Baked Red Snapper With Tomato Orange And Saffron Recipes

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OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS



Oven Roasted Red Snapper Fillets with Tomatoes and Onions image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 32

Essence, recipe follows
12 thin slices lemon, seeds removed
1/4 cup good-quality extra-virgin olive oil
Rice Pilaf, for serving, recipe follows
Tomato Water, recipe follows, optional
Chiffonade fresh basil, for garnish
20 (1/4-inch thick) slices Roma tomatoes (recommended: Romanita tomatoes)
1/4 cup chiffonade fresh basil leaves, plus more for garnish, if desired
1/2 cup julienned sweet onions
1/4 cup pitted and sliced kalamata olives
1 teaspoon salt
1/2 teaspoon freshly ground black pepper, plus more to taste
4 (4 to 6-ounce) skin-on red snapper fillets
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons unsalted butter
3/4 cup chopped yellow onions
1 cup long-grain white rice
1 3/4 cups canned low-sodium chicken broth, or chicken stock
1/2 teaspoon salt
2 tablespoons thinly sliced green onions, optional
1 large heirloom tomato, roughly chopped
Few sprigs fresh parsley
Few sprigs fresh basil
Extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

  • Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  • Combine the tomatoes, basil, onions, and olives in a bowl. Season with salt and pepper, to taste. Season both sides of the fillets with 1 teaspoon salt, 1/2 teaspoon pepper, and Essence. Arrange the fish on the baking sheet, followed by the tomato mixture and then the lemon slices. Drizzle 1 tablespoon of olive oil over each fillet.
  • Bake for 15 to 20 minutes, or until the snapper is cooked through. To serve, place a portion of Rice Pilaf on an entree plate. Use a spatula to remove the fish, along with the tomatoes, onions and lemons from the baking sheet and place over the Rice Pilaf. Drizzle with tomato water, if desired, and garnish each fillet with a chiffonade of fresh basil.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
  • Preheat the oven to 350 degrees F.
  • Melt the butter in a large ovenproof saucepan or Dutch oven over medium-high heat. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the rice and cook, stirring, until opaque and nutty in aroma, 2 to 3 minutes. Add the chicken broth and salt, stir well, and bring to a boil. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
  • Remove the rice from the oven and let stand, undisturbed, for 5 to 10 minutes. Fluff the rice with a fork and stir in the green onions, if desired. Serve hot.
  • Combine all ingredients in a blender or food processor. Add just enough olive oil for flavor and season with salt and pepper, to taste.

OVEN BAKED RED SNAPPER



Oven Baked Red Snapper image

Provided by Food Network

Categories     main-dish

Time P1DT6h40m

Yield 4 servings

Number Of Ingredients 10

One 1-pound red snapper, cleaned
3 cloves garlic, minced
1 jalapeno, minced
Kosher salt and freshly ground black pepper
All-purpose seasoning, for seasoning the fish
5 tablespoons butter, plus more for greasing foil
1/4 pound okra, chopped
1 red bell pepper, diced
2 tablespoons chopped fresh parsley leaves
2 tablespoons white wine

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 TOMATO, ORANGE AND SAFFRON



Baked Red Snapper with Tomato, Orange and Saffron image

Categories     Fish     Tomato     Bake     Valentine's Day     Low Fat     Wheat/Gluten-Free     Orange     Snapper     Saffron     Bon Appétit

Yield Serves 2

Number Of Ingredients 9

4 plum tomatoes, chopped
1/4 cup finely chopped onion
1/4 cup orange juice
3 tablespoons dry white wine
1 large garlic clove, minced
1 teaspoon grated orange peel
Pinch of saffron threads
12 ounces (2 small or 1 large) 3/4-inch-thick red snapper fillet
1 teaspoon olive oil

Steps:

  • Preheat oven to 400°F. Combine first 7 ingredients in 9-inch square baking dish. Bake 15 minutes.
  • Top hot tomato mixture with snapper. Brush snapper with oil. Season with salt and pepper. Cover and bake until fish is just cooked through, approximately 20 minutes. Serve.

BAKED RED SNAPPER WITH FENNEL AND OLIVES



Baked Red Snapper with Fennel and Olives image

Light flavorful red snapper dish that is great with potato cauliflower mash.

Provided by JennyM

Categories     Seafood     Fish

Time 55m

Yield 4

Number Of Ingredients 11

1 red onion
1 fennel bulb
2 ribs celery
½ cup pitted olives
2 tablespoons olive oil
1 pinch salt
1 lemon, zested and sliced
1 pound red snapper fillets
½ cup dry white wine
2 tablespoons olive oil
3 tablespoons butter, cut into small pieces

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 WITH ORANGE SAUCE



Red Snapper with Orange Sauce image

"A tangy orange sauce, seasoned with garlic and ginger, really brings out the best in these red snapper fillets," says Barbara Nowakowski of Mesa, Arizona.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

2 pounds red snapper fillets
1/4 teaspoon salt
1/8 teaspoon pepper
2 garlic cloves, minced
1 tablespoon butter
3 tablespoons orange juice
1 teaspoon grated orange zest
ORANGE SAUCE:
1 garlic clove, peeled
2 tablespoons butter
3 tablespoons orange juice
1/8 teaspoon ground ginger
2 tablespoons minced fresh parsley

Steps:

  • Preheat oven to 400°. Place the fish in a single layer in a 13x9-in. baking dish coated with cooking spray; sprinkle with salt and pepper. In a small saucepan over medium heat, cook the garlic in butter for 1 minute; pour over fish. Drizzle with orange juice; sprinkle with orange zest. Bake, uncovered, until fish just begins to flake easily with a fork, 10-15 minutes. , In a small saucepan over medium heat, cook garlic in butter until golden brown, 2-3 minutes. Discard garlic. Stir orange juice and ginger into butter; heat through. Cut fish into serving-size pieces; drizzle with orange sauce and sprinkle with parsley.

Nutrition Facts : Calories 206 calories, Fat 8g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 204mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

RED SNAPPER WITH TOMATO-CITRUS TOPPING



Red Snapper with Tomato-Citrus Topping image

Categories     Tomato     Bake     Low Carb     Quick & Easy     Wheat/Gluten-Free     Orange     Snapper     Healthy     Jalapeño     Bon Appétit

Yield Serves 2; can be doubled

Number Of Ingredients 7

2 red snapper fillets (about 8 to 10 ounces total)
2 tablespoons olive oil
3/4 cup (generous) drained canned diced tomatoes
1 large tangerine, peeled, seeded, cut into 1/2-inch pieces
1/3 cup chopped green onions
3 tablespoons chopped fresh cilantro
1 teaspoon minced jalapeño chili with seeds

Steps:

  • Preheat oven to 475°F. Rub red snapper fillets on both sides with some of olive oil and sprinkle with salt and pepper. Place snapper in 9-inch glass pie dish. Mix remaining oil, tomatoes, tangerine pieces, green onions, cilantro and jalapeño in small bowl. Season topping to taste with salt and pepper. Spoon topping over snapper. Bake until snapper is just opaque in center, about 12 minutes.

RED SNAPPER WITH TOMATO-SAFFRON VINAIGRETTE



Red Snapper With Tomato-Saffron Vinaigrette image

Make and share this Red Snapper With Tomato-Saffron Vinaigrette recipe from Food.com.

Provided by GG 38966

Categories     Winter

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 (8 ounce) red snapper fillets
4 garlic cloves (3 smashed, 1 minced)
1 tablespoon spinach (chopped)
2 1/2 teaspoons olive oil
1/8 teaspoon saffron
1 small shallot
3/4 cup cherry tomatoes (halved)
2 tablespoons chicken broth (canned)
1 tablespoon sherry wine vinegar
1/4 teaspoon pepper (more or less to taste)

Steps:

  • Broil the snapper if you wish. I prefer to pan broil them in a heavy non-stick pan.
  • First, rub salt and freshly ground pepper into the surface of the fish.
  • Add a film of oil to the pan and set over medium high heat.
  • Cook the fillets until done, about 3-5 minutes on each side, according to the thickness of the fish.
  • When done, remove to serving a plate and keep warm.
  • Heat the oil in a small skillet.
  • Add the saffron and cook over low heat for 5 minutes.
  • Add the shallot and minced garlic and cook, stirring occasionally, until fragrant, about 2 minutes.
  • Add the tomatoes and cook until slightly softened, about 3 minutes.
  • Add the chicken broth and cook just until the tomatoes begin to break down, about 3 minutes longer.
  • Remove from the heat.
  • Add the vinegar and chopped parsley and season with pepper.
  • Spoon the tomato vinaigrette sauce on the fish and serve.

Nutrition Facts : Calories 328.2, Fat 6.8, SaturatedFat 1.2, Cholesterol 106.4, Sodium 154.3, Carbohydrate 2.8, Fiber 0.4, Sugar 0.8, Protein 60.2

ROASTED WHOLE RED SNAPPER WITH TOMATOES, BASIL, AND OREGANO BY SCOTT CONANT RECIPE BY TASTY



Roasted Whole Red Snapper With Tomatoes, Basil, And Oregano by Scott Conant Recipe by Tasty image

One of the reasons why I chose to work with the Alzheimer's Association is because my grandmother had dementia and some of the most meaningful moments I had with her were around the table, sharing a meal. So, I wanted to create a recipe that's fun, easy, full of flavor, and, most importantly, can be enjoyed together with friends and loved ones. Words alone can't convey how magnificent, how beautifully ceremonial a whole fish looks when presented at the table. I'm always excited when I and a few friends settle in to devour one. (And devour we do, you should see how little is left when we're through with it.) Aside from being so good-looking, a whole fish also offers much more flavor because the head and the bones add depth to the accompanying sauce. A completely gratifying dish!

Provided by Katie Aubin

Categories     Dinner

Yield 3 servings

Number Of Ingredients 10

3 lb head-on red snapper, scaled and cleaned
2 ½ teaspoons kosher salt, divided, plus additional to taste
1 lemon, half sliced, divided
5 small sprigs fresh oregano, plus ½ tablespoon chopped leaves, divided
10 fresh basil leaves, plus 1 tablespoon chopped leaves, divided
6 tablespoons olive oil, divided
1 ½ cups cherry tomato, halved
¼ teaspoon red pepper flakes
6 fingerling potatoes, diced and blanched
1 cup homemade chicken broth, or low-sodium chicken broth

Steps:

  • Preheat the oven to 325°F (160°C).
  • If the fins are still on the fish, use kitchen scissors to cut them off (they just fall apart when cooked). Season both the inside and outside of the fish liberally with 2 teaspoons of salt. Stuff the cavity with the lemon slices, oregano sprigs, and whole basil leaves.
  • Using a very large 14 inch (35 cm) sauté pan or a small roasting pan, heat 2 tablespoons of olive oil over medium-high heat until nearly smoking. Add the fish and cook until well browned on one side, about 3 minutes. Drizzle with another tablespoon of olive oil and season with remaining ½ teaspoon salt.
  • Using paper towels, wipe the excess oil out of the pan. Drizzle the fish with another 2 tablespoons of olive oil and add the cherry tomatoes and red pepper flakes and cook until the tomatoes begin to release some of their liquid, about 3 minutes. Stir in the potatoes.
  • Squeeze the juice from the remaining lemon half over the fish and pour in the chicken broth. Carefully flip the fish over and baste with the sauce.
  • Transfer the fish to the oven and cook for 18-19 minutes. To check for doneness, push the head down gently in the area between the nose and the top of the head; when the head easily moves away from the back of the neck, the fish is ready.
  • Carefully transfer the fish to a rimmed serving platter, pouring any liquid from the cavity back into the pan. Cover the fish with foil to keep warm.
  • Return the pan to the stove over medium heat. Cook the sauce and vegetables for 1-2 minutes to concentrate the flavors. Add the remaining tablespoon of olive oil, chopped oregano, and chopped basil and season with salt to taste.
  • Pour the sauce and vegetables over the fish and serve, using a large spoon to remove the flesh from the fish. (Don't forget to turn it over to eat off the other side!)
  • Enjoy!

RED SNAPPER LIVORNESE



Red Snapper Livornese image

A tangy, easy recipe for almost any firm-fleshed fish fillets: red snapper, sea bass, grouper. Adaptable for sole, flounder, tilapia, and other thin fillets by adjusting cooking time. Serve with white rice or couscous, and a salad or steamed broccoli.

Provided by Ro

Categories     Seafood     Fish

Time 45m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
½ small onion, diced
2 cloves garlic, minced
5 whole canned tomatoes, drained and chopped
2 tablespoons capers, chopped
½ cup sliced black olives, drained
¼ teaspoon crushed red pepper flakes
½ tablespoon chopped fresh parsley
1 pound red snapper fillets
1 tablespoon fresh lemon juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a medium skillet, heat olive oil and saute onion until tender, about 5 minutes. Add garlic, and saute for 1 minute. Stir in tomatoes, capers, black olives, red pepper flakes, and parsley. Bring to a boil, and simmer for 10 minutes.
  • Spread 1/2 cup of the sauce in a 11x7 inch baking dish, and arrange the snapper fillets in a single layer in the dish. Drizzle lemon juice over the fillets, and then pour the remaining sauce over all.
  • Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets. Baste once with the sauce while baking. Snapper is done when it flakes easily with a fork.

Nutrition Facts : Calories 225.6 calories, Carbohydrate 8.6 g, Cholesterol 42 mg, Fat 10.4 g, Fiber 2.4 g, Protein 24.9 g, SaturatedFat 1.6 g, Sodium 554.7 mg, Sugar 3.8 g

BAKED RED SNAPPER WITH CITRUS - TOMATO TOPPING



Baked Red Snapper With Citrus - Tomato Topping image

This is a slightly alterd recipe from Epicurious. The spicy hot topping makes a nice change for baked fish.

Provided by llk2day

Categories     Spicy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

14 ounces red snapper fillets
2 tablespoons olive oil
1/2 cup drained canned diced tomatoes with green chilies
1/2 cup diced tomato (Italian or Roma)
1 large tangerine, peeled, seeded and sections cut into 1/2 inch pieces
1/3 cup green onion, chopped
2 tablespoons cilantro, chopped
1 tablespoon salt
1 teaspoon pepper
fish herbs (optional)
almonds, as garnish (optional)

Steps:

  • Preheat oven to 475 degrees.
  • Coat the Red Snapper on both sides with some of the olive oil and sprinkle with salt and pepper.
  • Place the fish in a 9-inch glass pie dish.
  • Mix remaining oil, tomatoes w/green chilies, tangerine pieces, green onions and cilantro in a small bowl.
  • Season topping to taste with salt and pepper, and fish herbs.
  • Spoon the topping over the Red Snapper.
  • Bake until Snapper is just opaque in center, about 15-20 minutes.
  • Can be cooked through if preferred.
  • Sprinkle almonds on top of each serving.

Nutrition Facts : Calories 212.1, Fat 8.6, SaturatedFat 1.3, Cholesterol 46.6, Sodium 1873.8, Carbohydrate 6.3, Fiber 1.3, Sugar 4, Protein 26.7

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From cakenknife.com


BAKED RED SNAPPER RECIPE WITH LEMON & HERBS - CAMERON'S …
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 ...
From cameronsseafood.com


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Top Asked Questions

How do you cook red snapper in the oven?
Here’s the step-by-step breakdown: Preheat the oven to 375°F. Season the red snapper – place the snapper filets in a baking dish or on a rimmed baking sheet, and rub on both sides with the olive oil, lemon juice, garlic, salt, and pepper.
What is red snapper in tomato sauce?
Red Snapper in Fresh Tomato Sauce Red Snapper cooked in the oven in a spicy tomato sauce seasoned with Noubess condiments and spices. No ratings yet Print RecipePin Recipe
How to cook snapper in rice pilaf?
Drizzle 1 tablespoon of olive oil over each fillet. Bake for 15 to 20 minutes, or until the snapper is cooked through. To serve, place a portion of Rice Pilaf on an entree plate. Use a spatula to remove the fish, along with the tomatoes, onions and lemons from the baking sheet and place over the Rice Pilaf.
Can you cook red snapper without frying it?
If you don’t want to fry or grill your fish, here’s a quick and delicious red snapper recipe you can enjoy anytime. Red snapper is a favorite fish of many Caribbean islanders. This type of fish is prepared in many different ways. Grilled, baked, roasted, poached, fried, no matter the method it is absolutely divined when the fish is well seasoned.

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