Snapper Fillets Provencal Style Recipes

RED SNAPPER PROVENCAL

You can use other white fish fillets for this dish, but I prefer Red Snapper. My own personal choice. I use 6 fillets that weigh about 8-10 ounces each for this recipe.

Provided by litldarlin

Categories One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

Red Snapper Provencal image

Steps:

In large saucepan, heat olive oil and add garlic, onions, celery, and mushrooms.
Sauté vegetables until limp.
Add tomatoes, tomato paste, wine, and clam juice.
Bring to boil, and then reduce to simmer.
Add remaining ingredients, except fish.
Simmer 30 minutes.
Keep hot.
Place fish portions in 6 individual casserole dishes.
Top with sauce and bake in preheated 425 degree oven approximately 10 to 15 minutes or until fish flakes easily.
Note: May be baked in large baking dish, laying fish out side by side and topping with sauce.
Bake the same.
Garnish with lemon wedges.

Nutrition Facts : Calories 634.9, Fat 26.3, SaturatedFat 4, Cholesterol 119.8, Sodium 437.3, Carbohydrate 19.3, Fiber 3.8, Sugar 9.3, Protein 70.8

Ingredients

6 red snapper fillets, boneless and skinless
2 garlic cloves, crushed
3 ounces olive oil
1/3 lb onion, diced
1/3 lb celery, diced
1/3 lb mushroom, chopped
1 lb tomatoes, diced
1 1/2 ounces tomato paste
3/4 cup white wine, dry
3/4 cup clam juice
2 tablespoons parsley, chopped
1/2 tablespoon oregano
1 teaspoon orange peel, grated
1 dash cayenne pepper
1 dash salt and pepper
1 bay leaf

RED SNAPPER

Provided by Food Network

Time 45m

Yield 2 servings

Number Of Ingredients 5

Red Snapper image

Steps:

Preheat the oven to 450 degrees. Tear 2 pieces of parchment or aluminum foil, about 12-inch square.
Drizzle some olive oil in center of each square and spread with your fingers. Set the filets, skin side down, over the olive oil in the foil and season with salt and pepper. Drizzle more olive oil over fish, then top with tomatoes and then fresh herbs. Drizzle drops more olive oil and season with salt and pepper.
Wrap, deli style. Set package on a baking dish or sheet and bake for 30 minutes or until tender. While snapper is cooking, make orange rice.

Ingredients

Olive oil
2 (6 ounce) red snapper filets, scaled but skin on
1 large tomato, or 2 plum tomatoes, cut into 1/4inch thick slices
Salt and pepper
Fresh basil, mint or dill leaves

FRIED SNAPPER WITH CREOLE SAUCE

Best enjoyed using local snapper, this bright dish represents the protein part of fish and fungi, a classic duo on dinner tables in the Virgin Islands. The fish is topped with plenty of thyme-laced, tomato-based Creole sauce and is typically served over a bed of fungi, the classic Virgin Islands side dish of buttery cooked cornmeal with sliced, boiled okra. Michael Anthony Watson and Judy Watson, husband-and-wife owners of Petite Pump Room in St. Thomas, traditionally use whole fried snapper for this recipe, but you can use fish fillets. For authenticity, serve them with plenty of hot sauce on the side for a little extra heat.

Provided by Korsha Wilson

Categories dinner, quick, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

Fried Snapper With Creole Sauce image

Steps:

Prepare the sauce: In a large skillet, heat the olive oil over medium until shimmering. Add the onions, red and green bell peppers and garlic, and cook, stirring occasionally, until fragrant and just starting to brown, about 7 minutes.
Stir in the tomato sauce, thyme and 1 3/4 cups water; bring to a boil over high.
Stir in the white vinegar and seasoning salt, reduce the temperature to medium-low and simmer for 10 minutes. Season to taste with salt and pepper. Cover and keep warm.
Meanwhile, prepare the fish: Heat the vegetable oil in a large frying pan over medium. On a large plate, mix the flour and seasoning salt with a fork.
Pat the snapper fillets dry using paper towels, and season 2 fillets with salt and pepper before dipping them into the flour mixture until coated on both sides.
Once the oil is shimmering, gently lay the floured fillets in the hot oil, skin-side down, and cook until skin is crispy, 3 to 4 minutes. Using a fish spatula, carefully flip fillets and cook for an additional 2 to 3 minutes, until cooked through.
Transfer the fish to a large paper-towel-lined plate. Cover loosely with foil and repeat with the remaining fillets.
Divide fish among plates, skin side up, and top with the Creole sauce. Serve immediately, passing hot sauce at the table.

Ingredients

3 tablespoons olive oil
3 medium yellow onions, halved and cut into 1/4-inch-thick slices
1 red bell pepper, cored and cut into 1/4-inch-thick slices
1 green bell pepper, cored and cut into 1/4-inch-thick slices
4 garlic cloves, sliced
1 (14-ounce) can tomato sauce
4 fresh thyme sprigs
4 teaspoons distilled white vinegar
4 teaspoons seasoning salt, such as Creole seasoning or Lawry's
Kosher salt and ground black pepper
1/3 cup vegetable oil
1/2 cup all-purpose flour
1 1/2 teaspoons seasoning salt, such as Creole seasoning or Lawry's
4 skin-on red snapper fillets (about 6 ounces each)
Hot sauce (optional)

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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.
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Snapper Fillets Provencal Style Recipes

RED SNAPPER PROVENCAL

You can use other white fish fillets for this dish, but I prefer Red Snapper. My own personal choice. I use 6 fillets that weigh about 8-10 ounces each for this recipe.

RED SNAPPER

FRIED SNAPPER WITH CREOLE SAUCE

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