Western Snapper
Western Snapper offers a flavorful, spicy coating with lemony butter, perfect for seafood lovers seeking a quick, baked dish with bold southwestern spices. Ideal for casual dinners.
Ingredients
Instructions
- Cut the fish into serving size pieces.
- In a plate, combine dried oregano, chili powder, cayenne, flour, cornmeal, and salt.
- In another plate, mix melted butter and lemon juice.
- Dip fish pieces into the butter mixture, then press into the cornmeal mixture.
- Place the coated fish on a lightly buttered shallow dish.
- Pour any remaining butter mixture over the fillets.
- Bake at 450°F (232°C) for 10 to 12 minutes until the fish flakes when pressed with a finger.
Tips & Substitutions
For a lighter coating, consider using panko breadcrumbs instead of cornmeal. If red snapper is unavailable, any firm white fish like Sole Fish will work well. Ensure the fish is fresh for the best flavor, and don't skip the butter mixture, as it helps the seasoning adhere and enhances moisture during baking.
Serving Suggestions
Serve the Western Snapper with a side of sautéed vegetables or a fresh salad for a light meal. It pairs beautifully with lemon wedges for added brightness. For a heartier option, consider serving it alongside Texas Tuna On Baked Potatoes, which complements the flavors of the fish perfectly.
Storage & Reheating
Store any leftover baked snapper in an airtight container in the refrigerator for up to 2 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 10 minutes to ensure it stays moist and retains its flaky texture.
Nutrition & Diet Analysis (per serving)
Each serving of Western Snapper contains roughly 725 calories, with 23g protein, 113g carbohydrates, and 43g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (187% of the Daily Value), and vitamin C (146% of the Daily Value). Note that it is relatively high in sodium, at 987mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen red snapper for this recipe?
Yes, you can use frozen red snapper. Just ensure it's completely thawed and patted dry before proceeding with the recipe. This helps the coating adhere better and ensures even cooking.
What can I substitute for chili powder if I want less heat?
If you're looking for a milder option, consider using paprika or a blend of smoked paprika and cumin. This will give you flavor without the heat, making it suitable for those who prefer a milder dish.
How can I tell when the fish is done baking?
The fish is done when it flakes easily with a fork and is opaque throughout. You can also use a food thermometer; the internal temperature should reach 145°F (63°C) for safe consumption.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).