By Betha Merit
Red Snapper is in season and colorful, fresh recipes abound. A fun suggestion for foodies is to research several similar recipes and then add your own twist. In the South, that might be a dash of cayenne or tiny bit of minced jalapeño. Using juice from limes or clementines instead of the standard lemon is another change-up. Creative substitution is a great option with limited galley ingredients while on the water. Who knows, you might invent the seafood equivalent of the genius BLT or PBJ sandwich. Speaking of which, the world is always ready for another take on ceviche…
Lime Zest Cilantro Snapper
- 6 (6 to 8-oz) red snapper fillets (with or without skin)
- 6 Tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 1/2 cup finely chopped fresh cilantro
- 1 1/2 Tablespoons minced garlic
- Finely grated lime zest from two limes
- Juice from the two limes
- Dash or two of cayenne pepper
Brush both sides of fish with 3 Tablespoons oil and sprinkle with salt and pepper. Toss together cilantro, garlic, zest half reserved lime juice, and cayenne in a small bowl.
Pan sear snapper at medium high heat about 4 minutes on each side. Transfer fish, skin side up to a platter. Sprinkle with cilantro mixture and drizzle with remaining 3 Tablespoons oil. If desired, add remaining fresh lime juice.
Side Dish Option: roasted fingerling potatoes cooked with rosemary, butter/olive oil, and garlic.
My Mom’s Baked Fish Recipe
Serves 4 (cut ingredients in half to serve 2)
- 4 (8-ounce) red snapper fillets, about 1/2-inch thick
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 fresh onion cut in rings
- 2 bell peppers, cut in rings
- 1/2 cup (1 stick) butter
- 2 Tablespoons dried parsley flakes
- 1 Tablespoon Worcestershire sauce
- 1 cup freshly grated Parmesan
- 2-4 cups cooked rice. (white, brown, jasmine, wild…)
- Preheat oven to 350 degrees F.
Season the fish with salt and pepper. Spread the onions and peppers in a 13 x 9-inch glass baking dish and place the fish on top. Dot the fish with butter. Sprinkle with a little Worcestershire sauce and parsley and cover with foil.
Bake for 30 minutes then baste fish with pan juices. Sprinkle the fish with Parmesan; if desired, place under the broiler for about 2 minutes or until the cheese browns. Spoon the vegetables and pan juices over the fish.
Serve with steamed rice.
