Alexs Heavenly Snapper Fillets Recipes

Steps:

• Rub olive oil on the fish and marinate fish in lemon juice and a drop of white wine vinegar.
• Let fish marinate for 20-30 minutes.
• Meanwhile, saute rest of ingredients in butter except for the onions and basil leaves.
• Heat broiling pan and place fish in the pan with the onions and tomatoes.
• Broil until half way done, about 8-10 minute and place basil leaves on top of fish and tightly cover pan with foil.
• Now bake on middle rack of oven at 400 degrees for another 8-10 minutes.
• Serve with pasta.

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Combine the tomatoes, basil, onions, and olives in a bowl. Season with salt and pepper, to taste. Season both sides of the fillets with 1 teaspoon salt, 1/2 teaspoon pepper, and Essence. Arrange the fish on the baking sheet, followed by the tomato mixture and then the lemon slices. Drizzle 1 tablespoon of olive oil over each fillet.
• Bake for 15 to 20 minutes, or until the snapper is cooked through. To serve, place a portion of Rice Pilaf on an entree plate. Use a spatula to remove the fish, along with the tomatoes, onions and lemons from the baking sheet and place over the Rice Pilaf. Drizzle with tomato water, if desired, and garnish each fillet with a chiffonade of fresh basil.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
• Preheat the oven to 350 degrees F.
• Melt the butter in a large ovenproof saucepan or Dutch oven over medium-high heat. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the rice and cook, stirring, until opaque and nutty in aroma, 2 to 3 minutes. Add the chicken broth and salt, stir well, and bring to a boil. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
• Remove the rice from the oven and let stand, undisturbed, for 5 to 10 minutes. Fluff the rice with a fork and stir in the green onions, if desired. Serve hot.
• Combine all ingredients in a blender or food processor. Add just enough olive oil for flavor and season with salt and pepper, to taste.

Steps:

• Skin fillets if necessary and cut into serving size pieces. Baste fish with lemon juice and let stand for approximately 10 minutes.
• Baste fish with butter and place on a well-greased broiler pan and broil 4 inches from heat source for 4 to 5 minutes. Turn and broil till fish flakes.
• Combine Parmesan cheese, margarine or butter, mayonnaise, green onion, salt and liquid hot pepper sauce.
• Remove fish from broiler and spread 1/2 the Parmesan Cheese mixture on fish and return to broiler until fish browns nicely.
• Remove to plates and place remaining Parmesan Cheese mixture on fillets for additional sauce.

Steps:

• Place fish fillets in bottom of greased baking dish in one layer.
• Mix soup with sherry, salt, pepper, and basil.
• Spread this over fish fillets.
• Sprinkle Parmesan cheese over top.
• Bake at 350 F for 20-30 minutes until fish flakes.
• Garnish with lemon wedges and parsley.

Steps:

• Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
• Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.