Does anyone have a good recipe for Red Snapper?

I like to keep it simple, just saute them in a pan with butter and garlic and a pinch of salt and pepper.

It is delicious!

2 red snapper filets, halved

• 1/2 cup margarine

• 2 tablespoons lemon juice

• 1 tablespoon parsley, minced

• 1 teaspoon paprika

• 1/8 teaspoon cayenne

• 1/8 teaspoon salt

• 1/8 teaspoon garlic salt

• 1/8 teaspoon thyme

• 1/8 teaspoon onion salt

• 1/8 teaspoon oregano

• dash of black pepper

Mix together paprika, cayenne, salt, garlic salt, onion salt, thyme, oregano, and pepper. Sprinkle over each side of the snapper. Oil grill grate and preheat. Bring lemon juice to a boil. Remove from heat and add margarine. Mix well. Carefully place snapper filets on the grill. Cook snapper until done. About 4 minutes per side. Remove snapper from grill. Add parsley to lemon butter. Spoon about 1 1/2 tablespoons of butter mixture over each piece of snapper and serve.

OR TRY..Grilled Red Snapper

Red Snapper Fillets about 1 lb. each

• 6 Tbs Butter

• 3 Tsp. Garlic-five cloves finely chopped

• 3 Limes

• 1 Tsp. Seafood Seasoning

Melt butter and saute garlic in it until soft, approximately 3 to 5 minutes. Cut in half 2 limes and squeeze the lime juice into the garlic butter. Using a basting brush, coat both sides of each snapper fillets with the butter mixture. Sprinkle fish seasoning and salt evenly over snapper fillets to season. Place snapper fillets directly on your tinfoil-covered grill & grill snapper fillets for about 10 minutes, basting occasionally with the remaining butter sauce. Carefully turn the fish on the grill and cook another 10 minutes. When completely cooked, the flesh should be opaque in color and easy to flake with a fork. Garnish snapper with thin slices of the 3rd lime. 1/2 Tsp. Salt

sauteed red snapper fillets with lemon asparagus puree

Ingedients:

1 pound asparagus, trimmed

1 large boiling potato (about 1 pound)

four 6-ounce red snapper fillets with skin

2 teaspoons olive oil

2 teaspoons fresh lemon juice, or to taste

Preparation:

Cut tips off 12 asparagus spears and reserve. Cut all spears into 1/2-inch pieces and cook in a saucepan of salted boiling water until tender, about 6 minutes. Transfer cooked asparagus with a slotted spoon to a blender and purée with 1 cup cooking liquid, reserving remaining cooking liquid in pan. Keep purée warm in a small saucepan.

Have ready a bowl of ice and cold water. Return reserved cooking liquid to a boil and blanch reserved asparagus tips until just tender, about 3 minutes. Drain tips and immediately transfer to ice water to stop cooking. Drain tips and reserve for garnish.

Scrub potato and cut lengthwise into four 1/2-inch-thick slices. In saucepan cook potato slices in salted boiling water to cover until tender, about 5 minutes, and transfer with a slotted spoon to a bowl. Keep potatoes warm, covered.

Pat snapper dry and season with salt and pepper. In a large non-stick skillet heat oil over moderate heat until hot but not smoking and cook fish, skin sides down, about 3 minutes, or until skin is golden brown. Turn fish over and cook 2 minutes more, or until just cooked through.

Whisk lemon juice and salt and pepper to taste into asparagus purée. Spoon some sauce onto 4 plates and top each portion with a potato slice and a fish fillet. Garnish fish with asparagus tips and serve remaining sauce on side.

Brown both sides in butter and olive oil with a little salt. Melt butter and add finely chopped pistachio nuts and some dill weed. Pour over top and enjoy!

heat some oil in a wok.....when hot add snapper and cook about three minutes on each side....make a small salad with a balsamic... olive oil vinaigrette...take white beans...(i use cannelini beans) puree them adding olive oil..pepper flakes and salt and pepper....place bean puree in middle of your plate...top with snapper..then place a small amount of salad on top of fillet...serve with a lemon wedge.....damn it's good!!!thats how i serve it at my restaurant