Snapper recipes to add to your seafood repertoire

There's something about this sweet-fleshed fish that has us coming back for more.

There's lots to love about snapper, from its fresh-tasting flesh to its versatility in the kitchen. The fish pairs beautifully with spices – see Paul Carmichael's Creole snapper wrapped in banana leaves, Tony Tan's pan-fried snapper with vinegar sambal, or our fast and simple snapper curry with green beans and coriander. And for those who love red skin fish, try David Thompson's red snapper recipe served with a hot and sour soup and turmeric.
And, as with most fish, there's something beautiful about cooking a whole snapper, be it on the barbecue, in acqua pazza (crazy water) or steamed simply with soy, ginger and coriander.