recipe reviews for:

Garlic-Herb Red Snapper

“When it's time to fix dinner, Nancy and John Mueller of Menomonee Falls, Wisconsin head to the kitchen together. Married 48 years, they find that dividing up the work is fun, saves time and yields delicious results. John, a retired elementary school principal and teacher, usually prepares the entree, 'He especially likes to grill seafood like Garlic-Herb Red Snapper,' says Nancy. 'He started cooking 29 years ago when I went to work full time.'”

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Reviewed: Sep. 15, 2011

Was very good

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cammie29fl

Reviewed: Sep. 28, 2010

This was actually very good considering it wasn't fried. I also did not use the lemon peel or chervil. I only used lemon juice which was just enough and the parsley/sage mix. Great flavor. Even my 8 year old liked it.

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10 users found this review helpful

Reviewer:

mstammi

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Reviewed: Mar. 19, 2010

Great! I actually used this on Arctic Char. I just used a squirt of lemon juice for each filet. I omitted the grated lemon peel and the chervil. I added a little slice of butter on top of each filet and a splash of white wine. Baked at 450 for 8 minutes. YUM

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3 users found this review helpful

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StellaRachaella

Reviewed: Oct. 5, 2009

A solid three stars but not the best flavor ever.

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Jeff PG

Reviewed: Jul. 16, 2009

Great recipe, especially with the suggestions by Taylor F. Omitted the lemon zest so that the lemon wasn't overpowering. I didn't have chevril, but the parsley and sage worked out deliciously!

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Reviewer:

JEMGIRL1

Cooking Level: Intermediate

Reviewed: Jul. 5, 2009

Instead of red snapper I first used it on Vermillion rockfish. I broiled it instead of grilling and skipped the lemon peel and chervil. It was delicious. The second time I put just the seasonings on trout broiled it and it came out great again.

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3 users found this review helpful