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
MARINATED RED SNAPPER
From "Caribbean Carnival", Good Food Magazine, February 1987. Prep time does not include 1-1/2 hours to marinate.
Provided by JackieOhNo
Categories Caribbean
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat the water, bell peppers, carrots, onions, vinegar, olive oil, ginger, bay leaves, 1 T. salt, and the red pepper flakes in large saucepan over high heat to boiloing. Reduce heat to medium-low and simmer covered until vegetables are crisp-tender, 7-10 minutes.
- Meanwhile, heat vegetable oil in large skillet over medium-high heat until very hot. Brush fish with lime juice; season with salt and pepper. Brown fillets in batches in oil, about 1 minute each side. Transfer to large heatproof dish.
- Pour hot vegetables over fish and let cool to room temperature, 1-1/2 hours. Remove bay leaves.
- To serve, spoon some vegetables onto platter, place fish over vegetables, and top with remaining vegetables. Serve at room temperature.
CREOLE MARINATED GRILLED RED SNAPPER
Steps:
- Combine the onions and garlic. Whisk together the remaining ingredients and pour 1/2 marinade over fish with onions and garlic. Let fish marinate in the refrigerator for at least 4 hours. Grill fish on both sides for about 7 minutes. Warm remaining marinade and serve over cooked fish.
GRILLED RED SNAPPER
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Use a paring knife to cut four slits into both sides of each snapper, cutting through the skin and flesh. Whisk half of the lemon juice in a bowl with the oregano and half of the olive oil. Salt each fish liberally and put in a nonreactive container. Put the fish in a dish and pour the lemon mixture over them. Let sit at room temperature for 1 hour, turning the fish after 30 minutes to take in the marinade.
- Lay out five grape leaves on the counter, making sure to overlap them to create a sheet that is as wide as the fish is long, and long enough to wrap around the snapper 1 1/2 times. Wrap one of the fish in the leaves. Repeat with the remaining grape leaves and snapper. Brush with the remaining olive oil and set aside.
- Heat a grill to medium-high. In a 2-quart saucepan, combine the stock, garlic, and remaining lemon juice. Bring to a simmer. Remove from the heat and whisk in the egg. Return the pan to the stovetop over low heat and, stirring constantly, cook until the sauce thickens (make sure it does not get too hot or the eggs will scramble). Set it in a warm spot on the stove.
- Grill the fish for 4 minutes per side, making sure not to burn the grape leaves.
- To serve, set one whole wrapped fish on a serving plate and top with the sauce.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
BAKED RED SNAPPER WITH GARLIC, LIME, AND CILANTRO
Steps:
- Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
- Marinate in the refrigerator, 30 minutes to 1 hour.
- Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
- Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 0.7 g, Cholesterol 65.7 mg, Fat 5.9 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 2.9 g, Sodium 151.5 mg, Sugar 0.1 g
RED SNAPPER WITH SESAME GINGER MARINADE
Although many microwaved dishes come out bland, this one turns out quite well due to the marinade. Even I, a non fish lover, thought this was pretty good
Provided by Tebo3759
Categories Microwave
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Microwave sesame seeds on high about 1 minute.
- Mix oil, soy, vinegar, ginger, garlic& cayenne.
- Marinade filets in mixture 10-15 minutes .
- Arrange filets on plate with thick side out.
- Cover with plastic wrap and vent in two places.
- Microwave on high 4-5 minutes until thickest portion is just opaque.
- Let stand 5 minutes.
- Sprinkle with toasted sesame seeds.
SPICY FILLETS OF RED SNAPPER
A pan fried fillet of Red Snapper marinated for 2 hours in a mild spicy paste.
Provided by lindley
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Add your fish to marinade for approx 2 hours
- Heat a frying pan and add 1 tbs olive oil OR a knob of butter
- When hot add fish fillets, skin side down. Hold down and cook for 3-4 mins on either side. Baste during cooking with pan juices.When cooked keep warm.
- Keep the juices in the pan hot and add button mushrooms & Pak Chio & fry them for 2 or 3 minutes in the pan juices.
HONEY-LIME RED SNAPPER
"If you can't find snapper, you can substitute most any firm white fish. And if you can't find key lime juice, use regular lime juice." -Ken Hulme, Venice, Florida note: as reader suggests, regular lime juice can be used if you can't find key lime juice
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, combine lime juice and honey. Pour 1/2 cup into a large resealable plastic bag; add the fish. Seal bag and turn to coat; refrigerate for up to 1 hour. Place remaining mixture in a small saucepan; set aside., Drain fish and discard marinade. Sprinkle fillets with chili powder; place on a greased broiler pan., Broil 4-6 in. from the heat for 12-15 minutes or until fish flakes easily with a fork., Meanwhile, bring reserved lime juice mixture to a boil. Reduce heat; simmer, uncovered, until reduced by half. Spoon over fillets.
Nutrition Facts : Calories 277 calories, Fat 2g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 87mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges
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