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: Oct. 5, 2009

A solid three stars but not the best flavor ever.

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Jeff PG

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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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JEMGIRL1

Cooking Level: Intermediate

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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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m4sterch3f

Living In: Los Angeles, California, USA

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Reviewed: Jun. 1, 2009

Excellent flavor, quick and simple.

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PDiaz

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Reviewed: Feb. 28, 2009

This dish was good but a little too lemony to my taste, however, my husband and the kids really enjoyed it.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2008

Not that this recipe was bad but, my boyfriend and I have discovered we don't like red snapper. Its quite a fishy. I will not be making this again.

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Heather

Cooking Level: Beginning

Living In: Sacramento, California, USA

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Reviewed: Jun. 25, 2008

I was excited to try this recipe and followed it to a T - but I was somewhat disappointed. It was very bland, and I had been hoping for more flavor!

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LYNNIEKRAVITZ

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Reviewed: Dec. 27, 2007

Fantastic recipe. I didn't have any chervil so I replaced it with parsley and tarragon. The snapper was absolutely delicious. This recipe is definitely a keeper. Thanks for shariing your recipe John & Nancy. It's a winner.

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Sandi S.

Cooking Level: Intermediate

Home Town: Stillwater, New York, USA

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Reviewed: Dec. 14, 2007

Excellent recipe! Maybe go a little easy on the salt, and the pepper adds a bit of a punch so use to taste. I added about 2 or 3 Tbsp of butter and melted it all down, then basted it on the fish. I then wrapped them in foil and baked them in the oven for about 16 minutes at about 435. For just one fillet (about 6 oz), cook for 11 minutes. If not wrapped in foil, subtract 5 minutes. If you don't have chevril, use 1/2 tsp dried parsley flakes and 1/8 tsp sage.

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