Creole Red Snapper Recipe
Fish Recipes — By gulfscapes magazine on April 16, 2008 at 7:29 amThe moist, white flesh of the red snapper has a delicate sweet flavor. Store fresh snapper in the refrigerator at 32-38°F and use within two days, or freeze in water in an air-tight bag or container and use within six months. Thaw in the refrigerator or under cold running water.
INGREDIENTS:
2 red snapper fillets
1 garlic clove-diced
2 tablespoons butter
1 teaspoon Zatarain’s Creole Seasoning
1/2 teaspoon black pepper
1 teaspoons minced fresh parsley
4 tablespoons bread crumbs
2 tablespoon grated parmesan cheese
1/2 teaspoon Worcestershire sauce
PREPARATION:
Lay fillets in a coated baking dish. In a skillet, melt butter, garlic, Zatarain’s, Worcestershire sauce, pepper, and parsley. Cook on low for 4 minutes. Brush both sides of fillets with the butter and herb sauce. Add bread crumbs in the skillet to absorb the butter mixture, then sprinkle over the fillets. Bake at 400° for about 10 minutes or until fish flakes easily and is no longer translucent.
Serves 2.
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