Red snapper is my favorite Gulf fish. The fish is aptly named because of its “snapping” teeth. The texture is fine and sweet with a very delicate flavor. I have vivid memories as a little girl of my ...

Preheat oven to 250°F. Grease a large cookie sheet and set aside. In a large sauté pan, heat ¼ cup melted butter in olive oil over medium-high heat. Season fillets generously with lemon pepper and ...

1. Heat the oven to 350 F. Lightly butter a shallow baking dish that is large enough to hold the fillets in a single layer. 2. Pat fish with paper towels to dry. Arrange the fillets in the prepared ...

From the first bite, my Crispy Baked Snapper Fillets deliver a delightful contrast of taste and textures with the satisfying ...

PORTSMOUTH, Va. (WAVY) – If you like seafood, our kitchen was the place to be! Chef Michael Kellum from Berret’s Seafood Restaurant and Taphouse Grill came in and made his May dinner special for us.

Crisp the shallots: Heat canola oil in a heavy-bottom pot until it reaches 295ºF. Slowly shake in the shaved shallots and fry them until golden and crispy. Strain the fried shallots using a spider and ...

Preheat oven to 375 degrees. Lightly coat a large, heavy casserole dish with oil. Place fish fillets with the skin side up to cover the bottom of the dish. Scatter tomatoes evenly over the fish. Put ...

Take your snapper fillets and cover both sides with olive oil. Then take your fresh rosemary and thinly slice or mice and sprinkle over your snapper on both sides. Then sprinkle about a half teaspoon ...

Take the fish fillet and place it in a tray. Pat dry. Marinate it with salt, pepper, lemon juice. Place it aside Break the eggs in a bowl and whisk them Coat the fish with the egg batter. Pass it ...