If you are looking for the best way to cook red snapper fish, I think you are in the right place. In this article, I will instruct you how to cook perfect red snapper ( fillets or whole ) perfectly at home.
1. How To Cook Red Snapper Fillets
1.1. Oven Baked Red Snapper Recipe
Ingredients
- 2 Red Snapper fillets
- 1 tsp Cajun seasoning
- 1 tsp Garlic paste Or mince 3 garlic cloves
- 1 tsp Lemon pepper
- 1 teaspoon Blackpepper
- 1 teaspoon Paprika
- A sprig of fresh Rosemary, basil, oregano and thyme can use 2 herbs/ or dried.
- ½ tsp Chilli flakes
- 3 tablespoon Olive oil
- 2 tablespoon Butter
- Salt adjust accordingly
- Carrots, tomatoes and bell pepper use any veggies
- Lemon slices
Instructions
Preheat oven to 400F. Line a baking sheet with parchment paper if using.
Finely chop the thyme, oregano, rosemary and basil. Use maybe 2 or any of your favourite herbs.
In a bowl, combine all the ingredients for the fish except the carrots, tomatoes, bell pepper and lemon slices. Adjust the salt because cajun and lemon pepper have salt. Mix well and save about 2 teaspoon of the marinade.
Pat dry the fish fillets with a paper towel and rub the marinade generously on both sides of the fish. Set aside.
Add the carrots, tomatoes, bell pepper, and 2 teaspoon of the marinade in a separate bowl. Mix until well-coated.
Add the veggies to a baking dish or sheet, then place the fish on top. Put 1 tablespoon of butter on each fillet and add some lemon slices.
Bake at 400℉ uncovered for 15-30 minutes, depending on the thickness of the fillets.
Transfer to a plate and serve with any side.
1.2. Pan Seared Red Snapper Recipe
Ingredients
- 4 tablespoons olive oil
- 4 tablespoons butter, divided (keep 4 pats in the refrigerator until you make the sauce
- 3 cloves garlic, thinly sliced
- 4-6 red snapper fillets, skin on or off (about 2 pounds)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup dry white wine
- 2 tablespoons fresh squeezed lemon juice
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
Instructions
Heat the olive oil and butter in a large non-stick skillet over medium high heat. When the butter is melted, add the garlic and cook until fragrant, about 2 minutes, stirring frequently.
Season the fish on both sides with the salt and pepper. Add the filets, skin-side-down (if skin is still on the fish), to the pan and cook for 3-4 minutes on the first side, without moving, until the skin is browned and crispy. Flip and cook for 2-3 minutes on the other side until a fork slides easily in and out of the center of the fish and the flesh is flaky. Remove and tent with foil while you prepare the sauce.
Add the wine and lemon juice to the pan and bring to a boil. Stir with a wooden spoon or rubber spatula, scraping up any brown bits from the bottom of the pan. Let boil until the sauce is reduced by about half and remove from the heat. Place the 4 cold pats of butter in the pan and whisk them into the sauce until they melt and a smooth glossy sauce has formed. Stir in the parsley. Place the fish back in the pan and coat with the sauce.
Serve the fish over rice, potatoes, or couscous and your favorite veg. Spoon some more of the sauce over the fish to finish. Garnish with more parsley and lemon slices.
2. How To Cook Whole Red Snapper
2.1. Grilled Whole Red Snapper
Ingredients
- 1 whole red snapper (1 – 1 1/2 pounds) scaled and gutted
- 10 sprigs thyme leaves stripped off the stems
- 6 sprigs parsley minced
- 8 basil leaves minced
- 5 cloves garlic minced
- 2 tablespoons canola oil sub with olive oil
- 1 tablespoon lemon juice freshly squeezed
- 1/2 teaspoon salt
- 1/2 teaspoon chicken bouillon powder
- 1/4 teaspoon white pepper
Instructions
In a bowl combine the minced garlic, parsley, basil and thyme leaves. Add in salt, chicken bouillon powder, white pepper, oil and lemon juice. Mix well to combine.
Using kitchen shears cut the fins of the fish. Rinse thoroughly then pat dry with good quality paper towels or a clean kitchen cloth.
Using a knife, make 4-5 1/2 inch deep diagonal slits on both sides of the fish.
Rub half of the garlic herb mixture all over the fish making sure to rub the mixture into the cavity and stuff some into the slits you made. This will ensure the seasoning gets to the bone of the fish.
Line a baking sheet with parchment paper. Place the fish on the baking sheet and cover with a plastic wrap. Let it marinate on the counter top for 30 minutes (no need to place the fish int the fridge).
Preheat oven to 400 degrees Fahrenheit (300 degrees Celsius).
Take the plastic wrap off the fish then place in preheated oven to cook. Let it cook for 20 minutes then take out the fish and brush with a little oil.
Set the oven to broil. Place fish back in the oven and let it broil for about 5 minutes or until the fish is nicely charred. Be sure to watch the fish closely so it doesn’t get burnt (the broil function could burn things fast).
Take fish out of the oven and let it rest for 5 minutes before serving!
2.2. Baked Whole Red Snapper
Ingredients
- 2 whole red snapper, cleaned and scaled
- 4 tbsp. melted butter
- 1 tsp. garlic powder
- 1 tsp Italian seasoning
- 1 tsp. paprika
- 3 tbsp. squeezed lemon juice
- Salt and pepper to taste
- 2 tbsp. minced garlic
- Lemon slices
- Dry parsley
- Fresh parsley or your favorite herb
Instructions
Rinse and pat dry fish.
Make three or more slits on both sides of the fish.
Make a seasoning mix by combining: melted butter, sea salt, pepper, garlic powder, Italian seasoning, and squeezed lemon juice.
Mix well and adjust to taste.
Place fish on a lightly oiled foil-lined baking sheet.
Brush fish with seasoning mix on both sides, inside the cavity, and inside the slits.
Insert fresh minced garlic, sliced onion, and lemon slices inside the fish cavity.
Insert lemon slices into the slits.
Dust with additional paprika, salt, and dry parsley.
Bake in the preheated to 400°F oven for about 30 minutes or until fish flakes easily.
Drizzle with lemon juice and dripping from the seasoning. Garnish with fresh herbs (parsley) and serve.
I hope after reading this article you knew how to cook red snapper properly at home, whether it’s red snapper fillet or whole. Good luck.
