WHOLE RED SNAPPER BAKED IN SALT
Steps:
- Preheat oven to 400 degrees.
- Rinse and dry the fish thoroughly. Whisk together the egg whites and water and combine with the salt in a large mixing bowl. Work the mixture with your hands to distribute the water and egg whites in the salt. The salt mixture should hold together when you press a mound of it together between the palms of your hands. If it doesn't, work in another egg white.
- Fill a baking dish that is 2 inches longer than the fish about 1/3 full of the salt mixture. Place the fish on top. Cover the fish with the rest of the salt mixture and smooth the salt over with a spatula. Place the fish in the oven for about 40 minutes. The only way to know whether the fish is done is by inserting an instant-read thermometer through the layer of salt and measuring the temperature of the fish. When it reaches 135 degrees F, take it out, and serve immediately.
- Bring the fish to the table on a baking sheet or on a large platter and crack it with a mallet or even a hammer. Pull back the salt layer, then peel off the skin with a fork. Serve on hot plates.
GARLIC-HERB RED SNAPPER
When it's time to fix dinner, Nancy and John Mueller of Menomonee Falls, Wisconsin head to the kitchen together. Married 48 years, they find that dividing up the work is fun, saves time and yields delicious results. John, a retired elementary school principal and teacher, usually prepares the entree, "He especially likes to grill seafood like Garlic-Herb Red Snapper," says Nancy. "He started cooking 29 years ago when I went to work full time."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Spoon lemon juice over both sides of fillets. Combine the lemon zest and seasonings; sprinkle over fillets., Lightly oil the grill rack. Grill fish, uncovered, over medium heat or broil 4 in. from the heat for 3 minutes on each side or until fish flakes easily with a fork.
Nutrition Facts : Calories 146 calories, Fat 1g fat (0 saturated fat), Cholesterol 40mg cholesterol, Sodium 716mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
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
SALT-ROASTED RED SNAPPER
The salt in this recipe forms a hard crust as it bakes, infusing the fish with moisture and flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees. Rinse fish thoroughly inside and out until no traces of blood remain. Pat fish dry with paper towels.
- In a large bowl, stir together salt and egg whites until thoroughly combined. Place a 1/2-inch layer of salt mixture in the bottom of a 13-by-9-by-2-inch baking pan. Place lemon rounds, parsley, thyme, and bay leaves on top of salt, arranging ingredients so they form shape of fish and reserving some of each ingredient. Fill fish cavity with reserved lemons and herbs; place the fish on top of mixture.
- Pour the remaining salt over fish, completely covering the body; the tail can stick out of the pan. Using your fingers, pat down salt, completely sealing the fish.
- Place pan in center of oven. Cook fish until done, allowing 15 minutes per pound. (One way chefs check for doneness is to insert a carving fork or metal skewer through the salt crust and into the fish, then place it to the chin under lower lip for 15 seconds; if the metal feels very warm, the fish is done.) Remove pan from oven; let sit 5 minutes.
- Gently break away crust. Transfer fish to a cutting board. Using a paring knife and your fingers, peel away skin. Separate, and serve.
CRUSTY RED SNAPPER
This is an amazing dish. It's so easy, yet so elegant. The veggies steam the fish from the bottom, and covering the fillets with a crunchy topping keeps them moist. -Kelly Remington, Arcata, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a 15x10x1-in. baking pan coated with cooking spray, combine the tomatoes, peppers, leeks, celery leaves and garlic; arrange fillets over vegetable mixture., In a small bowl, combine the bread crumbs, chips, cheese, salt, paprika, cayenne and pepper; stir in butter. Sprinkle over fillets. Bake, uncovered, at 425° for 18-22 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 237 calories, Fat 7g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 396mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
RED SNAPPER BAKED IN SALT WITH ROMESCO SAUCE
Categories Fish Pepper Tomato Appetizer Bake Christmas Vinegar Snapper Hot Pepper Winter Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For sauce:
- Preheat oven to 400°F. Toss tomatoes, bell peppers, and onion in small baking dish with 2 tablespoons olive oil. Roast until partially charred, turning every 15 minutes, about 45 minutes. Cover with foil; let stand 15 minutes.
- Meanwhile, heat 1 tablespoon olive oil in small skillet over medium-high heat. Add chile; fry until darkened and slightly puffed, turning once, about 30 seconds. Transfer to small bowl. Add enough hot water to cover. Let stand 30 minutes.
- Peel and seed ancho chile, tomatoes, and bell peppers; place in blender. Peel onion; coarsely chop and add to blender.
- Heat 1 tablespoon olive oil in small skillet over medium-high heat. Add almonds; sauté until lightly toasted, about 1 minute. Transfer to blender. Add 1/4 cup extra-virgin olive oil, garlic, vinegar, bread, and paprika to blender; blend to coarse puree. Transfer to bowl; season with salt. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
- For fish:
- Preheat oven to 450°F. Place 1 fish in each of two 13x9x2-inch metal baking pans. Cover each fish with 3 pounds salt. Drizzle 1 1/2 cups water over salt in each pan. Using hands, pack salt over fish to cover completely.
- Bake fish until thermometer inserted into center of fish registers 135°F, about 30 minutes. Gently rap salt crust with back of spoon to crack; carefully remove salt. Use pastry brush to remove any remaining salt. Carefully transfer whole fish to platter and serve with sauce.
- *Sold at Latin American markets, specialty foods stores, and some supermarkets.
SALT CRUSTED WHOLE RED SNAPPER
Provided by Tyler Florence
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- When cooking with a whole fish you must first be sure that the fish is gutted, your local fish market will do this for you. The skin should be scaled and the gills and fins removed. Leave on the head and tail. Rinse the fish inside and out then pat dry.
- In a mixing bowl, combine the parsley, orange, fennel, bay leaves, shallot, red pepper flakes, fennel seed, and 1/4-cup olive oil. Stuff the cavity of the fish with 3/4 of the mixture, then spread the remaining 1/4 on the bottom of a roasting pan so the fish will not stick.
- Transfer the fish to the roasting pan and rub the skin with remaining olive oil. In another bowl, whip the egg whites to a stiff peak, then fold in the salt to make a paste. Smear the salt paste over the entire fish and roast in a preheated 350 degree F oven for 30 to 40 minutes. The egg whites form a hard crust that will crack like a shell. To serve, scoop the flesh from the fish with a spoon.
SALT-ENCRUSTED RED SNAPPER
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F. Position a rack in the middle of oven. In a bowl, stir together salt and one cup water until salt is evenly moistened. Score both sides of the fish, cutting slits just through skin to expose a little flesh. Sprinkle inside cavity lightly with salt and a few grinds of black pepper. Rub two tablespoons of the herbs into cavity and insert lemon slices. Rub one tablespoon chopped herbs onto each side of the fish, pressing into slits.
- Spread half the salt mixture in an oval just larger than the fish on a large baking sheet. Set fish on top of the salt. Pat remaining salt mixture over fish to cover completely and mold around curves of the fish. It's okay for the tail to stick out a little bit. Bake for 30 minutes. Remove baking sheet from oven and rap edges of salt crust to loosen it. Lift the crust from fish. It's okay if the skin comes away with crust.
- To serve, use a spatula to cut exposed side of fish into two portions and place on two warmed dinner plates. Lift tail to remove bones in one piece and expose other side. Cut that side into two portions, lift it from bottom salt and place on warmed plates. Drizzle each portion with extra virgin olive oil and splash of sherry vinegar if desired. Sprinkle with remaining herbs and serve immediately.
SALT CRUSTED SNAPPER
Steps:
- Heat the oven to 425 degrees F/220 degrees C. Tuck the lemon slices into the belly of the fish. Stir the salt and egg whites together in a bowl. Chop all but 6 mint leaves. Stir the chopped mint through the salt and put the others inside the fish. Put the fish in a baking dish and cover completely with the salt to seal. Bake 25 minutes. Crack the crust off with a knife, moving all the salt away from the surface. Peel back the skin from the fish, and carefully remove the fillets.
Nutrition Facts : Calories 121, Fat 1.5 grams, Cholesterol 42 milligrams, Sodium 1051 milligrams, Carbohydrate 1 grams, Protein 24 grams
GARLIC-HERB RED SNAPPER
Make and share this Garlic-Herb Red Snapper recipe from Food.com.
Provided by pesce_gurl
Categories Orange Roughy
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Spoon lemon juice over both sides of fillets. Combine the lemon peel and seasonings; sprinkle over fillets.
- If grilling the fish, coat grill rack with cooking spray before starting the grill.
- Grill fish, uncovered, over medium heat or broil 4-6" from heat for 3 minutes on each side or until fish flakes easily with a fork.
Nutrition Facts : Calories 261.7, Fat 3.4, SaturatedFat 0.7, Cholesterol 93.1, Sodium 695, Carbohydrate 2.4, Fiber 0.4, Sugar 0.6, Protein 52.4
SALT-CRUSTED SNAPPER
A Williams-Sonoma recipe. While roasting, the paste turns into a hardened crust that functions like a clay pot, protecting food from direct heat while promoting uniform cooking and sealing in moisture.
Provided by mermaidmagic
Categories European
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Rinse snapper inside and out with cold water; pat dry with paper towels.
- Season fish inside and out with pepper.
- In a bowl, stir together egg whites, water and salt to make a paste.
- Spread half of salt paste over the bottom of an oval roasting pan.
- Place fish on top; pack remaining salt paste over entire surface of fish.
- Roast until an instant-read thermometer inserted into thickest part of fish registers 135 degrees F., about 50-60 minutes.
- The salt paste will have formed a hard crust; gently crack it with a spoon, lift off crust and discard.
- Serve fish immediately.
Nutrition Facts : Calories 581.3, Fat 7.7, SaturatedFat 1.6, Cholesterol 210.3, Sodium 255045.7, Carbohydrate 0.2, Sugar 0.2, Protein 119.3
SALT CRUSTED WHOLE FISH
When looking for a recipe for salt crusted fish, saw this one on Guy Fieri's show and he says this process helps to cut down on the salty taste you can get from the other recipes (like the other one I have posted) What I know is that the ingredients and spices sound great so I want to save this. DH fell in love with the salt crusted fish served in Italy so I really need to get my game together on this method.
Provided by Bonnie G 2
Categories < 60 Mins
Time 35m
Yield 1 fish, 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Line a baking sheet with parchment paper, trimmed to extend 3-inches in diameter around outside of the fish.
- In a medium bowl, combine the egg whites, sea salt, flour, 2 tablespoons of the parsley and 1/2 cup of water. Mix with your hands until a thick paste forms.
- Fill the cavity of the fish with the sun-dried tomatoes, olives, artichoke hearts and lemon slices.
- Rub the exterior of the fish with the garlic, then sprinkle with the remaining 1 tablespoon of parsley and freshly ground black pepper.
- Put the fish on the parchment lined baking sheet. Mound the salt paste evenly over the entire fish.
- Press the mixture firmly down to the baking sheet, being careful to seal any cracks.
- Bake the fish until the crust is golden brown and very firm, about 18 to 20 minutes.
- Slide the parchment and fish onto serving platter or cutting board and crack the crust with a handle of a large knife.
- Slide a spoon under the top fillet, over the spine, and lift it to a serving platter.
- Turn over and repeat.
- Garnish with lemon slices and serve immediately.
PAN-SEARED RED SNAPPER WITH CITRUS-HERB RELISH
To temper the fish before cooking it simply means allowing it to come to room temperature. If the fish goes into the pan cold, it will steam, rather than sear.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Remove the fish 15 minutes before cooking to "temper." Thoroughly pat dry each fillet on both sides with paper towel. Score the skin lightly with a sharp knife, carefully. Do not pierce the flesh.
- Cut the orange and grapefruit sections into thirds. Place in a bowl with the celery and toss with the mint and herbs.
- Heat a 12-inch nonstick skillet over very high heat. Just before searing, season the flesh side of the fish with salt and pepper. Drizzle in the oil and add the fillets, flesh side down to the pan. Sear for 2 minutes. Season the skin with salt and pepper and flip. Cook another 2 minutes. Both sides should be golden brown and slightly crispy. Serve each fillet with a couple tablespoons of citrus relish on top. Garnish with fresh mint.
WHOLE RED SNAPPER BAKED IN A SALT CRUST
Steps:
- Preheat oven to 450°F.
- In a bowl stir together salt and water until combined well. On a large baking sheet spread half of salt mixture in a rectangle just larger than the red snapper and set fish on top. Halve lemon crosswise and cut 3 slices from 1 half, reserving remaining half. Insert slices into cavity of fish. Pat remaining salt mixture over fish to cover completely and bake in middle of oven 30 minutes.
- Rap all around edge of salt crust with the back of a large spoon to loosen and lift top off. Squeeze juice from reserved lemon half over fish and drizzle with oil.
HERB-CRUSTED SNAPPER
Balance strong herbs, such as dill and thyme, with milder ones, such as parsley.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Brush baking sheet with olive oil. Place snapper fillets, skin side down, on work surface; season with salt and pepper; spread each with 1/2 tablespoon Dijon mustard.
- Place herbs on plate; balance strong herbs, such as dill and thyme, with milder ones, such as parsley. Press mustard-coated side of fillets in herbs to coat evenly.
- Bake fish on baking sheet, skin side down, until opaque throughout, 12 to 15 minutes. Serve with couscous.
Nutrition Facts : Calories 238 g, Fat 6 g, Protein 40 g
RED SNAPPER WITH HERBS
This fish is good served with rice pilaf and green vegetables. Other small firm fish such as sole also works well in this recipe. Recipe source: Bon Appetit (December 1981)
Provided by ellie_
Categories Very Low Carbs
Time 9m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450-degrees F.
- Brush 4 ovenproof plates with olive oil and then sprinkle with kosher salt and white pepper.
- Divide fish among the four plates, skin side up in the center of the plates.
- Brush fish with olive oil and then sprinkle with salt and pepper.
- Press wax paper over fish.
- Chop herbs in a processor and then pour in three tablespoons olive oil through food tube while the machine is running.
- Transfer to small bowl or dish and stir in lemon juice, salt and pepper.
- Set aside.
- Bake fish for 4 minutes.
- Remove plates from oven, discard wax papper.
- Let plates stand for 30 seconds and then spoon 2 tablespoons herb mixture along each piece of fish.
- Serve with rice pilaf and green vegetables.
Nutrition Facts : Calories 200.7, Fat 11.6, SaturatedFat 1.7, Cholesterol 39.9, Sodium 160.4, Carbohydrate 0.5, Fiber 0.2, Sugar 0.1, Protein 22.5
HERB-CRUSTED RED SNAPPER
An appetizing blend of herbs complements the mild flavor of these flaky fillets from field editor Nella Parker of Hersey, Michigan. Red pepper flakes give the entree its zip.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a food processor, combine the first nine ingredients; cover and process until fennel is finely ground. Transfer to a shallow bowl; dip fillets in herb mixture, coating both sides., In a heavy skillet over medium-high heat, cook fillets in oil for 3-4 minutes on each side or until fish flakes easily with a fork.
Nutrition Facts : Calories 200 calories, Fat 7g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 681mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
SALT BAKED RED SNAPPER
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees with a rack in the center. Rinse fish thoroughly, inside and out, until no traces of blood remain. Pat fish dry with paper towels. Stuff cavity of fish with a few lemon slices, a few sprigs of parsley, a few sprigs of thyme, and a bay leaf; set aside.
- In a large bowl, stir together salt and egg whites until thoroughly combined. Spread a 1/2-inch layer of salt, about the size of the fish, in a baking dish. Arrange the remaining lemon slices, parsley, thyme, and bay leaves over the salt; place fish on top of herbs.
- Pour the remaining salt over fish, completely covering the body; the tail can stick over edge of pan. Using your fingers, pat down salt, completely sealing the fish.
- Place pan in oven, and cook until fish is done, allowing 15 minutes per pound. (One way chefs check for doneness is to insert a carving fork or metal skewer through the salt crust and into the fish, then place the skewer to the chin under lower lip for 15 seconds; if the metal feels very warm the fish is done.) Remove pan from oven; let sit 5 minutes.
- Gently break away the crust. Transfer fish to a cutting board. Using a paring knife and your fingers, peel away skin. Separate, and serve.
POTATO-CRUSTED RED SNAPPER WITH HORSERADISH SAUCE
Use snapper, cod, orange roughy, or any other white fish in this recipe. Thin, flat fillets work best. The potato crust is first browned over medium-high heat in a skillet, then the fish finishes cooking in a moderate oven to ensure that it stays moist.
Provided by kmergirl
Categories Orange Roughy
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine potato, 1/4 teaspoon salt, and pepper. Sprinkle both sides of fillets with 1/4 teaspoon salt. Spread 1/4 cup potato mixture over 1 side of each fillet, pressing potato mixture onto fish. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 2 fillets, potato side down, to pan. Cook 3 minutes or until potato mixture is browned. Carefully turn fish over; place on a plate. Repeat procedure with remaining oil and fish. Return fish to pan, potato side up. Bake at 375º for 5 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges and horseradish sauce.
- Sauce:.
- Combine sourcream, mayonnaise horseradish and salt and pepper Cover and chill 1 hour.
Nutrition Facts : Calories 344.2, Fat 17.8, SaturatedFat 5.5, Cholesterol 131.3, Sodium 693.4, Carbohydrate 11.9, Fiber 1, Sugar 1.6, Protein 33.3
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