Whether grilled, baked, poached or broiled, snapper is a popular both at home and in restaurants. Snapper is generally wild-caught, with winter being peak season.
The flesh is white to pinkish, with soft flakes that taste quite delicate and sweet despite the distinct “fishy” flavor.
Red Snapper Recipe is a popular food item around the world. The particular item can be prepared in Continental, Mexican, Thai, Chinese and other types of recipe types. The taste of the particular varies from an individual to another.
An item that is liked by an individual may not be liked by another. Different persons have different taste buds.
Red Snapper Nutrition
Snapper is sold both whole and as fillets. Either way, a good piece of snapper should have lustrous skin, firm flesh and be free of any strong fish odor, brown markings or oozing. Like any fish, snapper is a valuable addition to any diet.
A serving of snapper contains 110 calories, but keep in mind that a serving is 3 oz. Most restaurant entrees and grocery-store fillets are at least double that, so do the math to find the actual calorie count of what you are eating.
Though the fish itself is low-calorie, many popular condiments are not — butter, tartar sauce and cream sauces can at least double the calorie content of the dish as a whole.
Part of what makes fish in general such an important part of a balanced diet is the low fat content. Snapper contains only 1.5 g of fat per serving and is entirely free of saturated fat.
Although fat is important to helping your body absorb nutrients from food, MayoClinic.com recommends that you limit your fat intake to 20 to 35 percent of your daily calories. For the average 2,000-calorie diet, that means 44 to 78 g per day.
Saturated fat should be avoided altogether, and should never be more than 7 percent of your caloric intake.
Red Snapper does not contain carbohydrates; it is considered a protein source. As such, it delivers 22 g of protein per serving. Besides being the mainstay of a low-carb diet, protein is an important player in muscle growth and repair and is present in almost every part of your body, down to the cellular level.
A 2,000-calorie diet should include about 50 to 175 g per day for the average person, but some people need a high- or low-protein diet to compensate for certain health conditions.
Sodium helps maintain your body’s fluid balance, but too much can be bad for your health. MayoClinic.com recommends keeping your sodium intake between 1,500 and 2,300 mg per day.
Cholesterol is important to cell structure and function, but any more than 300 mg per day can contribute to cardiovascular disease.
Red Snapper fits right into a heart-healthy diet, with only 40 mg of cholesterol and 50 mg of sodium.
Red Snapper contains about 2 percent of your recommended daily vitamin A, vitamin C and iron, as well as 4 percent of your daily calcium. But what sets snapper and other fish apart from other protein sources is omega-3 fatty acids.
According to MedlinePlus, omega-3 fatty acids lower blood triglycerides and are likely effective at preventing heart disease. Promising research is being conducted into its effects on blood pressure, rheumatoid arthritis, attention deficit hyperactivity disorder, weight loss and a host of other common conditions.
The effective dose varies according to the desired effect, but 1 to 4 g per day has been shown to lower triglycerides. A 3-oz. serving of snapper contains 275 mg of omega-3 fatty acids.
What Does Red Snapper Taste Like?
Another popular Red Snapper Recipe is Baked stuffed Red Snapper. For preparing this item butter, mushroom, scallions, bread crumbs, pepper, white and red snapper fillets are required.
The oven has to preheat at 300 degree Fahrenheit, around 5 tablespoon of butter has to be melted and the items have to be mixed in the melted butter.
Some extra butter is required for brushing the particular fillets.
After baking for 15miutes the fillets has to be stuffed with the cooked ingredients and the entire item has to be fired in low flame until the fillet turns golden brown.
Some people want to have the particular item with curry. This particular Red Snapper Recipe also has the provision for making the curry.
For making the curry of Red Snapper Mussallam curry, 3 to four pieces of fresh onions, 1 tomato, red chili powder, coriander powder, cashew nut paste, green coriander, salt according to the taste ad green corianders are required.
The onions, corianders and tomatoes are required to be chopped properly. At first fry the chopped onions with the perused oil in a very low flame so that the onions do turns black.
Now, include the remaining ingredients to the particular pan and cook for 10 to 15 minutes. The cooking must be proceeded in a low flame.
Constant stirring with a big spoon is required.
Add 2 cups of water in the particular item and stir for a while.
Now add the already fried fillets in it and cover the pan with a lid and allow it stay in steam for ten minutes.
The item gets ready within 15 minutes. Take out the fillet separately and place the item on a dish. Now pour the gravy over the fillet.
The item goes very well with bread and other bread items. One can even have them item with boiled rice.
Red Snapper Mussallam: this is particularly a north Indian dish. The item is very rich and spicy. To prepare the particular dish the ingredients that are required are 750 gm of Red Snapper, 1 table spoon of garlic paste, 2 tablespoon ginger paste, salt according to the taste of the individual, half tablespoon turmeric powder, coriander seeds, lemon juice and yogurt.
The above mentioned items other than the fillets are particularly required for the marinating process. At first the fish needs to washed well and then marinade with above mentioned ingredients.
The items should be attached to the fillet in a proportionate manner so that, all the items are in the fillet. Now the item must left for 1 hour. Now, take out a frying pan and keep the oil well heated. Fry the fillets in a low flame heat until the fillets color turn into light brown.
Keep the fillets on a tissue towel which absorbs the extra oil from the body of the fired fillet. One should that particular oil safely.