Baked Red Snapper with Garlic is full of flavor and quick to put on the table on any night of the week! My friend Jamie is guest posting today for me while Grumpy and I are on a vacation! Thanks Jamie!
Today is a special day for me. I am honored to be a guest blogger today on The Life and Loves of Grumpy’s Honeybunch. My name is Jamie and my blog is Mom’s Cooking Club. Now, of course, I would love to be on that cruise with Shelby but I’m still happy to be presenting this wonderful seafood dish. So, in honor of Shelby and Grumpy out on the Big Blue Sea, I want to share this Red Snapper recipe.
Red Snapper is a mild flavored fish but has a meaty, firm texture. It is great grilled, baked, broiled, blackened and fried. This is a very simple and delicious baked red snapper. The bread topping and butter sauce go so well with the fish.
- 2-3 red snapper fillets, about 6 to 8 ounces each
- 4 tablespoons butter
- 1 medium clove garlic, pressed or minced
- 3 or 4 drops Worcestershire sauce
- ½ teaspoon Creole or Cajun seasoning
- ⅛ teaspoon fresh ground black pepper
- 1 to 2 teaspoons minced fresh parsley
- 1 teaspoon snipped fresh chives, optional
- 3 to 4 tablespoons plain or seasoned bread crumbs (I used seasoned bread crumbs)
- 2 tablespoons freshly grated Parmesan cheese, optional (I added this to the bread crumb mixture)
- Place snapper fillets in a baking dish that has been sprayed with cooking spray. In a skillet, melt butter with garlic, Worcestershire sauce, Creole/Cajun seasoning, pepper, parsley and chives, if using. Cook on low for 2 minutes to blend flavors. Brush both sides of fish fillets with the butter and herb mixture. Toss bread crumbs and Parmesan cheese in the remaining butter mixture; sprinkle over the fillets. Bake at 400 degrees for about 12 minutes, depending on thickness of fillets, until fish flakes easily and is no longer translucent.