Red Snapper with Creamy Dill and Parmesan Sauce

Red Snapper with Creamy Dill and Parmesan Sauce

  • Prep: 25 min
  • Cook Time: 25 min
  • Total: 50 min
  • Serving: 4 Servings

Red Snapper is a popular white fish due to its sweet and nutty flavor that pairs well with both spicy and subtle herbs. Sever this dish with a green salad and herbed fingerling potatoes.


  • 4 Red Snapper filets, 7 ounces each
  • Vegetable oil for frying
  • 1, 4 ounce can whole Tomatoes, drained
  • 1 large chopped Onion
  • 1 clove minced Garlic
  • 1 tablespoon chopped Parsley
  • 2 tablespoons Butter
  • Salt and freshly ground pepper to taste
  • Flour to dust fish
  • For the sauce:
  • 1-1/2 cups Mayonnaise
  • 2 tablespoons Dill Weed
  • 1 tablespoon chopped Parsley
  • Grated Parmesan Cheese
  • 1tablespoon of Paprika


  1. In a small bowl, mix together the dill weed, parsley and mayonnaise and refrigerate.
  2. Sprinkle the Red Snappers with salt and pepper, and then dust with flour.
  3. In a large sauté pan, heat the oil over medium-high heat until hot but not smoking. Sauté the fish until golden, about 4 minutes on each side. Set aside and keep warm.
  4. In another saucepan, melt the butter and sauté the onion over medium-high heat until transparent and soft. Add the tomatoes, garlic, parsley, salt and pepper and cook for 10 minutes.
  5. Prepare the oven broiler.
  6. Put the fish in a large baking dish and pour over the tomato mixture. Add the mayonnaise sauce and then sprinkle with Parmesan cheese and a dusting of paprika. Place the pan under the broiler for a few minutes until the sauce starts to bubble. Serve immediately.

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