Key West Filet of Snapper


In order of yumminess, use yellowtail, hog snapper, or mutton snapper.


Line broiler with aluminum foil. Heat under broiler. Rub butter on bottom. Places filets in pan.


Dot liberally with butter. Sprinkle with salt, pepper, and paprika. (Paprika gives it a nice look and slightly Caribbean flavor.) Broil 5 minutes.


Meanwhile, juice a half lemon or lime. After five minutes of broiling, sprinkle the lemon or lime juice on top and broil a few minutes more.

Or, make a crust by sprinkling fish with flour and then dotting on the butter.

Serve with couscous.


Broiled Filet of Sole


Preheat broiler. Butter a flat broiling pan or cookie sheet. Place filets on top. Shake onto them a thin layer of flour (most easily done with the special shakeable flours that come in cyclindrical containers). Dot the flour with small piece of butter. Season with salt and pepper. Broil for 7 to 10 minutes. Seven should be enough. Check to see if a nice crust has formed. No more than ten! Overcooked fish is no pleasure. You can do this without the flour, but there won't be a crust.

Flounder can be substituted for sole.

For fish, figure 1/3 to 1/2 lb. per person.


Red Snapper with Butter and Shallot Sauce

(adapted from Silver Palate Cookbook)


1/3 cup raspberry vinegar

2 TB shallots, minced

2 red snapper fillets, 3/4 lb. each

2/3 cup white wine

2 sticks chilled sweet butter

3 cups shredded raw spinach

Preheat oven to 400.


Combine vinegar and shallots in small, heavy saucepan. Bring to boil, lower heat slightly, and simmer til reduced to about 2 TB. Set aside.

Arrange snapper fillets in shallow baking dish. Pour wine over the fish and season with salt and pepper.

Bake for 8-10 minutes on middle rack of oven. It should be slightly underdone, because it will continue to cook. Cover with foil and keep warm.

Heat the vinegar and shallot mixture again and whisk in chilled butter, piece by piece, over very low heat, adding next piece before previous one is completely absorbed. Remove from heat. Whisk in 1 TB heavy cream, and set aside, covered.

Divide the spinach between two plates. Transfer one fillet to each plate, using a spatula, centering it on spinach. Spoon the raspberry butter sauce over the fish and serve at once.

Why is this here? I've never actually made this recipe, and it doesn't sound as though I'd like it. But since I bothered to type it in, I'll let it stand.


Snapper Barbados


1 lb. of snapper fillets (hog, mutton, whatever)

Juice of one lime

4 TBS olive oil

4 TBS fresh chopped parsley

1 TB thyme

2 TBS chopped shallots

1 tsp paprika

1/2 tsp cayenne pepper


dash of Tabasco (optional)

Blend ingredients and cover the fish fillets with the mixture. Broil 7 minutes, or until fish flakes when tested with fork.


Sort of a waste to use yellowtail for this as the sauce drowns out the fish.