Corpusfishing.com

[Onarg]

Anyone have any decent Red Snapper recipes they turn to? Looking to make some for the family during lent. Don't cook a ton of seafood since I have an allergy, which makes my ability to taste if its good or not a little challenging. This is why I'm trusting you guys . Thank you ahead of time.

[bd0202]

Grilled, basted in butter, and topped off with thin slices of lemon. I know 1000 other ways because red snapper is good just by itself, but that's the best way to serve it allergy-friendly IMO. Light peppering if you can take it.
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All things will pass. Have a Blessed day.

[Tyler]

Going to do this one this week.
Snapper Picatta

http://www.corpusfishing.com/messageboard/phpBB2/viewtopic.php?t=37555
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[greenhornet2]

We eat a lot of fish and so we have tried many, many different ways but it seems we have settled on ceviche and fish tacos as our clear favorites.

[Central Scrutinizer]

I'll Second the Motion for the picatta recipe our Fearless Leader posted.

I gave it a try, and the whole clan raved about it. Don't skimp on the capers, it makes a difference. Two Thumbs Up.

[john's addicted]

Oatmeal stuffed snapper:
Trim fillets so they can wrap around about a golf ball size worth of stuffing. Imagine a 15 inch trout fillet, which works well in this recipe too.
Saute the whites of 1 bunch of green onions with 3 cloves garlic in 1/2 cup butter slowly. Season with salt and pepper. Saute until onions are soft.
Toast 2 cups dry oatmeal in nonstick pan on low. Toss often until you see the color change to golden brown.
In mixing bowl add 1/2 pound crab to the oats and slowly incorporate the butter onion mixture. Fine chop 1/2 of the green onions tops and add. Juice a lemon and add. Add 1/2 cup chopped Italian parsley. Season. Fold lightly together.
On a foiled cookie sheet, make mounds of the stuffing a little bigger than a golf ball. Press it together with your hands. Season the fillets and wrap the mounds of stuffing with a fillet. You may have to hold it together with a couple of toothpicks. Space the stuffed rolls evenly and finish with a pad of butter on each.
10 or 12 minutes at 400 degrees preheated.
They're delicate, but a good spatula will plate them still rolled tight.

Had to steal this idea the first time I tasted it. Rich, buttery, crabby, nutty,...good
_________________
1.2.3,4,5. once i caught a fish alive.
6.7.8,9,10. so i let him go again.

[john's addicted]

Oatmeal stuffed snapper:
Trim fillets so they can wrap around about a golf ball size worth of stuffing. Imagine a 15 inch trout fillet, which works well in this recipe too.
Saute the whites of 1 bunch of green onions with 3 cloves garlic in 1/2 cup butter slowly. Season with salt and pepper. Saute until onions are soft.
Toast 2 cups dry oatmeal in nonstick pan on low. Toss often until you see the color change to golden brown.
In mixing bowl add 1/2 pound crab to the oats and slowly incorporate the butter onion mixture. Fine chop 1/2 of the green onions tops and add. Juice a lemon and add. Add 1/2 cup chopped Italian parsley. Season. Fold lightly together.
On a foiled cookie sheet, make mounds of the stuffing a little bigger than a golf ball. Press it together with your hands. Season the fillets and wrap the mounds of stuffing with a fillet. You may have to hold it together with a couple of toothpicks. Space the stuffed rolls evenly and finish with a pad of butter on each.
10 or 12 minutes at 400 degrees preheated.
They're delicate, but a good spatula will plate them still rolled tight.

Had to steal this idea the first time I tasted it. Rich, buttery, crabby, nutty,...good
_________________
1.2.3,4,5. once i caught a fish alive.
6.7.8,9,10. so i let him go again.