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
SAUTEED RED SNAPPER
The mild, slightly sweet flavor and flaky texture of red snapper takes well to light seasoning and a quick saute. You can also make this dish with black sea bass. The skin of both fish is edible and crisps nicely in a skillet.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Cut each snapper fillet in half crosswise. Season flesh with salt and cayenne pepper.
- Heat oil in a large skillet over medium-high heat until hot (but not smoking). Place snapper fillets, skin sides down, in skillet, pressing on fish with a spatula for 1 minute to prevent curling. Cook until golden brown, about 5 minutes. Flip, and cook until opaque throughout, 2 to 3 minutes more.
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.
BAKED RED SNAPPER WITH FENNEL AND OLIVES
Steps:
- Combine onion, fennel bulb, celery, and olives in a food processor with a slicing blade; process until everything is cut into a slaw-like consistency. Alternative use a knife to cut onion, fennel bulb, and celery into 1/8-inch thick strips and olives into rounds.
- Heat 2 tablespoons olive oil in a skillet over low heat. Add vegetable-olive mixture and season with salt and lemon zest. Cook and stir until everything is soft, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread out vegetable mixture on the bottom of a 9x12-inch pan and set red snapper on top. Drizzle with white wine, olive oil, and lemon juice. Scatter butter on top.
- Bake in the preheated oven for about 8 minutes. Move oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil red snapper for 2 minutes, making sure that it does not overcook.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 12.7 g, Cholesterol 64.5 mg, Fat 25.8 g, Fiber 4.6 g, Protein 25.1 g, SaturatedFat 7.9 g, Sodium 365.5 mg, Sugar 2.1 g
BAKED RED SNAPPER FILLETS
From Talk About Good II "The Book of Cajun Cuisine" You can use any fish with a white, flaky texture such as speckled trout, red fish, bass or tilapia.
Provided by Frenchy Berk
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Season filets with salt and pepper.
- Saute onion in butter in saucepan on top of stove.
- Place seasoned filets in pyrex baking dish and pour butter-onion mixture on top.
- Cook for 30 minutes, occasionally spooning butter over filets.
- When fish are tender and flake, remove from oven and sprinkle green onions on top.
Nutrition Facts : Calories 442, Fat 26, SaturatedFat 15.2, Cholesterol 140.8, Sodium 105.5, Carbohydrate 5, Fiber 1.2, Sugar 1.9, Protein 45.7
RED SNAPPER WITH FENNEL AND GARLIC
Steps:
- Preheat an oven to 300 degrees F (150 degrees C). Spray a 9x13 inch baking dish with cooking spray.
- Heat 4 tablespoons of olive oil in a skillet over medium heat. Stir in 3 cloves minced garlic, fennel, and minced shallot. Cook and stir until the fennel has begun to soften, about 5 minutes. Remove from heat. Transfer vegetables to a bowl, and stir in chopped parsley. Reserve cooking oil.
- Season the fish all over with salt and pepper to taste, then stuff snapper with fennel mixture. Use kitchen twine to tie the snapper together in three places. Place the snapper into the prepared baking dish, drizzle with the white wine, lemon juice, and reserved oil. Sprinkle with 3 tablespoons of garlic.
- Bake in the preheated oven until the fish is no longer translucent, and flakes easily with a fork, about 20 minutes.
Nutrition Facts : Calories 452.1 calories, Carbohydrate 7.1 g, Cholesterol 110.9 mg, Fat 16.6 g, Fiber 1.6 g, Protein 63.3 g, SaturatedFat 2.6 g, Sodium 160.1 mg, Sugar 0.6 g
RED SNAPPER WITH ORANGE SAUCE
"A tangy orange sauce, seasoned with garlic and ginger, really brings out the best in these red snapper fillets," says Barbara Nowakowski of Mesa, Arizona.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Place the fish in a single layer in a 13x9-in. baking dish coated with cooking spray; sprinkle with salt and pepper. In a small saucepan over medium heat, cook the garlic in butter for 1 minute; pour over fish. Drizzle with orange juice; sprinkle with orange zest. Bake, uncovered, until fish just begins to flake easily with a fork, 10-15 minutes. , In a small saucepan over medium heat, cook garlic in butter until golden brown, 2-3 minutes. Discard garlic. Stir orange juice and ginger into butter; heat through. Cut fish into serving-size pieces; drizzle with orange sauce and sprinkle with parsley.
Nutrition Facts : Calories 206 calories, Fat 8g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 204mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
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