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Snapper

Explore 57 recipes, 1 article, 4 galleries, 35 videos, and more

Other Ideas:
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Coconut-Guajillo Poached Seafood Taco with Yucatan Salsa

Ingredients
  • 1 can coconut milk (11 ounces)
  • 2 tablespoons sugar
  • 1/2 Serrano chile, coarsely chopped
  • 1 lemon, zested and juiced
  • 1 orange, zested and juiced
  • 1 cup Guajillo Chile Sauce
  • 1 bay leaf
  • 1 clove garlic
  • Coarse salt and freshly ground black pepper
  • 1 1/2 pounds salmon, tuna, snapper, bass, or halibut, coarsely chopped
  • 6 corn tortillas (6 inches each), warmed
  • Yucatan Salsa
  • 1 ripe avocado, cut into 1/2-inch slices, for serving
  • 1 lime, cut into 6 wedges, for serving
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Suzanne Goin's Spiced Snapper and Carrot Puree

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Herb-Rubbed Grilled Fish

Time:1 hour 15 mins
Ingredients
  • 3 bulbs fennel, fronds separated, bulbs cut through core into 1-inch wedges
  • 2 teaspoons whole black peppercorns
  • 2 teaspoons whole pink peppercorns (available at penzeys.com)
  • 4 cloves garlic, peeled
  • 1/2 cup packed fresh flatleaf parsley leaves
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 1 whole striped bass or snapper (3 3/4 to 4 pounds), cleaned
  • 2 cups mixed herb sprigs and other aromatic greens, such as mint, celery leaves, oregano, and parsley (optional)
  • Coarse salt and freshly ground pepper
  • 12 habanero or other colorful chiles, for serving (optional)
  • Lemon slices, for serving
  • Grilled Potatoes, for serving
  • Mixed Herb Sauce, for serving
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Herb Crusted Snapper with Ratatouille Part 2

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Roasted Red Snapper Stuffed with Fennel

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