BAKED SNAPPER WITH CHILIES, GINGER AND BASIL
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
- Stuff the cavity of the snapper with 1/2 cup basil leaves and set aside. Heat the peanut oil in a large skillet over high heat until it begins to smoke. Place the snapper in the skillet, and quickly brown on both sides, about 1 minute total. Place the fish into the roasting pan, and sprinkle with fish sauce. Reserve the peanut oil in the skillet.
- Bake fish in preheated oven until the flesh flakes easily with a fork, 25 to 30 minutes.
- Meanwhile, heat the remaining peanut oil over medium heat. Stir in the garlic, ginger, chile peppers, and yellow pepper and cook until the peppers have softened, about 5 minutes. Stir in the sugar, rice vinegar, water, and tomatoes. Bring to a simmer over medium-high heat until thickened to desired consistency. Pour the sauce over the snapper, and garnish with the remaining basil leaves to serve.
Nutrition Facts : Calories 277 calories, Carbohydrate 10.6 g, Cholesterol 62.4 mg, Fat 9.4 g, Fiber 1.5 g, Protein 36.8 g, SaturatedFat 1.7 g, Sodium 630.2 mg, Sugar 7.1 g
BAKED SNAPPER WITH VEGETABLES
Provided by Food Network Kitchen
Yield 2 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. On a large piece of foil, drizzle olive oil and top with fish fillets. Top with leeks and red pepper. Season with dried tarragon, salt and pepper. Splash fish with 3-4 tablespoons wine. Fold foil up into a package and place on baking sheet. Bake for 20 minutes
BRONZED RED SNAPPER WITH LIME CHIPOTLE CREAM SAUCE
Steps:
- For the crepe batter: Whisk together the egg and cream in a small bowl and set aside.
- For the seasoned flour: Whisk together the all-purpose flour, granulated garlic, white pepper, black pepper and ranch dressing mix in a shallow bowl and set aside.
- For the bronzing flour: Whisk together the blackfish seasoning, sugar and yellow flour in a shallow bowl and set aside.
- For the snapper: Dredge the fish through the crepe batter and then place immediately into the seasoned flour and cover generously on all sides. Set aside or in the fridge while the cream sauce is prepared.
- For the lime chipotle cream sauce: Make a roux: Melt 2 tablespoons of the butter in a skillet or saute pan over medium heat. Add the all-purpose flour and cook, stirring with a whisk constantly until the consistency of batter and there are no lumps, about 5 minutes. Let the mixture reach a simmer. Stir occasionally until the roux is brown and smooth, up to 20 minutes. Remove from the heat and set aside.
- Melt the remaining tablespoon of butter in a saucepan over medium heat. Add the shallots and garlic and cook until translucent. Add the wine and bring to a boil. Stir in the chipotles, adobo sauce and lime juice. Reduce the heat to medium-low. Add the cream, chicken base and hot sauce and simmer until reduced by one-third. Thicken with the roux a little bit at a time, making sure to whisk it in so it doesn't clump, until desired consistency is reached. Finish with salt and pepper.
- To finish the snapper: Heat a saute pan on medium heat. Lightly dust the snapper filet with the bronzing flour. Add 1 tablespoon of butter to the hot pan. Cook the filet until crispy golden brown, 3 to 4 minutes per each side. Finish with some lime chipotle cream sauce and the diced green onions. Reserve the remaining lime chipotle sauce for another use.
SNAPPER WITH ORANGE CHIPOTLE VINAIGRETTE
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a blender or food processor fitted with the metal blade, combine the orange juice, vinegar, chipotle chilies, salt, and sugar and blend until chilies are finely chopped. With the motor running, add the oil in a steady stream and blend until incorporated. Adjust seasonings, add the mint and set aside. The vinaigrette can be refrigerated overnight without the mint, which should be added just before serving.
- Heat a grill. Brush fillets with olive oil and sprinkle with salt and pepper. Grill until cooked through, 3 to 4 minutes per side. To serve, transfer snapper fillets to a serving platter or individual plates and drizzle with the orange chipotle vinaigrette.
PANFRIED RED SNAPPER WITH CHIPOTLE BUTTER
Steps:
- Mash together butter, chipotles to taste, adobo sauce, and salt with a fork until blended.
- Pat fish dry and cut each fillet in half crosswise, then season with salt and pepper. Spread flour on a plate and dredge fish, knocking off excess.
- Heat 1 1/2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then panfry fish, skin sides up first, in batches, turning over once, until browned and just cooked through, 4 to 6 minutes. Transfer as cooked with a slotted spatula to plates and add more oil to skillet as needed. Top fish with dollops of chipotle butter.
PANFRIED RED SNAPPER WITH CHIPOTLE BUTTER
Make and share this Panfried Red Snapper With Chipotle Butter recipe from Food.com.
Provided by lazyme
Categories < 30 Mins
Time 21m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mash together butter, chipotles to taste, adobo sauce, and salt with a fork until blended.
- Pat fish dry and cut each fillet in half crosswise, then season with salt and pepper.
- Spread flour on a plate and dredge fish, knocking off excess.
- Heat 1 1/2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then pan fry fish, skin sides up first, in batches, turning over once, until browned and just cooked through, 4 to 6 minutes.
- Transfer as cooked with a slotted spatula to plates and add more oil to skillet as needed.
- Top fish with dollops of chipotle butter.
Nutrition Facts : Calories 447.4, Fat 24.7, SaturatedFat 9.2, Cholesterol 110.4, Sodium 389.4, Carbohydrate 8, Fiber 0.3, Protein 45.9
RED SNAPPER WITH GARLIC-LEMON-DILL BUTTER
Robust ocean fish seeks tangy, buttery garnish for epicurean adventure. This garnish works well on most types of fish, but it was hatched using red snapper because I had a lemon and a single sprig of dill that needed to be used and the red snapper was the best looking fresh fish in the case. I've done Alaskan sockeye salmon the same way to good effect. Pairs well with pasta or rice, shown with my go-to Fettuccine with Sweet Pepper-Cayenne Sauce from this site, and fresh vegetables.
Provided by canesmojo
Categories Snapper Recipes
Time 35m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Place red snapper filets on the prepared baking sheet, skin side down.
- Melt butter in a small saucepan over medium-low heat and saute garlic in the melted butter until softened, about 3 minutes. Squeeze lemon juice on top, straining out the seeds.
- Brush the snapper liberally with garlic butter mixture, coating both pieces and season with salt and pepper of desired.
- Bake in the preheated oven until fish is opaque and firm to the touch, about 20 minutes. Serve immediately.
Nutrition Facts : Calories 380.6 calories, Carbohydrate 1 g, Cholesterol 127.8 mg, Fat 20.3 g, Fiber 0.1 g, Protein 46.3 g, SaturatedFat 11.6 g, Sodium 222.7 mg
BAKED SNAPPER WITH CHIPOTLE BUTTER
Make and share this Baked Snapper With Chipotle Butter recipe from Food.com.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°.
- Combine the first 4 ingredients; sprinkle evenly over fish; put fish on a baking sheet that has been sprayed with cooking spray.
- Bake for 15 minutes or until fish flakes easily.
- While fish is baking, combine butter and chile.
- Spread butter mixture evenly over fish.
- Serve with lemon wedges.
Nutrition Facts : Calories 244.9, Fat 5.9, SaturatedFat 2.5, Cholesterol 87.5, Sodium 263.2, Carbohydrate 0.3, Fiber 0.2, Protein 44.8
BAKED SNAPPER WITH CITRUS AND GINGER
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Make three slashes across each side of the fish using a sharp knife. This will keep the fish from curling as it cooks. Place the fish in a shallow baking dish or roasting pan. Cover each side with fresh ginger, then green onions and tomatoes. Season with sea salt. Slice half of the lime and place the slices on top of the fish. Drizzle with the soy sauce, and squeeze the other half of the lime over the fish. Cut the lemon in half and set in the pan. Cover the whole dish with aluminum foil.
- Bake the fish until the flesh is opaque and can be flaked with a fork, about 20 minutes. Squeeze the baked lemon halves over the fish before serving. Serve the fillet on the top side first, then gently lift out the backbone, while helping the flesh off the bones with your knife. It's much easier than trying to turn the fish over.
Nutrition Facts : Calories 374.9 calories, Carbohydrate 9.2 g, Cholesterol 124.9 mg, Fat 4.8 g, Fiber 2.7 g, Protein 72.2 g, SaturatedFat 1 g, Sodium 1579.2 mg, Sugar 1.8 g
LEMON RED SNAPPER WITH HERB BUTTER
Found in the magazine Cooking Light Fresh Food Fast. It is a light and easy meal. You could change the fish to any white fish and I'm sure it would work also.
Provided by mama smurf
Categories Very Low Carbs
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Cut 1 lemon into 8 wedges. Grate rind of remaining lemon to measure 1 teaspoon; set aside. Reserve second lemon for another use.
- Combine salt, paprika and pepper; sprinkle over fish. Arrange fish and lemon wedges on a rimmmed baking sheet coated with cooking spray (I cover the sheet with foil then spray for easy clean-up). Bake at 425 degrees for 13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
- While fish bakes, combine 1 teaspoon grated rind, butter and 1 1/2 teaspoons of fresh thyme in a small bowl.
- Place fish on individual serving plates; top each fillet with herb butter. Garnish with lemon wedges and chopped fresh thyme, if desired.
Nutrition Facts : Calories 234.2, Fat 8.2, SaturatedFat 4.2, Cholesterol 78.7, Sodium 297.7, Carbohydrate 6, Fiber 2.7, Protein 35.9
BAKED RED SNAPPER WITH SHRIMP AND MUSHROOMS
This recipe for red snapper and shrimp is truly delicious and easy to prepare. Everyone that has tried it has raved over it, even the kids. Serve over rice or angel hair pasta.
Provided by RFalgout
Categories Snapper Recipes
Time 1h10m
Yield 9
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Melt butter for cream sauce in a large skillet over medium-low heat. Add onion, celery, bell pepper, and garlic. Cook and stir until vegetables soften and onion turns translucent, 5 to 7 minutes.
- Whisk flour and Creole seasoning into onion mixture to make a paste. Slowly add half-and-half, whisking constantly. Whisk in sherry, lemon juice, basil, and thyme. Season with salt and pepper. Cook, stirring constantly, until sauce thickens, 3 to 4 minutes. Remove from heat. Add mozzarella; stir until melted and combined.
- Lightly season snapper and shrimp on both sides with seafood seasoning. Arrange snapper in a single layer in the prepared baking dish. Top with shrimp and mushrooms. Pour cream sauce over top. Sprinkle with Parmesan.
- Bake, uncovered, in the preheated oven until fish flakes easily with a fork and shrimp are bright pink on the outside and the meat is opaque, about 30 minutes.
Nutrition Facts : Calories 373.4 calories, Carbohydrate 8 g, Cholesterol 208.1 mg, Fat 15.5 g, Fiber 0.8 g, Protein 47.9 g, SaturatedFat 8.6 g, Sodium 618 mg, Sugar 1.3 g
PANFRIED RED SNAPPER WITH CHIPOTLE BUTTER
Make and share this Panfried Red Snapper With Chipotle Butter recipe from Food.com.
Provided by lazyme
Categories < 30 Mins
Time 16m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- For Butter:.
- Mash together butter, chipotles to taste, adobo sauce, and salt with a fork until blended.
- For Fish:.
- Pat fish dry and cut each fillet in half crosswise, then season with salt and pepper.
- Spread flour on a plate and dredge fish, knocking off excess.
- Heat 1 1/2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then panfry fish, skin sides up first, in batches, turning over once, until browned and just cooked through, 4 to 6 minutes.
- Transfer as cooked with a slotted spatula to plates and add more oil to skillet as needed.
- Top fish with dollops of chipotle butter.
Nutrition Facts : Calories 447.4, Fat 24.7, SaturatedFat 9.2, Cholesterol 110.4, Sodium 389.4, Carbohydrate 8, Fiber 0.3, Protein 45.9
More about "baked snapper with chipotle butter recipes"
BAKED SNAPPER WITH CHIPOTLE BUTTER RECIPE | MYRECIPES
From myrecipes.com
4.6/5 (9)Calories 203 per serving
- Combine first 4 ingredients; sprinkle evenly over fish. Place fish on a baking sheet coated with cooking spray; bake 15 minutes or until fish flakes easily when tested with a fork.
- While fish bakes, combine butter and chile. Spread butter mixture evenly over fish. Serve with lemon wedges.
PAN-FRIED BUTTER SNAPPER - FED & FIT
From fedandfit.com
10 BEST BAKED SNAPPER FILLETS RECIPES - YUMMLY
From yummly.com
HOW TO COOK BAKED SNAPPER WITH CHIPOTLE BUTTER | BAKED SNAPPER ...
From pinterest.co.uk
27 DELICIOUS RED SNAPPER RECIPES - IZZYCOOKING
From izzycooking.com
WORLD BEST FILLET COOKING RECIPES : PANFRIED RED SNAPPER WITH …
From worldbestfilletrecipes.blogspot.com
BAKED SNAPPER WITH CHIPOTLE BUTTER RECIPE
From pinterest.com
SNAPPER TACOS WITH CHIPOTLE CREAM RECIPE | MYRECIPES
From myrecipes.com
BAKED SNAPPER FISH RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BAKED SNAPPER - CARIBBEAN FOOD DELIGHTS
From cfdnyinc.com
BAKED RED SNAPPER RECIPE - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
HOW TO COOK BAKED SNAPPER WITH CHIPOTLE BUTTER | BAKED SNAPPER ...
From pinterest.com
10 BEST BAKED SNAPPER FILLETS RECIPES - YUMMLY
From yummly.com
PANFRIED RED SNAPPER WITH CHIPOTLE BUTTER - PESCATARIAN RECIPES
From fooddiez.com
BAKED SNAPPER WITH CHIPOTLE BUTTER RECIPE - PINTEREST
From pinterest.com
BAKED SNAPPER WITH CHIPOTLE BUTTER - PLAIN.RECIPES
From plain.recipes
BAKED SNAPPER WITH CHIPOTLE BUTTER
From akitchenhoorsadventures.com
BAKED SNAPPER WITH CHIPOTLE BUTTER ON BAKESPACE.COM
From bakespace.com
BAKED RED SNAPPER WITH GARLIC AND HERBS - THE SPRUCE EATS
From thespruceeats.com
PANFRIED RED SNAPPER WITH CHIPOTLE BUTTER - BAY SHORE STEAM POT
From bayshoresteampot.com
RED SNAPPER - PAN-FRIED WITH CHIPOTLE BUTTER
From giosfish.com
BAKED SNAPPER WITH CHIPOTLE BUTTER - GLUTEN FREE RECIPES
From fooddiez.com
BAKED SNAPPER W/ CHIPOTLE BUTTER — FROZEN IN THYME
From frozeninthyme.com
30 SNAPPER RECIPES (+ EASY FISH DINNERS) - INSANELY GOOD
From insanelygoodrecipes.com
SNAPPER WITH CHIPOTLE BUTTER - COOKEATSHARE
From cookeatshare.com
WORLD BEST FISH COOKING RECIPES : BAKED SNAPPER WITH CHIPOTLE …
From worldbestfishrecipes.blogspot.com
HOW TO COOK BAKED SNAPPER WITH CHIPOTLE BUTTER | MYRECIPES
From myrecipes.com
WHOLE BAKED FISH – SNAPPER WITH GARLIC & DILL BUTTER SAUCE
From recipetineats.com
PANFRIED RED SNAPPER WITH CHIPOTLE BUTTER - PESCATARIAN RECIPES
From fooddiez.com
WORLD BEST FILLET COOKING RECIPES : PANFRIED RED SNAPPER WITH …
From worldbestfilletrecipes.blogspot.com
You'll also love