Spicy Red Snapper Cakes Recipes

Steps:

• On a large piece of wax paper, mix together paprika, cayenne, black pepper, onion powder, thyme, basil, garlic, and oregano.
• In a small saucepan over medium heat, melt butter with oil.
• Brush both sides of snapper fillets with butter mixture, reserve remaining.
• Coat both sides of fillets with seasoning mixture.
• Heat a large cast iron skillet over high heat until a drop of water sizzles on it.
• Drizzle half of remaining butter mixture on one side of the fillets and place fillets butter side down in pan.
• Cook over high heat until the fish is deeply browned.

Steps:

• Put the fish into a food processor and process for 3 minutes, or until you have even chunks. (do not over process as these cakes should have a bit of texture).
• Transfer the fish to a bowl and add the chopped beans, lemongrass, sweet chilli sauce, coriander, basil, sugar, fish sauce, and kaffir lime leaves and mix together thoroughly.
• Taking 1 tablespoon of mixture at a time,hand roll each tanlespoon into a neat ball. Flatten ball slightly with the palm of your hand and place on a tray. Repeat with the rest of the remaining mixture.
• You should have approx 16 balls in total.
• Cover with plastic wrap and refrigerate 1- 2 hours.
• Remove the cakes and toss the cakes in the flour lightly dusting them.
• Place some oil in a fry pan and heat oil to very hot. Fry the cakes in batches, for about three minutes each, or until golden and crispy. Drain on paper towls.
• Serve with extra sweet chilli sauce or tartare sauce.

Steps:

• Preheat oven to 450 degrees F.
• Wash the fish thoroughly and dry on paper towels. Score both sides of fish 3 times. Combine the minced garlic and jalapeno and stuff mixture into each of the 6 slits. Rub the fish with salt, pepper and all-purpose seasoning. Let fish marinate for 30 minutes (or overnight in the refrigerator for more intense flavor.)
• In a medium skillet over medium heat, melt 1 tablespoon butter. Add the okra and bell pepper and cook until just tender, about 5 minutes. Make a slit down the center of the fish's belly. Stuff the belly of the fish with the okra and peppers and the chopped parsley. Place the fish on a rectangular piece of buttered foil. Place the remaining butter on top of the fish and drizzle with with the white wine.
• Seal the fish in the foil, but leave a slight opening to allow the steam to escape. Place the fish on a baking sheet and bake until cooked through, about 10 to 15 minutes.
• Remove from the oven, and transfer from foil to a serving dish, along with the juices collected in the foil.

Steps:

• Preheat the oven to 425 degrees F (225 degrees C).
• Arrange the snapper fillets in a single layer in the bottom of a lightly greased shallow baking dish. In a medium bowl, stir together the mandarin orange juice, lime juice, brown sugar, soy sauce and sesame oil. Mix in the red pepper flakes, ginger and chopped mandarin oranges. Pour over the snapper in the dish.
• Bake uncovered for 12 to 15 minutes in the preheated oven, until fish is opaque. Transfer fillets to serving plates and spoon the sauce over them. Garnish with a sprinkle of cashews and green onion.

Steps:

• On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano.
• In a small saucepan, over medium heat, melt butter or margarine with oil. Brush both sides of the snapper filets with the butter mixture, reserve the remaining butter mixture. Coat both sides of the filets with the seasoning-mixture.
• Heat a large cast-iron skillet over high heat until a drop of water sizzles on it. Drizzle half of the remaining butter-oil mixture on one side of fish fillets. Place fillets butter side down in pan. Cook over a high heat until the fish is deeply browned, about 5 minutes. Drizzle remaining butter-mixture over the fish and flip the fish over. Cook until fish is browned and flakes when tested with a fork, about 5 minutes more. Season to taste with salt.