Red snapper reminds me of Florida. We even used one of my red snapper recipes after catching them deep sea fishing. It was filled with crab and shrimp stuffing, a grilled red snapper recipe.
Red snapper has a delicate texture and a mild flavor. You have to be careful grilling it because it will fall through the grates.
You may use fish that has a firmer texture (halibut, grouper, haddock) and actually place the fish on the grill gates.
If you like shrimp and crab, you will love this red snapper recipe. Easy to make and a great dish to serve to your family or friends.
STUFFED RED SNAPPER
3 TBS homemade butter
3/4 cup panko crumbs (or bread crumbs)
1/4 cup sweet onion, minced
1/4 cup celery, diced
1 garlic clove, minced
4 ounces cooked shrimp
4 ounces cooked crab meat
1 TBS cream cheese
1 TBS fresh parsley, chopped
4 (6 ounce) red snapper fillets, or large red snapper steak
Parmesan cheese, grated for garnish (optional)
Clean and oil the grill grates. Add charcoal and wait until the coals have turned white.
Meanwhile to make the stuffing, melt 1 tablespoon of the butter in a skillet. Add the onion, celery, garlic until tender. Add 1 tablespoon of cream cheese (a secret that keeps the stuffing moist). Remove from heat once the cream cheese has melted.
Melt the remaining 2 tablespoons of butter in a skillet and add the panko crumbs. Continue to move with spatula until the crumbs brown in the skillet (toasted).
Remove from the heat and add to a large bowl. Stir in the cream cheese vegetable mixture. Now add the shrimp,* crab, fresh parsley and season with sea salt and freshly ground black pepper. Toss lightly to mix.
Cut foil to make it double thick in a 18 x 12 inch rectangle. Spray foil with oil. This is where the fish and stuffing will cook on the grill.
Place fillets on sprayed foil and sprinkle salt, freshly ground black pepper and a little paprika on the fillets. Divide the stuffing into the number of fillets you are grilling. If there are 4 fillets, divide the stuffing into 4 servings. Mound each fillet with the crab stuffing.
Curl up the edges of the oil to form a "basket with sides." I do this often on the grill - it's called indirect heat grilling and it works well.
Move the hot coals all to one side of the grill (indirect heat). Place the fish on the center of the grill rack. You need medium heat to grill this. Cover with lid and grill for approximately 20 to 25 minutes, or until the fish flakes easily with a fork. Lightly sprinkle the fillets with salt, pepper and paprika. Sprinkle with grated Parmesan cheese if you wish.
You may also bake this masterpiece. Preheat oven to 350 degrees and bake for 16-18 minutes or so.
*If you have raw shrimp just add it to the onion, celery and garlic while sauteing, the shrimp will be cooked by the time the vegetables are tender.
COCONUT RED SNAPPER RECIPE
1 1/2 pounds red snapper fish fillets, cleaned and pat dry
croutons, recipe below
1/3 cup coconut milk (buy a small can)
salt and pepper, to taste
2-3 TBS coconut oil
fresh blueberries for garnish
red pepper, optional for garnish and a little heat
Crush croutons in a blender or food processor and place crumbs on a plate.
Season fish fillets with salt and pepper. Drizzle with olive oil. Dunk each fillet in the coconut milk and press into the crouton crumbs; repeat on the other side and place carefully on a baking sheet. Drizzle lemon juice over fillets and let sit for at least 15 minutes. This helps the coating stay on the fish when frying.
Heat 2 to 3 tablespoons of coconut oil in a heavy (cast iron works well) skillet. To test to see if it is hot, flick water or a pinch of the crouton crumbs to see if they begin to cook. If so, it's ready. It needs to be hot so it forms a crust immediately and then the crumbs will not fall off.
Carefully add fillets to pan; do not overfill. When the bottom of the fish fillet forms a golden brown crust, turn over. When a crust has formed on the other side, the fish is done. To check, use a fork and see if the fillet flakes. If the fillets are thicker, you may want to cover the pan as they are cooking.
To serve: Crush some of the blueberries and keep the juice too. Place the fillet on the plate and sprinkle with red pepper to taste if you are using it. Drizzle a little blueberry juice over the fillet and top with crushed and whole blueberries.
Note: You may add some unsweetened coconut flakes to the crushed crouton mixture for a bolder coconut flavor. Or use the flakes as a garnish. Mango and Strawberry Salsa would be delicious with the coconut.
day old loaf French bread
melted butter (or olive oil)
sea salt and pepper
PREHEAT oven to 400 degrees.
Cut bread into cubes and place in a large bowl. Drizzle with melted butter, garlic powder to taste and season with salt and pepper. Bake for 15-20 minutes on baking sheet. Cool before using.
What's your favorite red snapper recipe? Share your recipe below!