.
Step 6. Remove the fillets and dry them on a paper towel
Use a slotted spoon to transfer the fillets from the skillet to a plate lined with thick paper towels. Fried fish is delicious when served with lemon wedges and tartar sauce.
Step 7.
Tips
- If your fish is frozen, it will take twice as long to cook. For best results, thaw fish before cooking.
- If the red snapper fillet is less than 1.3 cm thick, you do not need to turn it over while cooking.
- If you are cooking fish in sauce, add 5 minutes to the overall cooking time.
