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How to Cook Red Snapper

Red snapper fish is a healthy dinner option, whether bought fresh or frozen, using a variety of cooking methods--baking, broiling or grilling. A delicacy on the Atlantic and Gulf coasts, they are distinguished by their red skin and red eyes. With a few ingredients and a little effort, you can put a delicious dinner on the table.

Rinse the fish under cold water. Cut three 1-inch slits on each fillet.

Pour soy sauce over both sides of the fillets. Let then marinate in the refrigerator for 20 minutes.

Combine salt, pepper and garlic powder in a small bowl. Rub the fish with the dry ingredients.

Cut a lime into sections. Place two slices of lime over each red snapper fillet.

Place fish in grilling basket. Grill fish for 12 minutes or until the if begins to flake.

Heat vegetable oil in skillet over high heat. Reduce heat once the oil begins to sizzle.

Dice onions and green peppers. Place vegetables in the skillet and sauté.

Sprinkle vegetable oil over the red snapper. Season red snapper fish with garlic salt and fresh ground pepper.

Place the fish in the skillet with the vegetables. Cook each side for 5 minutes.

Fish is finished cooking when it is golden brown and begins to flake.

Tear a piece of foil large enough to wrap the fillets. Spray foil with non-stick spray.

Arrange the snapper fillets on the foil. Brush vegetable oil and lemon juice over the fish.

Cover the fish in minced garlic, ground black pepper and parsley.

Seal the foil around the fish. Bring the edges together and create a foil package.

Bake the fish in a preheated oven at 176 degrees C. Cook fish for 30 minutes or until the fish begins to flake.

Warning

Never leave fish out to marinate at room temperature; it may result in food poisoning.

Things You'll Need

  • Red snapper fillets
  • Knife
  • Soy sauce
  • Salt
  • Black pepper
  • Garlic powder
  • Lime wedges
  • Grilling basket
  • Skillet
  • Vegetable oOil
  • Green peppers
  • Onions
  • Non-stick spray
  • Aluminium foil
  • Lemon juice
  • Parsley
  • Minced garlic
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About the Author

Angela LaFollette holds a Bachelor of Arts in advertising with a minor in political science from Marshall University. LaFollette found her passion for writing during an internship as a reporter for "The West Virginia Standard" in 2007. She has more than six years of writing experience and specializes in topics in garden and pets.