Top Rated Red Snapper Recipes

Tandoori Snapper
Instead of starting with a recipe and then shopping with a list of ingredients, here’s a thrilling way to cook: You buy what’s freshest and then go home and figure out what to do with it. Try it. If you start to learn what to do with your unexpected purchase without looking up a recipe, your food will taste better — and you’ll live forever, because your food will always be fresh. You usually just need a little basic knowledge, some confidence, and a few ingredients you probably already have. With this page, you can add fish to your list of foods you know how to handle without thinking. The recipe is really more than a recipe. It’s a simple, timeless lesson in the way fish responds to heat. It also happens to be a good way to get dinner on the table in about nine minutes. 
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Fish in Newspaper
In our camp we're rather fond of this frontier method, which indulges us the fantasy that we're camping wild somewhere in the mountains with nothing more than a fishing rod and a good newspaper for company. This way of cooking small, whole fish has the same austerity as steaming them between long wild grasses: it keeps the flesh beautifully moist and traps every ounce of the fish's flavor within the paper shell. Like so many radically simple dishes, however, it is not necessarily the easiest to get right. It is often suggested that the packets are baked in the embers of a fire, but the dividing line between embers and ashes is a fine one. It's not the kind of dish you can test halfway through, as once the packet is open you have to proceed with eating it. I would serve the fish with a simple tomato sauce, fresh lemon slices, pita bread and also, in a perfect world, some hot, buttered asparagus. Any small fish are candidates, but I have a particular soft spot for red snapper and sea bass, each offering a buttery sweetness with a firm succulence. A couple of fish weighing in at a pound or so each will be sufficient for four people, although that said, you’ll probably polish them off even if there are only two of you. You probably want about six ounces per person of filleted fish, so allow double that for a whole, unfilleted fish. Click here to see Camping Cooking 101. 
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4.666665

Red Snapper
A simple fish preparation with Caribbean flavors from Chef Hermant Dadlani, Executive Chef at Rosewood Little Dix Bay, Virgin Gorda, British Virgin Islands. Chef Dadlani uses Caribbean sweet potato, as well as locally grown cucumbers, lime, and micro tarragon, when preparing this dish at the resort. — Allison Beck.
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4.666665

  The work of chef Richard Sandoval, this fish taco recipe comes together with just six ingredients and provides a light, easy summertime dish. We like how the fish is marinated in a classic salsa before being sautéed to perfection, and we also found this recipe is flexible enough to swap in whatever fish you’ve got on hand, like the freshly caught tuna you have sitting in the cooler after a day of fishing.
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4.5

Red Snapper
"After a Sunday afternoon with Monk Atrim at the cockfights — and more of this gentleman later! — a quartet of us went over to the Polo Club, after two Quarentine Cocktails from hand of Monk's own priceless Chino bartender at the huge Manila Hotel. There, with chilled Chilean Undurraga Rhin in brown squatty saddlebag-fitting bottles, we had the following masterpiece, involving a fish much like our own southern coast red snapper. It would be equally suitable for pike, bluefish, a big rainbow trout, or black bass." — Charles H. Baker, Jr.
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Salmon-Mango Ceviche
Popular in Central and South American cuisine, ceviche is a method of "cooking" seafood by letting it marinate in citrus juices. Besides salmon, suitable swimmers include tuna, bay scallops, halibut, shrimp, and red snapper, but it's always best to query your fishmonger about the freshest catch of the day.
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3.5

Whole Striped Bass Baked in Salt Crust
This ancient technique is easy, produces an impressive presentation, and results in the most lush, juicy fish you've ever tasted. The salt crust traps moisture, allowing the fish to steam in its own juices along with the aromas of lemon and herbs. The skin keeps the salt from getting to the meat. Striped bass is a great fish, sort of a cross between flaky and steaky; this technique also works well with red snapper, porgy, grouper, or branzino. The only thing that might be a little tricky for a first-timer, here, is filleting the fish to get the flesh off the bones. Don't worry — when food tastes this good, it doesn't need to look perfect. Click here to see What Fish Should You Be Eating Now for Flavor, Health, and Environment.
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3.37255

Minted Red Snapper with Summer Squash
Mint infuses the fish and vegetable poaching liquid for fresh-from-the-garden flavor. If you can't find red snapper, grouper works just as well too, for this recipe. See all red snapper recipes.
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Spice up your barbecue this summer with these grilled red snapper tacos served with tangy jicama slaw and tequila lime dressing.
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2.727275

Fish Veracruz
This dish is a take on a recipe my husband used to make for me when we were dating. He worked at a sports fishing landing in San Diego while he was in graduate school, so he always had access to freshly caught fish that people didn’t want or had too much of. You can use any white, mild flavored saltwater fish — red snapper, mahimahi, sole, tilapia, and so on. I used pargo that my husband caught in Mexico. I recommend using cotija cheese, a Mexican cheese similar to feta. If you can’t find it, you could use a mild feta instead. I also recommend using a pico de gallo. Click here to see 15 Easy Fish Recipes for Summer.
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Red Snapper
This decadent fish recipe will have you feeling like a gourmet chef without all the hard work. 
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