Mushroom-Crusted Red Snapper

37 Ratings
  • prep time 15 min
  • total time 30 min
  • serves 4
Mushroom-Crusted Red Snapper

Broiled snapper topped with mushrooms, tarragon beans and homemade croutons.

Bake, Beans, Lunch


Mushroom Crusted Red Snapper

4 6 ounce filets red snapper, skin removed

salt and pepper

1 tablespoon olive oil

Tarragon Green Beans

3 cups green beans, trimmed

1 tablespoon roughly chopped fresh tarragon leaves

½ Juice of lemon

2 tablespoons butter

salt and pepper to taste

Mushroom Topping

1 portobello mushroom, cut into half inch rough dice

½ pound white button mushrooms, roughly diced

½ pound oyster mushrooms, stems removed, roughly diced

3 tablespoons olive oil

4 cloves roasted garlic

3 green onions, sliced

2 tablespoons white wine

2 cups croutons, slightly crushed

¼ cup parsley, chopped

1 tablespoon olive oil

salt and pepper

Croutons for Mushroom Topping

2 slices day old bread ciabatta is ideal

2 teaspoons olive oil

Green Oil

2 cups chives, green onion tops or parsley leaves

2 cups vegetable oil


Mushroom Crusted Red Snapper

1. Turn broiler on high. Lightly grease oven-proof dish or baking tray with 1 tbsp olive oil.

2. Arrange fish in dish and season with 1 tbsp olive oil, salt and pepper.

3. Gently pack mushroom topping on top of fish, about 1 inch think.

4. Drizzle additional olive oil over topping and broil on middle rack until fish is just cooked through, about 7-8 minutes.

Tarragon Green Beans

1. To prepare green beans, blanch briefly in boiling salted water. Drain.

2. Heat butter in large pan over medium heat. Add green beans and saute to warm through.

3. Add lemon juice and tarragon; remove from heat. Season to taste with salt and pepper.

Mushroom Topping

1. To prepare mushroom topping add 1 tbsp olive oil to large pan and bring to medium high heat. Add portobello and button mushrooms; cook until lightly coloured, about 3-4 minutes.

2. Add oyster mushrooms and continue cooking another 2 minutes.

3. Add roasted garlic and green onions, stirring until garlic is mashed and combined with mushrooms.

4. Deglaze pan with 2 tbsp white wine; simmer to reduce slightly. Season with salt and pepper and remove from heat.

5. Transfer mushroom mix into large bowl and combine with croutons, parsley and about 1 tbsp olive oil. Season with more salt and pepper if necessary and set aside.

Croutons for Mushroom Topping

1. Dice bread into 1/4 inch cubes.

2. Toss in olive oil and bake until dry in low 275 degree oven until light golden.

Green Oil

1. Puree herbs in a blender. Slowly stream in the oil, until mix is smooth and vibrant green in colour.

2. Strain the oil through a coffee filter or cheesecloth sitting inside a strainer, overnight.

3. This oil keeps well, refrigerated, for up to two weeks.

See more: Bake, Beans, Lunch

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