Red snapper is a delicious fish that is roasted with fresh herbs.Roasting the fish whole so no meat goes to waste is a common practice.If you don't want to buy a whole fish, you can cook the fillets.
Step 1: Pick out a large fish.
Red snapper has bright red metallic skin that fades into pink near the belly.Look for eyes that are clear and red when picking out a whole snapper.The flesh should be firm.It's often used as a catchall term for any kind of white fish.It's often mislabeled as a less desirable fish, like rock cod.If you buy snapper from a trusted fishmonger, you will know you're buying the real thing.If you don't want to do it yourself, ask for the fish to be gutted and cleaned.You will need about 34 of whole snapper.
Step 2: The oven should be at a temperature of 350 degrees.
Before you put the fish in the oven, make sure it's completely warm.
Step 3: A baking pan needs to be prepared.
You can choose a metal, glass or ceramic dish that is large enough to hold the fish.To prevent the fish from sticking, line the pan with aluminum foil.
Step 4: Place the fish in a container.
Light seasonings complement the fresh flavor of red snapper.Sprinkle salt, pepper and lemon juice to make it taste better.Adding butter to the fish will keep it moist while it bakes.Sprinkle more salt and pepper on the outside.If you want the dish to have an herbal taste, add herbs inside the fish's cavity.Place vegetables around the fish in the baking dish for a complete meal.The vegetables and fish will cook together.
Step 5: The fish should be baked.
Place the dish in the oven and cook the fish for 45 minutes.It can be difficult to tell if the fish is ready because the flesh is no longer translucent.If it's done after 40 minutes, check the fish.The flesh can be pulled back with a fork.It's ready if it looks white.It needs more time if it's still rubbery.If it needs more time, return it to the oven and check again in a few minutes.
Step 6: Put the fish on a platter.
A platter has a whole red snapper on it.To serve, place fish on individual plates with a serving fork or spoon.
Step 7: You can choose fresh red fish.
Buying red fillets with the skin on will help keep the fish together while it cooks.There are fillets with metallic pink skin and firm flesh.You will need about 1/3 pound per serving.
Step 8: The high cooking temperature helps roast the fillets quickly so they have a flaky, moist texture.
Step 9: There are lemon slices on the baking sheet.
The lemon slices are baked on top of the fillets.The baking sheet has a rim.Put a lemon on the baking sheet and slice it into thin discs.
Step 10: Place a piece of meat on top of the slices.
If you're roasting large fillets, you might need three.Place the fillet skin side down.
Step 11: Place the fillets in a container.
Sprinkle salt and pepper on the fillets.Adding cayenne, garlic powder, or any other herb will make it taste better.
Step 12: The fillets need to be baked.
Place the baking sheet in the oven.When the fillets are no longer translucent, bake them for 15 minutes.When they're done, the flesh should be opaque and easy to poke with a fork.
Step 13: You can make a sauce.
A simple butter sauce can be used to dress up red snapper.The sauce is easy to make and will compliment the dish.While the fish is baking, melt together the following ingredients in a saucepan.
Step 14: The filets can be served with butter.
Place the fish on a plate.The butter should be melted over the fish.
Step 15: Buy fresh fish.
Pick out the fillets with the skin on.Buy fish with pink skin and flesh.You will need about 1/3 pound per serving.
Step 16: Prepare the fillets with salt and pepper.
Sprinkle both sides of the fillets with salt and pepper to make sure they're completely dry.
Step 17: Put olive oil in a container and heat it.
Don't smoke the oil while it's hot.
Step 18: The skin should be added to the fillets side down.
Put them in the pan when the oil is hot.Cook them until the skin is golden brown.Make sure the skin isn't getting burned while they cook.Reduce the heat if it turns brown.
Step 19: Put the fillets in the oven and cook them.
The fish should cook on the other side for three more minutes.When the fish is translucent and easy to poke with a fork, it is done.
Step 20: You can serve the fish.
They're great with butter and lemon juice.
Step 21: The skinless fillets should be used.
You can remove the skin when you get the red snapper, even if you can't find it.Without the skin, the fillets will cook more evenly.To cook the fillets more quickly and evenly, slice them into finger-sized pieces.
Step 22: Prepare the batter.
Red snapper can be used with any type of breading or batter.You can use a classic dry seafood breading.If you want to make a dry breading, mix 1/2 cup flour, half a cup bread crumbs and a small amount of salt.To make it taste better, add black and red pepper.Panko is a popular choice.canisters are available in the breading aisle at the grocery store.If you like the taste of beer batter, mix 2 cups flour and one 12-ounce beer.Add salt and black pepper to make it taste better.
Step 23: Make sure the oil is hot.
To raise the sides by two inches, pour enough oil into a stockpot.It should be heated over medium high heat.If the oil is not hot enough, the fish won't fry correctly.Canola oil or peanut oil can be used with a high smoke point.When olive oil is heated to a high temperature, it will break down.
Step 24: The batter should be dredged with the fillets.
The pieces should be well coated on all sides.Place the fillets and batter in a bag and shake it to coat them evenly.
Step 25: Fry the fish.
They should be placed in the oil a few at a time.If you want them to float, Fry them for one or two minutes.They won't cook properly if they crowd the pan.The pieces of the fish need to be monitored to make sure they don't burn.
Step 26: Pull the fillets out of the paper towel.
Transfer them from the pot to the plate with a spoon.When served with lemon wedges and Tartar sauce, the fried fish pieces are excellent.