Tampa Bay Seafood Recipe List

Snapper's Sea Grill Restaurant

5895 Gulf Blvd., St. Pete Beach, FL 33706

Herb and Panko Encrusted Hog Snapper Tomato-basil fondue, vegetables tempura, Shiitake and straw mushroom sticky rice timbale, Finished with fried shiso leaves and wakame salad

Yields: 2 servings


16 oz Fresh Hog Snapper

INGREDIENTS: Tempura Batter

1-1/2 C all purpose flour
3/4 C cornmeal
ice cold water, preferably soda or sparkling selection of vegetables: zucchini, onions, eggplant, carrots, sweet potatoes, green beans, broccoli, wild mushrooms, fresh herbs


1 large vine ripe tomato, diced, skin peeled
2 cloves garlic, chopped fine
4 large basil leaves, chiffonade
1/2 C Chardonnay
3/4 lb of butter, unsalted salt and pepper to taste

INGREDIENTS: Sticky rice

2 C of short grain sushi rice
1/2 C rice wine vinegar
1/4 C mirin
1/4 C sugar

INGREDIENTS: Mushroom mix

5 shiitake mushrooms, julienne
10 straw mushrooms, canned or fresh
2 oz whole butter
2 garlic cloves, chopped fine

INGREDIENTS: Herb-Panko Crust

2 C Japanese breadcrumbs
fresh herbs: cilantro, thyme, parsley, oregano 1/4 C olive oil
salt and pepper
egg wash: 2 whole eggs, 1/2 cup milk (mix together thoroughly)

Method: sauce

  • Melt butter. Add onions and tomatoes, cook on low until vegetables get soft, add wine and basil.
  • Pull off stove and hold. Add Salt and pepper to taste.

    Method: Tempura batter

  • Combine flour and cornmeal add soda water, whisk slowly. Add salt and pepper to taste.
  • Tempura Frying Method: dunk your vegetables in the batter, lightly fry until golden brown.

    Method: Snapper

  • Finely chop all herbs. (Make sure you use a sharp knife so they don’t bruise.)
  • Combine the herbs with the breadcrumbs and incorporate the oil, salt and pepper, liberally.
  • Dunk your two pieces of 8 oz. snapper in your egg wash, and press them into the breadcrumb mix, making sure the fish is completely covered.
  • Place on a sheet pan and bake in a 400 degree oven for about 10-12 minutes.

    Method: Sticky Rice

  • Combine all ingredients in a sauce pan, cover and cook on high for 10 to 15 minutes. Reduce heat and simmer for 30 minutes.
  • Turn off heat and leave for 20 minutes. Store in a non-porous bowl
  • Sauté shiitake and straw mushrooms with garlic and butter. When cooked add to rice.


  • Garnish with fried Shiso leaves, and Wakame salad, 5 in. ring mold
  • Use a 12 in. round plate, place your sauce at the six o’clock position (about 3oz) then place the fish on the sauce.
  • Place your ring mold at the 2 o’clock position, add sticky rice half way up, press down on rice with a ladle and pull up on mold. Rice will stay.
  • Place the tempura vegetables at the 10 o’clock position. Place the wakame salad in the open space in the middle of the plate, then place your fried shiso leaves on top of sticky rice. Lightly dust the plate with parsley.

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