Red Snapper With Veggies Recipes

Steps:

• Place the zucchini, carrot and onion in an 8-in. square dish coated with cooking spray. Cover and microwave on high for 2 minutes. , Brush 1 tablespoon stir-fry sauce over both sides of fillets. Spoon remaining sauce over vegetables; toss to coat. Place fish over vegetables. Cover and microwave on high 2-3 minutes longer or until fish flakes easily with a fork.

Steps:

• Preheat oven to 375 degrees. On a large piece of foil, drizzle olive oil and top with fish fillets. Top with leeks and red pepper. Season with dried tarragon, salt and pepper. Splash fish with 3-4 tablespoons wine. Fold foil up into a package and place on baking sheet. Bake for 20 minutes

Steps:

• On the thickest part of each side of the snappers, cut a 1/2-inch-thick incision along its length. Season the snappers inside and out with salt and pepper and tuck 3 tarragon sprigs inside each fish's body cavity.
• Cut 6 pieces of aluminum foil, each large enough to completely enclose each fish. Preheat the oven to 450 degrees F.
• Arrange half of the julienned vegetables in beds in the center of each piece of foil and place a fish on top. Drizzle the fish generously with olive oil. Arrange the remaining vegetables on top, then cover with lemon slices and the remaining herbs.
• Close the foil around each fish, double pleating the edges together to form airtight packages. Place the packages on a baking sheet and bake them until they have puffed up like balloons, about 15 minutes.
• Serve each foil package on a dinner plate. Let each guest carefully open the package to eat the fish, easing the fillets off the bone along the top incision and then pulling out the spine and ribs in a single piece.

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.

Steps:

• In a salad bowl combine the ginger, jalapeño, vinegar, salt, and pepper. In a slow steady stream, whisk in 3 tablespoons of the vegetable oil. Add the radishes, cucumber, and bell pepper and toss to coat. Let the veggies marinate at room temperature while you prepare the sesame-crusted snapper.
• With a sharp paring knife, score the skin side of the snapper fillets: Slash 3 1/8-inch-deep cuts across the width of the fish. Season both sides of the fish with salt and pepper. Sprinkle and then gently press the sesame seeds onto both sides of the fish. Heat a large nonstick skillet over medium-high heat with the remaining 2 tablespoons of vegetable oil (twice around the pan). When the pan is hot, add the seasoned fish to the skillet skin side down. Sauté the snapper for 4 minutes, and if you find that the fillets bubble up in the center section, carefully press each fillet down with a fish spatula. Flip the fillets and continue to cook on the second side for 3 minutes, or until the fish is cooked through and opaque. While the fish is cooking on the second side, finish off the ginger-dressed snappy veggies.
• To the marinating vegetables add the watercress, basil, and peanuts. Toss to combine.
• To serve, distribute the snappy veggies among four plates and top with the sesame-crusted snapper.

Steps:

• Mix parsley, olive oil, oregano, lemon zest, and garlic together in a small bowl.
• Rinse red snappers and pat dry with paper towels. Cut 3 diagonal slits across the top of each fish, cutting almost to the bone. Season the cavities with salt and pepper.
• Rub the parsley mixture on the inside and top of the fish, pushing the mixture into the slits. Place the fish in the center of the grill pan; season with salt and pepper.
• Place the grill pan in the Panasonic Countertop Induction Oven and press "Auto Cook." Select the Fish setting, 3, and 1-pound serving. Cook until an instead-read thermometer inserted into the center reads at least 130 degrees F (54 degrees C), about 20 minutes. Adjust time as needed. Serve with lemon slices.

Steps:

• Fillet the red snappers and set aside, or buy snapper fillets (easier). Cut 1 tablespoon mint leaves into strips using chiffonade style of cutting. Roll leaves lengthwise and slice into thing strips; set aside. Place snapper skeletons in a saucepan and cover with water, add a pinch of salt and simmer for 45 minutes, then strain to make fish sauce. Or use store bought fish sauce (easier).
• Preheat oven to 400°F Arrange fillets in a baking dish and season with salt and pepper. Top with zucchini, squash, mint sprigs, fish broth, white wine, butter and olive oil. Bake 10-12 minutes, or until fish is cooked through (test with fork that it is flaky). Remove fillets and vegetables to serving dish, discarding mint sprigs.
• Pour cooking liquid into a saucepan and reduce until it thickens slightly. Remove from heat and add lemon juice and mint strips (chiffonade). Pour over fillets and serve. Garnish with additional fresh mint.

Steps:

• Separately cut carrots and bell pepper into thin strips and diagonally cut snow peas into 1/2-inch pieces. Chop coriander. Peel sweet potato and, if desired, with a channel knife cut 4 lengthwise grooves (one every quarter turn). Cut potato crosswise into 12 slices (about 1/4 inch thick) and in a steamer set over 1 inch boiling water steam slices, in one layer if possible, covered, until just cooked through and tender but not falling apart, about 8 minutes.
• Remove steamer from heat and season potato with salt and pepper. Keep potato warm in steamer, covered. In a small saucepan heat glaze and keep warm, covered.
• Preheat oven to 275°F.
• In a non-stick skillet heat 1/2 teaspoon oil over moderately high heat until hot but not smoking and sauté 2 fillets, skin sides down, pressing on fish with a metal spatula to help skin brown evenly, until skin is golden brown, about 1 minute. With spatula turn fillets over and sauté until golden, about 30 seconds more. Transfer fillets, skin sides up, to a non-stick baking pan and sauté remaining 2 fillets in 1/2 teaspoon oil in same manner. Bake fish in middle of oven until just cooked through, about 3 minutes.
• While fish is baking, in a large non-stick skillet heat 1/2 teaspoon remaining oil over moderately high heat until hot but not smoking and sauté carrots until barely tender, about 2 minutes. Add remaining 1/2 teaspoon oil, bell pepper, and snow peas and sauté vegetables, stirring, until just tender, about 30 seconds. Add cabbage and onion and sauté, stirring, until just tender, about 1 minute. Immediately transfer sautéed vegetables to a bowl and toss with coriander, vinegar, and salt and pepper to taste.
• Divide potato among 4 plates and top with sautéed vegetables. Put fillets, skin sides up, on vegetables and drizzle with some glaze.
• Garnish plates with lime wedges and serve remaining glaze on the side.

Steps:

• In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until rice is tender. , Meanwhile, in a large nonstick skillet coated with cooking spray, cook onion and garlic in oil over medium-high heat for 2 minutes. Add snow peas; cook for 2 minutes. Add carrots; cook 2 minutes longer or until vegetables are tender. Stir in vinegar. Remove and keep warm., Sprinkle both sides of fillets with blackening seasoning. In the same skillet, cook fillets over medium-high heat for 4 minutes on each side or until fish flakes easily with a fork. Serve with rice and vegetables.

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.