Buzz
Red snapper is a flavorful white fish that becomes incredibly delicious when roasted with a blend of herbs. The fillets are quite delicate, so it's common to roast the entire fish to avoid wasting any of the meat. If you prefer not to purchase the whole fish, you can grill, pan-sear, or deep-fry red snapper fillets instead.
Steps
Roasting the whole red snapper
Selecting the fish. There are various types of red snapper, but the bright red one with a shiny tint and a lighter pink belly is the most desirable. When purchasing a whole red snapper, look for fish with clear, red eyes and firm flesh when touched.
- Red snapper is so widely known that it has become a generic term for any white-fleshed fish. As a result, the name 'red snapper' is often given to similar but less flavorful fish, such as cod. It's best to buy red snapper from trusted sellers to ensure you are getting the right kind of fish.
- Request that the seller gut and clean the fish, unless you'd prefer to do it yourself.
- For each serving, you'll need about 3/4 of a whole red snapper.
Preheat the oven to 175°C. Make sure the oven is fully heated before placing the fish inside.
Prepare the fish baking tray. Choose a metal, glass, or ceramic tray that is large enough to fit the whole fish. Line the tray with aluminum foil to prevent the fish from sticking.
Season the fish. Red snapper tastes delicious when lightly seasoned to enhance its fresh flavor. Sprinkle a pinch of salt, pepper, and lemon juice inside the fish's belly, adding a few pats of butter to keep it moist while roasting. Rub more salt and pepper on the outside of the fish.
- If you like herbal flavors, add sprigs of thyme, rosemary, or basil inside the fish's belly.
- For a complete meal, arrange slices of carrots, onions, or potatoes around the fish on the tray. The vegetables will cook alongside the fish.
Roast the fish. Place the tray in the oven and roast for 45 minutes or until the fish is fully cooked. It might be difficult to tell when the fish is done, but you can check the meat; when it is no longer translucent, the fish is ready.
- After about 40 minutes, check the fish by gently pressing a fork into the flesh. If the meat turns white and flakes easily, it's done. If it’s still a bit tough, roast for a little longer.
- If necessary, return the fish to the oven and check again after 5-10 minutes.
Transfer the fish to a serving plate and serve. The whole red snapper looks stunning when placed on a serving dish surrounded by fresh herbs. When serving, use a fork or spoon to carefully lift the fish onto individual plates.
Grilling red snapper fillets
Buy fresh red snapper fillets. It's best to choose fillets with skin on, as the skin will add flavor and help the fish stay intact while grilling. Look for fillets with shiny, pinkish skin and firm flesh. You'll need about 120g – 150g of fish per serving.
Preheat the oven to 218°C. A high grilling temperature will cook the fish quickly, ensuring it remains moist and flaky in texture.
Arrange lemon slices on the bottom of a rimmed baking tray. Grilling the fillets on top of lemon slices will help retain moisture. First, lightly coat the baking tray with oil, then slice the lemon into thin rounds and place them in the tray.
Place a fillet on top of two lemon slices. A typical fillet should fit neatly on two slices of lemon, but if the fillet is large, you may need to use three. Be sure to place the skin side down.
Season the fish. Sprinkle salt and pepper on each fillet. You can also add a bit of cayenne pepper, garlic powder, thyme, or any herbs you prefer.
Grill the fish. Place the baking tray in the oven once it's fully preheated. Grill for about 15 minutes or until the fish no longer appears translucent. When cooked, the flesh will turn opaque and flake easily when you insert a fork into it.
Prepare the sauce. The red snapper fillets will taste their best when topped with a simple butter sauce. This sauce is easy to make and will elevate the dish. Combine the following ingredients in a small saucepan and heat them while the fish cooks:
- 2 tablespoons of butter
- 1/4 teaspoon of paprika
- 1 teaspoon of finely chopped rosemary
- Salt and pepper to taste
- 1 teaspoon of lemon zest
Serve the fish with the butter sauce. Place each fillet on two slices of lemon on a plate. Drizzle a little melted butter over each piece of fish.
Pan-searing red snapper fillets
Buy fresh red snapper fillets. Choose fillets with skin, as the skin will make the fish crispy and delicious when pan-seared. Look for fillets with shiny, pinkish skin and firm flesh. You’ll need about 120g to 150g of fish per serving.
Sprinkle salt and pepper on each fillet. Pat the fillets dry with paper towels, then season both sides of the fish with salt and pepper.
Heat olive oil over medium heat. Warm the oil until it’s hot, but not smoking.
Place the fillets skin-side down in the pan. Once the oil is hot, add the fillets to the pan. Sear the fish until the skin turns golden brown, about 3 minutes. Adjust the heat to prevent the skin from burning. Reduce the heat if the fish browns too quickly.
Flip the fish and sear the other side. Sear the second side for another 3 minutes. The fish will be cooked when the flesh turns opaque and flakes easily when you gently poke it with a fork.
Pan-seared red snapper fillet will be absolutely delicious when paired with a buttery sauce and fresh lemon juice.
Deep-fried red snapper fillet.
Use skinless red snapper fillets. You may not always find skinless fillets at the store, but you can easily remove the skin yourself when you buy the fish. Skinless fillets cook more evenly. Cut the fish into 2 cm-wide pieces to ensure it cooks quickly and evenly.
Red snapper pairs wonderfully with many types of batter and fries beautifully in any of them. You can use traditional seafood batter, Japanese Panko breadcrumbs, or beer batter.
- To make dry batter, mix 1/2 cup of flour, 1/2 cup of dry breadcrumbs, and 1/2 teaspoon of salt. Add black pepper and chili powder to taste.
- Panko breadcrumbs are also a popular choice. These breadcrumbs can be found in boxes in the flour section of most grocery stores.
- If you prefer a beer batter, mix 2 cups of flour with a 350 ml can of beer. Add 1/2 teaspoon of salt and black pepper to taste.
Heat the oil. Pour oil into a deep pot, filling it up to about 5 cm. Heat over medium-high heat until the temperature reaches around 185°C. Check the temperature using a cooking thermometer before frying the fish, as the fish will not fry properly if the oil isn’t hot enough.
- Use oils with a high smoke point, such as canola oil or peanut oil. Olive oil and other oils with a low smoke point will break down when heated to high temperatures.
Dip the fish fillet pieces into the batter. Ensure the fish is evenly coated with the batter on all sides. You can place the pieces in a plastic bag along with the batter and shake it to coat them evenly.
Fry the fish. Add a few pieces at a time into the hot oil. Fry for 1-2 minutes or until the fish rises to the surface. Don't overcrowd the pan, as the fish will not cook evenly. Since the fish fries quickly, keep a close watch to avoid burning it.
Remove the fish and place it on paper towels to drain excess oil. Use a slotted spoon to lift the fish out of the pot and set it on a plate lined with paper towels. Fried fillets taste great when served with a few wedges of lemon and tartar sauce.
All done!
Tip
- If the fillet of red snapper is less than 1.3 cm thick, there's no need to flip the fish while frying.
- If you're using frozen fish, the cooking time will be twice as long. For best results, it's recommended to thaw the fish before frying.
- If you're cooking the fish with sauce, add an additional 5 minutes to the total cooking time.
Warning
- To prevent foodborne illnesses and spoilage, never leave fish at room temperature when thawing or marinating. Store the fish in the refrigerator until you are ready to cook it.
