Snapper refers to various fish with lean, mild-flavored, flaky white flesh. Some species are available whole or cut into boneless fillets. Others are sold only as fillets, fresh or frozen.
To test fish for doneness:
Slit the fillet or whole fish at the thickest part with the tip of a small, sharp knife. If properly cooked, the flesh will appear just opaque but still moist.For other types of fish, see anchovies, cod, flounder, halibut, lingcod, mackerel, monkfish, red snapper, rock cod, salmon, salt cod, sardines, sea bass, sole, swordfish, trout, and tuna.