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American Red Snapper Recipe

American Red Snapper Recipe

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This decadent fish recipe will have you feeling like a gourmet chef without all the hard work.


For the fig-onion jam:

  • 2 tablespoons unsalted butter
  • 2 California figs, ends removed and quartered
  • 1 Spanish onion, peeled and thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon brown sugar
  • 2 tablespoons fig vinegar

For the almonds:

  • 8 Marcona almonds
  • Kosher salt and freshly ground black pepper, to taste
  • ½ teaspoon clover honey
  • ¼ teaspoon extra-virgin olive oil

For the baby bok choy:

  • 1 tablespoon extra-virgin olive oil
  • 1 bunch baby bok choy, trimmed
  • Salt and pepper, to taste
  • 1 tablespoon rice wine vinegar

For the red snapper:

  • 1 fillet American red snapper, skin-on and scaled
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon canola or grapeseed oil


For the fig-onion jam:

In a medium sauté pan, melt the butter over medium-low heat. Once the butter starts to foam add the figs. Cook and stir for 1 minute then add the onion. Season with salt and pepper and continue to cook until the onion is translucent.

Add the brown sugar and caramelize the onion until it has reached a deep amber color, about 8-10 minutes. Do not burn. Deglaze the pan with the fig vinegar and cook for 1 more minute. Remove the pan from the stove and set aside to cool slightly.

For the almonds:

While the onions are caramelizing, you can prepare the almonds. Preheat the oven to 350 degrees.

Line a baking sheet with parchment paper. In a small bowl, toss the almonds with the salt, pepper, honey, and olive oil. Spread the almonds onto the baking sheet and cook for 8-10 minutes, or until the almonds are golden brown.

Raise the oven to 400 degrees.

For the baby bok choy:

In a medium sauté pan, add the olive oil and set over high heat. When the oil is hot add the bok choy, salt, and pepper. Stir the bok choy to cook both sides of the stems. Once the leaves are slightly wilted and the stems tender, deglaze the pan with the rice wine vinegar. Toss the bok choy until the vinegar has evaporated then remove from heat and set aside in a warm place.

For the red snapper:

Lay the fillet on a paper towel and season both sides with salt and pepper. In a medium sauté pan add the olive oil and set over medium heat. Once the oil is hot, but not smoking, add the snapper skin-side down. The fish should instantly buckle. Gently shake the pan to avoid the fish from sticking to the bottom. Using a fish spatula gently apply pressure to the fish, this will help crisp the skin.

Place the pan inside the 400-degree oven. Allow the fish to cook for 4-5 minutes. Once the flesh of the fish is mostly white, with a slight pinkish hue in the center, remove the pan from the oven and return to the stove over high heat. Flip the fish and cook for 1 minute. Remove the pan from the heat and rest the fish on a paper towel-lined plate.

Serve by spreading the fig-onion jam onto the bottom of a plate. Next, rest the bok choy on top of the jam. Top the bok choy with the fish fillet and finish with a sprinkle of the toasted almonds.

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American Red Snapper Recipe - Recipes

Wrap the fish tightly in plastic and freeze overnight The next day, thaw the fish in the refrigerator until softened but still very cold. Cutting on the bias, slice the snapper at a 45-degree angle into I /8-inch slices.

Fan the snapper slices on four small plates. Season with sea salt and drizzle each serving with I teaspoon Magic Oil.Top each with a small drizzle of juice. Serve immediately with a slice of toasted bread on the side.

Combine all the ingredients in a small saucepan over medium heat. Bring to a very light simmer remove from the heat, cover and allow to steep overnight. Strain the oil through a fine-mesh sieve into a jar and use as desired. Seal and store any extra oil in the refrigerator for up to I year

Combine all the ingredients in a large bowl and mix well. Let it sit at room temperature for 30 minutes, then strain the juice through a fine-mesh sieve into a pitcher squeezing the solids with your hands to extract all the liquid.

Preheat the oven to 200°F. Line a fine-mesh sieve with cheesecloth and set it over a large bowl. Collect ocean water in a clean gallon jug and strain it through the prepared sieve into the bowl.

Pour the water into a wide pan over high heat. Bring it to a hard boil and continue to boil until most of the water has evaporated and a slurry remains. Spread the slurry evenly on a rimmed baking sheet and place it in the oven. Bake, stirring every 5 minutes, until the slurry is completely dried. Remove the baking sheet from the oven and let it sit on the counter overnight. The next day, transfer the salt to an airtight container

American Red Snapper Fish

The Red snapper name has been used on more fish, red in color than any other fish in the seafood industry. West Coast Rockfish are sometimes called "snapper". But there is only one true American red snapper fish with it's red skin and red eyes.

The common market size of red snappers are 4 to 6 pounds, although some can be as large as 35 pounds. Smaller snapper will have a metallic pink skin to them, but as they grow larger the skin becomes much redder.

There are many other species of snappers which all are very tasty. Red snappers are found in the waters from North Carolina to Florida and coastal waters of Louisiana and Texas. Imported snapper comes from Mexico.

Foods of the Southwest Indian Nations: Traditional and Contemporary Native American Recipes by Lois Ellen Frank

Frank likes to shape her dumplings into triangles, but Salmón says you can go a few different ways: The recipe is similar to ones you’ll find in “the cuisines of Native folks across the Intermountain region and down into the Southwest—the Navajo call them blue marbles since they tend to make theirs smaller and round using blue cornmeal.”

When Salmón makes cornmeal dumplings, he likes to form them into small cups—a shape he compares to orecchiette pasta or Mexican chochoyotes. As a child he and his siblings called them gorditas (Spanish for “chubby”). He says he would take a dumpling, fill the divot with broth, top it with a piece of cilantro and a dash of hot sauce, and pop the whole thing into his mouth. These days he usually chops the dumplings up with his spoon so that they begin to dissolve into the soup, making it thicker and creamier. When poaching the dumplings, make sure to have your cooking liquid at a steady simmer—too low and you risk having your dumplings dissolve before they set, too high and they'll break apart.

As for the spinach, Salmón says any greens you like can take its place. He reminisced about foraging for greens with his mother and grandmother—a practice also known as wildcrafting. His favorite greens for this soup are wild spring greens, such as verdolagas (purslane), amaranth, quelites (lamb's quarters), or a combination.

The greens may be flexible, but when it comes to the squash, don’t deviate. “Some people want to use zucchini,” he warns, “but zucchini has an underlying bitterness” that doesn’t play well with the other flavors. Yellow crookneck squash, he says, is sweeter and perfectly matched to the crisp summer corn, earthy-rich broth, and puffy dumplings.

Azafrán Soup With Spinach Greens and Yellow Cornmeal Dumplings

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Very good. Used Tilapia. Put Feta on top for.thw last few minutes.

I have made this dish several times and it always turns out wonderful.The only thing I did different was to marinate the fish in a little olive oil, lime juice, and salt and pepper.(about 10 min.)I find interesting in some of the reviews that people made the recipe when they didn't even half of the ingredients and they substituted some of the main components that make this recipe so delicious.To truly appreciate this dish I think you need to follow recipe exactly and you will be richly rewarded!

Super good. I also used basil instead of parsley and subbed chopped prunes for raisins. So good and leftovers were even better.

Excellent dish with only a moderate amount of work. I use rockfish since red snapper is unavailable on the west coast. Recommend fire-roasted canned tomatoes, and if you use those flavored with garlic you can omit the garlic. The raisins become delicious in the sauce and I use 1/4 cup. Don't skip the pickled jalapenos they really add some zip.

So my mom used to make something similar when I was a was my favorite! Today when I saw the recipe, I decided to make it (for the first time. ) and wow, it was so good, and so easy. I only had fresh tomatoes, so made the sauce from scratch, and it was still so easy and super delicious. Thanks for the inspiration!

I love to make this in the summer when I have too many beautiful fresh tomatoes in my garden. The flavors are wonderfully complex and work great with inexpensive rock cod or red snapper.

Love this recipe! I had Veracruz Snapper at a lovely restaurant here in Atlanta, Pure Taqueria and it was amazing. This prompted me to look up a similar recipe. Pure pan seared the fish instead of cooking in the sauce. I followed this recipe by first placing 15 large Gulf shrimp in the sauce and cooking on a grill in a cast iron skillet. I then removed the shrimp and added 1 8 oz piece of red snapper. It was a little tricky making sure it didn't over cook, but it was delicious. I loved it and will definitely make it again. I may try pan searing the fish next time and then smothering with that amazing sauce. Shrimp was a hard act to follow.. absolutely fabulous!

Delicious and so easy! I didn't have capers, raisins or jalapenos and it was still delicious. Used fire roasted diced tomatoes from the can + a fresh tomato and just mashed them in the pan with a potato masher. Used shallot instead of onion, and threw in a dusting of chipotle powder to make up for the lack of jalapenos. Only had dried herbs. Otherwise followed the recipe and it was great. Served with brown rice. Yum!

Excellent, and relatively easy to make. Used wild rockfish since snapper is pretty much unavailable in the west. Only suggestion is to increase the raisins to 1/4 cup, since they are succulent!

Spectacular. I made it exactly as written -- we were three, so our three 6-oz. pieces of snapper were covered with all the luscious sauce. Served with some sautéed broccolini and roasted fingerling potatoes. This is one of the best epicurious recipes I've made. Truly divine.

Very good, easy, make ahead. I increased it to feed 8, and used haddock as it was what was available fresh. Very well received by my guests.

I made this exactly as-is with the exception of the fish. The store was out of Red Snapper so I used Halibut. I'll definitely make this again especially considering how easy it was to put together. Delicious!

I'm made this exactly as-is with the exception of the fish. The store was out of Red snapper so I subbed Halibut. The sauce was incredible, especially considering how easy this was to put together. I'll definitely do this again.

I thought this was a delicious and easy way to make a Veracruz sauce for fresh yellowtail snapper. I made the sauce a day ahead of time to let the flavors macerate. I substituted fresh basil from our garden for the parsley and used crushed tomatoes instead of diced. (Fresh tomatoes, if they're in season, would make this sauce even better!) The result was excellent. I accompanied the fish with a fresh corn salsa from a recipe that I got from A Chef's Life. Iɽ caution readers not to use this recipe with too mild-tasting a fish because the sauce will overpower the taste of it. Next time I'm going to try this recipe and substitute fresh Gulf shrimp and serve it over rice.

I made this last night and it was AWESOME! Will definitely make again when great wild caught fish is available in my store. my changes: 1. Used True Dover Sole 2. Used fresh basil instead of parsley 3. Could not decide on which type of olive to use, so used 1/2 and 1/2 green/pimiento and kalamata. 4. I mihced the pickled jalepeno and threw it in with the capers/olives, instead of as a garnish at the end. 5. I thought it might be too tasty when tasting, so I increased the raisins to be safe. 6. I did make the sauce earllier in the day. which makes this a perfect dinner party recipe. I served with baked brown rice, roasted asparagus, and made garlic toast out of store-bought rosemary bread. Delish!

Just reading the recipe it sounded wonderful. The only thing I did different was I used some cinnamon in the sauce which really brought out a nice flavor. I think next time I will use another fish maybe Talapia or hybrid bass. I thought the red fish was dry,

Living in Baja, Mexico in a fishing community, we have fresh fish as a staple. I'm always looking for alternative ways to serve fish, and hesitated on this one as I have not been too impressed with the Veracruz fish meals I have had in local restaurants. The four fork rating made me decide to give it a try. WOW!! Excellent dish, I have made it several times and receive rave reviews from guests. Only changes I make are using fresh tomatoes and substitute about one teaspoon fresh chopped basil for the parsley. Don't pass this recipe up!

This was great. The only substitution I made was using cod instead snapper. The sauce was made as is. The raisins made an nice sweet counterpoint to the rest of the sauce.

I loved the strong flavors with the fish and the sauce is great for dipping bread or with your rice or whatever you are eating it with.

We loved this recipe - full of flavor, great combination of ingredients that most people have on hand, quick. We rarely eat white rice but it paired perfectly with the fish. It would be a great dish to have with guests. The only change I made was using wild halibut instead of snapper.

Love this one. I used hake instead of red snapper and it was delicious.

This is very good. We made it exactly as written and loved it. We did cook the fish much longer, about of 1/2 hour altogether.

Absolutely delicious recipe. I had no idea that this combination of ingredients would work so well together. One of my husbands favorite dishes.

Wonderful recipe - made it pretty much as directed except added a small squeeze of lime to the sauce, some fresh oregano, and used roasted poblano instead of jalopeno - oh and i omitted raisons - served with couscous to rave reviews!

  1. Preheat your oven to 350 degrees.
  2. Coat the bottom of your baking dish with cooking spray. I usually use a 9"x13" Pyrex dish if I&aposm making four servings. If I&aposm making two servings, I use my 9"x9" Pyrex dish.
  3. Sprinkle the chopped red bell pepper and onion on the bottom of the baking pan.
  4. Season the fillets generously with salt and pepper. Lay them on top of the peppers and onions.
  5. Slice the butter into slivers and completely cover the fish. Add the remaining butter to the bottom of the baking dish.
  6. Bake the fillets on the middle rack of the oven for about 20 minutes. They will flake easily with a fork when they&aposve finished cooking.
  7. Make the topping by mixing the breadcrumbs, Parmesan, and parsley in a small bowl.
  8. Turn on the broiler five minutes before the fish is done.
  9. Sprinkle the fillets with the topping. Make sure to spoon the buttery liquid from the bottom of your baking dish and thoroughly moisten the topping. I like to use an oven mitt to hold my baking pan at an angle to spoon the liquid more easily.
  10. Broil the fish for about three minutes until the top is a beautiful golden-brown color. Watch it carefully to make sure nothing starts to burn. I usually start checking it after two minutes.
  11. Place each fillet in the center of your serving plate and scatter the cooked peppers and onions on top. The vegetables will be crisp-tender. If you prefer them to be softer, soften them in a little butter before placing them in the baking pan at the beginning of the baking process.

Question: Would olive oil work in this baked Red Snapper recipe instead of butter?

Answer: Olive oil would be wonderful with this recipe!

What is Red Snapper?

Red Snapper is a mild-flavored fish that has a meaty, firm texture. Due to this, you may enjoy it grilled, baked, broiled, blackened or fried. The recipe I am sharing today is a simple and delicious baked fish recipe. The bread topping and garlic butter sauce go so well with the fish.

Genuine American Red Snapper with Melon and Mango Recipe

One of the best perks of attending the Sustainable Seafood Blog Conference (SSBC)? Meeting all the fine people who are working to protect and preserve our oceans and fisheries! Chef Tenney Flynn is one of those people. He is one of the leading US sustainable seafood stewards who celebrates all-things Gulf seafood and more. I chatted with Chef Tenney of GW Fins, the outstanding, contemporary upscale restaurant in New Orleans, at the inaugural SSBC this past June. His generosity and desire to share good food brings Genuine American Red Snapper with Melon and Mango recipe to Seafood Lady. Find the recipe at the end of this SSBC recap. Thanks Chef Tenney!

When I was invited to attend the inaugural SSBC in New Orleans (and was also comped for the admission ticket) imagine my excitement. While I love my Kentucky lifestyle, the Gulf of Mexico is my home away from home. Snapper and oysters and shrimp, oh my!

But there was far more to the SSBC than eating seafood. Although we did plenty of that.

Attending a conference with like-minded sustainable seafood advocates.

I went straight to all-things-sustainable-heaven for an entire weekend inside The Maison Dupuy, a charming boutique hotel in the Vieux Carré

[view-ka-ray] inside the French Quarter.

And I am not kidding when I say I was inside the hotel all weekend, with a few exceptions.

The first time I left the hotel was shortly after I checked in on Friday afternoon. The concierge recommended Hotel Monteleone, where either a spa treatment (fully booked unfortunately) or happy hour at the infamous carousel bar would do me.

A leisurely jaunt down the shady side of the street on Royal Street past art galleries, street musicians and artists is exactly the kind of stuff that makes New Orleans a delightful place to stroll, admire the balconies and lush palms (yes, I’m a dork), and people-watch.

And the concierge was right.

The carousel bar is the bomb!

(Image snippet Hotel Monteleone)

But back to SSBC and all its glory.

Jessie from Life is a Strawberry, conference coordinator extraordinaire and mastermind behind the event, nailed it! Yes, worth repeating, she nailed it. And if there was a hiccup in the packed-like-sardines schedule, Jessie showed no signs of stress.


    Ryan Stover kicked off the weekend to talk aquaculture. Yes. Aquaculture. This fast-growing fish farm business is a huge component of our sustainable seafood future whether you want to like it or believe it. More importantly, Stover talked about the need for transparency and traceability. How does a company like WFM do that? WFM and many other food congloms and wholesale seafood companies are using to track seafood from source-to-store.
  • Up next Josh Goldman, CEO and Co-Founder of Australis Barramundi. I’m in love with this white fish, coined The Better Fish by AB. And after seeing the how AB takes care of its farm in the pristine island waters of Vietnam, hey, I’m ready for any promotional work they toss my way and a trip to Vietnam!
  • Next up. A beignet break! Except like a good little sustainable seafood geek that I am, instead of eating, I asked Sal Sunseri, owner of P&J Oyster Co. for a tour of his historic, and thriving I might add, oyster warehouse two doors down. P&J Oyster Co is “the oldest continually operating dealer of oysters in the United States, (Since 1876).”
  • But the proof is in the meat.

Check out the expression on my face in the video clip after I slurp one of those babies!

  • After the warehouse tour Thank you Sal! we enjoyed the first of several panel discussions of SSBC.
  • Enter Julie Qui, oyster sommelier of In a Half Shell, Michael-Ann Rowe, Emmy-award winning journalist of Off The Beaten Palate, and Rhonda Johnson, Chef and Program Director of Celebrate Catering. These fabulous, inspiring women shared their experiences in “Beyond Blogging: Moving your Food Career Forward.” My takeaway? There is a niche market for everybody. If you nurture your ideas, surround yourself with positive people and work — success will come.
  • Hello Jambalaya lunch! I don’t know about you, but what it is about conferences? I end up eating more than I EVER should.
  • After lunch, The American Shrimp Processors Association, one of the sponsors of SSBC, opened up the afternoon and wowed us with a Skype-in from Dr. David Veal, director of the ASPA, who was committed to a family wedding and couldn’t attend the SSBC live. A man who values his family. And his marriage. The ASPA tag line “Every Shrimp Has a Story” hit home. Support American seafood and American Shrimpers! Thank you ASPA!
  • Another sponsored snack break. Cause we love to eat!
  • One of the most practical food blogging sessions came from Lindsay and Bjork of Pinch of Yum and Food Blogger Pro. This fabulous, well-spoken, adorable couple have been monetizing their blog since 2010. So successful they are, they now make money teaching others how to monetize your food blog. Thank you Lindsay and Bjork!
  • This session was packed! My take away? Create value for your readers.

My first “value” is a free ebook, Amazing Sustainable Seafood for my newsletter subscribers. Here is a sneak peek at the cover. The download will be available for my newsletter subscribers soon! Why don’t you join me for my monthly newsletter while you’re here and you’ll receive Amazing Sustainable Seafood too!

  • Saturday evening we boarded a school bus and headed to a screening of The Breach, the wild salmon documentary by none other than Mark Titus, the film’s director, who not only graced us with his presence, but answered our questions afterward. Ahem, of which I had many.

Bristol Bay Sockeye Salmon 4 Ways!

  • Post-film, we supped on wild Alaska salmon and then mingled and watched an electrifying lightening storm from the the covered gazebos outside of the Mardi Gras museum. Thank you Aurora Lang and Bristol Bay Sockeye!


Thanks to generosity of Australis Barramundi, we began the morning with a bountiful breakfast spread.

Have you tried Australis Barramundi? Sweet, delish and sustainable!

Then Molly Yeh, My Name is Yeh and Graham Blackall, Glazed and Confused, launched into Food Photography and Styling. Talk about adorable! These two are funny, sweet, and oh-so-food-porn-savvy! Thanks Molly and Graham for the laughs!

Here are a few of their food styling tips:

  1. Freeze your cakes for a clean cut
  2. Fill soup bowls to the top
  3. Keep fresh herbs moist and place at the very last minute. Very last!
  4. Brush oil on fish and pasta
  5. Use an upside down bowl to fill a salad bowl before adding greens
  6. Freeze bowls for ice cream
  7. Use a pinch of salt in beer to add foam

Look for my how-to-make-seafood-sexy photos in my upcoming blog posts. Here’s my iPhone shot from their live demo how-to style food.

Julie Qiu, In A Half Shell, oyster sommelier, kept the energy running high with Oyster Boot Camp. We learned. We shucked. We slurped.

Julie’s tips on how to taste an oyster are a lot like sipping wine:

Just remember the six S’s: See. Smell. Sip. Slurp. Savor. Share.

Thanks Julie and Beth Walton and Murder Point Oyster Company for supplying the good stuff.

The oyster love continued with brothers Tommy and Adam Waller, The Oyster Bed. This dynamic duo came to the table supercharged with their new product — Le Grande, an oven safe oyster cooking bed — and a concept — to preserve the Gulf Coastline, one oyster shell at a time.

  • With rapid coastal erosion a reality and a growing population hungry for oysters, their product, funded by Kick Starter no less, is a solution to the erosion problem as well as a functional solution to cooking oyster meat without the shell. Did you know there is a huge demand for recycled oysters? Two growing, successful programs are Coalition to Restore Coastal Louisiana and Billion Oyster Project.
  • Yep, another sponsored snack break!
  • The Cooking Consciously panel included Jennifer Sanchez Liberty’s Kitchen, Dana Honn Carmo, and Emily Mickley-Doyle Sprout NOLA, all three celebrities in their own right. They tackled the questions, What is the purpose of urban agriculture? and How can we as a community, bring this precious resource to the masses? Their inspirational grassroots efforts are bringing urban ag to schools, universities and underprivileged communities. Their message? Seasonal equals joyful.

Lunch included Mississippi Mud Pie!

  • Post sugar-induced coma, I mean lunch, brought the second panel of the day, The Gulf of Mexico Fisheries: Sustaining our Wildlife and our Way of Life. John Fallon AudubonGULF (Gulf United for Lasting Fisheries), Sal Sunseri P&J Oyster Co., Lance Nacio AnnaMarie Shrimp and Chef Tenney Flynn GW Fins are my GULF hero’s! Talking points were deep and strong like a swift current from TED’s, (turtle extruder devices) to the recent Seafood Watch upgrade for LA shrimp to the coastal restoration project and to the ‘Dead Zone” that low oxygen area of the Gulf “approximately 5,483 square miles or about the size of Connecticut,” according to NOAA, to be about the same as previous years. Still a concern.

Here are a couple of cool Gulf seafood facts:

  • 66 percent of fin fish comes out of the Gulf of Mexico
  • The Gulf is the number two tuna producer over Hawaii

Yet, we as American’s eat more imported seafood than ever before.

Questions linger. Why isn’t the Gulf compensated to rebuild the coastline? And when are we going to insist that American fishermen catch and sell our fish to Americans instead of importing it overseas? When are we willing to pay for quality instead of quantity?

  • Next up? A Mardi Gras Break with sponsors or in my world a fifteen-minute power nap and change of clothes in the hotel room.
  • The final session was the real star and incredible host of SSBC Jessie Johnson. This one woman left me in awe. The power or what she and her dreams can do for sustainable seafood. She’s that woman!

  • I left the hotel for the final time Sunday evening with new gal-pals Coley from Coley Cooks and Danielle from Suwanee Rose. We sauntered over to GW Fins where Chef Tenney Flynn, the Gulf’s most celebrated sustainable seafood dude, prepares delectable, fresh seafood. Can you say lobster tuna cobia three times fast? Two words sum up the experience. Sumptuous. Swanky.
  • Lastly, we wound down with a WFM sponsored dinner where food, drink, fabulous fish friends and fun topped off an Amazing Sustainable Seafood weekend.

(l-r) Michael-Ann, Coley, Graham, Molly, Julie, Taylor

Thanks to Jessie, her staff and everyone who attended SSBC in New Orleans. And a special thanks to Chef Tenney for the Genuine Red Snapper recipe. See you all in Boston #SSBC16!

GW Fins Sauteed American Red Snapper with Melon and Mango Salad

  • ½ Cantaloupe, Julienned
  • ½ Honeydew, Julienned
  • 1 Mango, Julienned
  • 2 Tbs. Chopped Cilantro
  • 1 Tbs. Chopped Mint
  • 2 Tbs. Honey
  • ½ cup Seasoned Rice Vinegar
  • ¼ tsp. Chili Paste
  • 1 cup Seedless Watermelon, large dice
  • 1 cup Honeydew, large dice
  • 1 cup Cantaloupe, large dice
  • 1 cup Casaba Melon, large dice
  • 1 Lime, Juiced
  • 1 tsp Sugar
  • ½ tsp Salt
  • 2 Tbs. Chopped Cilantro
  • 6 each 8-10 oz. Red Snapper filets, Scaled and Scored, pinbones removed
    Salt, Pepper, Flour, Canola Oil, Butter
  1. Julienne half of the cantaloupe, honeydew and the mango.
  2. Mix together the honey, rice vinegar, 2 tablespoons chopped cilantro, 1 tablespoon
    chopped mint and the ¼ teaspoon chili paste and toss with the julienne melon and mango.
  3. In a separate bowl, mix together the diced melon and gently toss with the salt, sugar, lime juice and the additional 2 tablespoons of cilantro.
  4. Season the Snapper filets with salt and pepper and dust with flour. Divide the six filets in two large preheated sautéed pans with 1 tablespoon of Canola oil and 1 tablespoon of butter, skin side down. Cook over medium to high heat for about 3-4 minutes. More of the cooking needs to be done on the skin side so it’s nice and crispy. Turn and continue cooking for an additional 2-3 minutes.

Line six large, heated plates with a section of banana leaf cut to fit. Place about ½ a cup of the diced melon mixture slightly off center and shingle the julienne melon/mango of the side.

Plate the snapper filets so that some of each melon is showing. Serve immediately.

Thanks Chef Tenney!

Maureen C. Berry is the author of forthcoming Eating Salmon (Storey Publishing) April 2016. She’s currently working on the second book in the series, Eating Shrimp. Sign up for her monthly newsletter where she shares recipes, science & tech, and highlights new business and organizations dedicated to all-things sustainable seafood and ocean conservation. Maureen hates spam and won’t sell nor spam your address. Porgy promise.

American Red Snapper Recipe - Recipes

Who makes the Best Manhattan Fish Chowder? John Addis owner of Fish Tales Seafood Market takes on foodie phenom Bobby Flay in a Chowder Throwdown. Also you can view other video media here including John making his famous chowder.


Fish Tales on Instagram!

Fish Tales Gourmet Seafood Market was founded in November 1996, and we are very proud that has been consistently rated one of the premiere fresh seafood stores in all of New York City. Everyday, we're up at 2am to personally select the freshest and highest quality of fish available at the Fulton Fish Market.

Fish Tales Gourmet Seafood Market was founded in November 1996, and we are very proud that has been consistently rated one of the premiere fresh seafood stores in all of New York City. Everyday, we're up at 2am to personally select the freshest and highest quality of fish available at the Fulton Fish Market.


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