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.
MOIST ROASTED WHOLE RED SNAPPER WITH TOMATOES, BASIL AND OREGANO
Provided by Scott Conant
Categories main-dish
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Stuff and cook the snapper: Preheat the oven to 325 degrees F. If the fins are still on the fish, use kitchen scissors to cut them off (they just fall apart when cooked). Sprinkle both the inside and the outside of the fish liberally with salt and pepper. Stuff the cavity with 1/4 teaspoon crushed red pepper, whole basil leaves, oregano sprigs, garlic and lemon slices.
- Using a very large (14-inch) saute pan or a small roasting pan (oven safe) heat about 2 tablespoons of the olive oil over medium-high heat until smoking. Add the fish and cook until well browned on one side, 3 to 4 minutes. Flip the fish over-use a large spatula and grab the tail if it's not too hot-and cook on the other side until well browned, about 2 minutes. Take the fish out of the pan and use wadded paper towels to wipe the pan clean of the oil.
- Cook the vegetables: Add another tablespoon of olive oil to the pan, a pinch of red pepper flakes, the tomatoes, potatoes, chopped oregano and a pinch of salt and cook until the tomatoes begin to lose some of their liquid, about 3 minutes. Return the fish to the pan, laying it on top of the vegetables and drizzle about a tablespoon of olive oil over it. Add the chicken broth to the pan and squeeze the remaining lemon half into the sauce in the pan. Cook on the stove another 3 to 4 minutes, basting the fish with the sauce and moving some of the tomatoes and potatoes in the pan on top of the fish.
- Finish cooking the fish in the oven safe pan in the oven 18 to 19 minutes. (To check for doneness, push the head down gently in the area between the nose and the top of the head; when the head easily moves away from the back of the neck, it is ready.)
- To serve: Remove the fish from the oven and carefully transfer it to a sided platter, pouring any liquid in its cavity back into the pan, and keep the fish warm. Return the pan to the stove over medium heat and cook the sauce and vegetables for a minute or two to concentrate the flavors. Add another tablespoon of olive oil to the pan, the chopped basil and season with additional salt and pepper if necessary. Pour the sauce and vegetables over the fish and serve, using a large spoon to remove servings off the fish. (Don't forget to turn it over to eat off the other side!)
RED SNAPPER WITH POTATOES, TOMATOES AND RED WINE
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.
RED SNAPPER BRAISED WITH ROSEMARY, NEW POTATOES, AND GARLIC CONFIT
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F.
- Make the potatoes: Heat the oil in an ovenproof 12-inch non-stick skillet over medium-low heat. Add the potatoes and cook, stirring, until soft, about 10 minutes. (The potatoes shouldn't brown.) Add the onion, rosemary, and thyme, and season with salt and pepper. Cook, covered, until the onions soften, about 5 minutes. Transfer the potatoes to bowl and set aside. (The potatoes may be made up to 3 days in advance and refrigerated.)
- Make the snapper: Heat the oil in the ovenproof skillet over medium heat. Arrange the potatoes in 4 thick mounds in the skillet and scatter the garlic and rosemary around them.
- Season the snapper with salt and pepper. Place 1 fillet on top of each mound. Add the wine, bring to a boil, and cook until reduced by half, about 2 minutes. Pour in the clam broth. Bring to a boil, cover, and braise in the oven until the snapper is barely opaque in the center, about 7 to 8 minutes.
- Using a slotted spatula, transfer the potato mounds topped with the snapper to the center of 4 warmed dinner plates. Return the skillet to high heat and boil until lightly thickened, about 2 minutes. Add the tomatoes, olives and parsley and cook for 15 seconds. Taste for balance, adding some olive oil or more clam broth, if desired. Season with salt and pepper. Spoon half the sauce over the fish fillets and pour the rest into a warmed sauce boat. Serve immediately, garnished with the lemon slices, with the sauce passed on the side.
CRISP RED SNAPPER WITH RAGOUT OF POTATOES, ONIONS, ARTICHOKES, AND GREEN OLIVES WITH SAUCE VIERGE
Steps:
- For the Fish: Season the fish fillets with salt and pepper. Pour 3 tablespoons of oil in a saute pan over medium-high heat. When the pan is hot, but not smoking, place fish in pan skin side down, gently pressing on the fish so it does not curl up. From this point turn down the heat to medium and do not touch the fish. The skin will become crispy and release itself from the pan. Cook for 4 minutes on the skin side, and turn the fish over, cooking for 2 more minutes or just until done. Keep warm.
- For the Ragout: In a medium saute pan, heat 2 tablespoons of oil over medium-high heat. When hot, add the potatoes and onions, sauteing them until warmed through and a little color has appeared on the potatoes. Add the artichokes and olives and cook another 2 minutes. Pour in the chicken stock and season with salt and pepper. Continue cooking until the potatoes are tender. Drizzle remaining1 tablespoon of olive oil into the ragout before plating. Serve warm.
- Cut the lemon in half. Squeeze 1 tablespoon of juice from half of the lemon into a bowl, removing any seeds that may fall into the bowl. Slice the other half of the lemon into thin slices, and place them in the bowl. Add the garlic, tomatoes, and parsley to the bowl. Add 2 tablespoons of olive oil and season with salt and pepper, to taste. Stir to combine.
- Spoon the ragout evenly into 4 warm bowls, or deep plates. Top the ragout with the fish, skin side up. Drizzle the sauce on top of the fish and serve immediately.
GULF COAST RED SNAPPER
Steps:
- Combine bacon fat, lemon juice, garlic, salt, pepper, brown sugar, and thyme together in a bowl. Spread a small amount of the bacon fat mixture in bottom of baking dish. Lay snapper fillets into baking dish; cover with remaining bacon fat mixture. Cover baking dish with plastic wrap and marinate in the refrigerator, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
- Remove plastic wrap from baking dish; add tomatoes, onions, and Worcestershire sauce.
- Bake in preheated oven until fish flakes easily with a fork, 40 to 60 minutes. Garnish with parsley.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 8.5 g, Cholesterol 41.7 mg, Fat 1.7 g, Fiber 1.7 g, Protein 24.5 g, SaturatedFat 0.4 g, Sodium 286.4 mg, Sugar 4.2 g
RED SNAPPER WITH LEEKS AND TOMATOES
Accompany the fish with mashed potatoes, rice pilaf or buttered noodles.
Provided by Sherri Guggenheim
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Sprinkle fish on both sides with salt and pepper; place in 13x9x2-inch glass baking dish. Heat oil in heavy large skillet over medium heat. Add leeks and garlic and sauté until leeks are tender and beginning to brown, about 6 minutes. Add tomatoes and tarragon to skillet; stir until tomatoes soften, about 2 minutes. Mix in vinegar; season to taste with salt and pepper.
- Spoon leek mixture over fish fillets. Bake until fish fillets are just opaque in center, about 18 minutes.
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
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.
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
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.
ROASTED WHOLE RED SNAPPER WITH TOMATOES, BASIL, AND OREGANO BY SCOTT CONANT RECIPE BY TASTY
One of the reasons why I chose to work with the Alzheimer's Association is because my grandmother had dementia and some of the most meaningful moments I had with her were around the table, sharing a meal. So, I wanted to create a recipe that's fun, easy, full of flavor, and, most importantly, can be enjoyed together with friends and loved ones. Words alone can't convey how magnificent, how beautifully ceremonial a whole fish looks when presented at the table. I'm always excited when I and a few friends settle in to devour one. (And devour we do, you should see how little is left when we're through with it.) Aside from being so good-looking, a whole fish also offers much more flavor because the head and the bones add depth to the accompanying sauce. A completely gratifying dish!
Provided by Katie Aubin
Categories Dinner
Yield 3 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F (160°C).
- If the fins are still on the fish, use kitchen scissors to cut them off (they just fall apart when cooked). Season both the inside and outside of the fish liberally with 2 teaspoons of salt. Stuff the cavity with the lemon slices, oregano sprigs, and whole basil leaves.
- Using a very large 14 inch (35 cm) sauté pan or a small roasting pan, heat 2 tablespoons of olive oil over medium-high heat until nearly smoking. Add the fish and cook until well browned on one side, about 3 minutes. Drizzle with another tablespoon of olive oil and season with remaining ½ teaspoon salt.
- Using paper towels, wipe the excess oil out of the pan. Drizzle the fish with another 2 tablespoons of olive oil and add the cherry tomatoes and red pepper flakes and cook until the tomatoes begin to release some of their liquid, about 3 minutes. Stir in the potatoes.
- Squeeze the juice from the remaining lemon half over the fish and pour in the chicken broth. Carefully flip the fish over and baste with the sauce.
- Transfer the fish to the oven and cook for 18-19 minutes. To check for doneness, push the head down gently in the area between the nose and the top of the head; when the head easily moves away from the back of the neck, the fish is ready.
- Carefully transfer the fish to a rimmed serving platter, pouring any liquid from the cavity back into the pan. Cover the fish with foil to keep warm.
- Return the pan to the stove over medium heat. Cook the sauce and vegetables for 1-2 minutes to concentrate the flavors. Add the remaining tablespoon of olive oil, chopped oregano, and chopped basil and season with salt to taste.
- Pour the sauce and vegetables over the fish and serve, using a large spoon to remove the flesh from the fish. (Don't forget to turn it over to eat off the other side!)
- Enjoy!
RED SNAPPER IN WHITE WINE SAUCE & TOMATOES
Flaky fish fillets in a tasty white wine and tomato sauce
Provided by Lori Loucas
Categories Fish
Time 45m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350F. Lightly butter a baking dish. Plece the fish filets in a single layer in the dish. Season with salt and pepper.
- 2. Melt butter in a small saucepan. Add onions and garlic, and saute until limp - about 5 minutes. Stir in flour and cook for about 5 minutes, stirring constantly, until golden.
- 3. Gradually add the wine, stirring until thickened. Add the tomatoes, herbs, salt and pepper. Pour sauce over fish fillets.
- 4. Sprinkle bread crumbs over all, top with the Parmesan cheese. Bake uncovered for about 30 minutes or until the fish flakes easily with a knife.
ALFRED PORTALE'S RED SNAPPER WITH POTATOES AND ONIONS
Provided by Alfred Portale
Categories Brunch Kid-Friendly Quick & Easy Low Cal Low/No Sugar Dinner Healthy Self New York Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 4
Number Of Ingredients 14
Steps:
- Heat oven to 400°. In a 10" ovensafe skillet over medium heat, heat oil. Add potatoes; cover and cook until tender, 10 minutes. Add onion, garlic, thyme and rosemary; season with salt and freshly ground black pepper. Cover and cook until vegetables soften, 5 minutes. In skillet, form potato mixture into four mounds. Season fish with salt and black pepper; place a fillet on each mound and top with lemon slices. Increase heat to high; when pan sizzles, add wine and cook until liquid reduces by half, 2 minutes. Add broth; bring sauce to a boil. Cover and bake, 8 minutes. Remove fish and vegetables and transfer to 4 plates; reserve broth in pan. Return pan to stove top over high heat and reduce broth, 1 to 2 minutes. Add tomatoes, olives, parsley and juice to taste; cook until sauce is thick, 10 minutes. Drizzle over fillets.
BAKED SNAPPER WITH POTATOES, OREGANO AND WHITE WINE
Make and share this Baked Snapper With Potatoes, Oregano and White Wine recipe from Food.com.
Provided by txzuckerbaeckerin
Categories Potato
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 450°F.
- Slightly overlap the sliced potatoes in a 9X13 metal pan.
- Mix oil, garlic, oregano, 1 tsp salt and the crushed red pepper in a bowl.
- Pour over potatoes.
- Pour wine and 1/4 c water over the potatoes.
- Cover with aluminum foil and bake for 20 minutes.
- Uncover and bake until the potatoes are tender, about another 35 minutes.
- Place fish on top of potatoes.
- Drizzle with remaining 1/4 c oil.
- Sprinkle with salt, pepper and 2 tbsp parsley.
- Bake uncovered until fish is opaque in the center, about 18 minutes.
- Sprinkle with the remaining 2 tbsp parsley and serve.
Nutrition Facts : Calories 585.4, Fat 29.7, SaturatedFat 4.3, Cholesterol 66.5, Sodium 677.2, Carbohydrate 30.3, Fiber 3.9, Sugar 1.8, Protein 40.8
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