GRILLED CREOLE SNAPPER
Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today shares a recipe. Snap up the great flavors of grilled fish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 29m
Yield 4
Number Of Ingredients 12
Steps:
- Heat coals or gas grill for direct heat. Spray large piece of heavy-duty aluminum foil with cooking spray. Place tomatoes, onion and bell pepper on foil. Wrap foil securely around vegetables. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 6 minutes, turning once.
- While vegetables are grilling, mix green onions, vinegar, thyme, salt and pepper sauce in medium bowl; set aside.
- Spray fish and hinged wire grill basket with cooking spray. Place fish in basket; add to grill with vegetables. Cover and grill fish 7 to 8 minutes, turning once, until fish flakes easily with fork.
- Place fish on serving platter; keep warm. Coarsely chop grilled vegetables. Toss vegetables, parsley and green onion mixture; spoon over fish. Serve with rice.
Nutrition Facts : Calories 180, Carbohydrate 8 g, Cholesterol 80 mg, Fiber 2 g, Protein 33 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 440 mg
CREOLE-STUFFED SNAPPER AND CREOLE RICE
Nothing says, "Summer is here!" better than whole grilled snapper! This recipe is a staple in my household. My dad's family is from New Orleans, so of course we had to represent those flavors in this delicious seafood dish. We often serve it with steamed rice or to kick it up a notch, Creole rice.
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 26
Steps:
- For the red snapper: Rub the coarse sea salt generously on the inside and outside of the red snapper. Place in the refrigerator for 20 minutes.
- Lightly oil the grill grates and heat the grill to 300 degrees F.
- For the creole stuffing: Heat a cast-iron skillet on the grill over direct heat. Add 2 tablespoons of the butter. Once melted, add the celery, bell peppers and white and green onions and cook until softened and browned, 5 to 7 minutes. Add the garlic and cook 1 to 2 additional minutes.
- Combine the breadcrumbs, lemon zest and juice, kosher salt, Creole seasoning, dried thyme, dried sage, cayenne and remaining butter in a bowl and mix until well blended. Add the sauteed vegetables to the stuffing mixture and mix. Set aside.
- Wipe off the salt from the red snapper and stuff it with the stuffing mixture. Secure it with cooking twine (remember to remove the twine before serving). Place the lemon rounds on the grill and place the red snapper atop the rounds. Grill until the flesh is opaque, about 25 minutes.
- For the creole rice: Saute the andouille sausage, stewed tomatoes, white onions, bell peppers and butter in a cast-iron skillet on the grill over direct heat until lightly browned and shiny, 5 to 10 minutes. Add the Creole seasoning, dried thyme and dried sage to the skillet and stir. Add the cooked rice and stir until uniform in appearance.
- Place the stuffed red snapper onto the rice and serve.
GRILLED CREOLE SNAPPER
Number Of Ingredients 12
Steps:
- 1. Heat coals or gas grill. Spray large piece or heavy-duty aluminum foil with cooking spray. Place tomatoes, onion and bell pepper on foil. Wrap foil securely around vegetables. Cover grill foil packets, seam sides up, 4 to 6 inches from medium heat 6 minutes, turning once. 2. While vegetables are grilling, mix green onions, vinegar, thyme, salt and pepper sauce set aside. 3. Spray fish and hinged wire grill basket with cooking spray. Place fish in basket. Cover and grill fish 7 to 8 minutes, turning once, until fish flakes easily with fork. 4. Place fish on serving platter keep warm. Coarsely chop grilled vegetables. Toss vegetables, parsley, and green onion mixture spoon over fish. Serve with rice. NUTRITION INFORMATION 1 Serving Calories 160 (Calories from Fat 20) Fat 2g (Saturated 0g) Cholesterol 80mg Sodium 130mg Carbohydrate 8g (Dietary Fiber 2g) Protein 29g % DAILY VALUE: Vitamin A 8% Vitamin C 2% Calcium 4% Iron 6% DIET EXCHANGES: 4 Very Lean Meat, 1 VegetableFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
FRIED SNAPPER WITH CREOLE SAUCE
Best enjoyed using local snapper, this bright dish represents the protein part of fish and fungi, a classic duo on dinner tables in the Virgin Islands. The fish is topped with plenty of thyme-laced, tomato-based Creole sauce and is typically served over a bed of fungi, the classic Virgin Islands side dish of buttery cooked cornmeal with sliced, boiled okra. Michael Anthony Watson and Judy Watson, husband-and-wife owners of Petite Pump Room in St. Thomas, traditionally use whole fried snapper for this recipe, but you can use fish fillets. For authenticity, serve them with plenty of hot sauce on the side for a little extra heat.
Provided by Korsha Wilson
Categories dinner, quick, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare the sauce: In a large skillet, heat the olive oil over medium until shimmering. Add the onions, red and green bell peppers and garlic, and cook, stirring occasionally, until fragrant and just starting to brown, about 7 minutes.
- Stir in the tomato sauce, thyme and 1 3/4 cups water; bring to a boil over high.
- Stir in the white vinegar and seasoning salt, reduce the temperature to medium-low and simmer for 10 minutes. Season to taste with salt and pepper. Cover and keep warm.
- Meanwhile, prepare the fish: Heat the vegetable oil in a large frying pan over medium. On a large plate, mix the flour and seasoning salt with a fork.
- Pat the snapper fillets dry using paper towels, and season 2 fillets with salt and pepper before dipping them into the flour mixture until coated on both sides.
- Once the oil is shimmering, gently lay the floured fillets in the hot oil, skin-side down, and cook until skin is crispy, 3 to 4 minutes. Using a fish spatula, carefully flip fillets and cook for an additional 2 to 3 minutes, until cooked through.
- Transfer the fish to a large paper-towel-lined plate. Cover loosely with foil and repeat with the remaining fillets.
- Divide fish among plates, skin side up, and top with the Creole sauce. Serve immediately, passing hot sauce at the table.
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