Red Snapper

Mr. Rod's Seafood

Red Snapper

Snappers are caught in waters 60 to 200 feet deep using large electrical and manually powered reels with multiple-hook rigs. Red snapper, found off Florida's Gulf and Atlantic Coasts, is one of the best known and desired deep-sea delicacies. It derives is name from its reddish-pink skin and red eyes.

What to look for when selecting Red Snapper Fillets:

Fillets should have a translucent appearance.
Blook line should be red in color.
Flesh should be firm and not separating.
Fillets are pink to red in color.

Store fresh Red Snapper in the coldest part of your refrigerator for up to two days. To freeze Red Snapper, wrap tightly to prevent freezer burn, write date on package and store at 0° F for up to four months. Thaw in the refrigerator or under cold running water.

Red Snapper have a firm texture, white meat with mild flavor. It is a lean fish.

Nutritional Facts

Serving Size 4 oz, raw (appx.114 grams)

Calories 110

Total Fat 1g

Sat. Fat 0g

Cholesterol 45mg

Sodium 50mg

Carbohydrates 0g

Protein 23g

Red Snapper Recipes

Scrumptious Broiled Snapper

2     pounds skinless Red Snapper fillets

1/4 cup vegetable oil

1   teaspoon salt

1/8  teaspoon pepper

2     4-oz cans mushroom stems and pieces, drained chopped.

1     cup grated Cheddar cheese

2     tablespoons chopped fresh parsley

Cut fish into serving size pieces.

Combine oil, salt, and pepper; mix thoroughly.

Combine mushrooms, cheese and parsley.

Place fish on lightly oiled broiler pan and brush with seasoned oil.

Broil about 3 incehes from soource of heat for 3-4 minutes.

Turn carefully and brush fish with remaining oil.

Broil an additional 3-4 minutes or until fish flakes easily with a fork.

Spread mushroom mixture on fish and broil 2-3 minutes or until light brown.

Per serving: Calories 320, Total fat 17g, Total carbohydrate 2g, Protein 36g.

Nutritional information provided by USDA Nutrient Data Laboratory.
Additional information provided by University of Florida Institute of Food And Agricultural Sciences and Florida Department of Agriculture and Consumer Services.

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