Pan Seared Red Snapper With Citrus Herb Relish Recipes

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.

Steps:

• Remove the fish 15 minutes before cooking to "temper." Thoroughly pat dry each fillet on both sides with paper towel. Score the skin lightly with a sharp knife, carefully. Do not pierce the flesh.
• Cut the orange and grapefruit sections into thirds. Place in a bowl with the celery and toss with the mint and herbs.
• Heat a 12-inch nonstick skillet over very high heat. Just before searing, season the flesh side of the fish with salt and pepper. Drizzle in the oil and add the fillets, flesh side down to the pan. Sear for 2 minutes. Season the skin with salt and pepper and flip. Cook another 2 minutes. Both sides should be golden brown and slightly crispy. Serve each fillet with a couple tablespoons of citrus relish on top. Garnish with fresh mint.

Steps:

• Preheat the grill to high heat.
• Cut 3 thin slices into both sides of each fish. Drizzle both sides of the fish with 6 tablespoons of the olive oil, sprinkle with salt and black pepper, and put 4 cloves of the garlic into each fish cavity. Grill the fish until golden and browned, 3 to 5 minutes per side. Lower the heat to medium, throw the Scotch bonnet peppers on the grill, close the lid and continue cooking for 10 minutes.
• Combine the orange segments, mango, onions and papaya in a large bowl. Add the remaining 2 tablespoons olive oil, the lemon juice, lime juice, orange juice, cilantro and some salt and black pepper. Mix together, and then transfer to a serving platter.
• Gently place the fish over the citrus salad. Arrange the star fruit, if using, lemon slices, lime slices, orange slices and Scotch bonnet peppers on the platter and serve.

Steps:

• Preheat oven to 450 degrees. Pat dry the fish and rub inside and out with the olive oil, lemon juice, garlic, rosemary, thyme and salt and pepper to taste. Arrange the fish in an oiled baking dish and bake it for 20 minutes, or until it flakes easily. Transfer to a serving plate, pour juices around fish and garnish with lemon wedges and fresh herbs.;

Steps:

• Heat oven to 450 degrees. Cut orange in half horizontally and section it as you would a grapefruit; do this over a bowl to capture all its juice. Remove seeds and combine flesh and juice in bowl. Repeat with grapefruit and lemon. Stir in cilantro, habanero and salt.
• Put oil in a nonstick or cast-iron skillet over medium high heat. A minute later, add fish, skin side down; season top with salt. Cook until skin begins to crisp, 3 or 4 minutes, then transfer to oven. Cook another 3 or 4 minutes, or until a thin-bladed knife meets little resistance when inserted into thickest part of fish. Serve fish with xec, immediately.

Steps:

• Make vinaigrette:
• Whisk together passion-fruit purée, citrus juices, and vinegar. Add oil in a slow stream, whisking until emulsified. Stir in remaining vinaigrette ingredients and season with salt and pepper.
• Make squash purée and fry fish:
• Steam squash in a steamer over boiling water, covered, until tender, about 10 minutes. Purée with butter in a food processor and add cayenne and salt to taste. Keep warm, covered.
• Pat fish dry and make 3 diagonal slashes through skin of each fillet. Season with salt and pepper. Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then fry 3 fillets, skin sides down, until golden, about 3 minutes. Turn and fry about 1 minute more, or until just cooked through. Transfer to a platter and fry remaining 3 fillets in same manner. Serve fish, skin sides up, on a bed of squash pur)e and drizzle with vinaigrette.

Steps:

• Preheat oven to 450-degrees F.
• Brush 4 ovenproof plates with olive oil and then sprinkle with kosher salt and white pepper.
• Divide fish among the four plates, skin side up in the center of the plates.
• Brush fish with olive oil and then sprinkle with salt and pepper.
• Press wax paper over fish.
• Chop herbs in a processor and then pour in three tablespoons olive oil through food tube while the machine is running.
• Transfer to small bowl or dish and stir in lemon juice, salt and pepper.
• Set aside.
• Bake fish for 4 minutes.
• Remove plates from oven, discard wax papper.
• Let plates stand for 30 seconds and then spoon 2 tablespoons herb mixture along each piece of fish.
• Serve with rice pilaf and green vegetables.

Steps:

• Grate the zest from 1 of the lemons, carefully avoiding the pith. Set aside.
• Using a paring knife, remove the peel in long strips from the second lemon, scraping off any pith. Cut the peel into a fine julienne. Bring a small saucepan half full of water to a boil and add the strips. Boil 1 minute. Drain and rinse the strips under cold water. Drain on paper towels. Set aside.
• In a small heavy saucepan, simmer the lemon juice, orange juice, shallot, peppercorns and grated zest, uncovered, until the mixture is reduced by half, about 5 minutes. Strain through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids and return the liquid to the pan and set it over very low heat.
• Whisk chunks of cold butter into the sauce one at a time, whisking continuously. When all the butter has been incorporated, immediately remove the pan from the heat. (The sauce will separate if it becomes too hot.) Transfer the sauce to a small thermos or to a glass cup set inside a bowl of very warm water.
• Place a large skillet over medium-high heat. When hot, add the oil. Add salt and pepper to snapper fillets taste. Place the snapper fillets in the pan and cook, turning once, until they are lightly browned and just cooked through, about 3 minutes per side. Transfer the fillets to 4 warm plates. Coat with the sauce, garnish with parsley and lemon-zest strips and serve.

Steps:

• Preheat grill to medium-high heat. Spray grill basket with nonstick nonflammable cooking spray. Sprinkle fillets evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Grill fish in grill basket for 2 minutes on each side or until fish flakes easily when tested with a fork.
• In a small bowl, combine oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, cilantro, lime zest, lemon zest, and orange zest. Drizzle vinaigrette over fish. Serve.

Steps:

• Mix paprika, salt, black pepper, onion powder, garlic powder, lemon pepper, and cayenne pepper together in a small bowl.
• Combine olive oil and butter in a small, microwave-safe bowl; heat in microwave until butter is melted, about 1 minute. Stir to blend butter into the oil.
• Brush some of the olive oil and butter mixture over both sides of each red snapper fillet. Sprinkle paprika mixture over both sides of each fillet.
• Heat leftover oil and butter mixture in a skillet over medium-high heat. Fry red snapper until flesh flakes easily with a fork, 4 to 5 minutes per side.