1. Heat the oven to 350 F. Lightly butter a shallow baking dish that is large enough to hold the fillets in a single layer. 2. Pat fish with paper towels to dry. Arrange the fillets in the prepared ...

From the first bite, my Crispy Baked Snapper Fillets deliver a delightful contrast of taste and textures with the satisfying ...

Stir salt and egg whites together in a large bowl. The consistency should make it easy to clump together. Place a third of the salt mixture in the middle of a sheet pan forming a shape slightly larger ...

Preheat oven to 375 degrees. Lightly coat a large, heavy casserole dish with oil. Place fish fillets with the skin side up to cover the bottom of the dish. Scatter tomatoes evenly over the fish. Put ...

*White fish was substituted for snapper on The Victory Garden. Chef Ellen Ecker Ogden notes: Cook your food in a parchment paper wrap, and you are entitled to use the fancy French term en papillote, ...

Loquats bring an acidity and sweetness to this dish that enhances the already craveable flavor of fresh Gulf red snapper. 1 pound red snapper fillet, skinned and minced Instructions: Place the fish, ...

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...