GRILLED RED SNAPPER WITH ROASTED EGGPLANT AND PEPPERS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare an outdoor barbecue grill with good charcoal briquets or wood chips stacked against one side of the grill and let them burn until ash white. Brush the grill lightly with olive oil, then brush the eggplant and peppers lightly with the oil. Place them skin-side down on the opposite side of the grill -- not over direct heat. Roast 4 to 5 minutes on each side, until well grilled and cooked. Remove to a warm platter and reserve while grilling the fish.
- Brush the outside of each fish with olive oil. Fill the cavity of each fish with 2 sprigs of rosemary. Rub the garlic on the outside of the fish. Season with salt and pepper, and grill the fish in the same indirect manner 8 to 10 minutes on each side.
- Meanwhile, remove the leaves from the remaining 4 sprigs of rosemary. Discard the stems, coarsely chop the leaves and reserve.
- Remove the fish to second platter and cool 5 or 6 minutes. Because the fish has already been cooked, it can be filleted easily by running a sharp knife along the dorsal fin and lifting the fillet away from the bones using two forks to tease it free gently. Place the first fillet on a serving plate, turn over the fish, and repeat the filleting process for the second side.
- Serve 1 fish fillet to each person, accompanied with the grilled vegetables. Drizzle each serving with some of the remaining olive oil and sprinkle with the chopped rosemary. *If you substitute fillets for whole fish, keep in mind that they can be tricky to grill and that they cook in half the time.
RED SNAPPER WITH HAZELNUT PEPPERS
Provided by Moira Hodgson
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Wipe the snapper inside and out with paper towels. Sprinkle with about a tablespoon of the hazelnut oil and the juice of half the lime. Set aside.
- Preheat broiler. Seed the peppers and cut them into quarters. Place them skin side up on a grilling rack and broil until the skins are charred. Place them in a plastic or paper bag and let them cool. Peel off the skins.
- Meanwhile, quarter the tomatil-los and simmer them in water to cover until soft (about five minutes). Drain and chop. Chop the peppers.
- Place the tomatillos, peppers, chilies, garlic and onion in a small bowl. Add the remaining hazelnut oil and toss thoroughly. Add the juice of the remaining lime to taste.
- Just before serving, stir in the coriander and season with salt and pepper to taste.
- Broil the snapper for about seven to 10 minutes on each side, or until it is cooked. Pass the vinaigrette sauce separately.
Nutrition Facts : @context http, Calories 747, UnsaturatedFat 33 grams, Carbohydrate 11 grams, Fat 40 grams, Fiber 3 grams, Protein 83 grams, SaturatedFat 4 grams, Sodium 1347 milligrams, Sugar 4 grams
RED SNAPPER WITH SWEET PEPPER AND GARLIC SAUCE
Provided by Molly O'Neill
Categories dinner, main course
Time 10m
Yield Four servings
Number Of Ingredients 4
Steps:
- Heat the oil in a large, nonstick skillet. Season the snapper with salt and pepper and add to the skillet. Cook for 2 minutes on each side. Pour tapenade sauce over fish, cover and cook for 5 minutes. Divide among 4 plates, spoon with the sauce, sprinkle with parsley and serve immediately.
RED SNAPPER FOR TWO
This is a fast and easy recipe plus it's low fat and healthy. Add a tossed salad and some hard bread and you have a gourmet meal. Plus, the cook can plate the meal from the casserole dish, leaving only two cooking utensils to clean.-Joy Adcock, Amarillo, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, saute onion and garlic in oil for 1 minute. Stir in mushrooms and tomato; cook 3 minutes longer. Stir in the wine, salt, basil, oregano and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 7-11 minutes or until sauce is thickened. , Place fish in a greased 13-in. x 9-in. baking dish; top with sauce. Sprinkle with cheese. Bake, uncovered, at 400° for 12-18 minutes or until fish flakes easily with a fork. Sprinkle with parsley.
Nutrition Facts : Calories 297 calories, Fat 8g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 416mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 43g protein. Diabetic Exchanges
GRILLED RED SNAPPER
The mild flavor of red snapper combined with fresh herbs, citrus, and blackened seasoning cooked to perfection on a charcoal grill will have you coming back for more!
Provided by CookingWithShelia
Categories Snapper Recipes
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat an outdoor charcoal grill for medium-high heat and lightly oil the grate.
- Clean red snapper and score fish on both sides. Rub inside and outside with oil, then generously rub with blackened seasoning inside and outside.
- Stuff snapper with bell peppers, garlic, thyme, and orange, lime, and lemon slices.
- Place snapper on the hot grill and cook until fish easily flakes with a fork, 3 1/2 to 4 minutes per side.
Nutrition Facts : Calories 968.7 calories, Carbohydrate 9.6 g, Cholesterol 332.8 mg, Fat 14.8 g, Fiber 2.8 g, Protein 187.8 g, SaturatedFat 2.9 g, Sodium 409.1 mg, Sugar 3.9 g
PEPPER-RUBBED RED SNAPPER
"I found the recipe for Pepper-Rubbed Red Snapper several years ago while living in Corpus Christie.It's often requested when guests visit and sure comes in handy when the boys come home with a great catch."-Windy Byrd, Sweeny, Texas
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first seven ingredients. Dip fillets in butter, then rub with spice mixture. , In a large nonstick skillet, cook fillets over medium-high heat until fish just begins to flake easily with a fork, 2-4 minutes on each side.
Nutrition Facts : Calories 298 calories, Fat 12g fat (6g saturated fat), Cholesterol 103mg cholesterol, Sodium 232mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 45g protein.
RED PEPPER & HAZELNUT PESTO PASTA
Enjoy the textures and flavours of roasted red peppers and hazelnuts in this easy pasta dish. Taking just 25 minutes to make, it's a perfect midweek meal
Provided by Esther Clark
Categories Dinner
Time 25m
Number Of Ingredients 9
Steps:
- Drain the peppers and tip them into a food processor with the toasted hazelnuts, garlic, olive oil, chilli flakes, vinegar and a good pinch of salt. Blitz to a smooth paste. Add the parmesan and parsley, then blitz again. Check the seasoning.
- Cook the pasta following pack instructions. Drain and reserve a cup of the cooking water. Toss the pesto with the pasta and a splash of cooking water to loosen. Serve in bowls with extra parmesan grated over.
Nutrition Facts : Calories 576 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 2 grams sugar, Fiber 7 grams fiber, Protein 17 grams protein, Sodium 0.2 milligram of sodium
RED SNAPPER
I created this with some co-workers when I used to tend bar. It's quite refreshing.
Provided by CUK
Categories Drinks Recipes Cocktail Recipes Whiskey Drinks Recipes
Time 1m
Yield 1
Number Of Ingredients 3
Steps:
- Fill a tall glass with ice. Pour in the whiskey and amaretto, then fill to the top with cranberry juice. Stir and enjoy.
Nutrition Facts : Calories 321.7 calories, Carbohydrate 35.7 g, Cholesterol 0 mg, Fat 0.3 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 5.3 mg, Sugar 32 g
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