* 1 (3 pound) whole red snapper, cleaned and scaled
* 3 1/2 tablespoons grated fresh ginger root
* 3 green onions, chopped
* 1 tomato, seeded and diced
* 1 lime
* 1/3 cup soy sauce
* 1 lemon
* 1/2 teaspoon sea salt

Methods:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Make three slashes across each side of the fish using a sharp knife. This will keep the fish from curling as it cooks. Place the fish in a shallow baking dish or roasting pan. Cover each side with fresh ginger, then green onions and tomatoes. Season with sea salt. Slice half of the lime and place the slices on top of the fish. Drizzle with the soy sauce, and squeeze the other half of the lime over the fish. Cut the lemon in half and set in the pan. Cover the whole dish with aluminum foil.
3. Bake the fish until the flesh is opaque and can be flaked with a fork, about 20 minutes. Squeeze the baked lemon halves over the fish before serving. Serve the fillet on the top side first, then gently lift out the backbone, while helping the flesh off the bones with your knife. It’s much easier than trying to turn the fish over.

4 (6-ounce) snapper fillets
2 tablespoons butter, melted
1/4 cup Cajun spice mix
1/2 cup mayonnaise
1 lime, juiced
1/2 teaspoon garlic salt

Methods:

1. Brush fish with butter.Coat with Cajun spice mix.
2. Heat a large skillet over medium-high heat.When very hot, add fish and cook until just done, about 3 minutes per side.
3. Whisk together mayonnaise, lime juice and garlic salt.
4. Serve as a dip with fish.

Ingredients:

• 6 (8-oz) snapper fillets (grouper may be substituted)
• 2 tbs olive oil
• 1 tsp coarse sea salt
• 1 tsp freshly ground pepper
• 4 thyme sprigs
• Vegetable cooking spray
• 1/2 cup butter
• 1/2 cup sliced almonds
• 1/2 to 1 tbs orange zest
• Orange wedges and thyme sprigs, for garnish

2 pounds kosher (coarse) salt
3 tablespoons finely grated lemon peel
2 pounds red snapper
2 tablespoons lemon juice
1/3 cup extra virgin olive oil
2 tablespoons capers
2 tablespoons fresh oregano leaves

Methods:

1. Preheat oven to 350*F.
2. In a large bowl combine coarse salt and grated lemon peel. Pour part of the salt mixture in a roasting pan 3/4-inch deep. Lay red snapper on top then pour the remaining salt mixture on top of the fish, being careful not to let the salt inside the body, covering completely.
3. Bake about 35 minutes.
4. While fish is baking, in a medium bowl combine lemon juice, olive oil, capers, and oregano; mix well.
5. When fish is done brush the salt off the fish, scraping if necessary. Serve with the sauce.

1/3 cup sour cream
1 tablespoon lemon juice
1/2 teaspoon chili powder
1 pound orange roughy or red snapper fillets
1 1/4 cups crushed corn chips
2 tablespoons butter or margarine, melted
Avocado slices (optional)
Tomato slices (optional)

Methods:

Combine sour cream, lemon juice and chili powder. Dip fillets in this mixture and dredge in corn chips, coating well. Place fillets in a lightly greased 13 x 9-inch baking dish. Drizzle with butter. Bake at 450 degrees F for 12 to 15 minutes or until fish flakes easily when tested with a fork. If desired, serve with avocado and tomato slices.

* 2 tablespoons lemon juice
* 4 (6 ounce) fillets red snapper or orange roughy
* 2 teaspoons grated lemon peel
* 1/2 teaspoon salt
* 1/2 teaspoon garlic powder
* 1/2 teaspoon dried chervil
* 1/4 teaspoon dill weed
* 1/4 teaspoon pepper

Methods:

1. Spoon lemon juice over both sides of fillets. Combine the lemon peel and seasonings sprinkle over fillets.
2. If grilling the fish, coat grill rack with nonstick cooking spray before starting the grill.Grill fish, uncovered, over medium heat or broil 4-6 in.from the heat for 3 minutes on each side or until fish flakes easily with a fork.

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• orange roughfy

* 4 (6 ounce) fillets red snapper
* 3 tablespoons vegetable oil
* 1 tablespoon dried thyme
* 4 large mushrooms, cleaned and diced
* 1 tablespoon butter
* 1 lemon, juiced
* 4 medium tomatoes
* 2 cloves crushed garlic
* salt to taste
* ground black pepper to taste
* 4 sprigs fresh thyme
* 4 tablespoons white wine
* 1 egg white, beaten

Methods:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Clean the fillets, brush with oil and sprinkle with thyme.Refrigerate.
3. In a saucepan, saute the mushrooms in butter.Cook until all the moisture has evaporated. Sprinkle the mushrooms with 1 tablespoon of lemon juice. Remove the mushrooms from the saucepan into a small bowl.
4. Peel and seed the tomato.In a small saucepan, saute the tomatoes with garlic.Saute until soft and season with salt and pepper.
5. Place the red snapper fillets in a large frying pan, over medium-low heat.Fry the fillets until they are opaque.
6. Place each fillet onto a piece of parchment paper.Spoon the vegetables on top of the fish, and place one sprig of thyme into each fish fillet packet.Drizzle wine over the vegetables and close the parchment paper, seal the package by painting the edges with beaten egg white.
7. Bake for 15 minutes or until the package of parchment paper puffs up. Serve hot.

1 1/2 tablespoons ground cumin
4 (6-ounce) red snapper or orange roughy fillets
2 tablespoons olive oil
1 (16-once) jar ORTEGA Salsa – Home style Recipe
1/2 cup chopped fresh cilantro, divided use

Methods:

1. Rub cumin on one side of each fillet.
2. Heat oil in large, nonstick skillet add fillets, cumin side down. Cook for 7 to 10 minutes or until fish flakes easily when tested with a fork.Reduce heat to low carefully turn fish over.Pour salsa over fish sprinkle with 1/4 cup cilantro.Cover cook until heated through. Sprinkle with remaining cilantro before serving. Season with salt.

How visitors found this page:

• cumin
• orange roughfy

* 2 tablespoons extra virgin olive oil
* 1 onion, chopped
* 2 cloves crushed garlic
* 1/2 tablespoon crushed red pepper flakes
* 1 tablespoon minced capers
* 1 (14.5 ounce) can stewed tomatoes
* 1/2 cup white wine
* salt and pepper to taste
* 4 (6 ounce) fillets red snapper

Methods:

1. In a large skillet, heat olive oil. Add onion, garlic, red pepper and capers.Saute over medium heat until onion is soft.
2. Add the tomatoes with juice, and the wine.Reduce heat to low and simmer.Break up the tomatoes with a spoon as the sauce cooks.
3. Once sauces begins to thicken add the snapper fillets and push them down into the pan.Cover and cook over low heat until the fish flakes with a fork, about 15 to 20 minutes.

* 1 1/2 pounds fresh or frozen red snapper, cod, haddock or flounder fillets
* 2 medium onions, chopped
* 2 celery ribs, chopped
* 1 tablespoon butter
* 1 teaspoon curry powder
* 3/4 teaspoon salt
* 1/4 cup milk

Methods:

1. Place the fish in a greased 13-in. x 9-in. x 2-in. baking dish.In a skillet, saute onions and celery in butter until tender.Add curry powder and salt; mix well.
2. Remove from the heat stir in milk.Spoon over fish. Bake, uncovered, at 350 degrees F for 25 minutes or until fish flakes easily with a fork.