OVEN BAKED RED SNAPPER
Provided by Food Network
Categories main-dish
Time P1DT6h40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F.
- Wash the fish thoroughly and dry on paper towels. Score both sides of fish 3 times. Combine the minced garlic and jalapeno and stuff mixture into each of the 6 slits. Rub the fish with salt, pepper and all-purpose seasoning. Let fish marinate for 30 minutes (or overnight in the refrigerator for more intense flavor.)
- In a medium skillet over medium heat, melt 1 tablespoon butter. Add the okra and bell pepper and cook until just tender, about 5 minutes. Make a slit down the center of the fish's belly. Stuff the belly of the fish with the okra and peppers and the chopped parsley. Place the fish on a rectangular piece of buttered foil. Place the remaining butter on top of the fish and drizzle with with the white wine.
- Seal the fish in the foil, but leave a slight opening to allow the steam to escape. Place the fish on a baking sheet and bake until cooked through, about 10 to 15 minutes.
- Remove from the oven, and transfer from foil to a serving dish, along with the juices collected in the foil.
BAKED RED SNAPPER WITH AVGOLEMONO
Steps:
- Preheat oven to 375°F.
- Spread 1 1/2 bunches of dill evenly in baking pan, reserving remainder for garnish. Simmer water, clam juice, onion, salt, peppercorns, and bay leaf in a 2- to 3-quart saucepan, uncovered, 10 minutes, then pour hot mixture over dill in pan.
- Arrange fish, skin sides up, in 1 layer on dill in pan and season with salt and pepper. Bake, uncovered, in middle of oven until fish is just cooked through, 10 to 20 minutes, depending on thickness of fillets. Transfer fish, skin sides up, to a platter and keep warm, loosely covered with foil.
- Pour cooking liquid through a sieve into a bowl, pressing hard on solids. Discard solids and reserve 2/3 cup cooking liquid.
- Whisk together egg yolk and lemon juice in a small bowl. Beat egg white with a clean whisk in a medium bowl until it just holds stiff peaks, then whisk in yolk mixture.
- Pour egg mixture into a 2-quart heavy saucepan, then whisk in reserved cooking liquid. Cook sauce over moderately low heat, stirring constantly with a wooden spoon (it will be foamy), until it is thick enough to coat back of spoon and registers 170 to 175°F on an instant-read thermometer, 2 to 3 minutes. (Do not let boil.) Immediately pour sauce through a fine sieve into a bowl, then serve over fish.
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 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.;
BAKED RED SNAPPER WITH GARLIC, LIME, AND CILANTRO
Steps:
- Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
- Marinate in the refrigerator, 30 minutes to 1 hour.
- Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
- Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 0.7 g, Cholesterol 65.7 mg, Fat 5.9 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 2.9 g, Sodium 151.5 mg, Sugar 0.1 g
BAKED RED SNAPPER WITH FENNEL AND OLIVES
Steps:
- Combine onion, fennel bulb, celery, and olives in a food processor with a slicing blade; process until everything is cut into a slaw-like consistency. Alternative use a knife to cut onion, fennel bulb, and celery into 1/8-inch thick strips and olives into rounds.
- Heat 2 tablespoons olive oil in a skillet over low heat. Add vegetable-olive mixture and season with salt and lemon zest. Cook and stir until everything is soft, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread out vegetable mixture on the bottom of a 9x12-inch pan and set red snapper on top. Drizzle with white wine, olive oil, and lemon juice. Scatter butter on top.
- Bake in the preheated oven for about 8 minutes. Move oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil red snapper for 2 minutes, making sure that it does not overcook.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 12.7 g, Cholesterol 64.5 mg, Fat 25.8 g, Fiber 4.6 g, Protein 25.1 g, SaturatedFat 7.9 g, Sodium 365.5 mg, Sugar 2.1 g
RED SNAPPER BAKED WITH ORANGE
Make and share this Red Snapper Baked with Orange recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 55m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400° F.
- Place the fish in a large baking pan.
- Dot each piece of fish well with butter and sprinkle with parsley and pepper.
- Lay the orange slices over the fish.
- Bake for 20 minutes.
- Reduce heat to 350° F.
- ,and bake for 20 minutes more or until the fish flakes at the touch of a fork.
BAKED RED SNAPPER(GREECE)
Easy to make! Can be scaled up to serve a large group. Adapted from Country LIving magazine, this is a typical recipe for fish from Greece.
Provided by Sharon123
Categories Greek
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees F.
- Lightly oil a shallow roasting pan.
- With sharp knife, make 4 cuts through skin of each fish. Place snapper in oiled pan. Drizzle, inside and out, with lemon juice, oil, and wine. Sprinkle with salt and pepper.
- Bake seasoned fish until cooked through, about 25 minutes total, or 10 minutes per each inch thickness.
- To serve, transfer fish to serving platter. Garnish with thyme, if desired. Serve immediately.
Nutrition Facts : Calories 433.3, Fat 13.6, SaturatedFat 2.2, Cholesterol 126.2, Sodium 800.5, Carbohydrate 1.7, Fiber 0.2, Sugar 0.4, Protein 70
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BAKED RED SNAPPER RECIPE WITH LEMON & HERBS
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Estimated Reading Time 3 mins
- The first step of this baked red snapper fillet recipe is preheating your oven to 400 degrees Fahrenheit. Take your Cameron’s red snapper fillet and score it on the skin side about halfway through the fish and 2 inches apart; this will allow the herb mixture to permeate the meat of the fish and keep the fish from curling up.
- Put your olive oil, garlic, parsley, thyme, lemon juice, and salt and pepper into a food processor and blend until the garlic and herbs are in tiny pieces. Line a baking dish that is large enough to fit your fillet with foil and place your lemon slices on the foil. Rub your herb mixture all over your red snapper fillet and inside the scores you made on the fish.
- Place the red snapper on top of the lemon slices and bake for about 15 minutes. You are going to want to check your snapper starting at around 12 minutes. You want it to be fork flakey but not overdone. If it is too rubbery and not flakey, it needs some more time in the oven.
- We found that these red snapper fillets are great served with roasted potatoes and a salad, but there are so many options you could choose as your side. A simple brown butter sauced pasta or rice pilaf would be lovely too.
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