OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS
Steps:
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Combine the tomatoes, basil, onions, and olives in a bowl. Season with salt and pepper, to taste. Season both sides of the fillets with 1 teaspoon salt, 1/2 teaspoon pepper, and Essence. Arrange the fish on the baking sheet, followed by the tomato mixture and then the lemon slices. Drizzle 1 tablespoon of olive oil over each fillet.
- Bake for 15 to 20 minutes, or until the snapper is cooked through. To serve, place a portion of Rice Pilaf on an entree plate. Use a spatula to remove the fish, along with the tomatoes, onions and lemons from the baking sheet and place over the Rice Pilaf. Drizzle with tomato water, if desired, and garnish each fillet with a chiffonade of fresh basil.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
- Preheat the oven to 350 degrees F.
- Melt the butter in a large ovenproof saucepan or Dutch oven over medium-high heat. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the rice and cook, stirring, until opaque and nutty in aroma, 2 to 3 minutes. Add the chicken broth and salt, stir well, and bring to a boil. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
- Remove the rice from the oven and let stand, undisturbed, for 5 to 10 minutes. Fluff the rice with a fork and stir in the green onions, if desired. Serve hot.
- Combine all ingredients in a blender or food processor. Add just enough olive oil for flavor and season with salt and pepper, to taste.
GRILLED SNAPPER AND ASPARAGUS WITH RED PEPPER SAUCE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the bell pepper, garlic, shallot, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook until the bell pepper is tender, 6 to 8 minutes. Stir in the vinegar, scraping up any browned bits from the bottom of the pan; cook until mostly evaporated, about 1 minute. Add the heavy cream and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until slightly thickened, about 2 minutes; discard the thyme. Transfer the mixture to a blender and puree; season with salt and pepper and add up to 1 more teaspoon vinegar, if needed.
- Preheat a grill to high and generously oil the grates. Rub the fish with 1 tablespoon olive oil and season with salt and pepper. Rub the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill the fish skin-side down until the skin is marked and crisp, about 3 minutes. Carefully flip and grill until just cooked through, 1 to 2 more minutes. Grill the asparagus, turning occasionally, until charred in spots, 4 to 5 minutes.
- Spoon the pepper sauce onto plates. Top with the fish and asparagus; sprinkle with the parsley.
Nutrition Facts : Calories 400, Fat 25 grams, SaturatedFat 9 grams, Cholesterol 99 milligrams, Sodium 468 milligrams, Carbohydrate 11 grams, Fiber 4 grams, Protein 41 grams, Sugar 5 grams
RED SNAPPER FILLETS WITH THYME AND YELLOW PEPPER
Provided by Moira Hodgson
Categories dinner, easy, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees
- Wipe the fillets dry and sprinkle with vinegar and oil. Set aside.
- Make the yellow pepper sauce. Combine garlic, shallots, yellow peppers, fish stock and wine in a saucepan, simmer 10 to 15 minutes, or until the peppers are soft. Puree in food processor, season, set aside.
- Butter a shallow baking pan large enough to hold the fillets comfortably in overlapping layers. Sprinkle with the scallions, shallots, one tablespoon thyme and red pepper flakes. Place the fish on top, add the stock, wine, salt and pepper. Bake 10 to 15 minutes, or until fish is cooked.
- Remove snapper fillets from baking pan and place on a heated serving dish. Add cooking juices to the yellow pepper sauce and reduce until thickened. Correct seasoning and pour into a heated sauceboat.
- Sprinkle the fish fillets with the remaining thyme and serve.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 3 grams, Protein 52 grams, SaturatedFat 3 grams, Sodium 1089 milligrams, Sugar 5 grams, TransFat 0 grams
POTATO-HORSERADISH CRUSTED RED SNAPPER WITH ROASTED PEPPER RELISH
Steps:
- Preheat oven to 350 degrees F.
- Season each fillet to taste with salt and pepper. Combine the potato and horseradish and spread the mixture over the top of each fillet, pressing it down so it will adhere.
- Heat the oil in a large saute pan over medium heat until almost smoking. Sear each fillet potato-side down until a crust forms, about 3 minutes. Turn the fillets over and finish cooking in the oven until done, about 5 minutes for medium. Place on a large serving platter and top each fillet with some relish. Serve any remaining relish on the side.
- In a mixing bowl, combine the bell peppers, olives, pepper flakes, garlic, thyme, parsley, vinegar, honey, and oil. Season to taste with salt and pepper. May be refrigerated up to 1 day. Serve at room temperature.
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.
CAJUN STYLE BLACKENED SNAPPER
Steps:
- In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano.
- Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.
- Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet. Pour 1 tablespoon of butter over each fillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.
Nutrition Facts : Calories 806.1 calories, Carbohydrate 5.9 g, Cholesterol 244.7 mg, Fat 72 g, Fiber 2.5 g, Protein 36.4 g, SaturatedFat 44.3 g, Sodium 2312.2 mg, Sugar 1.2 g
BAKED RED SNAPPER FILLETS
From Talk About Good II "The Book of Cajun Cuisine" You can use any fish with a white, flaky texture such as speckled trout, red fish, bass or tilapia.
Provided by Frenchy Berk
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Season filets with salt and pepper.
- Saute onion in butter in saucepan on top of stove.
- Place seasoned filets in pyrex baking dish and pour butter-onion mixture on top.
- Cook for 30 minutes, occasionally spooning butter over filets.
- When fish are tender and flake, remove from oven and sprinkle green onions on top.
Nutrition Facts : Calories 442, Fat 26, SaturatedFat 15.2, Cholesterol 140.8, Sodium 105.5, Carbohydrate 5, Fiber 1.2, Sugar 1.9, Protein 45.7
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MEDITERRANEAN RED SNAPPER RECIPE | THE MEDITERRANEAN DISH
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- Pat the snapper fish dry. With a large knife, make two slits on each side of the fish. Fill the slits and coat the gut cavity of each fish with the minced garlic.
- To make the spice mix, combine the cumin, coriander, salt, pepper and sumac in a small bowl. Use 3/4 of the spice mix to season the snapper on both sides; pat the spices into the fish pushing into the slits you made earlier. Keep the remainder 1/4 of the spice mix aside for now.
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- Baked Red Snapper. This baked snapper recipe is super simple, flaky, and delicious. Snapper has a wonderfully light flavor all on its own. The lemon and salt help amplify those flavors.
- Lemon Red Snapper with Herb Butter. Red snapper has a delicious nutty flavor profile, which pairs well with the fresh herbs in this dish. It only takes just over 20 minutes to pull it together, and it’s packed with flavor.
- Cajun-Style Blackened Snapper. If you’re reluctant to add fish to the weekly meal rotation, this Cajun-style snapper is an excellent way to mask any fishy flavors.
- Pan-Seared Red Snapper. Is this pan-seared snapper healthy? Not really. Is it delicious? Absolutely! Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Grilled Lemon Garlic Red Snapper. This grilled snapper recipe is a great healthy meal that comes together in under 30 minutes. To save on time, roast your fish and veggies all on one pan in the oven for a quick and satisfying meal.
- Cajun Yellowtail Snapper with Mango Avocado Chutney. The potent flavors in the mango avocado chutney completely mask any fishy taste in this dish. The ample seasoning on the fish paired with the impossibly light chutney is perfect for a hot summer day.
- Roasted Red Snapper Italian Style. Who says that fish can’t be filling? The hearty Italian seasoning in this roasted red snapper dish is fragrant and flavorful.
- Oven-Baked Whole Yellowtail Snapper. This dish looks like something from a 5-star restaurant, but it’s super simple to make at home. Cooking a whole fish may seem intimidating, but it’s a great way to impress guests with your killer culinary skills.
- Pan-Fried Yellowtail Snapper. Few can resist the call of fried fish. This pan-fried fish recipe is flaky and delicious and comes together in just under 20 minutes.
- Caribbean Grilled Snapper with Garlic Aioli. Snapper is known for its light, delicate flavor, but this dish is anything but boring! If you want to infuse a lot of flavor into your dinner, this recipe is worth checking out.
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