Varieties
Although other members of the snapper family, such as the mutton, vermilion, mangrove, yellowtail, and Caribbean red snapper are comparable in taste and texture, the red snapper is considered to be the most flavorful of its species.
Preparation, uses, and tips
A versatile fish, whole red snapper is delicious grilled, baked, or steamed. Fillets are versatile, too, but are especially good pan-fried, broiled, grilled, or braised.
If you are cooking skin-on fillets, they may curl; prevent this by lightly scoring the skin with a sharp knife.
While a simple preparation of red snapper featuring your favorite seasonings will provide a memorable meal, its delicate flavor pairs especially well with strong flavors such as chilies, spice rubs, and tropical fruits.
Baking
For one 3-pound (1,371-gram) red snapper, sauté 1 chopped onion and 2 cloves of chopped garlic in 2 tablespoons (30 ml) of olive oil. Add seasonings such as tomatoes, parsley, salt, and pepper, if desired. Put the snapper in a buttered baking dish. Cover with the vegetables and seasonings and bake covered in an oven preheated to 400°F (204°C) for 25 minutes. Remove cover, baste, and cook uncovered for 20 minutes until the fish flakes easily with a fork.
Barbecuing
Squeeze 1 lemon cut in wedges over ½ pound of (225 grams) skinned snapper fillets, ½- to ¾-inch (1.3- to 1.9-cm) thick. Season to taste with garlic, salt, and pepper. Brush griddle with oil. Heat over medium heat. Grill fish for 3 to 5 minutes on each side, until thickest part of fish flakes with a fork.
Nutritional Highlights
Red snapper, 3.5 oz (99 grams), raw
Calories: 100
Protein: 20.5g
Carbohydrate: 0.0g
Total Fat: 1.3g
Fiber: 0.0g
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
