Bobert, I often use snapper in my Greek fish stew (see this thread for the recipe). The only other way I really like it to make a sauce by sauteing garlic, onion, and chopped tomatoes in olive oil, then adding lime juice, cilantro, coriander, salt, pepper, and cayenne until it tastes right. Dump this over the fish fillets in a glass pan and bake in a moderately hot oven for about 25 minutes. When it's just about flaky, dice up an avocado and throw that and some more chopped cilantro on and serve, maybe on rice with the sauce spooned over.

I got the basic technique of this recipe from the Larousse International Cookbook, where it was called "Snapper Cozumel/Huauchinango Cozumel" but I don't think that name is accurate because I've seen very different recipes called the same thing.

It's good, anyway...the tomatoes, spices, avocado and acid from the lime juice make the low-fat, kinda bony fish taste something close to sumptuous.

Or you could just dip it in egg and cracker crumbs and fry the sucker...