RED SNAPPER RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED WHOLE RED SNAPPER (10/23/94) (18:39) INGREDIENTS: 1 RED SNAPPER 3 TBS ONION, FINELY CHOPPED 1 CELERY STALK, FINELY CHOPPED 4 CUP BREAD, DAY OLD, 1/2" CUBES 1 EGG, LIGHTLY BEATEN 3/4 CUP SOUR CREAM 1 TSP LEMON ZEST, GRATED 2 TBS PARSLEY, FRESH, CHOPPED 1 TBS CHIVES, FRESH, CHOPPED 1/2 CUP FRESH SHRIMP -----OR------ 1/2 CUP CRABMEAT 1 SALT 1 PEPPER, FRESHLY GROUND 1 PAPRIKA 2 LEMON JUICE 1 GARLIC CLOVE, CRUSHED 1/4 CUP BUTTER, MELTED DIRECTIONS: THE RED SNAPPER SHOULD BE 4 - 6 LB, SCALED WITH FINS AND GILLS REMOVED. PREHEAT OVEN TO 350. RINSE RED SNAPPER UNDER COLD RUNNING WATER AND PAT DRY WITH PAPER TOWELS. SET ASIDE. IN A SKILLET, SAUTE ONION AND CELERY FOR 2 - 3 MINUTES UNTIL ONION IS SOFT AND TRANSPARENT. IN A MEDIUM BOWL, MIX TOGETHER, ONION, CELERY AND BREAD CUBES. STIR IN EGG, SOUR CREAM, LEMON ZEST, PARSLEY AND CHIVES. ADD SHRIMP OR CRAB MEAT TO BOWL AND GENTLY MIX TOGETHER. SEASON WITH SALT AND PEPPER. HEAT OVEN TO 350. SPRINKLE FISH, INSIDE AND OUT, WITH SALT, PEPPER AND PAPRIKA. SPRINKLE WITH HALF OF THE LEMON JUICE. RUB WITH GARLIC AND DRIZZLE WITH HALF OF THE BUTTER. FILL CAVITY OF FISH WITH BREAD CUBE STUFFING AND PUT RED SNAPPER ON A BUTTERED BAKING TRAY. BAKE 45 - 60 MINUTES, BASTING WITH REMAINING LEMON JUICE AND BUTTER, UNTIL FISH IS DONE. WHEN DONE - FISH FLAKES EASILY WHEN PRESSED WITH A FORK AND JUICES ARE MILKY - PLACE FISH ON A SERVING PLATTER AND GARNISH WITH PARSLEY AND LEMON WEDGES. SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- FLORIDA RED SNAPPER (08-25-93) (1:21) SERVINGS: 6 2 LB RED SNAPPER FILLETS 1/4 C GRATED ONION 2 T ORANGE JUICE 2 T LEMON JUICE 2 T GRATED ORANGE RIND 1/2 T SALT 1/8 T NUTMEG THAW FILLETS IF FROZEN. CUT FISH INTO 6 PORTIONS. PLACE IN A SINGLE LAYER, SKIN SIDE DOWN, IN A WELL-GREASED BAKING DISH, 12X8X2 INCHES. COMBINE ONION, ORANGE AND LEMON JUICE, ORANGE RIND, AND SALT. POUR OVER FISH; COVER AND PLACE IN REFRIGERATOR TO MARINATE 30 MINUTES. SPRINKLE FISH WITH NUTMEG AND PEPPER. BAKE IN A MODERATE OVEN, 350F, FOR 25 TO 30 MINUTES OR UNTIL FISH FLAKES EASILY WHEN TESTED WITH FORK. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GRECIAN SNAPPER WITH FETA CHEESE (11-05-93) (20:32) 2 OUNCES FETA CHEESE, CRUMBLED VEGETABLE COOKING SPRAY 1 TABLESPOON OLIVE OIL 1 CUP CHOPPED ONION 1 CLOVE GARLIC, MINCES 3 MEDIUM TOMATOES, PEELED, SEEDED, AND CHOPPED 1/4 CUP CHABLIS OR OTHER DRY WHITE WINE 1 TEASPOON DRIED WHOLE OREGANO 1/4 TEASPOON SALT 1/8 TEASPOON PEPPER 6 (1/4 POUND SIZE) RED SNAPPER FILLETS 2 TABLESPOONS CHOPPED FRESH PARSLEY 1 TABLESPOON CHOPPED RIPE OLIVES LEMON TWIST (OPTIONAL) FRESH PARSLEY SPRIG (OPTIONAL) PLACE FETA CHEESE IN A COLANDER, AND RINSE UNDER COLD TAP WATER 1 MINUTE, SET COLANDER ASIDE TO LET CHEESE DRAIN 1 MINUTE. COAT A LARGE SKILLET WITH COOKING SPRAY; ADD OLIVE OIL, AND PLACE OVER MEDIUM HEAT UNTIL HOT. ADD ONION AND GARLIC; SAUTE UNTIL TENDER. STIR IN TOMATOES, WINE, OREGANO, SALT, AND PEPPER. BRING TO A BOIL; REDUCE HEAT, AND SIMMER, UNCOVERED, 20 MINUTES. RINSE FILLETS WITH COLD WATER, AND PAT DRY. PLACE IN A 13 X 9 X 2 INCH BAKING DISH COATED WITH COOKING SPRAY; SPOON SAUCE OVER FILLETS. BAKE, UNCOVERED, AT 350 FOR 15 MINUTES OR UNTIL FISH FLAKES EASILY WHEN TESTED WITH A FORK. SPRINKLE RESERVED CHEESE, PARSLEY, AND OLIVES OVER FILLETS, AND SERVE IMMEDIATELY. GARNISH WITH LEMON TWIST AND PARSLEY, IF DESIRED. SERVES 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RED SNAPPER FLAKES IN MUSTARD SAUCE (10/23/94) (22:55) INGREDIENTS: 1 1/2 CUPS WATER 1/2 TSP SALT A SPICE BAG 1 CUP MIX CHOPPED ONIONS, CELERY AND CARROTS JUICE OF 1/2 LEMON 1 CUP CHABLIS WINE 1 1/2 LB RED SNAPPER FILET 2 TBS BUTTER 1 1/2 TBS FLOUR 1 TSP DRY MUSTARD 1/2-1 CUP HEAVY CREAM 1/2 TSP WORCESTERSHIRE SAUCE DIRECTIONS: SPICE BAG CONSISTS OF A PINCH OF THYME AND MARJORAM, 12 PEPPERCORNS AND A SMALL BAY LEAF. IN A WIDE BUT SHALLOW SAUCEPAN BRING WATER, SALT, SPICE BAG AND CHOPPED ONIONS, CELERY AND CARROTS TO A BOIL. SIMMER 5 MINUTES. ADD THE LEMON JUICE AND WINE AND BRING TO A BOIL. ADD THE RED SNAPPER AND BOIL SLOWLY 5-6 MINUTES. REMOVE PAN FROM HEAT AND LET THE FISH COOL IN THE LIQUID 1 HOUR OR OVERNIGHT. WHEN READY TO CONTINUE, REMOVE FISH AND STRAIN LIQUID RESERVING 2 CUPS. MELT THE BUTTER IN A 2-QUART SAUCEPAN, ADD THE FLOUR, STIRRING WELL TO MAKE A ROUX. MIX IN THE DRY MUSTARD. REHEAT THE 2 CUPS RESERVED FISH STOCK AND WHISK INTO THE MUSTARD ROUX. SIMMER THE SAUCE, STIRRING OFTEN, AND GRADUALLY ADD THE CREAM. ADD THE WORCESTERSHIRE SAUCE AND CONTINUE COOKING TO REDUCE THE MUSTARD SAUCE TO A VELVETY CONSISTENCY. FLAKE THE RED SNAPPER INTO SMALL PIECES, REMOVING ANY BONES. ADD TO THE MUSTARD SAUCE, BRING TO A BOIL AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- SNAPPER A L'ORANGE (10/25/94) (0:09) INGREDIENTS: 1 1/2 POUNDS SNAPPER FILLETS SALT AND PEPPER 2 TBS ORANGE JUICE 1 TSP GRATED ORANGE RIND 3 TBS COOKING OIL DIRECTIONS: COMBINE ORANGE JUICE. RIND AND OIL. PLACE FISH IN OIL BAKING PAN AND SPRINKLE WITH SALT AND PEPPER. POUR SAUCE ON TOP OF FISH AND BAKE AT 350 DEGREES FOR 20 OR UNTIL FISH IS DONE. NOTE: THE AMERICAN HEART ASSOCIATION RECOMMENDS REPLACING THE SALT WITH NUTMEG. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- SNAPPER CREOLE (11-04-93) (1:15) 2 T VEGETABLE OIL 1 1/2 POUNDS SNAPPER FILLETS 1/2 C CHOPPED ONIONS 1/2 C GREEN PEPPER, SLICED THIN 1/2 C CELERY, SLICED THIN 2 8 OUNCE CANS TOMATO SAUCE 1 T VINEGAR 1 T SUGAR 1/2 C WATER 1/4 T SALT PEPPER TO TASTE 1 T WORCESTERSHIRE SAUCE 1/8 T GARLIC POWDER 1/4 T CHILI POWDER 1 SMALL BAY LEAF 2 C COOKED WHITE OR BROWN RICE BAKE FISH IN A PREHEATED 350 DEGREE OVEN FOR 20 MINUTES. COOL FISH AND FLAKE INTO CHUNKS. HEAT OIL IN A LARGE SAUCEPAN. SAUTE ONIONS, GREEN PEPPERS AND CELERY UNTIL TENDER. STIR FREQUENTLY, AND ADD A SMALL AMOUNT OF WATER, IF NECESSARY, TO PREVENT DRYING. ADD REMAINING INGREDIENTS, EXCEPT FISH AND RICE. HEAT UNTIL SAUCE JUST STARTS TO BOIL. REMOVE AND DISCARD BAY LEAF. REDUCE HEAT. ADD FISH AND HEAT THROUGH. SERVE OVER RICE. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SNAPPER DE VERA CRUZ (02/21/94) (14:07) YIELD: 8 SERVINGS 2 LB SNAPPER FILLETS 1 TB LIME JUICE 3 C PICANTE SAUCE (FRESH) 1 TB TOMATO PASTE 1/2 C GREEN OLIVES, CHOPPED SPRINKLE LIME JUICE OVER FISH. IN LARGE SKILLIT MIX SALSA AND TOMATO PASTE. PLACE FISH IN SINGLE LAYER IN SAUCE. COVER AND SIMMER 15-20 MINUTES. REMOVE FISH. ADD OLIVES TO SAUCE AND BOIL 2-3 MINUTES TO THICKEN. POUR OVER FISH AND SERVE. 151 CALORIES PER SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STEAMED FISH WITH GINGER AND ONIONS (08-26-93) (0:48) SERVINGS: 4 1 1/2 LB WHOLE RED SNAPPER, CLEANED 2 T SLIVERED FRESH GINGER 6 EA GREEN ONIONS, SLICED 1/4 C SHERRY, MIRIN OR WATER 1 X -----------SAUCE------------ 2 T SOY SAUCE 1 T SESAME OIL 1 T VEGETABLE OIL RINSE FISH AND PIERCE IN SEVERAL PLACED WITH A SKEWER OR SHARP KNIFE. PLACE IN A SHALLOW MICROWAVEABLE DISH (IF USING 2 FISH, ARRANGE ABOUT 1 INCH APART WITH THICKER SIDES TOWARDS OUTER EDGES OF DISH). PUT HALF THE GINGER AND GREEN ONIONS INSIDE FISH. POUR SHERRY OVER AND COVER WITH VENTED PLASTIC WRAP. COMBINE SAUCE INGREDIENTS IN SMALL MICROWAVEABLE DISH OR MEASURE. SET ASIDE. MICROWAVE FISH AT HIGH FOR 6 TO 8 MINUTES PER LB OR UNTIL FISH FLAKES EASILY WITH A FORK AND IS TENDER. ROTATE DISH IF NECESSARY DURING COOKING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=