Once the skillet has gotten piping hot place your fillets in, skin side up. Step 2: Place your knife in the cut and slide it along the backbone (but stop just short of cutting the fillet off the fish) If you angle the knife down just a little bit facing the backbone, you'll get the most meat from the fish possible. Oven Baked Red Snapper Fillet | Quick Dinner | Episode 214. When it's thawed, it can be cooked in a variety of ways. Use the leftover seeds to grow your own pumpkin patchor roast them for a delicious snack. By using this service, some information may be shared with YouTube. of snapper fillets and pat them dry with paper towels. Remove the skin from the fish entirely. It takes 10-20 seconds for the fish to lay flat. To make a dry breading, mix 1/2 cup flour, 1/2 cup dry bread crumbs and 1/2 teaspoon salt. Looking for a way to supplement your time at pumpkin patches and football tailgates this autumn? When oil is shimmering swirl the pan so that the oil evenly coats the bottom of the skillet. of snapper fillets and pat them dry with paper towels. He holds an Associates degree from The Culinary Institute of the Pacific at Kapiolani Community College. [6] Fish is moist, and that moisture actively works against your efforts to crisp its skinin order for that to happen, the skin has to dehydrate first, which takes a lot of energy. When you buy snapper, be sure to do so from a trusted fishmonger so you'll know you're buying the real thing. This breading is sold in canisters available in the breading aisle in the grocery store. It depends on your cooking method. ABC Everyday helps you navigate life's challenges and choices so you can stay on top of the things that matter to you. Cut each snapper fillet in half crosswise. Put the potatoes in a sauce pot and cover with cold water. Cook them until the skin is golden brown, about five minutes. While many cooks find scaling a messy chore, knowing how to scale fish properly can enhance your cooking repertoire without ruining your kitchen or . . Reserve lemon for another use. 7. But once again, it is better to always buy skin on red snapper rather than skin off. Use the spatula to gently but firmly push those edges down so the skin cooks evenly around the fillet. Finally, season the fillets with salt, pepper, and any other herb you like, and bake them for about 15 minutes, or until they are opaque and flake easily when poked with a fork. 24 Ways to Use In-Season Flowers in Your Fall Wedding Arrangements. Dip snapper into marinade to coat both sides and cook in the hot skillet until opaque and lightly browned, 2 to 3 minutes per side. Grate remaining lemon to get 1 teaspoon lemon rind; set aside. Brush fish all over with oil; sprinkle the seasoning evenly over both sides of fish, pressing to adhere. To protect against food poisoning and spoilage, do not allow the fish to thaw or marinate at room temperature. Cook until golden brown, about 5 minutes. By using our site, you agree to our. You can also stuff the fish with lemon, herbs, and garlic for added flavor. Season the snapper filets with salt and pepper and place in skillet skin side down. Plus, plunging temperatures means we have the perfect excuse to break out some of our cozier furnishings and make new homemade throw blankets and pillows. Slide the knife along the skin, not cutting through it but separating it from the flesh of the fish as you slide down. 4 Kitchen Trends That Need to Be Retired ASAP, According to Designers. Cut 2 tablespoons unsalted butter into 4 pieces. Heat an outdoor grill for medium, direct heat. Pat dry the Red Snapper Fillets (4) . To learn how to fry and saut red snapper, or how to cook it whole, read more! Grilled red snapper fillets with skin can be delicious and easy to prepare. Almost any fish may be gently cooked in heated liquid, such as wine, water, fish stock, or milk. Step 1: Cut the fish diagonally behind the gill. When the oil is hot, slip them into the pan. Lemon wedges, butter sauce or vinaigrette. Red snapper is a flavorful white fish that tastes excellent roasted with fresh herbs. Snapper is also delicious in fish stews and chowders. We've got it nice and dry now and we're going to salt it afterwards when it's nice and crisp," he recommends. Get the guide: How to Bake Snapper Rinse and dry fish well. Generally, wild caught is healthier than farm-raised. 30 Classic Fall Dessert Recipes Starring Apples, Pears, Pumpkins, and More. First Australians and Traditional Custodians of the lands where we Your Section-by-Section Guide to Storing Foods in the Fridge, From the Upper Shelves to the Crisper Drawers. Your IP: Since snapper fillets are so thin, its common to roast the fish whole so no meat goes to waste. If you want to use a skinner, use the tip of a knife to scrape off the excess skin. I used a Calphalon pan and followed directions to a tee, but the skin stuck to the pan and this dish was a disasteranything but crispy. 1 tbsp Italian seasoned breadcrumbs fresh lemon wedges for serving Instructions Preheat oven to 450. 5. Step 2 Cut 1 lemon into 8 slices. Ask for the fish to be gutted and cleaned, unless you want to do so yourself. Otherwise, it will begin to disintegrate and lose its flavor. Next, season your red snapper fillets with salt, pepper, and any other desired spices. Step 3 Place 1 fillet on top of each pair of lemon slices. Flip, and cook until opaque throughout, 2 to 3 minutes more. If you cook the fish in any kind of sauce, add 5 more minutes to the overall cook time. It's always a good idea to double-check, however, by running your hand over the skin to see if you feel any scales. Plant one of these blooms now to beautify your landscape later. Then turn the fillets over and sear the other side for another 2 minutes, until just cooked through. 20 Things We Think You Should Add to Your Fall Bucket List. The snapper will be flaky and opaque when fully cooked. Rinse 2 lbs. Still tasty, but nothing like the picture. Everything You Can Do With Pumpkin Seeds After Carving a Jack-O'-Lantern for Halloween. It might be that you are cooking too long. Garnish snapper with fresh herbs for a nice presentation. Place your fish on the cutting board. Leave the skin on: Since fish is delicate, it is best to leave the skin on to help the fish stay together as it cooks. Then, place the fillets skin-side down on the grill and cook for about 4 minutes per side, or until the fish is cooked through. Rinse 2 lbs. How to Cook Whole Red Snapper: Grilled Red Snapper Recipe. Pan Sear Red-Snapper: Heat olive oil and butter in a large saut pan over medium-high heat. Bronzed Red Snapper with Lime Chipotle Cream Sauce. 6 Things to Always Clean Before Guests Come Over. Here, four designers break down the fads to retire. Whole red snapper can be broiled, grilled . The soft fins are edible, so you can leave those if you want. All Rights Reserved. Next, put the fillets on a baking sheet and add all the necessary seasonings and spices. Advertisement Step 5 The larger the fillet, the more pieces. Step 3: Cut a slit through the bottom of the belly. It is also relatively easy to cook, as it can be pan-fried, grilled, or baked. Season the fish fillets with salt and pepper. Fall is here and farmers' markets are filled with inspiring fruits. Then, line a baking sheet with lemon slices and place each fillet skin-side down onto a pair of lemon slices to keep the fish moist. Add black and red pepper to taste. Strain the water out of the pot and mash the potatoes with the cream, butter, and the salt and pepper. We already give you the reason of why above. As long as the fish is fresh, it should be fine. Season the Red Snapper with the salt, pepper, and lemon juice. Rinse the fish inside and out with cold water. Rub your herb mixture all over your red snapper fillet and inside the scores you made on the fish. Last updated: Sep 10, 2022 2 min read. Yes, you can. Include your email address to get a message when this question is answered. Flip, and cook until opaque throughout, 2 to 3 minutes more. Develop the tech skills you need for work and life. Rub fish with 1 tsp olive oil and season with salt and pepper, garlic and rosemary. Spend less time and money on your lawn by converting your grass to clover. Mix the smoked paprika, garlic powder, onion powder, and celery seed in a small bowl, then pat it on to the fish. Have them delivered to your inbox each week. Coat the fillets with cooking spray and season them with salt and pepper. Red snapper is best served with a simple side of vegetables or a salad. Should the hard shell on the snapper's head be removed? How to cook red snapper fillets cooking direction: 1. 2) The second step would be seasoning the fish with garlic powder, salt, and pepper. Flip them over and do the same on the other side. Advertisement 5 27 4 21 3 66 2 35 1 14 Martha Stewart Member 11/12/2014 Take a small bowl, then put inside the onion, basil, olive and tomato. Turn the snapper to the flesh side carefully with a spatula and cook for another two minutes or until the fish is cooked through. Take inspiration from falling autumn leaves and warmer neutral hues to help guide your homemade dcor choices; A rich, welcoming tablescape can be achieved with velvet pumpkins and leaf-printed table runners. Cloudflare Ray ID: 764705f8af3b160b This will make it easier to get the guts out as you dehead it. ", "The instructions and suggestions were clear and succinct.". Place cooked snapper fillets on dinner plates and serve plain with lemon wedges or drizzled with your favorite butter-based sauce or vinaigrette. For a complete meal, place sliced carrots, onions or potatoes around the fish in the baking dish. The fish will be cooked through about 20 minutes after being baked. Run it under water to remove any ice crystals, then bake 12 - 15 minutes or until tender and flaky. Season flesh with salt and cayenne pepper. Remove from . Cover the pan tightly and cook fillets just below the boiling point. In a skillet, melt the butter with the garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives, if using. 2. 2 red snapper fillets (each 10 to 12 ounces), with skin. Were glad this was helpful.
Looking for more fun ways to learn on wikiHow?
Learn about yourself with word game. Preheat the oven to 360 degrees F (180 degrees C). He has more than 20 years of experience in various culinary kitchens and settings such as Morimoto Waikiki, where he received hands-on training from Iron Chef Morimoto. The vegetables will cook along with the fish. . 3. Place snapper fillets, skin sides down, in skillet, pressing on fish with a spatula for 1 minute to prevent curling. Note that some oilier fish, such as salmon or swordfish, should not be cooked from frozen, but be defrosted fully before cooking. If you want the dish to have an herbal taste, add sprigs of thyme, rosemary or basil inside the fish's cavity. Give it a minute or two to completely heat up. Step 3-Cook the skinned side of the fish on the grill until the flesh is opaque (about four minutes per side). Preheat the oven to 425 degree F. Pat the snapper fish dry. Sear for 5 minutes on the skin side, then carefully flip over and cook for 2-3 . . References You can browse from multiple available suppliers. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/f\/ff\/Cook-Red-Snapper-Step-1.jpg\/v4-460px-Cook-Red-Snapper-Step-1.jpg","bigUrl":"\/images\/thumb\/f\/ff\/Cook-Red-Snapper-Step-1.jpg\/aid1354745-v4-728px-Cook-Red-Snapper-Step-1.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"
License: Fair Use<\/a> (screenshot) License: Fair Use<\/a> (screenshot) License: Fair Use<\/a> (screenshot) License: Fair Use<\/a> (screenshot) License: Fair Use<\/a> (screenshot) License: Fair Use<\/a> (screenshot) License: Fair Use<\/a> (screenshot) License: Fair Use<\/a> (screenshot) License: Fair Use<\/a> (screenshot) License: Fair Use<\/a> (screenshot) License: Fair Use<\/a> (screenshot) License: Fair Use<\/a> (screenshot) License: Fair Use<\/a> (screenshot) License: Fair Use<\/a> (screenshot) License: Fair Use<\/a> (screenshot) License: Fair Use<\/a> (screenshot) License: Fair Use<\/a> (screenshot) License: Fair Use<\/a> (screenshot) License: Fair Use<\/a> (screenshot) License: Fair Use<\/a> (screenshot) License: Fair Use<\/a> (screenshot) License: Fair Use<\/a> (screenshot) License: Fair Use<\/a> (screenshot) License: Fair Use<\/a> (screenshot) License: Fair Use<\/a> (screenshot)
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/f\/f2\/Cook-Red-Snapper-Step-2.jpg\/v4-460px-Cook-Red-Snapper-Step-2.jpg","bigUrl":"\/images\/thumb\/f\/f2\/Cook-Red-Snapper-Step-2.jpg\/aid1354745-v4-728px-Cook-Red-Snapper-Step-2.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/c\/cd\/Cook-Red-Snapper-Step-3.jpg\/v4-460px-Cook-Red-Snapper-Step-3.jpg","bigUrl":"\/images\/thumb\/c\/cd\/Cook-Red-Snapper-Step-3.jpg\/aid1354745-v4-728px-Cook-Red-Snapper-Step-3.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/b\/bb\/Cook-Red-Snapper-Step-4.jpg\/v4-460px-Cook-Red-Snapper-Step-4.jpg","bigUrl":"\/images\/thumb\/b\/bb\/Cook-Red-Snapper-Step-4.jpg\/aid1354745-v4-728px-Cook-Red-Snapper-Step-4.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/5\/57\/Cook-Red-Snapper-Step-5.jpg\/v4-460px-Cook-Red-Snapper-Step-5.jpg","bigUrl":"\/images\/thumb\/5\/57\/Cook-Red-Snapper-Step-5.jpg\/aid1354745-v4-728px-Cook-Red-Snapper-Step-5.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/0\/04\/Cook-Red-Snapper-Step-6.jpg\/v4-460px-Cook-Red-Snapper-Step-6.jpg","bigUrl":"\/images\/thumb\/0\/04\/Cook-Red-Snapper-Step-6.jpg\/aid1354745-v4-728px-Cook-Red-Snapper-Step-6.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/1\/11\/Cook-Red-Snapper-Step-7.jpg\/v4-460px-Cook-Red-Snapper-Step-7.jpg","bigUrl":"\/images\/thumb\/1\/11\/Cook-Red-Snapper-Step-7.jpg\/aid1354745-v4-728px-Cook-Red-Snapper-Step-7.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/3\/39\/Cook-Red-Snapper-Step-8.jpg\/v4-460px-Cook-Red-Snapper-Step-8.jpg","bigUrl":"\/images\/thumb\/3\/39\/Cook-Red-Snapper-Step-8.jpg\/aid1354745-v4-728px-Cook-Red-Snapper-Step-8.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/a\/ac\/Cook-Red-Snapper-Step-9.jpg\/v4-460px-Cook-Red-Snapper-Step-9.jpg","bigUrl":"\/images\/thumb\/a\/ac\/Cook-Red-Snapper-Step-9.jpg\/aid1354745-v4-728px-Cook-Red-Snapper-Step-9.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/a\/a9\/Cook-Red-Snapper-Step-10.jpg\/v4-460px-Cook-Red-Snapper-Step-10.jpg","bigUrl":"\/images\/thumb\/a\/a9\/Cook-Red-Snapper-Step-10.jpg\/aid1354745-v4-728px-Cook-Red-Snapper-Step-10.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/e\/e7\/Cook-Red-Snapper-Step-11.jpg\/v4-460px-Cook-Red-Snapper-Step-11.jpg","bigUrl":"\/images\/thumb\/e\/e7\/Cook-Red-Snapper-Step-11.jpg\/aid1354745-v4-728px-Cook-Red-Snapper-Step-11.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/6\/6c\/Cook-Red-Snapper-Step-12.jpg\/v4-460px-Cook-Red-Snapper-Step-12.jpg","bigUrl":"\/images\/thumb\/6\/6c\/Cook-Red-Snapper-Step-12.jpg\/aid1354745-v4-728px-Cook-Red-Snapper-Step-12.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/2\/2f\/Cook-Red-Snapper-Step-13.jpg\/v4-460px-Cook-Red-Snapper-Step-13.jpg","bigUrl":"\/images\/thumb\/2\/2f\/Cook-Red-Snapper-Step-13.jpg\/aid1354745-v4-728px-Cook-Red-Snapper-Step-13.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/2\/21\/Cook-Red-Snapper-Step-14.jpg\/v4-460px-Cook-Red-Snapper-Step-14.jpg","bigUrl":"\/images\/thumb\/2\/21\/Cook-Red-Snapper-Step-14.jpg\/aid1354745-v4-728px-Cook-Red-Snapper-Step-14.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/8\/8d\/Cook-Red-Snapper-Step-15.jpg\/v4-460px-Cook-Red-Snapper-Step-15.jpg","bigUrl":"\/images\/thumb\/8\/8d\/Cook-Red-Snapper-Step-15.jpg\/aid1354745-v4-728px-Cook-Red-Snapper-Step-15.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/1\/1a\/Cook-Red-Snapper-Step-16.jpg\/v4-460px-Cook-Red-Snapper-Step-16.jpg","bigUrl":"\/images\/thumb\/1\/1a\/Cook-Red-Snapper-Step-16.jpg\/aid1354745-v4-728px-Cook-Red-Snapper-Step-16.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/2\/2f\/Cook-Red-Snapper-Step-17.jpg\/v4-460px-Cook-Red-Snapper-Step-17.jpg","bigUrl":"\/images\/thumb\/2\/2f\/Cook-Red-Snapper-Step-17.jpg\/aid1354745-v4-728px-Cook-Red-Snapper-Step-17.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/6\/69\/Cook-Red-Snapper-Step-18.jpg\/v4-460px-Cook-Red-Snapper-Step-18.jpg","bigUrl":"\/images\/thumb\/6\/69\/Cook-Red-Snapper-Step-18.jpg\/aid1354745-v4-728px-Cook-Red-Snapper-Step-18.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/0\/0e\/Cook-Red-Snapper-Step-19.jpg\/v4-460px-Cook-Red-Snapper-Step-19.jpg","bigUrl":"\/images\/thumb\/0\/0e\/Cook-Red-Snapper-Step-19.jpg\/aid1354745-v4-728px-Cook-Red-Snapper-Step-19.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/c\/c1\/Cook-Red-Snapper-Step-20.jpg\/v4-460px-Cook-Red-Snapper-Step-20.jpg","bigUrl":"\/images\/thumb\/c\/c1\/Cook-Red-Snapper-Step-20.jpg\/aid1354745-v4-728px-Cook-Red-Snapper-Step-20.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/1\/16\/Cook-Red-Snapper-Step-21.jpg\/v4-460px-Cook-Red-Snapper-Step-21.jpg","bigUrl":"\/images\/thumb\/1\/16\/Cook-Red-Snapper-Step-21.jpg\/aid1354745-v4-728px-Cook-Red-Snapper-Step-21.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/4\/44\/Cook-Red-Snapper-Step-22.jpg\/v4-460px-Cook-Red-Snapper-Step-22.jpg","bigUrl":"\/images\/thumb\/4\/44\/Cook-Red-Snapper-Step-22.jpg\/aid1354745-v4-728px-Cook-Red-Snapper-Step-22.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/e\/ed\/Cook-Red-Snapper-Step-23.jpg\/v4-460px-Cook-Red-Snapper-Step-23.jpg","bigUrl":"\/images\/thumb\/e\/ed\/Cook-Red-Snapper-Step-23.jpg\/aid1354745-v4-728px-Cook-Red-Snapper-Step-23.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/4\/48\/Cook-Red-Snapper-Step-24.jpg\/v4-460px-Cook-Red-Snapper-Step-24.jpg","bigUrl":"\/images\/thumb\/4\/48\/Cook-Red-Snapper-Step-24.jpg\/aid1354745-v4-728px-Cook-Red-Snapper-Step-24.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/8\/8c\/Cook-Red-Snapper-Step-25.jpg\/v4-460px-Cook-Red-Snapper-Step-25.jpg","bigUrl":"\/images\/thumb\/8\/8c\/Cook-Red-Snapper-Step-25.jpg\/aid1354745-v4-728px-Cook-Red-Snapper-Step-25.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/9\/9e\/Cook-Red-Snapper-Step-26.jpg\/v4-460px-Cook-Red-Snapper-Step-26.jpg","bigUrl":"\/images\/thumb\/9\/9e\/Cook-Red-Snapper-Step-26.jpg\/aid1354745-v4-728px-Cook-Red-Snapper-Step-26.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"