WHOLE SNAPPER
Provided by Kris Wessel
Categories Fish Onion Roast Dinner Lemon Seafood Snapper White Wine Lime Juice Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F.
- In a large sauté pan over moderate heat, warm the oil. Add the onions and sauté, stirring occasionally, until softened, about 5 minutes. Add the chopped garlic and sauté, stirring occasionally, for 1 minute. Add 3/4 cup wine and the bay leaves and bring to a simmer. Continue simmering until the onions are tender and the wine is slightly reduced, about 3 minutes. Whisk in the butter then remove the pan from the heat and whisk in the lemon juice.
- Arrange the snappers, side by side, in a 12- by 18-inch or larger roasting pan. Stuff the cavity of each fish with about 1/4 cup of the onion mixture, along with the whole garlic, tomato slices, and celery. Season to taste with salt and pepper. Spoon the remaining onion mixture over the fish then pour half the lime juice on and around the fish and add 2 cups of water to the pan. Wrap the pan snugly with foil and roast for 25 minutes. Remove the foil and continue roasting until the fish is cooked through, 20 to 25 minutes longer. Remove any onion from the top of the fish then carefully transfer the fish to a large serving platter (do not discard the onion or juices remaining in the pan). Drizzle the remaining lime juice over the fish and cover loosely with foil to keep warm.
- Scrape the onion and juices from the roasting pan into a medium saucepan. Add the remaining 1/4 cup white wine and 1/4 cup water, and bring to a simmer. Continue simmering until slightly reduced, then pour through a fine-mesh strainer.
- To Serve:
- Garnish the fish with cilantro and serve with the reduced pan sauce and lime wedges.
BAKED WHOLE RED SNAPPER WITH GARLIC
Here's an easy but impressive dish from the Admiral's Inn in St. John's Antigua. When ordering the whole snapper from the fish market, have them clean and scale it. If you cannot find whole red snapper, use fillets and bake them about 25 minutes.
Categories Fish Garlic Bake Low Carb Quick & Easy Wheat/Gluten-Free Snapper Healthy Thyme Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Place 24x18-inch piece of foil on heavy large baking sheet. Butter foil. Place fish in center of foil. Season cavity of fish with garlic, lemon juice and seafood seasoning. Dot cavity with butter. Arrange thyme sprigs inside cavity. Sprinkle outside of fish with salt and pepper. Top with lemon slices. Fold edges of foil over fish; seal. (Can be made 1 day ahead. Refrigerate.)
- Preheat oven to 350°F. Bake fish until cooked through, about 45 minutes. Transfer fish to platter. Open foil.
ROASTED WHOLE SNAPPER
Roasting is an excellent low-fat cooking technique because very little fat is necessary to carry the flavor of the food. High heat concentrates and seals in food's natural flavor, two jobs that only a few other techniques can do without the help of butter, oil, or other fatty transporters of flavor. A hot oven and a good heavy-bottomed roasting pan or skillet are essential. Before serving, set the snapper on a bed of small white onions, and add the dill and parsley too.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees.
- In a heavy roasting pan or large cast-iron skillet, toss together the fennel, onions, 5 lemon quarters, and the wine. Rub the snapper all over with olive oil and season inside and out with salt and pepper. Stuff the cavity with the herbs and the remaining lemons.
- Roast about 30 minutes (15 minutes for each inch of thickness), until the flesh just begins to flake.
EMERIL'S WHOLE ROASTED RED SNAPPER
Recipe courtesy Emeril Lagasse, 2006
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Season the snappers with the salt and pepper. Place the tomato slices on the bottom of a large roasting pan in 2 columns of 4 tomato slices. Place 6 sprigs of rosemary across the each of the 2 rows of tomatoes. Lay the fish on top of the tomato slices, and divide the thyme leaves, orange zest and garlic cloves evenly over the tops of the 2 fish. Pour the wine and lemon juice around the fish, and drizzle each fish with 1 tablespoon of the olive oil. Place the fish in the oven and roast, uncovered, for 20 minutes. Remove from the oven and add another tablespoon of the olive oil to each of the fish. Return to the oven and continue to cook until well caramelized, about 15 to 20 minutes. Remove the fish from the oven and drizzle with the remaining 1/4 cup of olive oil.
- Serve immediately, with the pan drippings drizzled over the top of the fish.
WHOLE BAKED RED SNAPPER
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F. Rub the fish with olive oil and place it in an oiled oval pan, gratin dish, or sheet pan. Bake for about 15 minutes per inch of thickness at the thickest part of the fish. Check for doneness by carefully sliding a paring knife into the back at the thickest part, gently lifting the top fillet, and peeking inside to make sure the fish pulls away from the bone and the flesh is opaque (but still moist) rather than translucent and raw. Season with salt, pepper, olive oil and lemon.;
GRILLED WHOLE RED SNAPPER
Provided by Food Network
Number Of Ingredients 7
Steps:
- Mix all ingredients and brush on both exterior and cavity of fish. Place on a hot grill and cook for 4 to 5 minutes a side or until done. Debone and sprinkle parsley on filets. Serve with lemon wedges.
BAKED WHOLE RED SNAPPER
Red snapper is a mild and lean fish with a firm texture. The aromatics combined with the Cajun spices will have your taste buds dancing!
Provided by CookingWithShelia
Categories Fish Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Clean red snapper inside and out under cold running water. Pat dry with paper towels.
- Brush grapeseed oil all over the inside and outside of the fish, and sprinkle with Cajun seasoning on all sides. Insert garlic cloves, citrus slices, and thyme sprigs into the cavity of the fish. Set on a baking sheet.
- Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes, depending on size of the fish.
Nutrition Facts : Calories 616.1 calories, Carbohydrate 10.5 g, Cholesterol 166.6 mg, Fat 20.3 g, Fiber 4.7 g, Protein 95.3 g, SaturatedFat 2.7 g, Sodium 442.4 mg, Sugar 0.8 g
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RECIPE: WHOLE ROASTED SNAPPER | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 4Total Time 40 mins
- Preheat oven to 450°F. Line a large baking dish or a baking sheet with parchment paper and top with a rack.
- In a small bowl, mix together olive oil, lemon zest, chopped thyme, garlic, chile flakes and kosher salt.
- Cut 3 diagonal slashes down to the bone on each side of the fish. Season fish all over, including inside the slashes and cavity, with mixture.
- Lay on the rack and stuff each slash and cavity with the thyme stems, sliced lemons and kumquats.
GRILLED WHOLE SNAPPER RECIPE - QUICK FROM SCRATCH …
From foodandwine.com
Servings 4
- Light the grill. Rinse the fish; dry the surfaces and cavities thoroughly. Cut shallow incisions in a crisscross pattern, about 1 inch apart, in each side of both fish. Season each fish cavity with 1/8 teaspoon of the salt. Put a rosemary sprig in each cavity or rub with 1/2 teaspoon dried rosemary. Rub the surface of both fish using 2 tablespoons of the oil, the garlic, the chopped fresh or remaining 1 teaspoon dried rosemary, and the remaining 3/4 teaspoon salt. Sprinkle the bread crumbs on both sides of each fish. Drizzle both sides with the remaining tablespoon oil.
- Put the fish in a grill basket or onto a very clean grill rack. Cook over moderately high heat for 7 minutes. Turn and grill until golden and just done, about 7 minutes longer. Remove the fish carefully so it doesn't stick.
- Serve the fish on a platter. Run a knife between the flesh and the bones and lift off the fillet. Turn the fish over and repeat. Repeat with the other fish. Pass lemon wedges.
ROASTED WHOLE RED SNAPPER RECIPE - GRACE PARISI | FOOD …
From foodandwine.com
4/5 (601)Category SnapperServings 4Total Time 40 mins
- Choose one of the flavor combinations and chop all of the ingredients except the oil together with a large pinch of salt. Transfer the paste to a small bowl and stir in the oil. Make 5 parallel 3-inch-long slashes on each side of the snapper, slicing almost through to the bone. Lightly season the fish with salt and fill the slashes with the paste. Rub the fish all over with canola oil.
- Preheat the oven to 425°. Transfer the fish to a heavy rimmed baking sheet so it stands upright. To keep the fish stable, splay the belly flaps and set a crumpled foil ball under the tail. Roast the fish for 30 minutes, until the flesh just flakes. Transfer the fish to a platter. Using 2 forks, lift the fillets off the bones and serve.
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