Store Number: (508) 347-7778

 

Store Hours        

Tuesday to Friday 11a-6p

Saturday 11a-5p

Sunday (Order Pickups Only) 10a-11a

Red Snapper

Cajun Red Snapper

Ingredients

  • 1 teaspoon paprika
  • 1/4 teaspoon ground cayenne pepper
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 6 (6 ounce) fillets red snapper
  • salt to taste

Directions

  1. On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano.
  2. In a small saucepan, over medium heat, melt butter or margarine with oil. Brush both sides of the snapper filets with the butter mixture, reserve the remaining butter mixture. Coat both sides of the filets with the seasoning-mixture.
  3. Heat a large cast-iron skillet over high heat until a drop of water sizzles on it. Drizzle half of the remaining butter-oil mixture on one side of fish fillets. Place fillets butter side down in pan. Cook over a high heat until the fish is deeply browned, about 5 minutes. Drizzle remaining butter-mixture over the fish and flip the fish over. Cook until fish is browned and flakes when tested with a fork, about 5 minutes more. Season to taste with salt.

Serves: 6


Spicy Red Snapper

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 onion, chopped
  • 2 cloves crushed garlic
  • 1/2 tablespoon crushed red pepper flakes
  • 1 tablespoon minced capers
  • 1 (14.5 ounce) can stewed tomatoes
  • 1/2 cup white wine
  • salt and pepper to taste
  • 4 (6 ounce) fillets red snapper

Directions

  1. In a large skillet, heat olive oil. Add onion, garlic, red pepper and capers. Saute over medium heat until onion is soft.
  2. Add the tomatoes with juice, and the wine. Reduce heat to low and simmer. Break up the tomatoes with a spoon as the sauce cooks.
  3. Once sauces begins to thicken add the snapper fillets and push them down into the pan. Cover and cook over low heat until the fish flakes with a fork, about 15 to 20 minutes.

Serves: 4

 

Grilled Stuffed Red Snapper

Ingredients

  • 3 tablespoons butter
  • 3/4 cup fresh bread crumbs
  • 1/4 cup chopped green onions
  • 1/4 cup celery, diced
  • 1 clove garlic, minced
  • 4 ounces cooked shrimp
  • 4 ounces cooked crabmeat
  • 1 tablespoon chopped fresh parsley
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 6 (4 ounce) fillets red snapper

Directions

  1. Preheat coals in a covered grill to high heat.
  2. To Make Stuffing: Melt 2 tablespoons butter or margarine in a skillet. Add the bread crumbs. Saute and stir the mixture over medium-high heat till the bread crumbs are browned. Remove the bread crumbs to a mixing bowl.
  3. Melt 1 tablespoon butter or margarine in the skillet and saute the onions, celery and garlic until tender; add to bread crumbs in mixing bowl, then stir in shrimp, crab, parsley, salt and pepper and toss gently.
  4. Cut foil to form a double-thickness 18x12-inch rectangle. Lay the fish fillets on the double thickness of foil. Mound the stuffing on top of the fillets.
  5. Curl up the edges of the foil to form a tray. In a covered grill, arrange the preheated coals at either side of the grill. Test for medium heat above the center of the grill. Place the fish in foil in the center of the grill rack. Cover and grill for 20 to 25 minutes or just until the fish flakes easily.

Serves: 6