2 tablespoons lemon juice
2 red snapper fillets or orange roughy fillets (7 ounces each)
2 teaspoons grated lemon peel
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried chervil
1/4 teaspoon dill weed
1/4 teaspoon pepper
Spoon lemon juice over both sides of fillets. Combine the lemon peel and seasonings; sprinkle over fillets.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, uncovered, over medium heat or broil 4 in. from the heat for 3 minutes on each side or until fish flakes easily with a fork.
4 – 1” thick red snapper fillets
2 lemons, juiced
¼ cup all purpose flour
1/2 tsp ground white pepper
1 tsp salt
1 cup vegetable broth
1 stick butter
3 tablespoons grape seed oil
3 eggs beaten
1 tablespoon chopped parsley
Rinse and pat snapper fillets dry, season both sides of the fillets.
In a shallow dish, mix the salt and pepper into the flour.
Heat a heavy skillet over medium and add the oil.
When the oil begins to shimmer, lightly coat each filet in the egg, then the flour, and place into the hot skillet.
Cook 2-3 minutes on each side and then transfer to a warm plate.
In the same skillet, add the broth and simmer until reduced by a ¼. (3/4 broth remaining)
Remove skillet from heat. Add butter and whisk into the broth until well combined.
Add the lemon juice and parsley.
Pour sauce over filets and serve with a side of vegetables, pasta, potatoes, or grits.
4 fillet red snapper (with skin cut into a 1/2″ crosshatch pattern)
1 garlic cloves (finely grated)
2 tbsps fish sauce
2 tbsps fresh lime juice
1 tbsp hot chili paste (such as sambal oelek)
1 tbsp light brown sugar
lime wedges (for serving)
Score the skin of 4 red snapper fillets in 1/2″ crosshatch pattern; season both sides with salt. Place on a rimmed baking sheet.
Combine 1 finely grated garlic clove, 2 tablespoons fish sauce, 2 tablespoons fresh lime juice, 1 tablespoon hot chili paste (such as sambal oelek), and 1 tablespoon light brown sugar in a small bowl; spoon over snapper, making sure marinade penetrates score marks.
Drizzle snapper with olive oil and broil until charred in spots and cooked through, about 5 minutes. Serve with lime wedges for squeezing over.
1 pound red snapper or cod or haddock
2 medium onions, chopped
2 celery ribs, chopped
1 tablespoon butter
1 teaspoon curry powder
3/4 teaspoon salt
1/4 cup milk
Place the fish in a greased 13-in. x 9-in. baking dish. In a large skillet, saute onions and celery in butter until tender. Stir in curry powder and salt.
Remove from the heat; stir in milk. Spoon over fish. Bake, uncovered, at 350° for 25 minutes or until fish flakes easily with a fork.