Whether you've landed a Red Snapper, Silver Snapper (aka Red Porgy), or Vermillion Snapper, you still have yourself a very tasty fish. Our Snapper recipes will be as equally delicious with any of North Carolina's various Snapper species.
Roasted Snapper with Garlic Mashed Potato Crust
Yield: 6 servings
- 2 pounds baking potatoes (about 4), peeled and cut into chunks
- 1 1/4 tsp salt
- 1/2 tsp ground black pepper
- 4 TBSP butter
- 1/2 cup heavy cream, light cream, or milk
- 2 pounds snapper fillets, cut to make 4 pieces
- 2 tsp cooking oil
- 4 cloves garlic, minced
1. Heat the oven to 450°. Put the potatoes in a medium saucepan of salted water. Bring to a boil and continue boiling until tender, about 15 minutes.
2. Drain the potatoes and put them back into the saucepan along with 3/4 tsp of the salt and 1/4 tsp of the pepper. Mash the potatoes over very low heat, gradually incorporating the butter and cream.
3. Rub the snapper with the oil and sprinkle with the remaining 1/2 tsp salt and 1/4 tsp pepper. Put the snapper in a large roasting pan, sprinkle the fillets with the garlic, and then spread with the mashed potatoes. Roast until the fish is nearly done, 8 to 10 minutes for 3/4-inch-thick fillets.
4. Heat the broiler. Broil the fish until the mashed potatoes have a golden brown crust, about 2 minutes.