Snapper Recipes

Adapted from HEALTH, May 2003

From Cuisine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***

From Donna Hay Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***

Turtle Soup or "Caouane" is very popular in New Orleans. The best is The Commander's Palace's Turtle Soup au Sherry.

Snapping turtles are legal to hunt with a Fishing License and can be caught in rivers and ponds.

This is a very clean dish it can be served as a starter or main meal with sliced sweet potato.

Yes, you heard it correctly, only 25 calories per ounce! A 5 oz. serving of Red Snapper will set you back only 125 calories, provide nearly half of your day's protein at 27 gm., and only 1.5 total gm. of fat. With numbers like these, one can certainly splurge and cook with a little bit of butter and not
feel guilty.

Red Snapper, if found in your local market, should be snapped up (no pun intended) and made a part of your regular meal time entree at least once a week. It's relatively reasonable in price and can be prepared in a variety of ways, including sauteed, broiled, baked, poached, and in stews. It is a fairly firm white fish that a little goes a long ways to satisfying your hunger.

Red Snapper can be purchased filleted, as steaks, or whole (ideal for baking with a white wine braise). Just remember, as with all fish, it doesn't take much time to cook - or overcook. Once overcooked, any fish should be given to the cat. If baked, it's best to preheat your oven to 425F (210C), take your fillet or steak in an oven proof pan, drizzle a little olive oil or melted butter, salt and pepper, and bake on lower rack uncovered for 8 to 10 minutes max for a 3/4 to 1 inch thickness. Check it at 8 minutes, it should feel tender like the mound on top of your hand between the thumb and index finger. Remove it from the oven and let it set for a minute in the hot pan, then transfer to a heated serving platter. A squeeze of lemon, fresh minced basil or dill and you'll have yourself an entree that will be every bit as good as you will find in any fine restaurant.

Another great way of preparing Red Snapper is by a high heat saute for about 2 minutes, then pouring a half cup of white wine or fish stock with minced garlic and shallots, reducing the heat, cover, and cook another 5 minutes. This preparation is what is featured in this post. Remember an important factor, whenever possible, please select fresh cuts of fish. Smell it, it should have an almost odorless scent of the sea or fresh stream. If purchasing whole, make sure the fish scales are intact, shiny, and not dried out. The eyes should be clear and not milky or cloudy. If the fish department smells fishy when approaching it, turn around and walk away.

Crispy red snapper fish covered in pickled veggies.

Quick, no fuss high protein Red Snapper with frozen
veggies.

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Grounded Red Snapper made to a crunchy cake

Adapted from https://www.foodnetwork.com/recipes/oven-r
oasted-red-snapper-fillets-with-tomato
es-and-onions-3644438

From All recipies.com

Full of flavor and light fish dish

This is a lovely fish paired with a salad and some rice or pasta.

Red snapper has a firm texture and nutty flavor, and absorbs seasonings well. Baking is a healthy way to prepare it.

Spicy and healthy!

Use any mild white fish (flounder, tilapia, orange roughy) for a quick and easy skillet dinner.

Nutrition facts per serving:
Servings Per Recipe 2 servings
Calories 342
Total Fat (g) 18
Saturated Fat (g) 3
Carbohydrate (g) 9
Fiber (g) 2
Protein (g) 37
*Percent Daily Values are based on a 2,000 calorie diet

Sandra Lee, Food Network, shares a menu that will fill you up but won't weigh you down.
1 cup of commercial Veg Broth has 940 mg sodium. I make my own which has no added sodium. Therefore not counted in the nutrition ingredients. This is already a high sodium recipe. I made several modifications to lower the sodium.