CANCATO-STYLE RED SNAPPER WITH SALSA
Serve up this Cancato-Style Red Snapper with Salsa tonight. Just like in Chile, this red snapper is grilled whole and served with homemade chorizo-tomato salsa. You're bound to impress your family and friends with our Cancato-Style Red Snapper.
Provided by My Food and Family
Categories Fish
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium-high heat.
- Score fish on both sides with shallow cross-cuts; place on large sheet of nonstick foil. Coarsely chop 6 garlic cloves; place inside fish cavity. Chop remaining garlic. Blend half of the remaining chopped garlic and 1/3 cup steak sauce in blender until smooth. Add 1 cup parsley; blend until smooth. Spread prepared sauce evenly on both sides of fish. Place fish (still on sheet of foil) on grate of grill; cover with lid.
- Grill 25 to 30 min. or until fish flakes easily with fork, turning after 15 min. Meanwhile, cook chorizo in medium skillet on medium heat 5 min. or until done, stirring occasionally. Remove chorizo from skillet, drain. Add remaining chopped garlic to skillet; cook and stir 1 min. Stir in tomatoes; cook 3 min., stirring occasionally. Return chorizo to skillet. Add remaining steak sauce and parsley; mix well.
- Transfer fish to serving plate; top with the chorizo mixture and cheese.
Nutrition Facts : Calories 300, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 780 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 38 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.
MAYA CITRUS SALSA WITH RED SNAPPER
Xec (pronounced "shek") is a sweet, sour, juicy citrus salsa from Mexico's Yucatán Peninsula, and it makes a brilliant match with almost any kind of fish, cooked almost any kind of way. The combination here - orange, grapefruit, lemon - is not traditional to Mayan cooking, nor is it a mandate. Add lime if you have it, a bitter orange if you can find it. Don't skip the minced habanero, though, which adds a bit of heat and yet more flavor. The fish starts on the stove for a few minutes, and is soon moved to the oven to finish cooking, for a total time of less than 10 minutes.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees. Cut orange in half horizontally and section it as you would a grapefruit; do this over a bowl to capture all its juice. Remove seeds and combine flesh and juice in bowl. Repeat with grapefruit and lemon. Stir in cilantro, habanero and salt.
- Put oil in a nonstick or cast-iron skillet over medium high heat. A minute later, add fish, skin side down; season top with salt. Cook until skin begins to crisp, 3 or 4 minutes, then transfer to oven. Cook another 3 or 4 minutes, or until a thin-bladed knife meets little resistance when inserted into thickest part of fish. Serve fish with xec, immediately.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 585 milligrams, Sugar 7 grams, TransFat 0 grams
CAJUN RED SNAPPER
Steps:
- On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano.
- In a small saucepan, over medium heat, melt butter or margarine with oil. Brush both sides of the snapper filets with the butter mixture, reserve the remaining butter mixture. Coat both sides of the filets with the seasoning-mixture.
- Heat a large cast-iron skillet over high heat until a drop of water sizzles on it. Drizzle half of the remaining butter-oil mixture on one side of fish fillets. Place fillets butter side down in pan. Cook over a high heat until the fish is deeply browned, about 5 minutes. Drizzle remaining butter-mixture over the fish and flip the fish over. Cook until fish is browned and flakes when tested with a fork, about 5 minutes more. Season to taste with salt.
Nutrition Facts : Calories 227.6 calories, Carbohydrate 1.3 g, Cholesterol 71.8 mg, Fat 8.5 g, Fiber 0.5 g, Protein 34.8 g, SaturatedFat 3.2 g, Sodium 102.8 mg, Sugar 0.2 g
RED SNAPPER, VERACRUZ STYLE
Steps:
- Place drained tomatoes in medium bowl. Using potato masher, crush tomatoes to coarse puree. Drain again, reserving juices.
- Heat oil in heavy large skillet over medium-high heat. Add onion and stir 30 seconds. Add garlic and stir 30 seconds. Add tomato puree and cook 1 minute. Add bay leaves, parsley, oregano, and 1/4 cup reserved tomato juices. Simmer until sauce thickens, about 3 minutes. Add olives, raisins, capers, and all remaining reserved tomato juices. Simmer until sauce thickens again, stirring occasionally, about 8 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 425°F. Spread 3 tablespoons sauce in bottom of 15x10x2-inch glass baking dish. Arrange fish atop sauce. Sprinkle fish lightly with salt and pepper. Spoon remaining sauce over. Bake uncovered until fish is just opaque in center, about 18 minutes. Using long spatula, transfer fish with sauce to plates. Garnish with pickled jalapeño halves.
BROILED RED SNAPPER WITH ZA'ATAR SALSA VERDE
Steps:
- Toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden and fragrant, about 3 minutes. Transfer to a cutting board. Let cool, then coarsely chop.
- Heat broiler. Season flesh side of snapper fillets with salt and pepper, then sprinkle with coriander. Drizzle 2 Tbsp. oil onto a small rimmed baking sheet and place fish, flesh side down, on top. Drizzle skin side with 2 Tbsp. oil; season with salt and pepper. Broil until skin is crisp and browned and flesh is cooked through, 8-10 minutes. Remove fish from broiler and let rest 5 minutes.
- Meanwhile, mix together cilantro, parsley, garlic, za'atar, red pepper flakes, and remaining ½ cup oil in a small bowl; season salsa verde with salt and pepper.
- Transfer fish to a platter, placing skin side up. Stir lemon juice, banana peppers, and pine nuts into salsa verde and spoon over fish.
MEDITERRANEAN RED SNAPPER
A simple mixture of parsley, oregano, garlic, and lemon zest brings the flavors of the Mediterranean to fresh whole red snapper. Easy enough for a weeknight meal, yet elegant enough for company! This recipe was made in a Panasonic CIO.
Provided by Kim's Cooking Now
Categories Trusted Brands: Recipes and Tips Panasonic
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Mix parsley, olive oil, oregano, lemon zest, and garlic together in a small bowl.
- Rinse red snappers and pat dry with paper towels. Cut 3 diagonal slits across the top of each fish, cutting almost to the bone. Season the cavities with salt and pepper.
- Rub the parsley mixture on the inside and top of the fish, pushing the mixture into the slits. Place the fish in the center of the grill pan; season with salt and pepper.
- Place the grill pan in the Panasonic Countertop Induction Oven and press "Auto Cook." Select the Fish setting, 3, and 1-pound serving. Cook until an instead-read thermometer inserted into the center reads at least 130 degrees F (54 degrees C), about 20 minutes. Adjust time as needed. Serve with lemon slices.
Nutrition Facts : Calories 326.1 calories, Carbohydrate 4.1 g, Cholesterol 82.1 mg, Fat 13.3 g, Fiber 1.5 g, Protein 46.6 g, SaturatedFat 2.1 g, Sodium 141.7 mg, Sugar 0.1 g
CANCATO CHILENO: STUFFED GRILLED SNAPPER WITH OREGANO
Steps:
- Preheat a grill.
- Cut the fins off the fish with scissors. Bone the fish through the belly, keeping both sides attached. Season both inside and out with salt and pepper.
- Arrange chorizo, tomatoes, and cheese inside the cavity. Combine butter, garlic, and oregano and spread over both sides of the fish. Fold the fish over and secure with a toothpick. Grill over low heat, until the cheese is melted and the fish is cooked, about 4 to 5 minutes per side. Brush the fish with the wine continuously, using the parsley bunch as the brush.
RED SNAPPER WITH MANGO SALSA
A different, wonderful flavor for a firm, white fish. You can use red snapper, grouper or trigger fish. The mango salsa is excellent with chicken as well.
Provided by breezermom
Categories < 30 Mins
Time 22m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Cut fish into 4 serving size portions. Measure the thickness of the fish. Brush with a mixture of 1 tbsp lime juice and water.
- In a bowl, combine paprika, salt, ginger, allspice and pepper. Rub onto fish.
- Arrange fish in a shallow baking pan. Bake uncovered at 425 degrees until fish flakes easitly when tested with a fork. Allow 4 to 6 minutes for each 1/2 inch of thickness.
- To serve, brush fish with pan juices and serve with mango salsa and garnish with lime slices.
- Mango Salsa:.
- Combine mango, 1 red bell pepper, green onions, hot chili pepper, olive oil, 2 tbsp lime juice, vinegar, lime peel, 1/4 tsp salt and pepper.
Nutrition Facts : Calories 280.9, Fat 12.2, SaturatedFat 1.8, Cholesterol 42.1, Sodium 514.1, Carbohydrate 19.3, Fiber 3.1, Sugar 14, Protein 24.9
RED SNAPPER WITH OLIVE SALSA AND GREEN BEANS
A Rachael Ray recipe. She suggests using the good quality, large green olives, often found in the deli section of the grocery store. I would suggest serving this meal with a green salad and rice.
Provided by LifeIsGood
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Combine the salsa ingredients in a small bowl and allow the flavors to combine until ready to serve.
- Preheat a grill pan or cast-iron skillet to high heat. Drizzle the red snapper fillets with olive oil. Combine all the spices into a small bowl and run fht fish with the mixture. Place fish on the hot pan skin-side down. After about 3 minutes, turn and cook the fish 3 to 4 minutes longer.
- Cook green beans in 1 inch of boiling, salted water, covered, for 4-5 minutes, then drain. They should be bright green and still crisp. Return pan to heat and toss beans with oil and butter. Season with a little salt, transfer to a serving plate and garnish with the toasted almonds.
- To serve, put the green beans alonsdie the spiced snapper topeed with a generous serving of salsa.
RED SNAPPER ITALIAN STYLE RED SNAPPER
This is a wonderful dish and a great twist serving red snapper. If you like to entertaining, the presentation is eye popping with all the nice color being exhibited when served.
Provided by Timothy H.
Categories < 60 Mins
Time 31m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large frying pan saute' the julienned onions in the olive oil on medium to medium high heat 1 minute.Add the snapper and cook 2 minutes or until slightly browned. Turn and brown the other side 2 minutes.
- Add the wine,tomatoesand half of the pepper flakes. Slice the olives in half and add to the skillet.Season with salt to taste and simmer 10 minutes basting the fish as it cooks.
- Chop the parsley and add it. Squeezing the halfed lemon over the fish and simmer 1 minute, spoon sauce over the red snapper and serve.
Nutrition Facts : Calories 157.9, Fat 8.4, SaturatedFat 1.2, Cholesterol 13.3, Sodium 311, Carbohydrate 11.9, Fiber 3.1, Sugar 4.6, Protein 9.1
CA CHIEN (CRISPY RED SNAPPER WITH SPICY TOMATO SAUCE)
I've made this dish with red snapper fillets. It's a heck of a lot quicker and it's perfect for one.
Provided by Dancer
Categories Vegetable
Time 27m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a medium skillet over high heat, heat the oil until hot.
- Reduce the heat to medium-high and add the garlic.
- Cook, stirring, for 30 seconds.
- Add the tomato and chiles and cook for 1 minute.
- Add the sugar, fish sauce and water.
- Simmer, stirring occasionally, until the sauce is thickened (about 3 minutes).
- Remove the sauce from the heat and set aside.
- In a large skillet heat about 1/2 inch of oil.
- Lay the snapper in carefully and cook over moderately high heat, without moving, until very brown and crusty (about 14 minutes).
- Turn the fish and cook the other side (about 10 minutes.).
- Drain the snapper on paper towels.
- To server, put the fish on a platter, pour sauce over it, and using a large fork lift the meat with the skin from the bones.
- Turn the fish over and do the same.
- Serve with steamed rice.
Nutrition Facts : Calories 147.3, Fat 7.1, SaturatedFat 0.9, Sodium 1398.2, Carbohydrate 20.3, Fiber 1.5, Sugar 16.9, Protein 2.5
RED SNAPPER WITH CITRUS SALSA
A salsa made with oranges, lemon, and a hot, fruity habanero turns a dish of red snapper into a festival of flavors.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- Toss oranges, lemon, shallot, chile, cilantro, lime zest and juice, oil, honey, and 1/8 teaspoon each salt and pepper in a bowl. Let stand at room temperature 15 minutes, gently stirring occasionally.
- Fill a wok or large pot with 1 inch of water. Bring to a boil. Line bottom basket of a 10-inch, 2-tiered round bamboo steamer with parchment paper. (Alternatively, use two pots fitted with steamer inserts.) Season fish using remaining 1/8 teaspoon each salt and pepper. Arrange in a single layer in bottom basket. Cover, and set over boiling water. Steam until fish is almost cooked through, about 5 minutes. Put spinach into top basket, and set over bottom basket. Steam until spinach is bright green and just wilted, about 2 minutes more.
- Divide spinach among 4 plates. Top each with fish and 1/2 cup salsa. Serve remaining salsa on the side.
Nutrition Facts : Calories 262 g, Cholesterol 42 g, Fiber 6 g, Protein 26 g, SaturatedFat 1 g, Sodium 191 g
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
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.
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
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