Baked Snapper Chinoise Recipes

BAKED SNAPPER WITH MANDARIN ORANGES, CASHEWS AND GINGER

Baked Snapper with Mandarin Oranges, Cashews and Ginger image

Snapper is baked with a deliciously spicy orange and ginger sauce then served with a garnish of chopped cashews and green onion.

Provided by MICHELLE0011

Categories Seafood Fish

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

4 (4 ounce) fillets red snapper
2 mandarin oranges, juiced
2 tablespoons fresh lime juice
1 tablespoon brown sugar
2 tablespoons soy sauce
1 teaspoon sesame oil
1 pinch red pepper flakes
2 teaspoons finely chopped fresh ginger
2 mandarin oranges - peeled and chopped
⅓ cup unsalted cashews, roughly chopped
2 green onions, finely chopped

Steps:

Preheat the oven to 425 degrees F (225 degrees C).
Arrange the snapper fillets in a single layer in the bottom of a lightly greased shallow baking dish. In a medium bowl, stir together the mandarin orange juice, lime juice, brown sugar, soy sauce and sesame oil. Mix in the red pepper flakes, ginger and chopped mandarin oranges. Pour over the snapper in the dish.
Bake uncovered for 12 to 15 minutes in the preheated oven, until fish is opaque. Transfer fillets to serving plates and spoon the sauce over them. Garnish with a sprinkle of cashews and green onion.

Nutrition Facts : Calories 255.7 calories, Carbohydrate 20.4 g, Cholesterol 41.4 mg, Fat 8.3 g, Fiber 2.2 g, Protein 26.1 g, SaturatedFat 1.6 g, Sodium 528.6 mg, Sugar 13.2 g

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

Ingredients

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 SNAPPER WITH CHILIES, GINGER AND BASIL

Baked Snapper with Chilies, Ginger and Basil image

Almost any whole fish can be cooked with this method, but snapper or sea bass are particularly good with the Thai flavors. If you can find it, try fresh galangal in place of the ginger, the flavor is unique.

Provided by Chili Spice

Categories Seafood Fish

Time 1h

Yield 4

Number Of Ingredients 13

Ingredients

1 (1 1/2 pound) whole red snapper, cleaned and scaled
½ cup fresh basil leaves
2 tablespoons peanut oil
2 tablespoons fish sauce
2 cloves garlic, minced
1 teaspoon minced fresh ginger
2 red chile peppers, sliced diagonally
1 yellow bell pepper, seeded and diced
1 tablespoon brown sugar
1 tablespoon rice vinegar
2 tablespoons water
2 tomatoes, seeded and sliced
5 leaves 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

BAKED SNAPPER CHINOISE

Baked Snapper Chinoise image

Some of my favorite flavors -- soy, garlic and ginger. Low calorie also. I think I found it in the cookbook 365 Easy Low-Calorie Recipes. Serve with rice and steamed or stir-fried vegetables.

Provided by mama smurf

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon light soy sauce
1/2 minced garlic clove
1 teaspoon finely chopped gingerroot
1/2 cup vegetable broth
1 teaspoon sugar
4 red snapper fillets, about 3 oz. each

Steps:

Preheat oven to 450°F.
Combine soy sauce, garlic, ginger, broth and sugar in a oven proof shallow casserole dish. Arrange snapper fillets (I have used tilapia) in casserole in a single layer flipping over to coat.
Bake 10 minutes, basting twice with the sauce, until fish is just opaque throughout.

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