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Red snapper is a common name of several fish species. It may refer to: Several species from the genus Lutjanus: Lutjanus campechanus, Northern red snapper, .
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Red snapper is a particularly excellent fish to grill, either whole or in fillets. If you are grilling the fillets, keep the skin on while you grill. The skin acts to hold the fish together and protect the meat from the flame.

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The skin also helps hold in the flavors of the fish. Sauteeing or baking are also good methods for cooking red snapper.

The fish can stand up to lots of flavors. For a kick, consider cooking some hot chili peppers with the fish. Fresh Anaheim peppers will be milder, or you can go for the heat and use a chopped up habanero.

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Tropical fruits also pair well with red snapper. Red snapper is moist and delicate, with a mild, slightly sweet taste that goes well with all kinds of additional flavors. It is a very versatile fish and can be cooked in many different ways. A University of North Carolina class project found 17 out of 22 fish they bought labeled as red snapper were actually some other kind of snapper. While this practice is illegal, it's difficult for the USDA to enforce it.

Buy your fish from a trusted source and look for the red skin and eyes to distinguish red snapper from imposters. Red snapper is an excellent choice for a whole grilled fish, a broiled fillet, or as the main ingredient in fish tacos. Its lightly sweet flavor goes well with almost any seasoning. Red snapper is harvested year-round and should be available throughout the year; the best source is a reputable fishmonger. It can be expensive, so if you cannot find or afford red snapper, you can substitute a different kind of snapper. Caribbean red snapper is comparable to the traditional red snapper.

Also, mutton, vermilion, mangrove, and yellowtail are all similar kinds of snapper that will work for most recipes that call for red snapper. Fresh fish should be cooked the day it is purchased but will keep for two days in the refrigerator if properly wrapped. And while it's always best to eat fish the day it's prepared, cooked fish will last three to four days if properly refrigerated.

Lutjanus campechanus – Discover Fishes

Red snapper is a low-calorie, high-protein fish that contains all nine essential amino acids. It's also packed with Vitamins D and E, the minerals magnesium and selenium, and is a good source of omega-3 fatty acids.


It does have moderately high levels of mercury, however, which can pose a health risk. But as long as you eat it in moderation, as with all high-mercury fish, red snapper is very healthy.

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Choose one of the flavor combinations and chop all of the ingredients except the oil together with a large pinch of salt. Transfer the paste to a small bowl and stir in the oil. Make 5 parallel 3-inch-long slashes on each side of the snapper, slicing almost through to the bone.

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Lightly season the fish with salt and fill the slashes with the paste. Rub the fish all over with canola oil.

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Transfer the fish to a heavy rimmed baking sheet so it stands upright. To keep the fish stable, splay the belly flaps and set a crumpled foil ball under the tail. Roast the fish for 30 minutes, until the flesh just flakes. Transfer the fish to a platter. Using 2 forks, lift the fillets off the bones and serve. Review Body: I went with the Asian ingredients and it turned out amazing!

My first time ever making fresh whole snapper, highly recommend it, super easy and quick to make. Review Body: Wow! Best fish I've had in a really long time!

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I live in Maui and used a whole opakapaka preparing it with the asian method.