How To make Florida Red Snapper
2 lb Red snapper fillets
1/4 c Grated onion
2 T Orange juice
2 T Lemon juice
2 t Grated orange rind
1/2 t Salt
1/8 t Nutmeg
Thaw fillets if frozen. Cut fish into 6 portions. Place in a single layer, skin side down, in a well-greased baking dish, 12x8x2 inches. Combine onion, orange and lemon juice, ornage rind, and salt. Pour over fish; cover and place in refrigerator to marinate 30 minutes. Sprinkle fish with nutmeg and pepper. Bake in a moderate oven, 350F, for 25 to 30 minutes or until fish flakes easily when tested with fork.
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Get Printable recipe and Instructions here
Note: Save 1 tbsp of Marinade for Gravy.
#fish #fishfilletrecipe #dinner
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This BRIDGE was LOADED! Catch Clean Cook (Mangrove Snapper)
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I took a ride over to the west coast of Florida to fish for Mangrove Snapper in Tampa Bay. I fished with my buddies @groupermvp and @RyanMorie around the Skyway bridge and pier. We started out the day by cast netting pilchards for live bait. We then headed over to fish some rocks near the main skyway bridge. Mangrove Snapper have a minimum size limit of 10 inches in Florida, and these snapper are plentiful in Tampa Bay waters. I cooked the Mangrove Snapper with the skin for a pan seared snapper recipe!.
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MAKE CEVICHE AT HOME - FLORIDA RED SNAPPER
MAKE CEVICHE AT HOME - FLORIDA RED SNAPPER
I woke up this morning with a hankering for fresh, delicious ceviche. I asked my girl if she wanted to make it tonight and we were off to the races!
You could make ceviche with so many great options but I had one fish in mind, Florida Red Snapper! When making ceviche you need a firm white fleshed fish if you're going the scaled fish route. Corvina is traditionally used but I'm always a fan of using locally sourced proteins where possible.
Ceviche is claimed by many nations such as Peru, Mexico, or anywhere with a coast line and some citrus. I decided to do a little fusion and have some fun.
Ingredients:
1.4 lb Red Snapper (Deboned with no skin)
1 cup of lime juice
1 jalepeño pepper
10 cherry tomato skins
1 persian cucumber
1/4 onion
1/2 cup Choclo
6oz leche de tigre
A handful of cilantro leaves