Snapper Recipes

This is from Pipo's restaurant in Acapulco. (Queso Chihuahua: A mild nutty-tasting cheese that was originally made in the Mennonite communities in Chihuahua but is now quite hard to find. It melts well and is used for stuffing chiles or to grate as a topping. Monterey Jack or a medium-sharp Cheddar is a good substitute.)

The website also has a recipe for homemade tomato sauce to complement the Red Snapper.

Variations: You can use sweet red,yellow,or green peppers or tiny green beans in place of the carrots. You can use scallions(cut in thin strips) or chives(cut in 3-inch lengths) in place of the leeks. You can use basil,coriander,thyme,or parsley in place of the dill. This recipe sort of says it all. Hope it works for you. Enjoy..

It's easy and delicious. I do this with chicken also, but coat chicken in egg wash, put Ritz mixture in a plastic and shake chicken in plastic bag until coated all over. This recipes always receives RAVE reviews!

Snapper is a staple in our house here by the ocean. I know the sauce is vague but you can't go wrong. Sometimes I add a little white wine if it seems to thick. The variations are many - roasted red peppers instead of tomatoes - the addition of herbs, etc. You can omit the anchovies if you wish but they add a depth of flavor and I'm sure no anchovy hater would detect them unless they were told.

Geography: Fresh tilapia comes from Columbia and Costa Rica. All American-raised tilapia goes to the live market. Farmers in Taiwan, Thailand and Indonesia export frozen product to the US. Buying/Handling/Storing: Tilapia meat should be moist and resilient. It should have no musky odor. Don't buy frozen tilapia that has freezer burn. If mushy when thawed, discard. Tilapia absorbs flavor from the water it is raised in, so check the source. Shelf-life for fresh tilapia at 32 F is 2 weeks. Layer in ice. Shelf-life for frozen product is 6 months. Blast frozen or block frozen is a sign of a poor product.