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#Snapper recipes how to#
#Snapper recipes skin#

You can cut off the tail, but I like to leave it on and just trim it into a decorative “V” shape for presentation. Use a pair of kitchen sheers to remove the dorsal, caudal, anal and pectoral fins.

Rub your hands over the fish to ensure you got all the scales. Scale The Fish (use a scaling tool and rub it going in the “wrong direction” – like petting a cat backwards - along the fish) until all the scales are removed.Gut The Snapper (slice a long thin cut along the bottom of the fish and remove the innards.

(The process of scaling a fish can send those scales flying everywhere.) You’ll want access to a hose to rinse the fish as you go.

Take It Outside: If you have to clean the fish, I’d advise doing it outside on a work table with a large cutting board and sharp knife.

Note: A good fishmonger will clean and scale and trim your snapper for you, but if that’s not the case, here’s some tips. I put my nose right up to this whole yellowtail snapper and all I could smell was the Atlantic where it was caught.

Smell it: Fresh seafood doesn’t have a fishy odor and in fact, it should only smell like the ocean.

The eyes should rest flush with the head and not be sunken in.

Check the eyes – are they clear or cloudy? Eyes of any fresh fish should be bright, not cloudy and dull.

If it’s a spear-caught fish, it will obviously be pierced, but experienced anglers generally avoid the fleshy, meaty parts.

#Snapper recipes skin#

Look at the skin – is it bright and shiny or dull and lackluster? Are their obvious bruises, tears or imperfections? You want the skin to be firm, with no slimy residue.Since this recipe is for a whole yellowtail snapper, it needs to be a recent catch. This fish couldn’t get any fresher! I got it at Pop’s, my local fishmonger and I swear it was swimming that morning! That’s important. Snapper is white fish which pairs well with a variety of sides.Prep The Fish For This Yellowtail Snapper Recipe No, turning the snapper while it cooks isn’t necessary and can cause the fillet to fall apart. Does Snapper Need to Be Flipped Halfway Through? The most reliable way is to use an instant-read thermometer to check for doneness, a reading of 140☏ is the target temperature for fish.

#Snapper recipes how to#

How to Tell When the Snapper Fish is Done CookingĬooked fish will easily flake with a fork and the color is completely opaque when fully cooked. It cooks quickly, and takes about 10-15 minutes in a 425☏ oven. Serve garnished with parsley and enjoy!Ĭooking times will vary based on the thickness and size of the fish.

Bake at 425☏ for 10-12 minutes or until the fish flakes easily with a fork.

Spoon or brush the garlic butter over the fish.

Place the fillets on top of the lemon slices.

Pat the red snapper dry with paper towels and season both sides with salt and pepper.

Save any extra slices for the top of the fish.

Thinly slice the zested lemon and place the slices in the bottom of a baking dish.

Add the garlic and let it cook for 1 minute.

Melt the butter in a small frying pan over medium heat.

Its light flavor pairs well with garlic, butter, and other ingredients. The flavor of red snapper can be described as slightly sweet, nutty, and mild. Ingredients 14 cup extra-virgin olive oil 1 medium yellow onion, peeled and slivered 4 (8 oz.) center-cut skinless red snapper filets 14 cup dry white. It has a firm texture and a mild and delicate flavor. Red snapper is a popular white fish that can be found in the waters of the Caribbean Sea, the Gulf of Mexico, and the western Atlantic Ocean. Easy Baked Red Snapper Recipe What is Red Snapper?