Snapper Fillets Provencal Style Recipes

Steps:

• In large saucepan, heat olive oil and add garlic, onions, celery, and mushrooms.
• Sauté vegetables until limp.
• Add tomatoes, tomato paste, wine, and clam juice.
• Bring to boil, and then reduce to simmer.
• Add remaining ingredients, except fish.
• Simmer 30 minutes.
• Keep hot.
• Place fish portions in 6 individual casserole dishes.
• Top with sauce and bake in preheated 425 degree oven approximately 10 to 15 minutes or until fish flakes easily.
• Note: May be baked in large baking dish, laying fish out side by side and topping with sauce.
• Bake the same.
• Garnish with lemon wedges.

Steps:

• In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.

Steps:

• In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano.
• Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.
• Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet. Pour 1 tablespoon of butter over each fillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.