An exotic fish with a sweet, firm, white, textured flesh. There any many varieties of snapper, all found in warm waters, but there is only one true red snapper. The other varieties can vary in colour, but many are also pink and red.
Red snapper are available whole, usually gutted but not scaled. Fillets are also available, both fresh and frozen. It is widely available year round. There are some concerns over the sustainability of some species of snapper. If you have concerns, ask your fishmonger.
Whole snapper require trimming, scaling and gutting. Large specimens are best filleted with the pin bones removed. The skin is soft once the scales have been removed, so can be left attached. Snapper suit exciting flavours including ginger, chilli, spices, coriander and coconut. They can be roasted, pan-fried, barbecued and grilled.
Article by CJ Jackson
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).