April 28, 2006
Red Snapper Is A Deep Sea Specialty
Vibrant red snapper are hard to miss when they are being unloaded onto docks from fishing fleets. Their rosy-red hue is another attribute to the many bright and colorful fish in the Gulf of Mexico. Not only pretty to look at, red snapper are very tasty and highly popular among seafood fans. It is one of the best known and most desired deep sea delicacies.
A prized food fish, red snapper are caught commercially as well as recreationally. Red snapper are in season the first 10 days of every month. A reef fish that commonly inhabits waters from 30 to 200 feet, red snapper can also be caught as deep as 300 feet on occasion. They keep relatively close to the bottom, and inhabit rocky ledges, ridges, and artificial reefs, including offshore and shipwrecks.
Red snapper is a firm-textured fish with moist, white flesh that is delicate and mild. It can be served broiled, baked, steamed, poached, fried or grilled. Red snapper responds well to most cooking methods. Try baking whole red snapper stuffed with fresh herbs and seasonings. Red snapper is excellent for grilling, and spring is the perfect time to fire up the barbecue. Lemon, butter and fresh chili peppers are great ways to season red snapper. Another idea is to serve red snapper with tropical fruits for a delicious springtime treat. Try the recipe below to experience succulent red snapper for yourself.
When purchasing whole red snapper, look for a shiny surface with tightly adhering scales and gills that are deep red or pink. Also watch for a clean, shiny belly cavity with no cuts and a mild aroma, similar to the ocean. Fresh steaks, fillets and loins should have a translucent look and flesh that is firm and not separating. There should be no discoloration and proper packaging that keeps the fish from being bent in an unnatural position.
For recipes visit www.FL-Seafood.com or call (850) 488-0163.
Florida Red Snapper Con Queso
2 pounds Florida red snapper fillets
salt
pepper
1 cup Cheddar cheese, grated
1 tablespoon Dijon mustard
2 teaspoons horseradish
2 tablespoons chili sauce
1/4 cup olive oil
Cut fish into serving-size portions; sprinkle both sides with salt and pepper to taste.
Combine Cheddar cheese, mustard, horseradish and chili sauce; set aside. Place fish on a
lightly-oiled broiler pan. Brush fish fillets with oil and broil about 2 inches from source
of heat for 5-8 minutes or until fish flakes easily with a fork. Remove and place cheese
mixture on top of fillets; return to broiler for 1-2 minutes until cheese melts and browns.
Yield: 6 servings
Nutritional Value Per Serving:
Calories 318, Calories from Fat 157, Total Fat 17g, Saturated Fat 6g, Trans Fatty Acid 0, Cholesterol 73mg, Total Carbohydrates 3g, Protein 35g, Omega 3 Fatty Acid 0.55g
For more information:
Nicole Haugdahl
(850) 488-0163
haugdan@doacs.state.fl.us
