The red snapper is a tasty white-fleshed fish; it is excellent if cooked roasted with fresh aromatic herbs. Since the fillets of this fish are very thin, it is usually cooked whole so nothing is wasted. However, if you prefer not to buy the whole animal, you can sauté, fry or bake the fillets.
Steps
Method 1 of 4: Bake Whole Fish
Step 1. Choose the fish
There are many varieties of snapper but the Atlantic one you recognize for its bright red, almost metallic color that fades to pink towards the belly. When buying one, check that the eyes are red and transparent. The meat must be firm to the touch.
- The snapper has become ubiquitous and often, with this term, any white-fleshed fish is indicated. For this reason it happens that different less valuable fish such as sebastes are also defined as "snappers". When you buy a snapper, trust a trustworthy fisherman so you know what you are really buying.
- Ask for the fish to be cleaned and gutted, unless you want to do it yourself.
- Calculate about ¾ of red snapper for each person.
Step 2. Preheat the oven to 180 ° C
Make sure it is hot before adding the fish.
Step 3. Prepare a baking dish
Choose one made of metal, glass or ceramic and in any case one that is large enough to hold the fish. Line it with aluminum foil to prevent the meat from sticking.
Step 4. Season the fish
The snapper is delicious with a light dressing that enhances and complements the fresh flavor. Sprinkle it with salt, pepper and lemon juice inside the abdominal cavity. Add small pieces of butter to keep it soft as it cooks. Season the outside with more salt and pepper.
- If you want to enrich the dish with herbal aromas, add a sprig of thyme, rosemary or basil to the abdominal cavity of the fish.
- If you want to make a full meal, slice some carrots, onions and potatoes and arrange them around the fish. The vegetables will cook with it.
Step 5. Put the snapper in the oven
He will need to cook for 45 minutes or until his meat is well done. It might be a bit complicated to understand when the fish is ready, but know that the meat must be white and not translucent.
- After about 40 minutes, check the dish to see if the fish is ready. You can remove some of the meat with a fork. If it is white and comes off easily, then the fish is cooked. If the consistency is a little chewy, wait a few more minutes.
- Put the pan back in the oven if the fish needs a little more cooking. Check it again after 5-10 minutes.
Step 6. Transfer the fish to a tray and serve
A whole Atlantic red snapper always makes a great impression on a tray decorated with herbs. To serve diners, use a fork or spoon to create individual portions.
Method 2 of 4: Roast the Fillets
Step 1. Purchase fresh snapper fillets
They should be bought with the skin on as it gives meats a delicious flavor and keeps them compact when cooked. Choose those fillets that have pink skin and firm flesh. For each serving you will need 125-160 g of fish.
Step 2. Preheat the oven to 220 ° C
This high temperature allows you to quickly roast the fillets so they retain their moist and firm texture.
Step 3. Line a high-sided baking sheet with lemon slices
This "trick" allows the fillets to retain their natural moisture. First, however, grease the pan with olive oil, cut a lemon into rings and arrange them on the pan.
Step 4. Place the fillet on top of the lemon slices
Each fillet should be able to rest on two slices of citrus but, if the fish is very large, it may take up to three slices. The skin of the fish must face down.
Step 5. Season the fish
Sprinkle it with salt and pepper, you can also try a little cayenne pepper, garlic powder, thyme or other herbs, to your taste.
Step 6. Cook the fillets
Place the pan in the oven when it is completely preheated. It will take 15 minutes of cooking or in any case the time necessary for the meat of the fish to no longer be translucent. The fillets are cooked when the meat is opaque and comes off with a fork.
Step 7. Make a sauce
The Atlantic snapper fillets can be accompanied by a simple butter sauce that enhances the flavor. It is a simple sauce to prepare and gives a tasty note to the dish. While the fish is cooking, put in a saucepan:
- 2 tablespoons of butter.
- A pinch of paprika.
- 1 teaspoon of chopped rosemary.
- Salt and pepper to taste.
- A teaspoon of lemon zest.
Step 8. Serve the fillets with the blue butter
In each dish the fish must be placed on a bed of lemon. Pour some melted butter over the fillets.
Method 3 of 4: Stir-fry the fillets
Step 1. Buy fresh Atlantic snapper fillets
Choose the ones that still have the skin because it becomes delicious and crunchy when cooked in a pan. Purchase fish with bright pink skin and firm flesh. You will need 125-160g per person.
Step 2. Season the fish with salt and pepper
Dab the fillets with kitchen paper to make sure they are dry and then sprinkle both sides with salt and pepper.
Step 3. Heat some olive oil over medium heat
It must get hot but it must not smoke.
Step 4. Add the fillets with the skin side down when the oil is hot
Cook them until the skin turns golden, this will take 3 minutes. Check the fish carefully to prevent it from burning; if it immediately turns brown, reduce the heat.
Step 5. Flip the fillets and finish cooking
They must cook on the other side for 3 minutes. The fish is cooked when the meat is no longer translucent and comes off easily with a fork.
Step 6. Bring to the table, the fillets are delicious when served with melted butter and lemon juice
Method 4 of 4: Fry the Fillets
Step 1. Use skinless fillets
They probably won't be available at the fish shop, but you can peel the skin at home. This way the meat will fry more evenly. Slice them into bite-sized pieces to cook them faster.
Step 2. Prepare the batter
The snapper is so versatile that it goes well with any breading or batter. You can make a classic tempura, beer batter or breading.
- To prepare a simple breading, mix half a cup of flour with the same breadcrumbs and half a teaspoon of salt. Add pepper and chilli to taste.
- There are sometimes prepackaged mixes of breading available that you can buy at the grocery store.
- If you like the taste of beer batter, mix two cups of flour with 330ml of beer. Add a pinch of salt and black pepper to taste.
Step 3. Heat the oil
Pour enough into a pot with high sides (you must have at least 5 cm of oil). Heat it over medium-high heat up to a temperature of 180 ° C, use a cooking thermometer to check it. Remember that if the oil is not hot enough, the fish will not fry properly.
Use an oil with a high smoke point, such as canola or peanut oil. Avoid olive oil because it has a low smoke point and degrades at high temperatures
Step 4. Dip the fillets into the batter
Make sure they are well covered on all sides. Try to put them in a bag and then shake them to distribute the breading well.
Step 5. Fry them
Put a few at a time in the oil. Fry them for a couple of minutes or until they float. Do not overfill the pan, or the fish will not cook evenly. The red snapper cooks very quickly so check it so it doesn't burn.
Step 6. Remove the fish from the oil and place it on absorbent paper
Use a skimmer to transfer it to a pan covered with kitchen paper. Fried fish is great when served with tartar sauce and lemon wedges.
Step 7. Finished
Advice
- If you prepare frozen fish, the cooking time should be doubled. For best results, defrost it before cooking.
- If the snapper fillet is less than 1.3 cm thick, it does not need to be turned during cooking.
- If you cook the fish in any type of sauce, add an extra 5 minutes to the cooking time.
