PAN SEARED RED SNAPPER
This is great for a gourmet taste on a tight schedule. Also, my husband, who isn't a fish fan, requests this recipe! Drizzle sauce over fish, and serve with vegetables.
Provided by OCTOBERK8
Categories World Cuisine Recipes Asian
Time 20m
Yield 2
Number Of Ingredients 8
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.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 16.5 g, Cholesterol 41.4 mg, Fat 8.5 g, Fiber 3 g, Protein 24 g, SaturatedFat 1.3 g, Sodium 138.7 mg, Sugar 9 g
CRUMB-COATED RED SNAPPER
I reel in compliments with this moist, crispy red snapper recipe. Heart-healthy omega-3 oils are an added bonus with my simple but delicious entree that's done in mere minutes. It's one of the best red snapper recipes I've found. -Charlotte Elliott, Neenah, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.
Nutrition Facts : Calories 288 calories, Fat 10g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 498mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
ROASTED RED SNAPPER WITH FRESH HERBS, GARLIC AND OLIVE OIL
Steps:
- Preheat oven to 450 degrees. Pat dry the fish and rub inside and out with the olive oil, lemon juice, garlic, rosemary, thyme and salt and pepper to taste. Arrange the fish in an oiled baking dish and bake it for 20 minutes, or until it flakes easily. Transfer to a serving plate, pour juices around fish and garnish with lemon wedges and fresh herbs.;
ROASTED RED SNAPPER WITH ROSEMARY
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Line a heavy large baking sheet with foil. Oil the foil and fish with 1 tablespoon of oil. Place the fish atop the foil. Sprinkle the fish cavity with salt and pepper. Squeeze 1/2 of the lemon inside the fish cavity. Fill the cavity with the onion, fennel and rosemary sprigs. Bake until the fish is just cooked through at the bone, about 40 minutes.
- Meanwhile, squeeze the remaining lemon 1/2 into a small bowl. Whisk in the fennel fronds, rosemary, and garlic. Gradually whisk in the remaining 3 tablespoons of oil. Season the lemon sauce, to taste, with salt and pepper.
- Using a sharp knife, separate the 2 fillets from the backbone. Using a metal spatula, transfer the top fillets to a plate. Lift the fish backbone from the bottom fillets (the backbone and head should come off together easily), and discard. Using the spatula, transfer the remaining fillets to plates. Sprinkle the fish with salt and pepper. Drizzle the lemon sauce over the fish and serve.
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.
OVEN BAKED RED SNAPPER
Provided by Food Network
Categories main-dish
Time P1DT6h40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F.
- Wash the fish thoroughly and dry on paper towels. Score both sides of fish 3 times. Combine the minced garlic and jalapeno and stuff mixture into each of the 6 slits. Rub the fish with salt, pepper and all-purpose seasoning. Let fish marinate for 30 minutes (or overnight in the refrigerator for more intense flavor.)
- In a medium skillet over medium heat, melt 1 tablespoon butter. Add the okra and bell pepper and cook until just tender, about 5 minutes. Make a slit down the center of the fish's belly. Stuff the belly of the fish with the okra and peppers and the chopped parsley. Place the fish on a rectangular piece of buttered foil. Place the remaining butter on top of the fish and drizzle with with the white wine.
- Seal the fish in the foil, but leave a slight opening to allow the steam to escape. Place the fish on a baking sheet and bake until cooked through, about 10 to 15 minutes.
- Remove from the oven, and transfer from foil to a serving dish, along with the juices collected in the foil.
ROASTED FILLET OF RED SNAPPER WITH A LIGHT BEER GLAZE
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a deep pan, add the leeks, and cook for 2 to 3 minutes. Then add the shallots and sweat for another 3 to 4 minutes. Add the beer, season, and then add the fish stock, reduce.
- Place the fish fillet on top of the leek/shallots mixture and place the slices of tomatoes attractively on top. Season the fish and place into the oven for 10 to 12 minutes.
- When finished, place the fish on a plate, add a little piece of butter in the sauce to thicken and smooth it, check the seasoning, and pour on the fish. Serve immediately.
ROASTED RED SNAPPER WITH OLIVES
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.
BAKED WHOLE RED SNAPPER
Red snapper is a mild and lean fish with a firm texture. The aromatics combined with the Cajun spices will have your taste buds dancing!
Provided by CookingWithShelia
Categories Fish Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Clean red snapper inside and out under cold running water. Pat dry with paper towels.
- Brush grapeseed oil all over the inside and outside of the fish, and sprinkle with Cajun seasoning on all sides. Insert garlic cloves, citrus slices, and thyme sprigs into the cavity of the fish. Set on a baking sheet.
- Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes, depending on size of the fish.
Nutrition Facts : Calories 616.1 calories, Carbohydrate 10.5 g, Cholesterol 166.6 mg, Fat 20.3 g, Fiber 4.7 g, Protein 95.3 g, SaturatedFat 2.7 g, Sodium 442.4 mg, Sugar 0.8 g
ROASTED FILLET OF RED SNAPPER
Steps:
- 1. Preheat oven to 400 deg F. Melt butter in a deep pan (I used a dutch oven). Add leeks and cook 2-3 min. Add shallots and let sweat for another 3-4 min. Add beer, season, then add fish stock*. Reduce. *Beer can be replaced w/additional cup of fish stock for 2 total cups. 2. Place fish fillets on top of leek/shallot mixture then place tomatoes attractively on top. Season fish and place into oven for 10-12 min. 3. When finished, place fish on a plate, add a little piece of butter in the sauce to thicken & smooth. Check seasonings and pour on fish. Serve immediately.
More about "roasted fillet of red snapper recipes"
MEDITERRANEAN RED SNAPPER RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
4.9/5 (51)Calories 296 per servingCategory Entree
- Pat the snapper fish dry. With a large knife, make two slits on each side of the fish. Fill the slits and coat the gut cavity of each fish with the minced garlic.
- To make the spice mix, combine the cumin, coriander, salt, pepper and sumac in a small bowl. Use 3/4 of the spice mix to season the snapper on both sides; pat the spices into the fish pushing into the slits you made earlier. Keep the remainder 1/4 of the spice mix aside for now.
- Stuff each gut cavity with the chopped dill, and as much of the sliced peppers, tomatoes and onions as possible.
OVEN BAKED RED SNAPPER - FED & FIT
From fedandfit.com
4.8/5
- Place the snapper filets in a baking dish or on a rimmed baking sheet, then rub on both sides with the olive oil, lemon juice, garlic, salt, and pepper.
- Place the lemons around the snapper, then transfer to the oven to bake for 20 minutes, until the snapper easily flakes with a fork.
BAKED RED SNAPPER RECIPE WITH LEMON & HERBS | CAMERON'S …
From cameronsseafood.com
ROASTED RED SNAPPER RECIPE-ITALIAN STYLE! - 2 SISTERS RECIPES BY …
From 2sistersrecipes.com
ROASTED SNAPPER FILLET AND SUSTAINABLE SEAFOOD
From skinnytaste.com
RECIPE IN FIVE MINUTES: FISH FILLET REMOVED WITH OVEN-ROASTED ...
From newsrnd.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
SNAPPER RECIPE; FISH RECIPE; WHITE FISH RECIPE - THE AGE
From theage.com.au
BAKED RED SNAPPER RECIPE - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
PAN-SEARED RED SNAPPER - CHAMPAGNE TASTES®
From champagne-tastes.com
GRILLED OR ROASTED WHOLE RED SNAPPER RECIPE - FOOD & WINE
From foodandwine.com
OVEN ROASTED SNAPPER FILLET | NESTLé RECIPES
From nestlerecipescaribbean.com
ROASTED SNAPPER FILLET RECIPE | RECIPES.NET
From recipes.net
30 SNAPPER RECIPES (+ EASY FISH DINNERS) - INSANELY GOOD
From insanelygoodrecipes.com
ROASTED LIME RED SNAPPER FILLET RECIPE | SIDECHEF
From sidechef.com
You'll also love