Greekredsnapper Recipes

Steps:

• 1. Saute onion and garlic in hot oil in a nonstick skillet over medium-high heat 2 minutes. Stir in tomatoes, broth, olives and oregano; simmer 5 minute.
• 2. Place fillets in a lightly greased baking dish. Spoon tomato mixture over fillets. Bake at 425F for 10-15 min or until fish flakes with a fork. Sprinkle with feta cheese and parsley. Garnish with additional sliced black olives, if you like.

Steps:

• Preheat oven to 350°.
• Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
• Add onion; sauté 7 minutes or until tender.
• Add chopped tomato and next 5 ingredients; reduce heat and simmer, uncovered, 15 minutes or until liquid evaporates, stirring occasionally.
• Set aside.
• Arrange fillets in a 13x9-inch baking dish coated with cooking spray.
• Sprinkle lemon juice and 1/2 teaspoon salt over fillets and top with onion mixture.
• Place potato wedges over onion mixture and drizzle with 1 tablespoon oil and 1/4 teaspoon salt.
• Top with tomato slices and bell pepper rings.
• Bake, uncovered, at 350° for 1 hour and 20 minutes or until potatoes are tender.
• Place 1 fillet and 6 potato wedges on each of 8 plates.
• Divide onion mixture evenly among each serving and top each serving with 1 tomato slice and 1 bell pepper ring.

Steps:

• Saute onion, pepper, and garlic in hot oil. Add tomatoes; simmer 15 minutes.
• Brush a shallow baking dish with olive oil and place fish in dish. Pour wine over top.
• Pour hot tomato mixture over fish.
• Dot with a little butter.
• Bake at 350F for 45 minutes to 1 hour.
• Combine parsley, basil and olives and sprinkle over fish.

Steps:

• Rub fish fillets with oil; sprinkle evenly with Greek Seasoning. Top each fillet with 2 lemon slices.
• Place a piece of lightly greased heavy-duty aluminum foil over the grill cooking grate and arrange fillets on foil.
• Grill fillets, covered with the grill lid, over medium-high (350-400°F) 15 minutes or until fish flakes with a fork.
• Serve with tartar sauce.

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.

Steps:

• Mix parsley, olive oil, oregano, lemon zest, and garlic together in a small bowl.
• Rinse red snappers and pat dry with paper towels. Cut 3 diagonal slits across the top of each fish, cutting almost to the bone. Season the cavities with salt and pepper.
• Rub the parsley mixture on the inside and top of the fish, pushing the mixture into the slits. Place the fish in the center of the grill pan; season with salt and pepper.
• Place the grill pan in the Panasonic Countertop Induction Oven and press "Auto Cook." Select the Fish setting, 3, and 1-pound serving. Cook until an instead-read thermometer inserted into the center reads at least 130 degrees F (54 degrees C), about 20 minutes. Adjust time as needed. Serve with lemon slices.