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Thread: REC: Baked Red Snapper with Garlic

  1. #1
    jmcquown Guest

    Default REC: Baked Red Snapper with Garlic

    I've adapted it from a recipe I found on About.com:

    2 red snapper fillets, about 6-8 ounces each
    4 Tbs. butter
    1 clove garlic, pressed or minced (I'll probably use two cloves)
    1/4 tsp. Worcestershire sauce
    1/2 tsp. Creole or Cajun seasoning blend
    1/8 tsp. ground black pepper
    1-2 tsp. fresh minced parsley
    1 tsp. fresh snipped chives (optional)
    3-4 Tbs. seasoned dry breadcrumbs

    Place snapper fillets in a baking dish which has been sprayed with baking
    spray or lightly brushed with oil.

    In a small pan melt butter with garlic, Worcestershire sauce, Creole
    seasoning blend, pepper, parsley and chives. Cook on low for a few minutes
    to blend well. Brush both sides of the fish fillets with the butter and
    herb mixture. Toss breadcrumbs in the remaining butter mixture. Pat the
    breadcrumbs on the fillets. Bake at 400F for about 12 minutes, until fish
    flakes easily and is no longer translucent. Serves 2

    Jill


  2. #2
    Steve B Guest

    Default Re: Baked Red Snapper with Garlic


    "jmcquown" <[email protected]> wrote in message
    news:[email protected]..
    > I've adapted it from a recipe I found on About.com:
    >
    > 2 red snapper fillets, about 6-8 ounces each
    > 4 Tbs. butter
    > 1 clove garlic, pressed or minced (I'll probably use two cloves)
    > 1/4 tsp. Worcestershire sauce
    > 1/2 tsp. Creole or Cajun seasoning blend
    > 1/8 tsp. ground black pepper
    > 1-2 tsp. fresh minced parsley
    > 1 tsp. fresh snipped chives (optional)
    > 3-4 Tbs. seasoned dry breadcrumbs
    >
    > Place snapper fillets in a baking dish which has been sprayed with baking
    > spray or lightly brushed with oil.
    >
    > In a small pan melt butter with garlic, Worcestershire sauce, Creole
    > seasoning blend, pepper, parsley and chives. Cook on low for a few
    > minutes to blend well. Brush both sides of the fish fillets with the
    > butter and herb mixture. Toss breadcrumbs in the remaining butter
    > mixture. Pat the breadcrumbs on the fillets. Bake at 400F for about 12
    > minutes, until fish flakes easily and is no longer translucent. Serves 2
    >
    > Jill


    I have been told to be very careful when posting recipes here, as
    unscrupulous websites copy and steal them, post them on their websites, and
    use them without permission to make lots of money.

    That said, are you using Pacific snapper, or Gulf of Mexico snapper? I find
    a huge taste difference in the two.

    Steve



  3. #3
    jmcquown Guest

    Default Re: Baked Red Snapper with Garlic

    "Steve B" <[email protected]> wrote in message
    news:[email protected]..
    >
    > "jmcquown" <[email protected]> wrote in message
    > news:[email protected]..
    >> I've adapted it from a recipe I found on About.com:
    >>
    >> 2 red snapper fillets, about 6-8 ounces each
    >> 4 Tbs. butter
    >> 1 clove garlic, pressed or minced (I'll probably use two cloves)
    >> 1/4 tsp. Worcestershire sauce
    >> 1/2 tsp. Creole or Cajun seasoning blend
    >> 1/8 tsp. ground black pepper
    >> 1-2 tsp. fresh minced parsley
    >> 1 tsp. fresh snipped chives (optional)
    >> 3-4 Tbs. seasoned dry breadcrumbs
    >>
    >> Place snapper fillets in a baking dish which has been sprayed with baking
    >> spray or lightly brushed with oil.
    >>
    >> In a small pan melt butter with garlic, Worcestershire sauce, Creole
    >> seasoning blend, pepper, parsley and chives. Cook on low for a few
    >> minutes to blend well. Brush both sides of the fish fillets with the
    >> butter and herb mixture. Toss breadcrumbs in the remaining butter
    >> mixture. Pat the breadcrumbs on the fillets. Bake at 400F for about 12
    >> minutes, until fish flakes easily and is no longer translucent. Serves 2
    >>
    >> Jill

    >
    > I have been told to be very careful when posting recipes here, as
    > unscrupulous websites copy and steal them, post them on their websites,
    > and use them without permission to make lots of money.
    >
    > That said, are you using Pacific snapper, or Gulf of Mexico snapper? I
    > find a huge taste difference in the two.
    >
    > Steve
    >


    Don't be silly. You posted making people think you were going to stream
    everything posted to rfc to your blog (or so some thought). That's not
    acceptable. Recipes posted here are fine.

    And it's Pacific snapper.

    Jill


  4. #4
    Jinx Minx Guest

    Default Re: Baked Red Snapper with Garlic


    "Steve B" <[email protected]> wrote in message
    news:[email protected]..
    >
    > "jmcquown" <[email protected]> wrote in message
    > news:[email protected]..
    >> I've adapted it from a recipe I found on About.com:
    >>
    >> 2 red snapper fillets, about 6-8 ounces each
    >> 4 Tbs. butter
    >> 1 clove garlic, pressed or minced (I'll probably use two cloves)
    >> 1/4 tsp. Worcestershire sauce
    >> 1/2 tsp. Creole or Cajun seasoning blend
    >> 1/8 tsp. ground black pepper
    >> 1-2 tsp. fresh minced parsley
    >> 1 tsp. fresh snipped chives (optional)
    >> 3-4 Tbs. seasoned dry breadcrumbs
    >>
    >> Place snapper fillets in a baking dish which has been sprayed with baking
    >> spray or lightly brushed with oil.
    >>
    >> In a small pan melt butter with garlic, Worcestershire sauce, Creole
    >> seasoning blend, pepper, parsley and chives. Cook on low for a few
    >> minutes to blend well. Brush both sides of the fish fillets with the
    >> butter and herb mixture. Toss breadcrumbs in the remaining butter
    >> mixture. Pat the breadcrumbs on the fillets. Bake at 400F for about 12
    >> minutes, until fish flakes easily and is no longer translucent. Serves 2
    >>
    >> Jill

    >
    > I have been told to be very careful when posting recipes here, as
    > unscrupulous websites copy and steal them, post them on their websites,
    > and use them without permission to make lots of money.
    >
    > That said, are you using Pacific snapper, or Gulf of Mexico snapper? I
    > find a huge taste difference in the two.
    >
    > Steve
    >


    Well that's not *quite* what's being done or said is being done, but think
    what you will. Besides, Jill herself said she adapted this recipe from one
    she got off the internet, so it's not exactly her own creation (no offense
    to Jill). Personally, I've never cooked snapper before but this recipe
    sounds great. Saved to file!

    Jinx



  5. #5
    Julian Vrieslander Guest

    Default Re: REC: Baked Red Snapper with Garlic

    Looks tasty.

    When Cindy and I lived in Dallas, one of our favorite Mexican
    restaurants was Calle Doce, just a few blocks from our house in the Oak
    Cliff neighborhood. They made a great version of Red Snapper
    Veracruzana. Since then, we've made it ourselves quite a few times.
    It's easy and quick, and with her nutritionist hat on, Cindy would tell
    you that it's also quite healthy stuff. Lots of veggies, carotenoids,
    omega-stuff, etc. Now that we are in Seattle, we use Rockfish (Pacific
    Snapper). Here's a recipe:

    <http://www.epicurious.com/recipes/fo...eracruzana-149
    94>

    The refrigeration steps are not really necessary. Use skillet on stove,
    or bake in oven.

    We also like to do snapper with spicy/sweet fruit salsa (chopped mangos,
    onions, limes, and jalapenos, or variations on the theme).

    --
    Julian Vrieslander

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