Red Snapper In Wine Sauce Recipes

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RED SNAPPER IN WINE SAUCE

Make and share this Red Snapper in Wine Sauce recipe from Food.com.

Provided by MizzNezz

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12



Red Snapper in Wine Sauce image

Steps:

  • Mix egg and milk in shallow bowl.
  • Mix well.
  • Put bread crumbs on a plate.
  • Heat oil and butter in 12 inch deep skillet.
  • Put fish in egg mix then in breadcrumbs and fry for 3 minutes on each side.
  • Remove from skillet and keep warm.
  • To skillet add, garlic, lemon juice, wine, dillweed and onion salt.
  • Bring to boil, add fish and simmer 6 minutes.
  • Place on platter, spoon sauce over, and sprinkle with parsley.

2 lbs fresh red snapper, , or other firm fleshed fish
1 egg
1/2 cup milk
1 cup fine dry breadcrumb
2 teaspoons olive oil
2 teaspoons butter
1 teaspoon minced garlic
3 teaspoons lemon juice
1 cup dry white wine
1 teaspoon dill weed
1 teaspoon onion salt
1 teaspoon parsley

RED SNAPPER WITH WINE AND GARLIC RECIPE

Make and share this Red Snapper With Wine and Garlic Recipe recipe from Food.com.

Provided by Mrs.Chen

Categories     Asian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7



Red Snapper With Wine and Garlic Recipe image

Steps:

  • Put the oil, wine and water into a large heavy-based frying pan (skillet), add the garlic and parsley and season generously. Bring to the boil.
  • Add the fish, cover and steam for about 8 minutes just until tender.
  • Transfer the fish to a warm serving plate, spoon over the cooking liquid and serve.

5 tablespoons olive oil
3 tablespoons dry white wine
4 tablespoons water
2 garlic cloves, crushed
2 tablespoons parsley (chopped)
salt & freshly ground black pepper
4 red snapper fillets

PAN SEARED SNAPPER IN SAFFRON SAUCE

Provided by Food Network

Categories     main-dish

Time 50m

Number Of Ingredients 13



Pan Seared Snapper in Saffron Sauce image

Steps:

  • Heat skillet over medium high flame until it's nice and hot. In the meantime with a sharp knife, score the skin side of the snapper and salt and pepper. Add 1/8 of a cup of the olive oil to skillet. Put the snapper meatside down, sear until you've got a golden crust then turn the fillet over and cook 2 minutes more. Take the fillets out of the skillet and set aside while you saute the fennel in the same skillet for 5 minutes. Set the fennel aside and drain any oil from the skillet. Put remaining 1/8 cup olive oil into skillet over medium heat. Add shallots, garlic, saffron, and saute for 1 minute. Deglaze skillet with wine, lemon juice and pernod. When there is almost no liquid left in skillet add fish stock or water. Bring to a simmer and add fennel back to skillet and continue to simmer for 2 more minutes. Put snapper on top of fennel, put skillet in a preheated 425 degree oven for 5 to 6 minutes. Remove from oven and put fennel on a plate and snapper again on top of fennel. Return skillet to high flame and reduce pan juice by half, remove pan from heat and add butter. Swinging pan until dissolved and sauce has thickened, salt and pepper to taste and spoon around fish and fennel.

2 (8-ounce) snapper fillets, bones reserved
1/4 cup olive oil
1 fennel bulb, cut in wedges
2 tablespoons shallots
1 teaspoon garlic
1 good pinch saffron
1/4 cup white wine
Lemon juice of one lemon
1/8 cup pernod
1/2 cup fish stock, recipe follows, or water
Salt to taste
Fresh ground black pepper to taste
3 tablespoons butter

FRIED RED SNAPPER IN SWEET AND SOUR SAUCE

Provided by Food Network

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 16



Fried Red Snapper in Sweet and Sour Sauce image

Steps:

  • Mix the cornstarch and flour together. Season the snapper with salt and freshly ground black pepper, and dredge in the flour mixture. Fill a deep pot halfway full with oil. Heat oil to 350 degrees F, and fry fish until golden, toss directly into hot sauce, and serve.
  • Put a small saucepan over medium heat, add oil, onions, and ginger. Saute for 2 minutes. Add vinegar, sugar, ketchup, and duck sauce. Bring to a simmer for 5 minutes, add water to desired consistency if sauce is too thick. Season with salt and pepper.

2 tablespoons cornstarch
6 tablespoons all-purpose flour
1 pound red snapper fillets, cut into 1 1/2-inch cubes
Kosher salt
Freshly ground black pepper
Oil, for deep-frying
Sweet and Sour sauce, recipe follows
1/4 cup small diced onions
2 tablespoons chopped fresh ginger
3 tablespoons canola oil
1/2 cup ketchup
1/2 cup duck sauce
1/4 cup rice wine vinegar
2 to 4 tablespoons raw sugar, or white, brown, or purple
Kosher salt
Freshly ground black pepper

RED SNAPPER

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 1 serving

Number Of Ingredients 22



Red Snapper image

Steps:

  • Heat olive oil in a medium saute pan over medium heat. Add vegetables and cook for 3 minutes, or until they have just sweated their moisture. Stir in curry powder and cook for 1 minute. Add wine and simmer 4 minutes. Stir in the stock and cook, for 10 minutes. Remove from heat. Cover and keep warm on back of stove.
  • Reheat vegetable couscous. Wipe snapper fillet dry. Using a sharp knife, score the skin in a crosshatch pattern. Lightly dust with flour and season to taste with salt and pepper. Heat vegetable oil in a 12-inch saute pan over medium heat. When very hot but not smoking, add the fillet, skin-side down. Raise heat and cook, occasionally tilting pan to distribute fat evenly, for about 6 minutes. Remove from heat and drain on paper towels.
  • Return sauce to high heat. Bring to a rolling boil, add 1/2 tablespoon olive oil, carrot juice, and herbs. Taste and adjust seasoning with salt and pepper. Turn off heat. Place vegetable Italian couscous in shallow soup (or pasta) plate. Carefully set snapper fillet in the center of couscous. Quickly spoon broth over top and serve.
  • Heat medium stockpot, add olive oil and saute carrots, celery and red pepper until translucent.
  • Add chicken stock or vegetarian stock. Bring to a boil, add couscous and lower heat to a simmer, and cook for 5 to 7 minutes.

1 tablespoon olive oil
1/2 medium onion, peeled and minced
1/2 stalk celery, peeled and minced
1/2 clove fresh garlic, peeled and minced
1/2 tablespoon curry powder
1/2 cup white wine
3/4 cup fish stock or clam broth
Vegetable Italian Couscous, recipe follows
1 (6 to 7-ounce) red snapper fillet, skin on
Super fine flour
Coarse salt, to taste
Pepper, to taste
1/8 cup vegetable oil
1/4 cup carrot extract (juice)
1 tablespoon fresh tarragon, chopped
1 tablespoon fresh parsley, chopped
2 tablespoons olive oil
1/4 cup brunoise carrot
1/4 cup brunoise celery
1/4 cup brunoise red pepper
2 cups chicken stock or vegetarian stock
1/2 cup Italian couscous

RED SNAPPER WITH POTATOES, TOMATOES AND RED WINE

Categories     Garlic     Olive     Potato     Tomato     Sauté     Snapper     Red Wine     Healthy     Bon Appétit

Yield Serves 6

Number Of Ingredients 12



Red Snapper with Potatoes, Tomatoes and Red Wine image

Steps:

  • Steam potatoes until almost tender, about 8 minutes. Cool.
  • Melt butter with 2 tablespoons oil in heavy large pot over medium-high heat. Add onions; sauté until golden brown, about 8 minutes. Mix in 3 tablespoons oil and garlic. Add potatoes; cook 2 minutes. Mix in red wine. Boil until almost no liquid remains, about 4 minutes. Add stock, tomatoes with juices and oregano and bring to boil. Add olives; boil until liquid thickens slightly and potatoes are very tender, about 12 minutes. Mix in 3 tablespoons parsley. Season with salt and pepper.
  • Meanwhile, sprinkle fish with salt and pepper. Heat 1 1/2 tablespoons oil in each of 2 heavy large nonstick skillets over medium-high heat. Add fish fillets and sauté until just opaque in center, about 3 minutes per side.
  • Arrange potatoes in center of each of 6 plates. Spoon some sauce over. Top with fish. Spoon remaining sauce over fish. Sprinkle with 1 tablespoon parsley. Drizzle with 1 tablespoon olive oil and serve.

4 large Yukon Gold potatoes, peeled, cut into 1/4-inch-thick slices
1 tablespoon butter
9 tablespoons extra-virgin olive oil
3 small onions, sliced
8 garlic cloves, thinly sliced
1 cup dry red wine
2 cups chicken stock or canned low-salt chicken broth
1 14-ounce can diced tomatoes in juice
1 teaspoon dried oregano
1/3 cup Kalamata olives or other brine-cured black olives
4 tablespoons chopped fresh parsley
6 7-ounce red snapper or blackfish fillets

RED SNAPPER WITH CHUNKY TOMATO-BELL PEPPER SAUCE

Categories     Fish     Pepper     Tomato     Bake     Valentine's Day     Quick & Easy     Bon Appétit

Yield Serves 2

Number Of Ingredients 7



Red Snapper with Chunky Tomato-Bell Pepper Sauce image

Steps:

  • Preheat oven to 400°F. Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add garlic and sauté 1 minute. Add wine and bring to boil. Add marinara sauce, roasted peppers and half of basil and cook until reduced to thick sauce, stirring occasionally, about 5 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Reheat before continuing.)
  • Pour remaining 1 tablespoon oil into small baking dish. Add fish; turn to coat. Season with salt and pepper. Spoon sauce over fish. Bake just until cooked through, about 20 minutes. Sprinkle remaining basil over and serve.

2 tablespoons olive oil
3 large garlic cloves, pressed
1/2 cup dry white wine
1 1/2 cups purchased marinara sauce
3/4 cup chopped roasted jar-packed red bell peppers
1/4 cup sliced fresh basil
2 6- to 8-ounce red snapper fillets

RED SNAPPER AND CEPES IN A PORT REDUCTION

Provided by Maguy Le Coze

Categories     Fish     Mushroom     Sauté     Vinegar     Snapper     Port     Sherry

Yield Makes 4 servings

Number Of Ingredients 15



Red Snapper and Cepes in a Port Reduction image

Steps:

  • 1. Bring the port to a boil in a medium-size heavy saucepan over medium-high heat. Lower the heat slightly and simmer until reduced to 1 cup (if using a gas stove, never let the flames extend above the bottom edge of the pan). Add the vinegar and simmer until reduced almost to a syrup consistency, lowering the heat as necessary to keep the sauce from burning around the edges-you should have about 7 tablespoons. (The sauce can be made to this point up to 1 week ahead; cover and refrigerate.)
  • 2. Divide 1 tablespoon of corn oil between the 2 skillets and place over high heat until the oil is just smoking. Divide the cepes, thyme, and garlic between the skillets and lower the heat to medium. Sauté until browned, about 4 minutes. Turn the heat to low and divide the shallot and 2 tablespoons of butter between the skillets. Season both with salt and pepper. Cook until the shallot is softened and the cepes are tender, about 6 minutes more. Discard the garlic and thyme and combine the mixtures. (The cepes can be made to his point up to 1 day ahead; cover and refrigerate).
  • 3. Season both sides of the snapper with salt and pepper. Sprinkle the five-spice powder over the skin and rub it into the fish. Clean the skillets and divide the remaining 2 tablespoons of corn oil between them. Place both over high heat until the oil is just smoking. Add the snapper to the skillets, skin side down, and briefly hold the fillets down with a spatula to prevent the skin from shrinking. Sauté until the bottom of the fillets are dark and crusted, about 5 minutes. Turn and cook for about 5 minutes longer, until a metal skewer inserted into the fish for 5 seconds is met with medium resistance and feels warm when touched to your lip. Keep the fillets warm.
  • 4. Meanwhile, reheat the mushrooms. Bring the sauce to a boil over high heat. Cut the remaining 3 tablespoons of butter in to 1/2-inch pieces. Lift the saucepan a few inches above the heat and add the butter. Shake the pan back and forth until the butter is melted and incorporated into the sauce; this will take about 3 minutes. Do not stir or whisk the butter into the sauce. The sauce will be very shiny and clear.
  • 5. To serve, stir the chives into the mushrooms and arrange them in the center of 4 large plates. Top with the snapper. Drizzle the sauce around the mushrooms and serve immediately.

2 cups excellent-quality 10-year-old port
2 cups good-quality sherry vinegar
3 tablespoons corn oil
1 pound fresh or frozen cepes, stems cut lengthwise into 1/4-inch-thick slices, caps halved if small or cut into 3 or 4 slices if large
2 branches fresh thyme
1 clove garlic, peeled and halved
1 large shallot, peeled and finely diced
5 tablespoons unsalted butter
Fine sea salt, to taste
Freshly ground white pepper, to taste
4 (6-ounce) red snapper fillets
1/4 teaspoon Chinese five-spice powder
4 teaspoons minced fresh chives
Special Equipment
Two 10-inch nonstick skillets

RED SNAPPER ITALIAN STYLE RED SNAPPER

This is a wonderful dish and a great twist serving red snapper. If you like to entertaining, the presentation is eye popping with all the nice color being exhibited when served.

Provided by Timothy H.

Categories     < 60 Mins

Time 31m

Yield 4 serving(s)

Number Of Ingredients 10



Red Snapper Italian Style Red Snapper image

Steps:

  • In a large frying pan saute' the julienned onions in the olive oil on medium to medium high heat 1 minute.Add the snapper and cook 2 minutes or until slightly browned. Turn and brown the other side 2 minutes.
  • Add the wine,tomatoesand half of the pepper flakes. Slice the olives in half and add to the skillet.Season with salt to taste and simmer 10 minutes basting the fish as it cooks.
  • Chop the parsley and add it. Squeezing the halfed lemon over the fish and simmer 1 minute, spoon sauce over the red snapper and serve.

Nutrition Facts : Calories 157.9, Fat 8.4, SaturatedFat 1.2, Cholesterol 13.3, Sodium 311, Carbohydrate 11.9, Fiber 3.1, Sugar 4.6, Protein 9.1

4 -6 ounces red snapper fillets, bonned and skinned
2 small onions, julienned
2 tablespoons olive oil
1/4 cup white wine
16 ounces canned tomatoes, diced
1/4 cup pitted black olives
1/8 teaspoon chili pepper flakes
2 tablespoons chopped parsley
1 lemon, cut in half
1/8 teaspoon sea salt

RED SNAPPER WITH MUSTARD SAUCE

Make and share this Red Snapper with Mustard Sauce recipe from Food.com.

Provided by Peter Pan

Categories     Very Low Carbs

Time 17m

Yield 4 serving(s)

Number Of Ingredients 6



Red Snapper with Mustard Sauce image

Steps:

  • Arrange fish fillets in a baking pan or baking dish.
  • Sprinkle fish with lemon juice, salt and pepper.
  • Broil fish in oven for about 7 to 9 minutes or until fish is opaque.
  • Meanwhile, mix prepared mustard, mayonnaise, green onions and salt.
  • Spread sauce over fish and broil for a couple more minutes or until sauce begin to bubble.
  • Serve immediately with steamed rice and a side of steamed vegetables.

4 (6 ounce) red snapper fillets
3 tablespoons lemon juice
2 tablespoons prepared mustard (I use French's Dijon)
2 tablespoons mayonnaise
2 stalks green onions, finely chopped
salt and pepper, to taste (I prefer garlic salt)

RED SNAPPER LIVORNESE

A tangy, easy recipe for almost any firm-fleshed fish fillets: red snapper, sea bass, grouper. Adaptable for sole, flounder, tilapia, and other thin fillets by adjusting cooking time. Serve with white rice or couscous, and a salad or steamed broccoli.

Provided by Ro

Categories     Seafood     Fish

Time 45m

Yield 4

Number Of Ingredients 10



Red Snapper Livornese image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a medium skillet, heat olive oil and saute onion until tender, about 5 minutes. Add garlic, and saute for 1 minute. Stir in tomatoes, capers, black olives, red pepper flakes, and parsley. Bring to a boil, and simmer for 10 minutes.
  • Spread 1/2 cup of the sauce in a 11x7 inch baking dish, and arrange the snapper fillets in a single layer in the dish. Drizzle lemon juice over the fillets, and then pour the remaining sauce over all.
  • Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets. Baste once with the sauce while baking. Snapper is done when it flakes easily with a fork.

Nutrition Facts : Calories 225.6 calories, Carbohydrate 8.6 g, Cholesterol 42 mg, Fat 10.4 g, Fiber 2.4 g, Protein 24.9 g, SaturatedFat 1.6 g, Sodium 554.7 mg, Sugar 3.8 g

2 tablespoons olive oil
½ small onion, diced
2 cloves garlic, minced
5 whole canned tomatoes, drained and chopped
2 tablespoons capers, chopped
½ cup sliced black olives, drained
¼ teaspoon crushed red pepper flakes
½ tablespoon chopped fresh parsley
1 pound red snapper fillets
1 tablespoon fresh lemon juice

RED SNAPPER WITH FRESH TOMATOES

Cook time may be less at sea level, since this is a high altitude recipe from the Colorado Cache cookbook.

Provided by keen5

Categories     Vegetable

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 13



Red Snapper with Fresh Tomatoes image

Steps:

  • Place fillets in well buttered baking dish and season with salt and freshly ground pepper.
  • Melt butter in saucepan.
  • Add onion and garlic and saute for 5 minutes without browning.
  • Stir in flour and add wine.
  • Bring to a boil and simmer for 5 minutes.
  • Season with salt and pepper.
  • Add tomatoes and herbs.
  • Pour sauce over fish and sprinkle with bread crumbs and cheese.
  • Bake uncovered at 350 degrees for approximately 30 minutes.
  • Please note that this is a high altitude recipe, baking time may be less at sea level.

2 lbs red snapper fillets
salt & freshly ground black pepper
3 tablespoons butter
1 medium onion, chopped
1 clove garlic, minced
1 1/2 tablespoons flour
2 green onions, chopped
1/2 cup dry white wine
4 tomatoes, peeled,seeded and coarsely chopped (I didn't bother to seed)
1 teaspoon chopped parsley
1 pinch tarragon, thyme and basil
1/4 cup fine breadcrumbs
2 tablespoons freshly grated parmesan cheese

BAKED RED SNAPPER WITH FENNEL-SCENTED TOMATO SAUCE

Categories     Fish     Tomato     Bake     Quick & Easy     Snapper     Fennel     White Wine     Healthy     Bon Appétit

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 9



Baked Red Snapper with Fennel-Scented Tomato Sauce image

Steps:

  • Preheat oven to 400&;deg;F. Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add onion and saut&;eacute; until tender, about 8 minutes. Add tomatoes, wine, orange peel, fennel seeds and crushed red pepper. Boil gently until reduced to chunky sauce, breaking up tomatoes with spoon, about 12 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Rewarm before continuing.)
  • Pour remaining 1 tablespoon oil into small baking dish. Add fish and turn to coat with oil. Sprinkle with salt and pepper. Spoon warm sauce over fish. Bake until just cooked through, about 20 minutes. Serve immediately.

2 tablespoons olive oil
1/2 large onion, sliced
1 28-ounce can Italian plum tomatoes, drained
1/4 cup dry white wine
2 2 1/2 x 1-inch pieces orange peel (orange part only)
1/4 teaspoon fennel seeds
1/8 teaspoon dried crushed red pepper
Salt and pepper
2 3/4-inch-thick red snapper or other firm white fish fillets

ROASTED RED SNAPPER WITH OLIVES

Categories     Olive     Roast     Low Cal     Snapper     White Wine     Winter     Thyme     Gourmet

Yield Serves 12

Number Of Ingredients 9



Roasted Red Snapper with Olives image

Steps:

  • Preheat oven to 425°F.
  • Make sauce:
  • In a small skillet boil wine with garlic until reduced to about 2 tablespoons. Add remaining sauce ingredients and salt and pepper to taste and bring to a simmer. Sauce may be made 1 day ahead and chilled, covered. Reheat sauce to warm before proceeding.
  • Pat snapper fillets dry and season with salt and pepper. Divide oil between 2 shallow baking pans large enough to hold fillets in one layer without touching and spread oil evenly. Heat baking pans in upper and lower thirds of oven 7 minutes. Working quickly, put fillets, skin sides down, in hot baking pans and roast in upper and lower thirds of oven 7 to 10 minutes, or until fish is just cooked through.
  • Transfer fillets with a metal spatula to a large platter, turning them skin sides up, and top with sauce.

For sauce
1/3 cup dry white wine
3 garlic cloves, sliced thin
1/4 cup fresh lemon juice
1/3 cup extra-virgin olive oil
1 1/2 tablespoons chopped fresh thyme leaves
1 1/2 cups mixed green and black brine-cured olives (preferably unpitted)
six 6- to 7-ounce red snapper fillets with skin
6 tablespoons extra-virgin olive oil

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



Dilly Red Snapper image

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

1 medium lemon, thinly sliced
2 green onions, sliced
2 dill sprigs
2 red snapper fillets (6 ounces each)
1/8 teaspoon salt
Dash pepper
DILL SAUCE:
1/3 cup mayonnaise
1 garlic clove, minced
1/2 teaspoon snipped fresh dill or 1/8 teaspoon dill weed
1/2 teaspoon lemon juice
1/2 teaspoon minced green onion

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From coastalanglermag.com


10 BEST BAKED RED SNAPPER FILLETS RECIPES - YUMMLY
Grilled Red Snapper with Green Harissa Sauce KitchenAid. cumin, lemon juice, fresh ginger, garlic, salt, lime juice, green onion and 11 more.
From yummly.com


BAKED RED SNAPPER IN BUTTER SAUCE - MY RECIPE MAGIC
1/2 cup light white wine. Fresh mint leaves. Salt and pepper to taste. Place the snapper on a buttered baking pan. Season the fillets with salt and white pepper. Brush with melted butter. In a bowl, combine minced garlic, minced mint, and... See the full directions on …
From myrecipemagic.com


RED SNAPPER WITH WINE SAUCE RECIPE BY THE.INSTRUCTOR | IFOOD.TV
3) In a small skillet heat oil to sauté green onion, red bell pepper and garlic. 4) Add raisins, cinnamon, wine and peas to sauté all together. 5) Use a baking dish to spray with vegetable cooking spray. 6) Arrange the fillets in baking dish. …
From ifood.tv


FOIL BAKED SNAPPER WITH WHITE WINE SAUCE - BUSH COOKING
Recipe Directions. Preheat the grill for medium-high heat. Lay the snapper on a large piece of foil. Insert 2/3 of the lemon slices, garlic, chopped thyme and butter into the cavity of the fish. Cut 5 large slices into each side of the snapper. Stuff the remaining third of …
From bushcooking.com


RED SNAPPER IN LEMON WINE SAUCE - ROAD TESTED MEDIA
Red Snapper in Lemon Wine Sauce. As with most everything I cook it is important to me to think about the “pure” taste of the essential element I am cooking. And then of course there is the method by which I am going to cook that thing. Fish is incredibly versatile, especially ocean fish. It can be baked, broiled, fried, grilled, boiled ...
From roadtestedmedia.com


RECIPE: RED SNAPPER WITH LEMON BUTTER SAUCE - FROM THE VINE
Instructions: Lightly pat the the fish dry. Season both sides of each fillet with salt and pepper. In a large nonstick skillet over medium-high heat, melt 2 tablespoons of butter. Add 2 fillets to the skillet skin-side down and cook for 3-4 minutes. Using a fish spatula, gently flip the fish and cook for another 3-4 minutes.
From wtso.com


RED SNAPPER | FOOD & WINE
Go to Recipe. For this light, healthy dish, Jean-Georges Vongerichten steams snapper fillets in foil packets with a piquant mix of ginger, lemongrass, green Thai chiles, miso, fish sauce, tarragon ...
From foodandwine.com


CRISP WHOLE RED SNAPPER WITH ASIAN CITRUS SAUCE - FOOD & WINE
Rinse the fish and dry the surface and the cavity of each thoroughly with paper towels. In a 12-inch or larger nonstick frying pan, heat 3/8 of an inch of cooking oil over moderately high heat ...
From foodandwine.com


PAN SEARED HALIBUT WITH RED WINE REDUCTION SAUCE
Save Recipe. This recipe for pan-seared halibut with red wine reduction can be made with salmon, snapper or other white fish as well, but the meatiness of halibut really lends itself to searing. Choose thick (1 ½ ”) filets for this recipe. The sauce can be made ahead of time because it holds very well (store in an airtight glass container ...
From thespruceeats.com


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