Snapper, a popular white-fleshed fish with a firm texture and mild flavor, is great for all kinds of preparations: grilling, searing, frying, braising, steaming, and more. Gray snapper and yellowtail or rainbow snapper wild-caught in the U.S. are among the most ocean-friendly choices.

Serve pan-seared snapper fillets on a bed of red pepper, avocado, jalapeno, and parsley salsa. Adjust the salsa according to your tastes with different herbs (basil or cilantro) and chiles (poblano or habanero).

Orange, lemon, shallot, lime zest, and a fiery dose of habanero chile make a refreshing relish for steamed red snapper. Serve on a bed of steamed spinach.

This interpretation of the popular dish from the Mexican seaside city of Veracruz combines sauteed garlic, pickled jalapenos, green olives, and oregano in fresh tomato sauce. Arrange snapper fillets on top and cook them right in the sauce.

Tuck sliced limes and garlic into the cavity of a whole snapper, then wrap the fish in parchment paper to roast in the oven. Serve the fish with spicy cilantro-lime dressing on the side.

Lemongrass, chiles, coriander, and mustard seeds infuse the pickling brine for poached snapper and grilled eggplant in this Asian-inspired recipe. Allow two to four hours for the finished dish to marinate in the refrigerator before serving.

Mix paprika, oregano, thyme, cayenne pepper, and sugar to make a dry rub for snapper fillets. Use a heavy skillet over medium-high heat to get a perfect sear on the fish.

Chef Mike Price stuffs whole snapper with a lemon-garlic mixture and sprigs of fresh thyme. While grilling the fish, he brushes it with garlic oil to add more flavor. Serve the fish with grilled preserved lemons and spicy sauteed escarole and fennel.

A light dusting of salt and cayenne pepper seasons snapper fillets in this 15-minute preparation. Serve with rice pilaf and a green salad for a quick dinner.

Frozen corn and lima beans are a great shortcut to tasty succotash. Steam snapper fillets on top of the vegetables for an easy one-pan dinner.

Named for the Italian seaport town of Livorno, this preparation features the Mediterranean flavors of tomatoes, garlic, and parsley. You can also add capers and red pepper flakes if you like.

Blend paprika, salt, and pepper into softened butter to make an easy seasoning for broiled fish. Use your choice of sweet or hot paprika.

Simmer tomatoes, onions, garlic, Kalamata olives, and capers to make the zesty sauce for baked snapper fillets. Serve with a simple side dish of steamed white rice.

Escabeche differs from ceviche in that the fish is sauteed before the marinade is poured on. After an overnight soak in sherry vinegar, white wine, cloves, and crushed pepper, serve the snapper over greens with crisp-tender green beans.

Salt baking, which is a cross between steaming and roasting, intensifies flavors while keeping food moist. To create this dish, mix 10 cups of coarse salt with crushed juniper berries, fennel seeds, and citrus zest, then bind the mixture together with egg whites to pack around a whole pink snapper before baking.

The seductive flavors of Indonesia -- ginger, lemongrass, kaffir lime, and coconut -- permeate this pan-fried snapper preparation. Make a coconut milk sauce to drizzle over the fish and garnish with cilantro for serving.

Tamarind nectar -- available in Latin American and Indian grocery stores -- gives this dish its incomparable tangy-sweet flavor. Combine diced mango with jalapeno, raisins, ginger, cinnamon, and cider vinegar to make the accompanying chutney.

Green curry paste, Thai fish sauce, and kaffir lime leaves flavor the coconut milk broth that surrounds roasted red snapper fillets. This recipe is courtesy of chef Harold Dieterle.

Cinnamon and cloves lend a hint of sweetness to the spicy Mexican tomato-garlic sauce that cooks red snapper fillets. Shred the fish in the sauce and serve the hash with tortillas or tortilla chips. This recipe is courtesy of chef Zarela Martinez.

Dust red snapper fillets in flour and sear them in a hot skillet to give them a deliciously browned exterior before adding to rosemary-tomato sauce to finish cooking. This recipe is from Pietro Del Re of Elio's restaurant in New York City.

You can cook your dinner right on the serving plate using this easy, ingenious method: simply suspend the plate on a steaming rack inside a wok. Sesame oil, cilantro, ginger, and scallions flavor red snapper while it steams.

A thin layer of Dijon mustard helps the coating of fresh herbs adhere to these baked snapper fillets. Use any combination of herbs you like, balancing bold herbs, such as dill and thyme, with milder ones, such as parsley.

Lemongrass, orange zest, and miso add depth to the ginger-scallion relish that tops sauteed snapper fillets. This recipe is courtesy of chef Gregory Brainin.