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"Jonathon deardon and gary rhodes made this on his show. Looks delightful, a souscaille is a salsa. He also gives the option of using shrimp"

Ingredients: coriander, spices...

"In the Garden District, on famous St. Charles Avenue, the Caribbean Room in the Ponchartrain Hotel has been serving wonderful food in a charming atmosphere since 1948. This Red Snapper is a signature dish."

Ingredients: mushroom caps, red snapper fillets...

"From "Caribbean Carnival", Good Food Magazine, February 1987. Prep time does not include 1-1/2 hours to marinate."

Ingredients: fresh ground pepper, distilled white vinegar...

"Adapted from the Queer Eye TV show; stored here for me to try later. You can substitute scallions for the onion if you prefer."

Ingredients: pepper, halibut fillets...

"A tasty dish of fish fillets cooked in a lime, coconut and pineapple flavoured sauce. This recipe is originally from Culinaria Caribbean. Prep time does not include marinating time."

Ingredients: coconut milk, pepper...

"Easy to make in your oven or you may opt to cook it on the grill if you wish. Has a nice spicy flavor. If you like blackened snapper, you will love this! If you like the fish, but want it less spicy, just cut back on the cayenne and pepper sauce."

Ingredients: curry powder, red pepper sauce...

"Escovitch is the Jamaican version of the Spanish Escabéche (searing of meat or fish and adding to a vinegar salad, served cold or at room temperature). The fish is cooked and then a spicy marinade is added. I’ve used red snapper but you could use any other firm fish such as rainbow trout."

Ingredients: cracked black pepper, red snapper fillets...

"From Caribbean Choice's Trinidad and Tobago section."

Ingredients: chopped tomatoes, hot sauce...

"Allspice, black pepper and habanero give a wonderful Island-y flavor to lightly fried fish. Hot but not too spicy -- the kind of meal that demands a blender of tropical drinks!
Snapper works well. I keep meaning to try tilapia.
Prep time is the overnight marinating time."

Ingredients: kingfish, lemons, limes...

"A Maud Cadet recipe in Cooking Light Magazine, May 2010 edition. Kate Washington, a food and travel writer based in Ca., wrote this article about Maud Cadet and her family soon afteer the devastating earthquake in Haiti. For Sunday night dinner (when the family is congregated) they sometimes have this snapper as an entree. Part French technique, part..."

Ingredients: clam juice, dry mustard...

"There's a restaurant near here in South Florida that serves this dish, and they make it soooo good. It has a slightly sweet/tangy flavor that goes really well with the snapper. I decided to try making it myself, but after looking in Recipezaar, I couldn't find the sweet version. I finally found it somewhere else on the web and tweaked it to..."

Ingredients: green onions, ketchup, oil...

"A Cooking Light recipe posted for safekeeping."

Ingredients: cooking spray, chipotle chiles in adobo...