Sea-Ex Seafood Fishing Marine Directory

SNAPPER RECIPES

Custom Search

 
Seafood Recipes
  MAIN SEAFOOD RECIPE PAGE >>
VIDEO RECIPES PAGE
Abalone Recipes
Barramundi Recipes
Catfish Recipes
Caviar Recipes 
Clam Recipes
Cod Recipes
Crab Recipes
Crawfish Recipes
Fish Fillets Recipes
Lobster Recipes
Mahi Mahi Recipes
Mussels Recipes
Octopus Recipes
Orange Roughy Recipes
Oyster Recipes
Prawns or Shrimp Recipes
Redclaw Crayfish Recipes
Salmon Recipes
Sardine Recipes
Seafood - General Recipes
Scallops Recipes
Shark Recipes
Silver Perch Recipes
Skate Recipes
Snapper Recipes
Squid Recipes
Surimi Recipes
Swordfish Recipes
Tilapia Recipes
Trout Recipes
Tuna Recipes (Canned)
Tuna Recipes (Fresh)
Yabby Recipes
Preparing Seafood For Cooking  - Identifying fresh fish, tips for grilling, broiling and barbequed fish, how to tell if shrimps/prawns are cooked, how to beard & open mussels, how to open oysters & scallops, clam preparation, preparing cuttlefish & squid for cooking, canning seafood times...
 - How to Store Seafood & Fish
 - How to prepare Abalone
 - Bearding Mussels &  How to Open
 - How to open Oysters or Scallops
 - Clam, Cockle & Pipi Preparation
 - Preparing Squid, Cuttlefish & Octopus
 - How to identify Fresh Fish
 
Contact Us

RECIPE FOR SNAPPER: Baked Snapper

Ingredients:
1 whole snapper (approx 1.5kg), scaled, gutted
Chopped onion.

Seasoning:
teaspoon Garam Masala
2 cloves odorless Garlic with Lemon
1cm piece of ginger, chopped finely & crushed
Salt and Pepper to taste
1 teaspoon tumeric powder

Freshly squeezed lemon juice to serve.

Method
Rinse fish quickly under running water.  Drain and dry carefully.

With a sharp knife, make diagonal vertical slashes, about 2cm apart on each side of the fish.

Mix all seasoning ingredients well.  Spread over fish and into the slashes on both sides.  Wrap in aluminium foil and refrigerate for several hours or overnight.

Heat oven to about 375C, unwrap fish and fill the gut cavity with chopped onion.  Rewrap fish in the foil.  (make sure the shiny part of the foil is closest to the fish) and place the fish in a baking tray in the oven.  Reduce the oven temperature to 220C and bake for about 45 minutes or until the fish is cooked.

Serve with fresh lemon juice sprinkled over, rice or potato fries, salad and Lebanese bread.  Enjoy!

Red Snapper with Island Citrus Shrimp Ceviche and Lemon Beurre Blanc Mussel and Red Snapper Soup Vietnamese Snapper Prosciutto Wrapped Snapper
Red Snapper with Island Citrus Shrimp Ceviche and Lemon Beurre Blanc Mussel and Red Snapper Soup Vietnamese Snapper Prosciutto Wrapped Snapper
       
       

 

 

 

See Also:  Seafood Information    Preparing Seafood    Fish Photos & Info    Fishing Site    Retail Seafood Sales    Other Recipe Sites

1996 - 2017 Sea-Ex Australia Home
Any problems regarding this page, please contact
Disclaimer  |  Privacy Policy  |  Cookie Policy