Red snapper recipes
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.
A whole red snapper is shallow fried and served with escovitch, a traditional Caribbean vegetable dish.
More red snapper recipes
Buyer's guide
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.
Preparation
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.
