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Very simple recipe and so delicious. I did not want to heat up my kitchen today so instead of broiling the fish, I cooked it on the stove top. I got the pan hot and put about 1 tablespoon of butter to melt and browned the fish on both sides, cooking it about half done. Then I added another tablespoon of butter with the garlic, let it melt and then the vermooth. When the fish was done, I removed it and added a little more vermooth and some chopped scallions to add color. I poured the sauce over the fish in the serving dish and within about 12 minutes, it was ready. Taste was outstanding, a recipe you could use with most types of delicate fish. Thanks for sharing!

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Pam-I-Am July 03, 2011

I could eat this 6 days a week [need some time off for something chocolate ;) ]. I made it almost as written. I doubled the sauce. Butter, minced garlic and port wine instead of the dry white. Then rather than broil it, it simmered in the 'sauce'. When plated, the rest of the sauce was poured over. DH was flabbergasted! Me too! Served with sauteed asparagus and salad and a fruity white wine. Thank you Charishma!

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Glori-B April 24, 2009

This was wonderful! I tried to convert to the US system and step 8 didn't translate. Found that 10 cm (from heat) is equivalent to 4 inches. I lowered to about 6 inches from heat and broiled for about 12 minutes. Had to calculate the butter, too. I'm pretty sure that 3/8 ounce is basically equal to 1 Tablespoon. Even though all I could find was prefrozen snapper, the dish was excellent!

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Little_Sister March 28, 2009

Very nice flavor and so simple to make. This will become a staple fish recipe for me, thanks! I used sweet vermouth, which gave it a hint of a sweet flavor, which cut the strong garlic taste. Perfect.

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Sophaholic June 06, 2006

I decided to make this tonight and I really enjoyed it! It was much tastier than the way I usually make snapper. A nice change. The texture was nice and firm and flaky. Just the way I like fish. I was a little confused in step #2. I was unsure if I was supposed to saute the fish with the garlic & butter, or just the minced garlic & butter. In the end I did saute the fish in the pan for a bit and then broiled it for 10 minutes. Also, I did not have any dry vermouth on hand so I substituted apple juice. But I must say it turned out great. Next time I might add a pinch of garlic salt also. Thanks for posting. This will be the way I cook my red snapper from now on!

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Varnerific! August 16, 2005
Red Snapper With Garlic Delight