Cooking Index - Cooking Recipes & IdeasTasso Cured Red Snapper Recipe - Cooking Index

Tasso Cured Red Snapper

Type: Fish
Courses: Starters and appetizers
Serves: 1 people

Recipe Ingredients

1/4 cup 59mlSalt - plus
2 tablespoons 30mlSalt
1/4 cup 59mlFreshly-ground black pepper - plus
1 tablespoon 15mlFreshly-ground black pepper
1/4 cup 59mlCayenne pepper
2/3 cup 157mlPaprika - plus
3 tablespoons 45mlPaprika
3 tablespoons 45mlGranulated garlic
1/4 cup 15g / 0.5ozGranulated onion - plus
1/2 tablespoon 7.5mlGranulated onion
3 tablespoons 45mlOnion powder
2 1/2 lbs 1135g / 40ozSide of red snapper with skin

Recipe Instructions

In a small mixing bowl, combine all the spices together. Coat the snapper completely with the tasso seasoning mix. Wrap it tightly in plastic wrap and then in foil. Refrigerate for 2 days, turning every 12 hours. Remove and rinse thoroughly. Slice the snapper paper thin.

This recipe yields 2 1/2 pounds of cured snapper.

ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2357 broadcast 06-19-1998) - Downloaded from their Web-Site -


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.