Florida Snapper

by Chef Justin Timineri
Florida's Culinary Ambassador

There are 17 types of snapper harvested off Florida’s Gulf and Atlantic Coasts. Red snapper (Lutjanus campechanus) and yellowtail snapper (Ocyurus chrysurus) are the two most common snappers found in seafood markets and restaurants. Red snapper are the most well-known and are easily distinguished by their rosy-red skin and bright-red irises. Yellowtail snapper have a distinguishing yellow stripe running from nose to tail and are found in the warm waters of South Florida. Snapper are caught in waters 60 to 200 feet deep with rock and limestone formations covered with coral and sponges. Snapper feed on bottom-dwelling crustaceans and small fishes. They can weigh up to 30 pounds and grow to 3 feet in length. Marketed both fresh and frozen, snapper have a firm-textured, mild white meat that is perfect for almost any finfish recipe.

Seafood Safe Handling Tips

Purchase seafood last and keep it cold during the trip home.
Keep raw and cooked seafood separate to prevent bacterial cross-contamination.
After handling raw seafood, thoroughly wash knives, cutting surfaces, sponges and hands with hot soapy water.
Marinate seafood in the refrigerator and discard any used marinade to avoid bacteria from raw juices. For basting, reserve a portion of marinade before adding raw seafood.

BUYING AND STORING TIPS

Meat should be firm with a fresh sea breeze aroma and no discoloration.
Store fresh fish in the coldest part of refrigerator at 32° F for up to 2 days.
To freeze, wrap fish tightly to prevent freezer burn; date the package and store at 0° F for up to 2 months. Thaw in the refrigerator or under cold running water.

Cooking Tips

Cook fish at 400° F for 10 minutes per inch of thickness of the fillet or steak.
Cook until meat is opaque and flakes easily with a fork.
Cook thoroughly, but do not overcook.

Florida Snapper and Shrimp Scampi

3 tablespoons olive oil
3 tablespoons butter
4 cloves Florida garlic, minced
3 Florida shallots, minced
1 tablespoon capers
1 tablespoon pimento, diced
½ cup white wine
½ cup bottled clam juice
½ teaspoon coarse ground black pepper
4 6-ounce Florida snapper fillets
½ pound medium Florida shrimp, peeled and deveined
½ cup fresh Florida parsley, minced
Sea salt, to taste
12 ounces vermicelli or angel hair pasta, cooked

Heat the oil and butter in a large sauté pan. Add garlic and shallots and sauté for 2 minutes over low heat, stirring often. Raise heat to medium, add capers, pimento, wine, clam juice and pepper; simmer for 2 minutes. Add fillets and simmer over med-low heat for about 5 minutes. Add shrimp, spreading them evenly over the skillet; simmer for 3 minutes until filets and shrimp are cooked through. Stir in parsley; add salt, to taste. Place fillets and shrimp on pasta on individual plates. Spoon scampi sauce over all and serve.

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