3-INGREDIENT RED SNAPPER WITH GREEN SAUCE AND SCALLIONS
Green juice provides a fresh sauce for this light and healthy fish dish.
Provided by Molly Baz
Categories 3-Ingredient Recipes Snapper Fish Green Onion/Scallion Quick and Healthy Quick & Easy Dinner
Yield Serves 4
Number Of Ingredients 5
Steps:
- Heat 1 Tbsp. oil in a medium skillet over medium-high. Add scallions, season with salt, and cook, turning occasionally, until scallions are charred in spots and slightly softened, about 1 minute. Transfer to a plate. Wipe out skillet.
- Heat 2 Tbsp. oil in same skillet over medium-high. Season fish with salt and cook, skin side down, until very crisp, about 4 minutes. Flip fish, add green juice and scallions, and cook until fish is just cooked through, about 2 minutes more. Taste and season with salt, if needed.
- Divide fish and scallions among bowls; top with green sauce. Drizzle with oil and serve.
CRISP RED SNAPPER WITH RAGOUT OF POTATOES, ONIONS, ARTICHOKES, AND GREEN OLIVES WITH SAUCE VIERGE
Steps:
- For the Fish: Season the fish fillets with salt and pepper. Pour 3 tablespoons of oil in a saute pan over medium-high heat. When the pan is hot, but not smoking, place fish in pan skin side down, gently pressing on the fish so it does not curl up. From this point turn down the heat to medium and do not touch the fish. The skin will become crispy and release itself from the pan. Cook for 4 minutes on the skin side, and turn the fish over, cooking for 2 more minutes or just until done. Keep warm.
- For the Ragout: In a medium saute pan, heat 2 tablespoons of oil over medium-high heat. When hot, add the potatoes and onions, sauteing them until warmed through and a little color has appeared on the potatoes. Add the artichokes and olives and cook another 2 minutes. Pour in the chicken stock and season with salt and pepper. Continue cooking until the potatoes are tender. Drizzle remaining1 tablespoon of olive oil into the ragout before plating. Serve warm.
- Cut the lemon in half. Squeeze 1 tablespoon of juice from half of the lemon into a bowl, removing any seeds that may fall into the bowl. Slice the other half of the lemon into thin slices, and place them in the bowl. Add the garlic, tomatoes, and parsley to the bowl. Add 2 tablespoons of olive oil and season with salt and pepper, to taste. Stir to combine.
- Spoon the ragout evenly into 4 warm bowls, or deep plates. Top the ragout with the fish, skin side up. Drizzle the sauce on top of the fish and serve immediately.
RED SNAPPER WITH CITRUS VINAIGRETTE
Categories Citrus Fish Fry Valentine's Day Quick & Easy Salad Dressing Vinegar Lemon Orange Snapper Bell Pepper Butternut Squash Spring Passion Fruit Gourmet
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Make vinaigrette:
- Whisk together passion-fruit purée, citrus juices, and vinegar. Add oil in a slow stream, whisking until emulsified. Stir in remaining vinaigrette ingredients and season with salt and pepper.
- Make squash purée and fry fish:
- Steam squash in a steamer over boiling water, covered, until tender, about 10 minutes. Purée with butter in a food processor and add cayenne and salt to taste. Keep warm, covered.
- Pat fish dry and make 3 diagonal slashes through skin of each fillet. Season with salt and pepper. Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then fry 3 fillets, skin sides down, until golden, about 3 minutes. Turn and fry about 1 minute more, or until just cooked through. Transfer to a platter and fry remaining 3 fillets in same manner. Serve fish, skin sides up, on a bed of squash pur)e and drizzle with vinaigrette.
CRISPY CRUSTED RED SNAPPER RECIPE - (4.1/5)
Provided by á-43099
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees. Combine first 4 ingredients in a bowl. Spread on a baking sheet coated with cooking spray. Arrange fillets on top of vegetables; season with salt and pepper to taste. Combine crumbs and next 4 ingredients; toss with melted butter. Divide crumb mixture evenly over each fillet, pressing into the fish. Bake 20 minutes, or until fillets flake easily when tested with a fork. Sprinkle with scallion and serve with lemon wedges.
RED SNAPPER WITH SWEET PEPPER AND GARLIC SAUCE
Provided by Molly O'Neill
Categories dinner, main course
Time 10m
Yield Four servings
Number Of Ingredients 4
Steps:
- Heat the oil in a large, nonstick skillet. Season the snapper with salt and pepper and add to the skillet. Cook for 2 minutes on each side. Pour tapenade sauce over fish, cover and cook for 5 minutes. Divide among 4 plates, spoon with the sauce, sprinkle with parsley and serve immediately.
RED SNAPPER WITH GINGER-SCALLION RELISH
This recipe for red snapper with ginger-scallion relish is courtesy of chef Gregory Brainin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 20
Steps:
- Preheat oven to 225 degrees.
- Score skin side of each fish fillet three times; season with salt and pepper and drizzle with olive oil. Place fish, skin-side down, in an ovenproof skillet over medium-high heat. Add a couple drops of water to skillet and transfer to oven. Cook until fish is just cooked through, 8 to 10 minutes.
- In a small heatproof bowl, combine ginger, scallion, lemongrass, chile, and 1/4 teaspoon coarse salt. In a small saucepan heat grapeseed oil in a small saucepan over high heat until smoking; immediately pour over ginger mixture. Add tarragon, miso, orange zest, rau rom, sesame oil, and nam pla; mix until well combined.
- Place mushrooms in a medium saucepan and season with salt, pepper, and olive oil. Add a few drops of water and place over medium heat. Cook, stirring occasionally, until mushrooms are soft and juicy.
- Place mushrooms in the center of 2 plates and top with fish, skin-side up. Top with ginger-scallion relish and garnish with chervil sprigs and lime; serve immediately.
RED SNAPPER CURAçAO STYLE
Perhaps the most widely known island dish, Red Snapper Curaçao Style is usually served with funchi and fried plantains. One cook insists the menu be varied by replacing funchi with carrot rice. Look for my Recipe #363879.
Provided by Chef Cristobal
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare for frying the red snapper.
- Make a marinade with the lime juice, scallions, clove of garlic and salt and pepper.
- Rub the fish with the marinade and set it aside for at least one hour.
- Melt in a heavy skillet the butter.
- Cut the fillets in serving pieces and coat them with flour.
- When the skillet is very hot, fry the fish quickly until it is nicely browned and crisp.
- Place in a baking dish and keep it warm in the oven.
- IN the fish drippings sauté until the onion is transparent the onion, green pepper and cloves of garlic.
- Add and simmer about twenty minutes the tomatoes and add the salt and pepper.
- The Creole sauce should be rich and thick.
- Just before serving place the red snapper pieces in the sauce and heat them thoroughly.
- To make carrot rice, sauté lightly in butter one minced onion and a grated carrot. Stir them into simmering rice when the water is almost absorbed.
- .
Nutrition Facts : Calories 355.3, Fat 12, SaturatedFat 6.2, Cholesterol 107, Sodium 215.6, Carbohydrate 12.6, Fiber 2.5, Sugar 5.4, Protein 48.5
GULF COAST RED SNAPPER
Steps:
- Combine bacon fat, lemon juice, garlic, salt, pepper, brown sugar, and thyme together in a bowl. Spread a small amount of the bacon fat mixture in bottom of baking dish. Lay snapper fillets into baking dish; cover with remaining bacon fat mixture. Cover baking dish with plastic wrap and marinate in the refrigerator, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
- Remove plastic wrap from baking dish; add tomatoes, onions, and Worcestershire sauce.
- Bake in preheated oven until fish flakes easily with a fork, 40 to 60 minutes. Garnish with parsley.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 8.5 g, Cholesterol 41.7 mg, Fat 1.7 g, Fiber 1.7 g, Protein 24.5 g, SaturatedFat 0.4 g, Sodium 286.4 mg, Sugar 4.2 g
RED SNAPPER WITH VEGGIES
Bursting with crisp, flavorful veggies, you'll be amazed that this dish, submitted by Carolyn Zimmerman of Fairbury, Illinois, was made entirely in the microwave.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Place the zucchini, carrot and onion in an 8-in. square dish coated with cooking spray. Cover and microwave on high for 2 minutes. , Brush 1 tablespoon stir-fry sauce over both sides of fillets. Spoon remaining sauce over vegetables; toss to coat. Place fish over vegetables. Cover and microwave on high 2-3 minutes longer or until fish flakes easily with a fork.
Nutrition Facts : Calories 166 calories, Fat 2g fat (0 saturated fat), Cholesterol 40mg cholesterol, Sodium 857mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.
GRILLED RED SNAPPER WITH SPICY LIME SOY SAUCE
Make and share this Grilled Red Snapper With Spicy Lime Soy Sauce recipe from Food.com.
Provided by Chocolatl
Categories New Zealand
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine lime juice, soy sauce, oyster sauce, sugar, chili garlic paste, ginger, scallions and peanut oil in a large bowl.
- Add fish and marinate for 2 hours, turning occasionally.
- Preheat grill to medium-high.
- Grill fish 4-10 minutes, depending on thickness.
- Garnish with cilantro and lime wedges.
Nutrition Facts : Calories 332, Fat 9.7, SaturatedFat 1.8, Cholesterol 79.9, Sodium 2233.6, Carbohydrate 10.6, Fiber 0.4, Sugar 7.6, Protein 48.7
RED SNAPPER WITH SWEET AND HOT PEPPER SAUCE
Provided by Florence Fabricant
Categories dinner, easy, main course
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat one tablespoon of the oil in a heavy saucepan. Add the red peppers, green chili and onion and saute over low heat until soft, but not brown. Stir in the garlic, cook a few seconds longer, then add the water. Allow to simmer about 20 minutes, until the peppers are very tender.
- Meanwhile, preheat a grill or broiler and oil the rack. Mix the lime juice with two tablespoons of the olive oil and brush over the fish. Allow to marinate until ready to cook the fish.
- When the peppers are tender, puree the contents of the saucepan in a food processor or blender. Season with the paprika and to taste with salt and pepper. Stir the last tablespoon of the olive oil. Return to saucepan and simmer, then cover to keep warm.
- To grill the fish, place the fish on the grill skin side up. Cook about six minutes, until the fish is lightly seared. Using a large spatula, turn the fish, cook very briefly on the other side, then transfer to warm plates. To broil the fish, broil it skin side down until the fish is cooked through and lightly seared, six to eight minutes. Do not turn it. Transfer the fish to a warm plate.
- To serve, spoon some of the pepper sauce over and around the fish and garnish with coriander.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 788 milligrams, Sugar 3 grams
RED SNAPPER WITH ATHENIAN SAUCE
Greek-inspired pan-fried seasoned fish is topped with 'Athenian sauce.' You can use any type of fish. The key to this dish is that the fish and the sauce are cooked separately. Serve over rice or pasta.
Provided by Will McIntyre
Categories World Cuisine Recipes European Greek
Time 35m
Yield 4
Number Of Ingredients 17
Steps:
- Combine green bell pepper, tomato, onion, olive oil, olives, lemon juice, green onion, capers, garlic, sugar, salt, and pepper in a heavy pan over medium-high heat. Saute until all ingredients are slightly wilted, 5 to 10 minutes. Remove from heat and keep warm.
- Heat olive oil in a heavy pan over medium heat. Add snapper fillets to hot oil. Sprinkle Greek seasoning on top and cook for 2 to 3 minutes. Turn fish over and cook on the other side for 2 more minutes. Turn fish back to the original side and finish cooking until fish is tender and flakes easily with a fork, another 1 to 2 minutes.
- Pour still-hot Athenian sauce over fish just before serving. Sprinkle about 2 ounces feta cheese and 1 tablespoon of parsley over each portion.
Nutrition Facts : Calories 961.9 calories, Carbohydrate 21.6 g, Cholesterol 153.2 mg, Fat 66 g, Fiber 3.3 g, Protein 68.3 g, SaturatedFat 16.1 g, Sodium 4132.5 mg, Sugar 8.9 g
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