To cook red snapper, there are several popular methods including baking, pan- searing, grilling, and pan-frying. Here are summaries of common approaches:

• Baked Red Snapper: Preheat oven to 375°F. Layer thin lemon slices in an oiled baking dish, place the red snapper fillets skin-side down on top, brush with olive oil, season with garlic, paprika, coriander, salt, and pepper. Bake for 15-20 minutes until fish flakes easily with a fork. Another version suggests baking for about 20-25 minutes per pound at the appropriate temperature until cooked through.

• Pan-Seared Red Snapper: Pat dry fillets and dust lightly with flour. Heat olive oil and butter in a pan over medium heat, cook fillets for 4 minutes on one side without moving, flip and cook for another 3-4 minutes until golden and opaque inside. Prepare a pan sauce from lemon juice, capers, and fresh herbs in the same pan.

• Pan-Fried or Blackened Snapper: Coat fish with a spice blend including paprika, salt, pepper, onion and garlic powder, lemon pepper, and cayenne. Heat oil and butter in a skillet, fry fish for 4-5 minutes per side until flaky.

• Grilled Red Snapper: Rub fish with olive oil, salt, pepper, and optional spices like garlic powder, paprika, and dried herbs. Grill over medium-high heat 2-3 minutes per side until opaque and cooked through. Optionally serve with lemon wedges.

• Whole Red Snapper Pan Cooking: Heat oil until nearly smoking, add whole fish briefly off heat, then pan-fry, pour in lemon and water, add thyme and capers, lower heat and slow cook flipping fish once.

The best method depends on preference and available tools, but ensuring snapper is cooked until it flakes easily and is opaque is essential for all methods. Seasoning with citrus, garlic, and herbs complements the mild flavor perfectly. Let me know if a detailed step-by-step recipe for any specific method is wanted.