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Can't Miss Red Snapper Recipe

Can't Miss Red Snapper

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (118)

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Average Rating:

Total Reviews: 118

Showing 31-40 of 118

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  • on April 18, 2009

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    Hi Paula,

    Am curious, do you actually read the comments or is it a staff member?

    Anyway, loved the recipe. I had the luxury of reading many reviews. It appeared that the major concern was the cooking time. Most people thought the cooking time was too short. I made the mistake of overcooking the fish based on the reviews. So, it made me think, how about instead of cooking time, just tell us what the internal temperature of the fish should be. We all have different sizes of fish and that would solve that!

    Thank you and would love to hear the answer to my question.

    Best Wishes,

    KaJaMarx@aol.com

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  • on March 26, 2009

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    How simple and delicious! The only thing I added was a light dusting of Paul Prudhomme's Blackened Redfish Magic and mixed panko with the parm. Veggies are very nice if cut thick. This is a do-over. Thanks Paula!

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  • on February 11, 2009

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    I needed to cook my fish a bit longer than 12 minutes, cut back some on the butter, and mixed the parmesan half and half with panko. I will definitely make again. I didn't think I would like the Worsestshire with it and used about half what recipe called for and it gave it just the right zip.

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  • on February 10, 2009

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    Mere of Baltimore: What did your finished product have to do with the recipe? Surprised you didn't substitute chicken for the fish.

    Other reviews were helpful to the actual recipe. I liked it and it is super easy. The Worcestershire is a nice touch, I think. Thanks Paula

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  • on January 20, 2009

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    Used white perch with the skin on instead of red snapper fillets and added some garlic cloves. Didn't have worchester sauce so I used soy sauce and lemon. Wound up baking for 23 minutes instead of 12 and then broiling for 3. I also used some bread crumbs with the parmesian to make the outer layer a bit more crispy. Next time I will try to cut the butter more and maybe use some white wine and more lemon to keep the fish moist. Overall, the dish was flavorful, moist and delish!

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  • on January 19, 2009

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    I chose to use red bell peppers instead of green for more flavor/sweetness. I also chose to use parmesan breadcrumbs instead of parmesan (just barely enough to cover the top. came out good. I don't really like fish, but this one was at least a simple recipe that anyone can cook, so I can eat it like I should.

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  • on January 18, 2009

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    Sauteed the veggies first and added some sliced yellow and green squash to it Baked it for 14 min @ 350, then added cheese, and broiled it for 3 min. It was very tasty!

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  • on August 13, 2008

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    This recipe was quick and easy. Results, as mentioned in the title, were edible. Fish was tasty; the green peppers and onions were STUPENDOUS when combined with the Snapper.

    Be careful not to add too much Parmesan. We all love cheese and it's easy to go overboard. Too much Parm will terribly overpower the lovely flavor of the fish. Be stingy with it.

    Did I mention the fact that the peppers and onions are delectable? Don't chop them small; opt for big bite-sized chunks.

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  • on August 05, 2008

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    Quick and easy

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  • on April 30, 2008

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    I followed the recipe as written and it was really bland. Maybe some garlic or other spices would have helped.

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