A friend of mine sent me some Red Snapper. Can someone please tell me the best way to cook them. I have 10 of them.

You can cook it many ways i like to put it in some milk add a egg or two let it soak for a hour or so get the deep fryer going at this time get the oil to 350 take the fish out of the milk drain well i like to put them in a dish with a lid add flour and what ever seasonings you like put the lid on and shake it up until coated and then fry until golden brown.

pan seared with butter seasoned with some salt and pepper served with dirty rice and asparagus mmmmmmmn

Blackened!!!

Scaled and roasted or grilled whole. Score the skin with deep slashes from dorsal down - about 3 or 4 cuts should work. Season with salt and pepper and olive oil. Roast in a hot 400 degree oven until done, about 15-20 minutes, flipping the fish over halfway to brown the skin on both sides. Also grill over medium charcoal until the kin is crispy and gently flip and cook the other side. Good luck and good eating.

If they are thick enough, I would make a little pocket in them and make a good crab or shrimp stuffing to go inside. Stuff them and then sprinkle the outside of fillets with a good cajun seasoning and put in the oven on 350 till flaky.

Pan seared is best IMO. This is a great tasting fish on it's own and doesn't need much of any seasonings. A little salt and pepper then a light dusting of flour. Fry in olive oil for a little extra something.

If the fillets are large, I would put them on the grill.

If you left the scales on, try this:

Pat the fillet dry, then score it.

baste with melted butter, a little worchester sauce, garlic powder, tony's, and a little paprika.

Cook it scale side down, and DO NOT FLIP!!

It will take about 7 minutes or so to cook, just cook it till the meat is white and flakes off easily with a fork.

My boss swears by this, he uses 1/2 olive oil and 1/2 worchester sauce with cilantro... I tried it, but I didn't like it. It was too oily...

You can also do lemon pepper, it's simple- lemon juice, pepper, and butter.

You can also make cerviche, it's good that way too!