SNAPPER FILLETS WITH HERB AND CAPER BUTTER
A good and simple way to use all that snapper we've been catching! *an Aussie tablespoon contains 4 teaspoons!
Provided by JustJanS
Categories Australian
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Herb and Caper Butter:.
- Combine all ingredients in a small bowl.
- Snapper:.
- Heat oil in a large frying pan.
- Dust each fillet with seasoned flour and cook 2-3 minutes per side-or until done to your liking.
- Serve fish at once with the savoury butter.
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.;
LEMON RED SNAPPER WITH HERB BUTTER
Found in the magazine Cooking Light Fresh Food Fast. It is a light and easy meal. You could change the fish to any white fish and I'm sure it would work also.
Provided by mama smurf
Categories Very Low Carbs
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Cut 1 lemon into 8 wedges. Grate rind of remaining lemon to measure 1 teaspoon; set aside. Reserve second lemon for another use.
- Combine salt, paprika and pepper; sprinkle over fish. Arrange fish and lemon wedges on a rimmmed baking sheet coated with cooking spray (I cover the sheet with foil then spray for easy clean-up). Bake at 425 degrees for 13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
- While fish bakes, combine 1 teaspoon grated rind, butter and 1 1/2 teaspoons of fresh thyme in a small bowl.
- Place fish on individual serving plates; top each fillet with herb butter. Garnish with lemon wedges and chopped fresh thyme, if desired.
Nutrition Facts : Calories 234.2, Fat 8.2, SaturatedFat 4.2, Cholesterol 78.7, Sodium 297.7, Carbohydrate 6, Fiber 2.7, Protein 35.9
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
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
PAN-FRIED SNAPPER FILLET WITH FRESH GRAPE SALSA
A delectable recipe that makes for a wonderful lunch or dinner, it all depends when you're in mood for a fish dish that's packed with nutrition and flavour. If you've not tried snapper before, then you're in for a real treat.
Provided by hello
Categories Free Of...
Time 18m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all the ingredients for the salsa in a bowl. Lightly macerating some of the grapes to release its juices. Season to taste with salt and pepper. Cover and refrigerate until ready to serve.
- Brush snapper fillets with lemon juice. Season with salt and pepper on flesh side.
- Heat olive oil in a non-stick pan. Lay the fillets skin side down. Cook for approximately three minutes.
- Flip with a metal spatula and cook for another three minutes. Continue cooking if fillets won't release easily from the pan.
- Arrange onto a serving platter and top with the prepared grape salsa.
Nutrition Facts : Calories 269.5, Fat 5.2, SaturatedFat 0.9, Cholesterol 79.9, Sodium 128.2, Carbohydrate 8, Fiber 1.2, Sugar 4.3, Protein 45.7
SAUTEED BLACK SEA BASS WITH CAPERS AND HERB-BUTTER SAUCE
Letting a fillet sizzle in a pan with butter, capers, and fresh herbs is one highly civilized way to get dinner on the table in less than 30 minutes. Go with sea bass, trout, or snapper-or any flaky white fish with a thin skin that will get super-crispy in the pan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Pat fillets dry; slash skin side of each crosswise in 2-inch intervals. Season generously with salt and pepper. Sprinkle with flour to evenly coat, shaking off excess.
- Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from skillet, add fish in a single layer, skin-sides down. Reduce heat to medium; cook, undisturbed,until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7minutes, depending on thickness.
- Flip and continue cooking until just cooked through, 1 to 2 minutes more. Transfer to plates, skin-sides up. Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes. Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes. Remove from heat; stir in herbs. Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.
SNAPPER WITH BROWNED BUTTER AND CAPERS
Categories Bake Low/No Sugar Wheat/Gluten-Free Lemon Snapper Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a small skillet cook butter over moderate heat until it begins to brown and stir in shallot. Cook shallot until softened but not browned, about 2 minutes. Remove skillet from heat and stir in lemon juice.
- In a small bowl stir together parsley, capers, lemon pulp, and zest.
- Put fish fillets in a jelly-roll pan, skin sides down, and sprinkle with salt and pepper to taste. Brush fillets with butter mixture and sprinkle with parsley mixture. Bake fillets in middle of oven until just cooked through, about 12 minutes, and garnish with lemon slices.
BROILED RED SNAPPER FILLETS WITH CORIANDER BUTTER
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the red snapper fillets on a platter, sprinkle with salt and pepper and brush each side with olive oil.
- Heat oven broiler or grill to high.
- Melt the butter in a saucepan, add the shallots, lemon juice, soy sauce and coriander. Bring to a simmer, transfer to a small blender or food processor and blend to a fine texture. Keep warm.
- If the snapper is to be broiled in an oven, place the fillets skin side down on the broiler pan and place it about 4 inches from the heat. Leaving the door ajar, cook 3 to 4 minutes without turning the fish. Do not overcook. If the fish fillets are to be cooked on a hot grill, place them skin side up and cook about 2 1/2 minutes. Turn and cook skin side down for about 2 minutes more. Do not overcook. Pour the coriander butter over the fillets and serve immediately.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 9 grams, Carbohydrate 3 grams, Fat 16 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 5 grams, Sodium 576 milligrams, Sugar 1 gram, TransFat 0 grams
SNAPPER FILLETS
Make and share this Snapper Fillets recipe from Food.com.
Provided by flgolfgirl
Categories Very Low Carbs
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place fish fillets in bottom of greased baking dish in one layer.
- Mix soup with sherry, salt, pepper, and basil.
- Spread this over fish fillets.
- Sprinkle Parmesan cheese over top.
- Bake at 350 F for 20-30 minutes until fish flakes.
- Garnish with lemon wedges and parsley.
Nutrition Facts : Calories 337, Fat 9.7, SaturatedFat 4.9, Cholesterol 93, Sodium 877, Carbohydrate 5.4, Fiber 0.1, Sugar 0.4, Protein 47.4
ALEX'S HEAVENLY SNAPPER FILLETS
An old friend of mine made this for me and I was impressed and kept the "recipe" all these years but there are no amounts (measurments) given so I will see if Zaar will let me add it. If I have to put ingredient amounts, just keep in mind that I guessed.
Provided by Oolala
Categories Very Low Carbs
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rub olive oil on the fish and marinate fish in lemon juice and a drop of white wine vinegar.
- Let fish marinate for 20-30 minutes.
- Meanwhile, saute rest of ingredients in butter except for the onions and basil leaves.
- Heat broiling pan and place fish in the pan with the onions and tomatoes.
- Broil until half way done, about 8-10 minute and place basil leaves on top of fish and tightly cover pan with foil.
- Now bake on middle rack of oven at 400 degrees for another 8-10 minutes.
- Serve with pasta.
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- In a large nonstick skillet, heat 2 tablespoons of the oil until shimmering. Season the fish with salt and pepper. Add it to the skillet and cook over moderately high heat, turning once, until golden and cooked through, about 6 minutes. Carefully transfer the fish to plates and keep warm.
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