June 15, 2011

Wednesday's Chow - Red Snapper

The family and I love to eat fish, though we still don't eat as often as we should. But being near the Gulf of Mexico, we can get fresh stuff by going to one of the many seafood markets. Red Snapper is a favorite, and so is this recipe. Be aware it's a recipe for two, so you'll need to double or triple.

Baked Red Snapper with Garlic Sauce


Ingredients:


• 2 red snapper fillets, about 6 to 8 ounces each


• 4 tablespoons butter


• 1 medium clove garlic, pressed or minced


• 3 or 4 drops Worcestershire sauce


• 1/2 teaspoon Creole or Cajun seasoning, or your own favorite seasoning blend, with salt


• 1/8 teaspoon fresh ground black pepper


• 1 to 2 teaspoons minced fresh parsley


• 1 teaspoon snipped fresh or frozen chives, optional


• 3 to 4 tablespoons plain or seasoned bread crumbs


• 2 tablespoon freshly grated parmesan cheese, optional


Preparation:

Place snapper fillets in a baking dish which has been sprayed with a butter-flavored baking spray.

In a skillet, melt butter with garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives, if using. Cook on low for 2 minutes, just to blend flavors. Brush both sides of fish fillets with the butter and herb mixture. Toss bread crumbs in the remaining butter mixture; sprinkle over the fillets. Bake at 400° for about 12 minutes, depending on thickness of fillets, until fish flakes easily and is no longer translucent. Serves 2.

6 comments:

Bethany said...

Anna,

My husband loves fish and unlike me, he's not too picky about what kind. This recipe sounds like something he'd like (I don't know about me...I have to be careful about spices because my stomach is so dang picky--it's really annoying). Anyway, I'll have to show my husband this one :-)

Becky said...

I like the sound of this recipe. I only need to find the red snapper. I live in a small town and they don't carry a variety of food. My husband and I both would like this though. Do you think a different type of fish could be substituted for the red snapper?

Anna Kathryn Lanier said...

Hi, Bethany. Thanks for stopping by.

Becky, you can use cod, orange roughy, hailbut or tilapia (which you should be able to find in the frozen food section of your grocery.)

Roseanne Dowell said...

This sounds delicious. I'm not a big fish eater, but this sounds like something I'd like. I envy that you can get fresh fish so easily.

marybelle said...

I love fish. I always feel like it is light, healthy option.

Becky said...

Thanks Anna. Tilapia is what buy mostly so I am going to make it with that.