BAKED SNAPPER & TROPICAL SALSA
Fish fillets are placed over fresh spinach leaves, topped with a zesty tomato, mango and pineapple salsa then baked for a light and delicious entrée.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Mix salsa, pineapple and mango.
- Place spinach evenly in 13x9-inch baking dish; top with fillets. Spoon 2 Tbsp. of the salsa mixture over each fillet; cover with foil. Set remaining salsa mixture aside for serving with fish.
- Bake at 450°F for 15 minutes or until fish flakes easily with fork. Serve with reserved salsa mixture.
Nutrition Facts : Calories 200, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 40 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 26 g
GRILLED RED SNAPPER WITH TROPICAL FRUIT SALSA
Steps:
- Preheat a grill.
- Place the red snapper fillets in a shallow dish and reserve. In a small bowl, combine lime juice, ginger, pepper, and olive oil. Pour the mixture over the fish and let sit for 15 minutes.
- Grill the fish over medium heat until the flesh is cooked through and opaque, about 4 minutes per side, depending on the size of the fish. Top with tropical fruit salsa and serve.
BAKED SNAPPER WITH CHILIES, GINGER AND 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
TROPICAL SALSA
Provided by Patrick and Gina Neely : Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Add the pineapple, mango, tomatoes, red onion, cilantro, garlic, lime juice, and salt to a bowl. Cover and let chill for at least 1 hour before serving so the flavors can marry together.
BAKED SNAPPER WITH CITRUS AND GINGER
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Make three slashes across each side of the fish using a sharp knife. This will keep the fish from curling as it cooks. Place the fish in a shallow baking dish or roasting pan. Cover each side with fresh ginger, then green onions and tomatoes. Season with sea salt. Slice half of the lime and place the slices on top of the fish. Drizzle with the soy sauce, and squeeze the other half of the lime over the fish. Cut the lemon in half and set in the pan. Cover the whole dish with aluminum foil.
- Bake the fish until the flesh is opaque and can be flaked with a fork, about 20 minutes. Squeeze the baked lemon halves over the fish before serving. Serve the fillet on the top side first, then gently lift out the backbone, while helping the flesh off the bones with your knife. It's much easier than trying to turn the fish over.
Nutrition Facts : Calories 374.9 calories, Carbohydrate 9.2 g, Cholesterol 124.9 mg, Fat 4.8 g, Fiber 2.7 g, Protein 72.2 g, SaturatedFat 1 g, Sodium 1579.2 mg, Sugar 1.8 g
SALSA SNAPPER
As snappy as the pop of your fingers, this fish and fresh salsa is an easy skillet meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 22m
Yield 8
Number Of Ingredients 7
Steps:
- Cut fish fillets into 8 serving pieces. Spray large nonstick skillet with cooking spray; heat skillet over medium heat.
- Arrange fish in single layer in skillet. Cook uncovered 4 to 6 minutes, turning once, until fish flakes easily with fork. Remove fish to warm platter; keep warm.
- Cook remaining ingredients except wine in skillet over medium heat 3 to 5 minutes, stirring frequently, until bell pepper and onion are crisp-tender. Stir in wine; heat through. Spoon tomato mixture over fish.
Nutrition Facts : Calories 120, Carbohydrate 5 g, Cholesterol 60 mg, Fiber 0 g, Protein 22 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg
ROASTED RED SNAPPER WITH CHERRY TOMATO SALSA
Categories Fish Herb Tomato Roast Quick & Easy Snapper Summer Bon Appétit
Yield 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Whisk oil, 1 tablespoon basil and lime juice in medium bowl to blend. Transfer 1 1/2 tablespoons dressing to small bowl and reserve for fish. Mix remaining 1 tablespoon basil, tomatoes, onion, jalapeño and honey into dressing in medium bowl. Season salsa with salt and pepper.
- Lightly brush small baking sheet with oil. Sprinkle both sides of fish with salt and pepper. Arrange fish on prepared sheet; brush with reserved 1 1/2 tablespoons dressing. Roast fish until just opaque in center, about 10 minutes. Transfer fish to 2 plates. Spoon salsa alongside and serve.
SNAPPER WITH BELL PEPPER SALSA
While this salsa is a natural pair with firm fish such as snapper, it works equally well with chicken or pork.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 9
Steps:
- To make the salsa, combine bell pepper, avocado, jalapeno, onion, lime juice, parsley, and 1 teaspoon oil in a medium bowl; season with salt and pepper and set aside.
- In a large nonstick skillet, heat the remaining tablespoon oil over medium-high. Place snapper, skin side down, in skillet; season with salt and pepper. Cook until skin is golden, 3 to 4 minutes. Turn over and cook until opaque throughout, 1 to 2 minutes more.
- Divide salsa evenly among 4 serving plates; top with snapper, skin side down. Garnish with lime wedges.
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