BAKED SNAPPER WITH CHILIES, GINGER AND BASIL
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
- Stuff the cavity of the snapper with 1/2 cup basil leaves and set aside. Heat the peanut oil in a large skillet over high heat until it begins to smoke. Place the snapper in the skillet, and quickly brown on both sides, about 1 minute total. Place the fish into the roasting pan, and sprinkle with fish sauce. Reserve the peanut oil in the skillet.
- Bake fish in preheated oven until the flesh flakes easily with a fork, 25 to 30 minutes.
- Meanwhile, heat the remaining peanut oil over medium heat. Stir in the garlic, ginger, chile peppers, and yellow pepper and cook until the peppers have softened, about 5 minutes. Stir in the sugar, rice vinegar, water, and tomatoes. Bring to a simmer over medium-high heat until thickened to desired consistency. Pour the sauce over the snapper, and garnish with the remaining basil leaves to serve.
Nutrition Facts : Calories 277 calories, Carbohydrate 10.6 g, Cholesterol 62.4 mg, Fat 9.4 g, Fiber 1.5 g, Protein 36.8 g, SaturatedFat 1.7 g, Sodium 630.2 mg, Sugar 7.1 g
THAI SNAPPER WITH BLACK BEAN BASIL SAUCE
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in a shallow pan and brown garlic. Add all peppers and saute for 1 minute. Add rest of the ingredients. Heat until simmering and pour over the fish.
- Suggested Wines: - Veuve Royale Brut, French Sparkling Wine - Tablas Hills, Paso Robles Red Wine, Cuvee Rouge, 1995 (Grenache, Syrah, Mourvedre blend)
RED SNAPPER WITH BASIL VINAIGRETTE
Categories Broil Quick & Easy Low Cal Low/No Sugar Basil Snapper Healthy Gourmet
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Preheat broiler and oil a large shallow baking pan (1 inch deep).
- Season fish all over with 1/2 teaspoon salt and 1/4 teaspoon pepper, then put, skin sides down, in baking pan. Drizzle fillets with 1/2 tablespoon lemon juice and 1 tablespoon oil (total).
- Broil fish 6 inches from heat until just cooked through, 6 to 8 minutes. Transfer to a platter.
- While fish broils, whisk together remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 1/2 tablespoons lemon juice in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Stir in basil and spoon vinaigrette over cooked fish.
SNAPPER WITH BASIL MINT SAUCE
Make and share this Snapper With Basil Mint Sauce recipe from Food.com.
Provided by dicentra
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat broiler.
- Arrange fish in a single layer on a broiler pan lightly coated with cooking spray. Sprinkle fish with 1/4 teaspoon salt and pepper.
- Broil 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
- Combine basil and remaining ingredients in a food processor; process 1 minute or until smooth. Serve with fish.
Nutrition Facts : Calories 286.8, Fat 9.8, SaturatedFat 1.6, Cholesterol 79.8, Sodium 316.7, Carbohydrate 1.9, Fiber 1.1, Sugar 0.2, Protein 45.4
GRILLED SNAPPER WITH LEMON BASIL BEURRE BLANC
Provided by Matt Lee And Ted Lee
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Puree basil leaves and heavy cream in a blender and reserve. In a medium saucepan, bring wine, vinegar, lemon juice and minced onion to a simmer, uncovered. When liquid has been reduced down to 1/4 its original volume (about 5-10 minutes), turn off heat and whisk in the cream/basil mixture, being sure to spoon in all basil shreds.
- Add butter to mixture one tablespoon at a time, whisking continuously, until all is used. Return pot to low heat for a few seconds, if necessary, so last butter pats melt. Strain sauce, and add salt to taste. Set aside.
- Prepare a grill. Grill fish 8 minutes per side, until skin is crispy. Lift meat from bones and place on plates. Drizzle with beurre blanc and serve.
SNAPPER ON ANGEL HAIR WITH CITRUS CREAM
Categories Milk/Cream Citrus Dairy Fish Garlic Pasta Sauté Quick & Easy Orange Snapper Summer Pan-Fry Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add shallots and garlic; sauté 30 seconds. Add clam juice, cream, wine, orange juice, sun-dried tomatoes, lime juice, herbes de Provence, Worcestershire sauce, 1/2 teaspoon orange peel, and lime peel; boil until sauce is reduced to 1 1/2 cups, stirring occasionally, about 10 minutes. (Sauce can be made 1 day ahead. Cover and refrigerate. Rewarm before using.)
- Place flour in shallow dish. Sprinkle snapper fillets with salt and pepper. Dredge snapper in flour, turning to coat; shake off excess. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add snapper and cook until brown and cooked through, about 4 minutes per side. Transfer to plate. Add sauce to skillet and bring to simmer.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Add half of sauce and toss to coat.
- Divide pasta equally among 4 plates. Top with snapper, then drizzle with sauce and sprinkle with basil and additional minced orange peel.
- A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. If unavailable, a combination of dried thyme, basil, savory, and fennel seeds can be substituted.
RED SNAPPER WITH BASIL VINAIGRETTE
The olive oil glazed potatoes (Recipe #204742) make a perfect accompaniment to this dish. The time for this recipe will read 30 mins total, it's not because you'll make the vinaigrette while the fish is cooking. It comes from a restaurant in the L.A. area (can't remember the nane of it).
Provided by Annacia
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat broiler and oil a large shallow baking pan (1 inch deep).
- Season fish all over with 1/2 teaspoon salt and 1/4 teaspoon pepper then put skin sides down in baking pan.
- Drizzle fillets with 1/2 tablespoon lemon juice and 1 tablespoon oil (total).
- Broil fish 6 inches from heat until just cooked through, 6 to 8 minutes.
- Transfer to a platter.
- While fish broils, whisk together remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 1/2 tablespoons lemon juice in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Stir in basil and spoon vinaigrette over cooked fish.
Nutrition Facts : Calories 327.9, Fat 22.3, SaturatedFat 3.2, Cholesterol 53.2, Sodium 646.6, Carbohydrate 1, Fiber 0.2, Sugar 0.3, Protein 30
RED SNAPPER AND CLAMS WITH TOMATO CREAM SAUCE AND BASIL
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 25m
Yield Four servings
Number Of Ingredients 10
Steps:
- Season the snapper with 1 teaspoon of salt and pepper and place in a steamer. Pour the wine in a large pot and boil. Lower heat, place the steamer in the pot and cover tightly. Steam for 5 minutes. Place the clams around the snapper. Cover and steam until the clams open, about 5 minutes.
- Remove the steamer from the pot and keep the snapper and clams warm. Simmer the wine until reduced to 1/2 cup, about 5 minutes. Remove from the pot and set aside. Place the butter in the pot and turn the heat to low. Add the shallots and stir until softened, about 1 minute. Add the reduced wine and the cream and simmer slowly for 2 minutes. Stir in the tomatoes and remove from heat. Taste and add salt if needed.
- Place each snapper fillet on a plate and surround with clams. Spoon some sauce over and around the snapper. Scatter the basil. Serve.
Nutrition Facts : @context http, Calories 504, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 16 grams, Fiber 2 grams, Protein 59 grams, SaturatedFat 8 grams, Sodium 1126 milligrams, Sugar 5 grams, TransFat 0 grams
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