OVEN BAKED RED SNAPPER
Provided by Food Network
Categories main-dish
Time P1DT6h40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F.
- Wash the fish thoroughly and dry on paper towels. Score both sides of fish 3 times. Combine the minced garlic and jalapeno and stuff mixture into each of the 6 slits. Rub the fish with salt, pepper and all-purpose seasoning. Let fish marinate for 30 minutes (or overnight in the refrigerator for more intense flavor.)
- In a medium skillet over medium heat, melt 1 tablespoon butter. Add the okra and bell pepper and cook until just tender, about 5 minutes. Make a slit down the center of the fish's belly. Stuff the belly of the fish with the okra and peppers and the chopped parsley. Place the fish on a rectangular piece of buttered foil. Place the remaining butter on top of the fish and drizzle with with the white wine.
- Seal the fish in the foil, but leave a slight opening to allow the steam to escape. Place the fish on a baking sheet and bake until cooked through, about 10 to 15 minutes.
- Remove from the oven, and transfer from foil to a serving dish, along with the juices collected in the foil.
WHOLE BAKED RED SNAPPER
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F. Rub the fish with olive oil and place it in an oiled oval pan, gratin dish, or sheet pan. Bake for about 15 minutes per inch of thickness at the thickest part of the fish. Check for doneness by carefully sliding a paring knife into the back at the thickest part, gently lifting the top fillet, and peeking inside to make sure the fish pulls away from the bone and the flesh is opaque (but still moist) rather than translucent and raw. Season with salt, pepper, olive oil and lemon.;
BAKED RED SNAPPER FILLETS
From Talk About Good II "The Book of Cajun Cuisine" You can use any fish with a white, flaky texture such as speckled trout, red fish, bass or tilapia.
Provided by Frenchy Berk
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Season filets with salt and pepper.
- Saute onion in butter in saucepan on top of stove.
- Place seasoned filets in pyrex baking dish and pour butter-onion mixture on top.
- Cook for 30 minutes, occasionally spooning butter over filets.
- When fish are tender and flake, remove from oven and sprinkle green onions on top.
Nutrition Facts : Calories 442, Fat 26, SaturatedFat 15.2, Cholesterol 140.8, Sodium 105.5, Carbohydrate 5, Fiber 1.2, Sugar 1.9, Protein 45.7
OVEN POACHED RED SNAPPER WITH VEGETABLES
This recipe can be made with whole red snapper or with fillets. The skeletons are cooked to make fish sauce or use store bought.
Provided by threeovens
Categories New Zealand
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fillet the red snappers and set aside, or buy snapper fillets (easier). Cut 1 tablespoon mint leaves into strips using chiffonade style of cutting. Roll leaves lengthwise and slice into thing strips; set aside. Place snapper skeletons in a saucepan and cover with water, add a pinch of salt and simmer for 45 minutes, then strain to make fish sauce. Or use store bought fish sauce (easier).
- Preheat oven to 400°F Arrange fillets in a baking dish and season with salt and pepper. Top with zucchini, squash, mint sprigs, fish broth, white wine, butter and olive oil. Bake 10-12 minutes, or until fish is cooked through (test with fork that it is flaky). Remove fillets and vegetables to serving dish, discarding mint sprigs.
- Pour cooking liquid into a saucepan and reduce until it thickens slightly. Remove from heat and add lemon juice and mint strips (chiffonade). Pour over fillets and serve. Garnish with additional fresh mint.
Nutrition Facts : Calories 529.9, Fat 24.1, SaturatedFat 6.6, Cholesterol 121.6, Sodium 420.5, Carbohydrate 3.1, Fiber 0.4, Sugar 1.5, Protein 61.5
PAN SEARED RED SNAPPER
This is great for a gourmet taste on a tight schedule. Also, my husband, who isn't a fish fan, requests this recipe! Drizzle sauce over fish, and serve with vegetables.
Provided by OCTOBERK8
Categories World Cuisine Recipes Asian
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
- Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 16.5 g, Cholesterol 41.4 mg, Fat 8.5 g, Fiber 3 g, Protein 24 g, SaturatedFat 1.3 g, Sodium 138.7 mg, Sugar 9 g
CRUMB-COATED RED SNAPPER
I reel in compliments with this moist, crispy red snapper recipe. Heart-healthy omega-3 oils are an added bonus with my simple but delicious entree that's done in mere minutes. It's one of the best red snapper recipes I've found. -Charlotte Elliott, Neenah, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.
Nutrition Facts : Calories 288 calories, Fat 10g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 498mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
BAKED WHOLE RED SNAPPER WITH GARLIC
Here's an easy but impressive dish from the Admiral's Inn in St. John's Antigua. When ordering the whole snapper from the fish market, have them clean and scale it. If you cannot find whole red snapper, use fillets and bake them about 25 minutes.
Categories Fish Garlic Bake Low Carb Quick & Easy Wheat/Gluten-Free Snapper Healthy Thyme Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Place 24x18-inch piece of foil on heavy large baking sheet. Butter foil. Place fish in center of foil. Season cavity of fish with garlic, lemon juice and seafood seasoning. Dot cavity with butter. Arrange thyme sprigs inside cavity. Sprinkle outside of fish with salt and pepper. Top with lemon slices. Fold edges of foil over fish; seal. (Can be made 1 day ahead. Refrigerate.)
- Preheat oven to 350°F. Bake fish until cooked through, about 45 minutes. Transfer fish to platter. Open foil.
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