Archive for the ‘Snapper’ Category
Bright Star’s Snapper and Shrimp Au Gratin
One of their most popular recipes at the Bright Star is the Snapper and Shrimp Au Gratin. While visiting Bessemer, Alabama I had the pleasure of dining at the Bright Star Restaurant. I can now say I know why it is so popular – the food was delicious!
- 2 lbs Steamed Red Snapper
- 1 lb Steamed Shrimp 90-110 count
- 1 cup of Grated Parmesean Cheese
- 1/2 cup of white cooking wine
- 6 large eggs
- 1 tsp granulated garlic (to taste)
- 1 tsp Greek Seasoning (to taste)
- 1 lb Margarine
- 1 1/2 cup Flour
- 24 oz. Sweet Milk (Whole Milk)
Basil Tomato Snapper
*Yellowtail Snapper is a favorite since it has a soft and sweet texture; whether whole or filleted it makes a desired catch.
Ingredients
- Whole Yellowtail Snapper
- Italian Bread Crumbs
- 1 small onion chopped
- 1 green bell pepper chopped
- 1 sliced tomato
- 2 tbsp chopped fresh basil
- 1 clove garlic crushed
- Extra Virgin Olive Oil
- Sea Salt
- Ground Black Peppercorn
- 1/4 White Dry Cooking Wine
Directions
Prepare the fish by scaling or filleting it depending on how you would like it prepared.
Sauté the onion, green pepper, garlic and basil in olive oil. When the onion is tender then add the cooking wine.
Place the fish in a baking dish. Spread the sauted onion and pepper on top of the fish. Salt and Pepper the fish and then sprinkle lightly with Italian Bread Crumbs.
Sauté the sliced tomato in olive oil then place on top of the fish.
Bake at 350 degrees for about 45 minutes for the whole fish and 20 minutes for fillets.
*If you prepare the fillets instead of the whole fish you will see that the fish just melts in your mouth!
Baked Yellowtail Snapper
*Yellowtail Snapper is very popular in South Florida so you are sure to catch one of these.
Ingredients
- Yellowtail Snapper
- Portabella Mushrooms
- Onion
- Garlic
- Chef Paul Prudhomme’s Blackened Redfish Magic Seasoning
Directions
Sauté mushrooms, onion and garlic with olive oil. Place filleted fish on baking dish
then put mushroom mixture on top. Roll up and lightly sprinkle seasoning on top.
Bake in oven for 10-12 minutes. Serve with your favorite vegetables.
*If you want something sweet and tangy try the Baked Honey Garlic Yellowtail Snapper.
Baked Mutton Snapper
*This Mutton Snapper is grilled then baked with a special sauce.
Ingredients
- Whole Mutton Snapper
- 3 egg yolks
- 1/3 cup Extra Virgin Olive Oil
- 3 cloves Garlic
- 1 tsp Cayenne Pepper
- 1/4 Lemon Juice
- 1/4 Dry Vermouth White Wine
- 1 tbsp Parsley
- 1 tbsp Oregeno
- 1 tbsp Basil
- Salt & Pepper
Directions
Remove scales from the fish. Place on the grill for about 5 minutes on each side.
Blend the egg yolks with the olive oil and put in a skillet on medium heat. Then saute’ the remaining ingredients together until creamy.
Spread all over the fish and bake in the oven for about 10 minutes not covered.
Hog Snapper with Mushroom Sauce
Ingredients
- Juice of one lemon
- 3 tbsp olive oil
- 4 tbsp white wine
- ½ tbsp corn starch
- 1 tsp parsley
- 2 tsp basil
- 1 tsp sage
- ½ finely chopped onion
- Fresh spinach
- Baby Bella mushrooms
- Ground black peppercorn
- Salt
- Italian bread crumbs
- Hog Snapper
Directions
Brush olive oil on both sides of the snapper filet, salt & pepper. Then coat with bread
crumbs on both sides. Bake at 275 degrees for 15 minutes. Steam the fresh
spinach until soft and tender. Sauté onions and mushrooms with butter until soft
then add lemon juice, white wine, corn starch and herbs. To serve, place a bed
of spinach on platter and top with baked snapper. Then add sauté ingredients on top.