Iceland is the only place I know that sells skinless and boneless Red Snapper fillets. They are small fillets in length but make up for it in how 'meaty' they are. I always defrost them before cooking as I prefer to season overnight.
Submitted by Annmarie
We thought we would try something different so we tried the red snapper and we were very happy with the product. The fillets were a nice size and when cooked were very moist and yet meaty in texture. Will certainly buy again
Submitted by Linda tilley
Very large fillets. I pan fry. Meaty non "fishy" taste. Down side is the price
Submitted by Dimples
I defrost the fillets, dry with kitchen paper, then place on an oiled tray, skin side. Preheat the oven to max temp & put the tray on the top shelf of the oven for about 8mins. Skin gets nice n' crispy & the flesh stays moist & tasty. Deelish!
Submitted by Jonathan