RED SNAPPER (Lutjanus campechanus)
OTHER NAMES: North American, Red Snapper, Genuine Red, Snapper, Pargo Colorado
RANGE: A temperate fish rather than tropical, the Red Snapper is rare in South Florida, although caught occasionally. It is standard bottom-fishing fare, however, offshore of the Atlantic Coast from about the center of the Peninsula northward, and in deep waters of the northern Gulf.
HABITAT: Along the Panhandle, Red Snappers are sometimes found in fairly shallow water off the beaches, and even in deep holes of the larger bays. Off the Peninsular Gulf Coast, however, few Red Snappers are found close enough to shore to merit a one-day effort; most offshore Snappers along that part of the coast are Grays.
DESCRIPTION: Overall rosy red. Canine teeth less prominent than those of most other Snappers. Red eye. Anal fin is triangular. The Caribbean Red Snapper, Lutjanus purpureus, is very similar in appearance and is found in the northwest and central Caribbean.
SIZE: Common from a pound or so to about 6 or 8 pounds. Usual maximum is about 20 pounds, although the Red Snapper can rarely run as high as 30 or 40 pounds. World record 50 pounds, 4 ounces; Florida record 46 pounds, 8 ounces.
FOOD VALUE: Excellent at all sizes.
Availability: This is available in most markets. 

Fish Balls Tunisian
An excellent appetizer for using pieces of fish.

1 1/2 pounds red snapper, bones removed
1 1/2 cups fresh bread crumbs
1/4 cup chopped parsley
2 onions, finely chopped
1 1/2 teaspoons Lawry's Seasoned Salt
3/4 teaspoon Lawry's Garlic Powder with Parsley
1/8 teaspoon cayenne pepper
1 egg
Oil for frying
Cocktail Sauce

In food processor, combine all ingredients, except egg and oil. Process until all ingredients are blended. Add egg; mix until egg is incorporated. Form mixture into 1-inch balls. In large skillet, pour oil to a depth of 2 inches; heat over medium heat. Add fish balls to fry, about 6 minutes per batch, turning frequently to brown. Serve with Cocktail Sauce. 

Makes 24 fish balls

HINT: For a lower fat version, bake fish balls in 350ˇF oven for 15 to 20 minutes. Spray with cooking spray to brown and crisp. 

Prep time: 30 minutes
Cook time: 25 minutes

Red Snapper a la Vera Cruz
Olives, chiles and tomatoes are flavorful with fish.

1 to 1 1/2 pounds red snapper fillets, cut in 4 pieces
Lemon juice
Lawry's Seasoned Salt, to taste
Lawry's Seasoned Pepper, to taste
5 tablespoons olive oil, divided
1/2 cup chopped onion
1/2 teaspoon Lawry's Garlic Powder with Parsley
1 1/2 cups diced tomatoes
1 bay leaf
1/4 cup sliced pimiento-stuffed green olives
2 tablespoons chopped green chiles

Rub both sides of fish with lemon juice; sprinkle with Seasoned Salt and Seasoned Pepper. In large skillet, heat 3 table spoons olive oil over medium-high heat until hot; gently cook fish, 1 minute on each side. Remove to baking dish. In same skillet, add onion and Garlic Powder with Parsley; sauté 3 minutes. Add tomatoes, bay leaf and Seasoned Pepper to taste. Bring to a boil. Reduce heat to low; simmer, uncovered, 15 to 20 minutes, stirring occasionally. Top fish with olives and chiles. Remove bay leaf from sauce; pour sauce over fish. Drizzle with olive oil. Bake, uncovered, in 300ˇF oven 30 minutes or until fish just begins to flake.

Makes 4 servings

Prep time: 20 minutes 
Cook time: 30 minutes

Red Snapper Quesadillas
Quesadillas are a great snack or light lunch.

8 ounces red snapper fillets
1/2 cup Lawry's Citrus Grill Marinade 
with Orange Juice
1/2 cup Monterey Jack cheese, shredded
1/2 cup Cheddar cheese, shredded
1/4 cup green onions, chopped
8 flour tortillas
2 tablespoons vegetable oil
Fresh Avocado Mango Pineapple Salsa

In re-sealable plastic bag, combine red snapper and Lawry's Citrus Grill Marinade with Orange Juice; seal bag. Marinate in refrigerator 1 hour. Grill fish over medium-high heat 5 minutes each side or until fish just begins to flake. Cut into bite-size pieces, bones removed. Divide equally onto flour tortillas. Sprinkle with Monterey Jack cheese, Cheddar cheese and green onions. Top with flour tortilla. In large skillet, over medium-high heat, heat 1 teaspoon vegetable oil for each quesadilla. Cook both sides until lightly browned. Serve with fresh Avocado Mango Pineapple Salsa.

Makes 4 servings

Prep time: 15 minutes
Marinate time: 1 hour
Cook time: 20 minutes