CAJUN-CRUSTED SNAPPER FILLETS
Steps:
- Toss together bread crumbs, Cajun seasoning, and salt in a bowl. In a separate bowl, beat the eggs with the buttermilk. Toss the fish with the flour, shake off the excess, and dip into the egg. Shake off excess egg, and press into breadcrumb mixture. Set aside.
- Heat about 1/8 inch of oil in a heavy bottomed skillet over medium-high heat. Cook for 3 to 5 minutes per side until the fish flakes easily and has browned nicely.
Nutrition Facts : Calories 627 calories, Carbohydrate 56.6 g, Cholesterol 157.9 mg, Fat 21.4 g, Fiber 2.8 g, Protein 48.9 g, SaturatedFat 4.3 g, Sodium 795.3 mg, Sugar 5.7 g
CAJUN STYLE BLACKENED SNAPPER
Steps:
- In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano.
- Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.
- Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet. Pour 1 tablespoon of butter over each fillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.
Nutrition Facts : Calories 806.1 calories, Carbohydrate 5.9 g, Cholesterol 244.7 mg, Fat 72 g, Fiber 2.5 g, Protein 36.4 g, SaturatedFat 44.3 g, Sodium 2312.2 mg, Sugar 1.2 g
CURRY SNAPPER
Steps:
- Coat a medium saute pan with the oil and place over medium-high heat. Stir together the flour and curry powder in a small bowl. Dust the rock cod fillets with the curry-flour mixture and pan-fry until golden on one side, 2 1/2 minutes. Turn the fish and add the onions, peppers, mushrooms and garlic to the pan and cook 1 1/2 minutes. Deglaze the pan by pouring in the sweet sake and clam juice. Cook to reduce the broth by a third, 2 to 3 minutes.
- Serve the fillets over steamed white rice, spooning the vegetables and broth over the fillets. Drizzle with soy sauce to taste.
STUFFED CRUSTED SNAPPER
Steps:
- Preheat oven to 350 degrees F.
- To make the filling, wash, clean, and cut all vegetables into 1-inch long julienne. In a large bowl, combine the leeks, mango, grated ginger, zest, bell pepper, and red onion.
- For the crust, slice the potatoes into thin slices like chips, and set aside.
- Place the vegetables, and lime juice at the end of each fillet, roll up, and secure with toothpicks.
- Dust each fillet in flour and lay on a baking sheet. Cover each fillet with the potato chips, layering the potatoes as close together as possible. Sprinkle the oil on top of each fillet and bake for 15 to 20 minutes.
CRABBY CRUSTED CHICKPEA CAKES
Crab salad tops a garbanzo bean-based patty with an oatmeal crust, all stacked on top of shredded lettuce.
Provided by hmacmil2
Categories Appetizers and Snacks Beans and Peas
Time 51m
Yield 10
Number Of Ingredients 16
Steps:
- Blend chickpeas together in a food processor or blender until they turn into a paste; transfer to a bowl. Mix onion, 1/4 cup parsley, eggs, salt, black pepper, and thyme into chickpeas paste. Add 1/2 of the oats and 1/2 of the bread crumbs.
- Spread the remaining oats and bread crumbs onto a plate.
- Form chickpea mixture into patties; press into oat-bread crumb mixture into completely coated.
- Heat oil in a large skillet over medium heat; add patties and cook until patties are golden brown, 3 to 4 minutes per side.
- Mix crab meat, mayonnaise, celery seed, sugar, and paprika together in a bowl until crab salad is well mixed.
- Place a bed of lettuce on a serving plate; top with chickpea patties. Spoon crab salad on top of each patty.
Nutrition Facts : Calories 302 calories, Carbohydrate 31.5 g, Cholesterol 69.2 mg, Fat 13.4 g, Fiber 5.5 g, Protein 14.6 g, SaturatedFat 1.9 g, Sodium 623.8 mg, Sugar 2.8 g
CASHEW CRUSTED RED SNAPPER
Make and share this Cashew Crusted Red Snapper recipe from Food.com.
Provided by kyle martin
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Wash filets and dip each in egg wash (eggs mixed with milk), then roll in crushed cashews until encrusted.
- Saute in olive oil and butter until golden brown on each side.
- Add salt and pepper to taste, wine and lemon.
- Finish in oven, being careful not to overcook.
- Garnish with rum sauce, carrots and tomatoes.
- For Sauce: Mix all ingredients in small saucepan, bring to boil and remove from heat.
- Serve warm.
Nutrition Facts : Calories 1015.6, Fat 65.6, SaturatedFat 22.1, Cholesterol 236, Sodium 592.5, Carbohydrate 27.8, Fiber 4, Sugar 6.3, Protein 74.4
PAPAYA-AND-CUBEB-MARINATED SNAPPER WITH BAKED YAM CHIPS
Third culture is the expression used to describe a person who is born to two immigrant parents and has grown up in a third-new-country, unassociated with the parents' countries of origin. My Irish mum and Ghanaian dad had both only recently immigrated to the U.K. before I was born, and it's no wonder then, that it is second nature for me to cook in a way that reflects all three influences. Fish and chips, when done well, is a cornerstone of British culinary success. It can be wrapped in old newspaper and eaten at the beach with a wooden fork with the same fervor and joy as a finely dined fish and chips served on white china with an expensive bottle of Chablis next to it. That comforting combination of carb and fish protein can be seen in many other cultures too. (Fish tacos, anyone?) So why wouldn't Ghana have its own version?
Provided by Zoe Adjonyoh
Categories Snapper Pepper Papaya Cilantro Olive Oil Onion Garlic Ginger Lemon Sweet Potato/Yam
Yield 4 Servings
Number Of Ingredients 23
Steps:
- Fish
- Using a sharp chef's knife, score skin of each fish fillet in a crosshatch pattern, making cuts about ½" apart. Season fillets on both sides with salt and alligator pepper.
- Toast cubeb peppers in a dry small skillet over medium-low heat, shaking occasionally, until fragrant, about 3 minutes. Transfer to a spice mill or mortar and pestle. Let cool and coarsely grind; set aside. Coarsely chop half of papaya into 1" pieces; set remaining half aside. Coarsely chop half of cilantro (leaves and stems); set remaining cilantro aside.
- Transfer chopped papaya to a blender; add oil and blend, adding 1-2 Tbsp. water to get it going if needed, until smooth. Add chopped cilantro, onion, garlic, ginger, ground chile, ¼ tsp. salt, and reserved ground cubeb pepper. Blend mixture to a smooth paste.
- Coat fillets all over with marinade, rubbing into score marks. Place fish, skin side down, in a single layer in a large baking dish. Squeeze juice from half a lemon over. Set remaining lemon half aside for serving. Cover with plastic wrap or a lid and chill at least 2 hours and up to 12 hours.
- Chips and Assembly
- Fill a large bowl with water. Peel yams and slice in half lengthwise, then slice in half crosswise. Cut each quarter into ½"-thick slabs. (Length of slabs will depend on yam's size, but you're going for something that looks like steak fries.) Add yam slices to bowl as you work to prevent oxidation. When all yams are cut, swish in water to remove excess starch, then drain. Refill bowl and repeat process until water is clear, about 2 more times. Add sugar and ½ tsp. salt and stir until dissolved; add the drained chips. (Yams, like many foods that are good for you, can be quite bitter; the sugar will help counter this.) Let soak 30 minutes.
- Place a rack in middle of oven; preheat to 450°. Drain chips and pat dry with a clean kitchen towel. Transfer to a rimmed baking sheet and drizzle with 2 Tbsp. oil. Season with black pepper, then sprinkle with chili powder and remaining 1 tsp. salt. Toss to coat, then spread out into an even layer. Roast chips, turning halfway through, until golden brown and crisp, about 20 minutes.
- Heat broiler. Scrape off excess marinade from fish and place fillets, skin side up, on another rimmed baking sheet. Broil until browned and crisp on top and cooked through, 5-7 minutes.
- Using a vegetable peeler, shave reserved papaya into ribbons, pick leaves from reserved cilantro stems, and cut reserved lemon half into wedges.
- Transfer fish to plates and top with papaya and cilantro. Mound yam chips next to fillets. Serve with shito and lemon wedges alongside.
ASIAN SNAPPER WITH CAPERS
Here's a simple sauteed snapper with lots of flavor. It takes very little time and effort to prepare. Asian flavors really makes this dish exciting. -Mary Ann Lee, Clifton Park, New York
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook fillets in oil over medium heat for 3-5 minutes on each side or until fish flakes easily with a fork; remove and keep warm., Stir the jelly, ketchup, capers, lemon juice, soy sauce and ginger into the skillet. Cook and stir for 2-3 minutes or until slightly thickened; serve with red snapper.
Nutrition Facts : Calories 275 calories, Fat 7g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 494mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
CAPRESE SKEWERS
An elegant and easy take on a classic caprese skewer dish. Great for an appetizer at a dinner party. Serve with a small bowl of balsamic vinegar and good quality olive oil for dipping.
Provided by ErinCC
Categories Appetizers and Snacks Antipasto Recipes
Time 15m
Yield 24
Number Of Ingredients 5
Steps:
- Wrap each mozzarella ball with a basil leaf.
- Thread a tomato half, a basil-wrapped mozzarella ball, and another tomato half onto a skewer. Repeat until all tomatoes are on skewers. Sprinkle with salt and pepper.
Nutrition Facts : Calories 30.5 calories, Carbohydrate 1 g, Cholesterol 7.3 mg, Fat 2.1 g, Fiber 0.2 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 21.1 mg
CASHEW AND PAPAYA-CRUSTED SNAPPER
This dish was created by Donna Shields. The cashew plant is native to northeastern Brazil and adding cashews to this coating adds some crunch, providing a texture contrast for the soft fish underneath. The papaya adds an impressive coral hue to the coating and because this dish can be prepared in advance, it's perfect for company. The pretty pink color of this entree looks great when served next to black beans and rice.
Provided by FLKeysJen
Categories South American
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a shallow dish, combine all the marinade ingredients. Add the fish fillets, turning to coat them. Cover and refrigerate, turning once, for 30 minutes.
- Meanwhile, in a food processor, process the bread cubes on high speed for one minute, until they're crumbly but not totally fine. Add the papaya, curry powder, salt and garlic. Pulse on low speed 15-20 times, until the papaya has been thoroughly incorporated into the bread. You should have coral-colored bread with tiny bits of fruit throughout. Coarsely chop one ounce of the cashews, then stir the coarsely chopped nuts and herbs into the bread coating.
- Preheat the oven to broil. Coat a baking sheet with non-stick cooking spray. Remove the fillets from the marinade and place them on the baking sheet. Discard the marinade. Using a spoon or knife, cover the top and sides of the fillets with the coating. Finely chop the remaining 1/2 ounce of cashews and sprinkle them over the top of the coated fish.
- Broil for five minutes, until the bread and cashews start to brown and get a crusty look. Reduce the heat to 500 degrees and bake an additional 3-5 minutes, until the fish flakes easily with a fork. Use a spatula to remove the fish from the baking sheet.
Nutrition Facts : Calories 347.1, Fat 9.4, SaturatedFat 1.7, Cholesterol 66.5, Sodium 600.3, Carbohydrate 19.6, Fiber 1.9, Sugar 4.8, Protein 41.4
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