Replace the cajun flavor with smoky paprika and the garlic powder with raw garlic.To make cleanup easier, lay the cooked red snapper fillets in a baking dish or baking sheet on top of foil or parchment paper.The bread can be dried in the oven on a baking sheet at 350 degrees Fahrenheit for 15 to 20 minutes, or until golden brown. Make your bread crumbs by finely chopping bread in a food processor.After 7 minutes, start testing the inside temperature. Cooking time should be reduced for thinner fillets.
Garnish with chives (if using) and lemon slices, if desired (if using). Bake for 12 minutes, or until the internal temperature reaches 137°, at which point the fish should flake easily and no longer be transparent.To the remaining butter mixture, add the breadcrumbs and parmesan cheese (if using) sprinkle over the fillets.Brush the butter and herb mixture on both sides of the fish fillets.Put the red snapper fillets in a baking dish coated with cooking spray.Cook the sauce for 2 minutes on low heat to combine the flavors. Combine the butter sauce with the garlic, Worcestershire sauce, Creole spice, pepper, and parsley. Melt the butter in a small saucepan over medium-high heat until bubbling.Preheat the oven to 400 degrees Fahrenheit.If there is still a dent, the fish is not particularly fresh. Touch: It should have a plump and firm feel to it.It should smell clean and like the ocean, not like rotten fish. Smell: The single most important indicator of freshness.To check this, you must lift the gill flaps. Color of the gills: The gills should be bright red or orange, not brown.The older the fish, the cloudier the entire eye grows. Eyes: should be clear and not clouded.
One advantage of frying entire fish is that it is much easier to determine how fresh a whole fish is than it is with fillets! Here are some things to check for when selecting a fish for freshness: It should go without saying that you should purchase the freshest seafood possible.
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