Red Snapper Scallops 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:

• 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.

Steps:

• Toss sea scallops and red snapper filet with 1/2 cup fresh lime juice in a medium glass bowl.
• Cover and refrigerate until the fish becomes opaque, about 1 hour.
• Drain, then toss with tomato, avocado, red onion, minced, cilantro; 2 tablespoons fresh lime juice, hot pepper sauce, salt & pepper
• Serve immediately, cold, on a bed of shredded iceberg lettuce.
• NOTE: Ask for sushi-grade fish at your market.
• Weight Watchers 5 points.

Steps:

• Cut snapper into scallops, approximately 2 inch cubes.
• Sauté for 2 minutes in hot oil.
• Add wine and water, cover and cook approx 10 minutes until fish is opaque.
• Squeeze 1/2 of the lime and sprinkle the parsley over the fish; heat 1 minute longer.
• Place on serving dish and garnish with remaining lime.

Steps:

• Place the fillets in a shallow 2-qt. baking dish coated with cooking spray. Sprinkle with lemon juice and pepper. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. , Meanwhile, in a small skillet, saute the mushrooms and garlic in butter until tender. Add shrimp; cook for 2-4 minutes or until shrimp turn pink. Spoon over fish. Sprinkle with onion.