BAKED WHOLE RED SNAPPER WITH GARLIC
Here's an easy but impressive dish from the Admiral's Inn in St. John's Antigua. When ordering the whole snapper from the fish market, have them clean and scale it. If you cannot find whole red snapper, use fillets and bake them about 25 minutes.
Categories Fish Garlic Bake Low Carb Quick & Easy Wheat/Gluten-Free Snapper Healthy Thyme Bon Appétit
Yield Serves 4
Number Of Ingredients 7
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.
DILLY RED SNAPPER
A light and creamy dill sauce lends lovely flavor to tender fish fillets. "I like to serve this easy entree with a tossed salad and asparagus or a rice salad," says Sharon Semph of Salem, Oregon.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Place the lemon slices, onions and dill sprigs in a foil-lined baking pan. Top with fish fillets; sprinkle with salt and pepper. Fold foil around fish and seal tightly. , Bake at 400° for 20-25 minutes or until fish flakes easily with a fork. In a small bowl, combine the sauce ingredients. Serve with fish.
Nutrition Facts : Calories 216 calories, Fat 3g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 580mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
RED SNAPPER AND SUMMER VEGETABLES BAKED IN FOIL ON A SALAD
Make and share this Red Snapper and Summer Vegetables Baked in Foil on a Salad recipe from Food.com.
Provided by Gingerbear
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°.
- In a medium bowl, combine the vegetables with the olive salad, garlic, Italian seasoning, 1 teaspoon of the salt, and 2 tablespoons of the olive oil.
- Mix together to combine.
- Season the fish generously on both sides with the Emeril's Original Essence.
- Fold each piece of aluminum foil in half.
- Open each folded piece and place 1/4 of the vegetable mixture just below the crease and in the center of each foil square.
- Place a snapper filet on top of the vegetables.
- Drizzle each fillet with 1/2 a tablespoon of lemon juice and 1 tablespoon of the olive oil.
- Fold the foil over the fillet and tightly crimp the edges to form a seal.
- Place the pouches on a sheet pan and place in the oven to bake for about 25 minutes.
- While the fish bakes, in a large mixing bowl, combine the frissee, baby spinach, endive and red onion.
- Season the lettuce with salt and cracked black pepper, and toss to combine.
- Divide the lettuces among 4 entrée plates.
- Remove the fish from the oven.
- Combine the shallots, vinegar and mustard in a medium bowl set over a plate covered by a dishtowel to prevent the bowl from moving while whisking.
- Whisk the mixture while gradually adding the remaining 1/3 cup of the olive oil.
- Gently pierce each fish packet and whisk the juices into the vinaigrette.
- Season the vinaigrette with salt and pepper.
- Place the fish and vegetables over each salad.
- Divide the vinaigrette evenly over the 4 salads and serve immediately with crusty bread.
Nutrition Facts : Calories 720.8, Fat 43.9, SaturatedFat 6.4, Cholesterol 106.4, Sodium 326.6, Carbohydrate 17.9, Fiber 8.3, Sugar 4.9, Protein 65
RED SNAPPER IN FOIL
Make and share this Red Snapper in Foil recipe from Food.com.
Provided by Tootsie
Categories Weeknight
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Sauce: Melt butter, stir in flour off heat.
- Cook until lightly browned.
- Gradually stir in milk and fish stock.
- Cook until thickened.
- Cover and cook on low heat for 25 minutes, stirring occasionally.
- Add the egg yolks and cream, then stir in wine, salt and paprika to taste.
- Place each fillet of red snapper in center of a large square of aluminum foil.
- Heap 1/4 c.
- crab meat and 1/4 c.
- shrimp on top of each fillet.
- Cover each fillet with 1/8th of the sauce and seal.
- Place in 375F oven and heat through, about 30 minutes.
Nutrition Facts : Calories 423.8, Fat 15.9, SaturatedFat 8.2, Cholesterol 271.5, Sodium 340.5, Carbohydrate 5.7, Fiber 0.1, Sugar 0.1, Protein 59.6
RED SNAPPER
Provided by Food Network
Time 45m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees. Tear 2 pieces of parchment or aluminum foil, about 12-inch square.
- Drizzle some olive oil in center of each square and spread with your fingers. Set the filets, skin side down, over the olive oil in the foil and season with salt and pepper. Drizzle more olive oil over fish, then top with tomatoes and then fresh herbs. Drizzle drops more olive oil and season with salt and pepper.
- Wrap, deli style. Set package on a baking dish or sheet and bake for 30 minutes or until tender. While snapper is cooking, make orange rice.
BAKED RED SNAPPER PREPARED WHOLE
Provided by Food Network
Time 1h10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Line an oven tray (cookie sheet) with parchment paper. Take a large piece of foil (large enough to fully wrap the fish like a present) and put it on the oven tray. Butter the foil. Combine the 4 tablespoons of butter and the shallots in a small bowl and set aside. Put the fish in the center of the foil. Season the entire fish with the shallot butter, inside and out and sprinkle with the salt and pepper. Put the thyme sprigs inside cavity and top the fish with lemon slices. Fold the edges of the foil over fish and seal.
- Bake the fish until cooked through, about 45 minutes. Transfer the fish to a platter. Open the foil and serve.
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