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Red Snapper

There Are more than 250 different species of  snapper found in the warm seas throughout the world. The best known and finest to eat is the American red snapper, which is bright red all over, including the eyes and fins. The silk snapper is similar, but has a yellow tail. Other species include the pink snapper, or mutton snapper, which is usually olive green with vertical bars. The yellowtail snapper and the African snapper and the Indo-Pacific all have domed heads with large mouths and big eyes set high on the head. Most snappers weigh between 3 ¼  and  5 ½ pounds.

Red snapper come from deep waters around Florida and Central South America. Other varieties are found in warm waters from the Atlantic to the Caribbean and Indo-Pacific.

Red Snapper Almondine

  • 1 ½ pounds Red Snapper fillets
  • ½ cup slivered almonds
  • ½ cup flour
  • ¼ cup dry white wine
  • ¼ cup olive oil
  • Salt and pepper to taste
  • 2 tablespoons chopped parsley

Season fillets with salt and pepper: coat on both sides with flour. Heat oil over medium heat and cook fillets on both sides ( about 4 minutes each side). Remove fish to a platter and keep warm. Add the almonds to the skillet and cook on low until golden. Raise heat to medium, add the white wine and cook 1 minute. Pour wine with almonds over fish and sprinkle with parsley. Serves four.

Whole Baked Red Snapper with Baby Carrots

  • 1 Whole red snapper approximately 1 ½ to 2 ½ pounds
  • Salt and pepper to taste
  • 5 Tablespoons good olive oil
  • 4 teaspoons finely chopped garlic
  • 4 teaspoons chopped fresh parsley
  • 1 cup baby carrots
  • 2 pinches red pepper or to taste
  • 1 lemon
  • 2 tablespoons white wine
  • 1 tablespoon butter

Par boil carrots until bright red and half way cooked (about 5 minutes) and set aside.

Score the fish 3 times on each side and place the red snapper on a baking sheet or in a casserole dish. Place the carrots around the snapper. Rub the fish with olive oil inside and out. Rub the scores and inside of fish with garlic. Season with salt and pepper to taste. Squeeze the lemon juice over the snapper discarding the seeds and leave the halved lemon in the baking sheet or casserole. Season with red pepper on both sides and add the white wine. Place the butter on top of the fish and bake 20-30 minutes or until fish is firm to the touch. Serve immediately. Serves 2-3

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