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1 1/2 pounds Florida snapper fillets
1/2 cup Florida honey
1 1/2 cups Florida orange juice
2 teaspoons paprika
1/2 cup Florida lime juice
1 teaspoon salt
Score the top of the fillets in a large checkerboard fashion with 6 shallow cuts. Combine orange juice, lime juice and honey in a flat bottom container and mix well. Place fish in container with juice mixture and marinate for one hour in the refrigerator. Combine paprika and salt. Place fish on broiler pan and apply paprika mixture liberally to top of fillets. Broil for 10 minutes for each inch of thickness of the fillets or until fish flakes easily when tested with a fork. Heat marinade to boiling, reduce heat; simmer for 5 minutes while fish is cooking. Baste fish one time just before removing from oven.Yield
4 servings

Nutritional Value Per Serving
Calories 350, Calories From Fat 15, Total Fat 2g, Saturated Fat 0g, Cholesterol 65mg, Total Carbohydrates 48g, Protein 35g

Look for “Fresh from Florida” ingredients at your local store.

Snapper Boca Chica

FFF BannerPhoto courtesy of the Florida Department of Agriculture and Consumer Services


Photo courtesy of the Florida Department of Agriculture and Consumer Services


Amount Ingredient
3 tablespoons olive oil
3 tablespoons butter
4 cloves Florida garlic, minced
3 Florida shallots, minced
1 tablespoon capers
1 tablespoon pimento, diced
1/2 cup white wine
1/2 cup bottled clam juice
1/2 teaspoon coarse ground black pepper
4 6-ounce Florida snapper fillets
1/2 pound medium Florida shrimp, peeled and deveined
1/2 cup fresh Florida parsley, minced
  sea salt to taste
12 ounces vermicelli or angel hair pasta, cooked

Heat the oil and butter in a large sauté pan. Add garlic and shallots and sauté for 2 minutes over low heat, stirring often. Raise heat to medium, add capers, pimento, wine, clam juice and pepper; simmer for 2 minutes. Add filets and simmer over med-low heat for about 5 minutes. Add shrimp, spreading them evenly over the skillet; simmer for 3 minutes until filets and shrimp are cooked through. Stir in parsley; add salt to taste. Place fillets and shrimp on pasta on individual plates. Spoon scampi sauce over all and serve.

6 servings

Nutritional Value Per Serving
Calories 502, Calories From Fat 139, Total Fat 16g, Saturated Fat 5g, Trans Fatty Acid 0, Cholesterol 115mg, Total Carbohydrates 47g, Protein 40g, Omega 3 Fatty Acid 0.00g


 Photo courtesy of the Florida Department of Agriculture and Consumer Services


Amount Ingredient
4 6-ounce Florida snapper fillets
2 teaspoons cayenne pepper
  sea salt, to taste
  ground black pepper, to taste
1 cup rice flour
1/4 cup butter
1/2 cup sliced almonds
1/4 cup lemon juice
1/4 teaspoon flat leaf parsley, chopped
  parsley sprigs for garnish (optional)

Sprinkle fillets with seasonings then dredge in flour. Melt butter in shallow skillet over medium-high heat; add fillets and cook 3 to 5 minutes per side until golden brown and cooked through. Remove fillets from skillet and keep warm. Add almonds to butter in the skillet; cook until almonds are browned. Stir in lemon juice and parsley. Spoon sauce over cooked fillets and garnish with fresh parsley.

4 servings

Nutritional Value Per Serving
Calories 592, Calories From Fat 281, Total Fat 32g, Saturated Fat 16g, Trans Fatty Acid 1g, Cholesterol 124mg, Total Carbohydrates 36g, Protein 40g, Omega 3 Fatty Acid 0g

 This is a quick and easy baking recipe that can used for fish such as snapper, grouper, orange roughy, cobia, redfish (red drum), snook and porgy. Serving sides of fresh steamed green beans, glazed carrots, sauteed yellow squash and dinner rolls will yield 4 servings. Prep time is around 6 minutes and cook time is 12 minutes. A quick dish for anglers on the go!


30 round buttery crackers (like Ritz)

2 tablespoons Dijon mustard

1/2 teaspoon dried basil, crushed

1/2 teaspoon hot sauce (your favorite)

1/4 teaspoon pepper

1 1/3 pounds fresh fish fillets

Fresh Key Lime wedges

 Process the crackers in a food processor until finely ground.

 Stir together mustard, basil, hot sauce and pepper; brush over fillets. Dredge fillets in cracker crumbs and place on a lightly greased rack in a broiler pan.

 Bake at 450 degrees F for 12 minutes until fish flakes easily with a fork. Garnish and serve with lime wedges.

  You can use any kind of firm, white fleshed fish, such as snapper, grouper, grunt, wahoo, cobia, snook and triggerfish. The most important thing to remember is to pat the fish dry with a paper towel prior to “flaking” the fish.

Prep Time: 35 minutes                          Cook Time: 30 minutes


8 Jumbo sized shrimp; tail on, peeled, deveined & butterflied                    

1/2 teaspoon salt

4 cups flaked or cubed fish (pat fillets dry prior to cutting)                          

1/8 teaspoon black pepper

2 Tablespoons butter                                                                                     

2 Tablespoons flour

1/2 cup onions, finely diced                                                                          

3 Tablespoons bread crumbs

1 Jalapeno pepper, seeded and diced                                                             

2 garlic cloves, minced

1/4 cup fresh Cilantro, chopped                                                                    

2 egg whites, beaten

1 Tablespoon Red Pepper flakes                                                                    

3 Tablespoons Mayonnaise

1 teaspoon Old Bay Seasoning                                                                        

Oil for frying


Preparation Directions:

1) Heat butter in a medium skillet over medium-high heat. Add diced onion and Jalapeno, saute for 4-5 minutes or until tender.

2) Make sure fish has been patted dry, cut into small cubes or flake.

3) In a large bowl, add cilantro, fish, pepper flakes, garlic and cooled onion/Jalapeno from pan.

4) Dust shrimp thoroughly with flour.

5) Sprinkle remaining flour, bread crumbs, salt, black pepper and Old Bay seasoning while tossing mixture – make sure to coat fish evenly.

6) Fold in mayonnaise and beaten egg whites.

Take some of the mixture and form into a ball, approximately 3-4 inches in diameter. If it holds together, your in business. If it’s too dry and flaky, add some more bread crumbs. It should be moist, but not soggy.

7) Form mixture into 8 equal sized patties.

8 ) Hold shrimp flat and build fish cake around shrimp, with tail hanging out of cake.

9) Add enough oil to just cover bottom of skillet and heat over medium heat. Cook about 5-6 minutes on each side or until golden brown.

Serve with rice, steamed vegetables and key lime slices. Can also be used for a surf and turf platter when serving steak or fillet Mignon. Enjoy!

 This recipe works great with yellow-tail snapper, coney grouper, hogfish, cobia and even grunt. An old Florida recipe that is great for those hot summer days. For best results, use freshly squeezed juices.

 Prep Time: 20 minutes                                       Marinating Time: 3 – 4 hours


3 pounds fish fillets                      1 Cayenne pepper, fine chopped

3 cups orange juice                       1/2 teaspoon Ginger root, fine chopped

1 1/2 cups Key Lime juice              2 cups ketchup

1 green bell pepper, chopped         4 Tablespoons olive oil

1 red bell pepper, chopped             2 teaspoons salt



 Cut fish fillets into 1 inch squares and add all ingredients in a glass or ceramic bowl. Mix well, cover and refrigerate for 3 to 4 hours, stirring occasionally.

 Serve with warmed taco chips and your choice of ale or wine.

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