Corn Crusted Red Snapper With Achiote Shrimp Recipes

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BLUE CORN TORTILLA CRUSTED RED SNAPPER WITH POBLANO VINAIGRETTE AND SWEET ONION-CORN RELISH



Blue Corn Tortilla Crusted Red Snapper with Poblano Vinaigrette and Sweet Onion-Corn Relish image

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 19

3 large eggs, lightly beaten
2 cups all-purpose flour
Salt and freshly ground pepper
12 ounces blue corn tortilla chips
4 red snapper fillets (about 6 ounces each)
6 tablespoons olive oil
2 poblanos, roasted, peeled, and seeded
1/4 medium red onion, chopped
2 tablespoons fresh lime juice
3/4 cup olive oil
1/2 cup spinach or arugula leaves
2 teaspoons honey
Salt and freshly ground pepper
6 ears of corn, husks removed, blanched, grilled until marked, kernels removed
3 tablespoons olive oil
2 large Vidalia onions, diced
Salt and pepper
2 tablespoons creme fraiche
6 basil leaves, chiffonade

Steps:

  • Season the eggs and flour with salt and pepper. Place the tortilla chips in a food processor and pulse until the chips are finely ground. Place the eggs, flour and ground tortillas in 3 separate bowls. Season the snapper fillets lightly on both sides with salt and pepper.
  • In a large saute pan over medium-high heat, heat the oil. Dredge each fillet in the flour and shake off any excess. Dip into the beaten egg and let the excess drip off. Dredge in the ground tortillas and saute for 3 minutes on each side. Drizzle with the vinaigrette and serve immediately.
  • In a blender, combine the poblanos, onion, and lime juice and blend until smooth. While the blender is running add the oil slowly until emulsified. Add the spinach and blend until smooth. Add the honey and season to taste with salt and pepper. May be refrigerated up to 1 day ahead. Bring to room temperature before serving.
  • Place kernels in a medium bowl. Heat oil in a medium saute pan over medium-high heat, add the onions and season with salt and pepper. Saute until soft and caramelized. Add the onions to the corn, fold in the creme fraiche and basil leaves and season with salt and pepper to taste.

CORN-CRUSTED RED SNAPPER WITH ACHIOTE SHRIMP



Corn-Crusted Red Snapper with Achiote Shrimp image

Categories     Fish     Shellfish     Roast     Sauté     Dinner     Seafood     Snapper     Shrimp     Corn     Summer     Jalapeño     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 11

9 cups fresh corn kernels (cut from about 9 large ears)
5 tablespoons corn oil
1 teaspoon minced seeded green jalapeño chili
1 teaspoon minced seeded red jalapeño chili
1 garlic clove, minced
3 tablespoons chopped fresh cilantro
8 3-ounce red snapper fillets
All purpose flour
4 large egg whites
1 teaspoon achiote paste*
1/2 pound uncooked medium shrimp, peeled, deveined

Steps:

  • Preheat oven to 350°F. Spread 6 cups corn on 2 rimmed baking sheets. Roast until crisp and light brown, stirring occasionally, about 20 minutes. Cool.
  • Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add remaining 3 cups corn, green and red jalapeño chilies, and garlic; sauté until corn is crisp-tender, about 2 minutes. Stir in cilantro. Keep warm.
  • Sprinkle fish with salt and pepper. Dust with flour to coat. Beat egg whites in shallow bowl until foamy. Dip fish into whites. Press fish into roasted corn to coat on both sides. Heat 2 tablespoons oil in large skillet over medium-high heat. Add fish; sauté until opaque in center, about 2 minutes per side. Divide corn-chili mixture among 4 plates; top with fish.
  • Meanwhile, stir remaining 2 tablespoons oil and achiote paste in medium bowl to blend. Add shrimp and toss to coat. Heat heavy medium skillet over medium-high heat. Add shrimp mixture and sauté until shrimp are just opaque in center, about 4 minutes. Season with salt and pepper. Spoon shrimp around fish.
  • *A paste made from achiote seeds. Available at Latin American markets.

BLUE CORN TORTILLA CRUSTED RED SNAPPER WITH POBLANO VINAIGRETTE AND SWEET ONION-CORN RELISH



Blue Corn Tortilla Crusted Red Snapper with Poblano Vinaigrette and Sweet Onion-Corn Relish image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 19

3 large eggs, lightly beaten
2 cups all-purpose flour
Salt and freshly ground pepper
12 ounces blue corn tortilla chips
4 red snapper fillets (about 6 ounces each)
6 tablespoons olive oil
2 poblanos, roasted, peeled and seeded
1/4 medium red onion, chopped
2 tablespoons fresh lime juice
3/4 cup olive oil
1/2 cup spinach or arugula leaves
2 teaspoons honey
Salt and freshly ground pepper
6 ears of corn, husks removed, blanched, grilled until marked, kernels removed
3 tablespoons olive oil
2 large Vidalia onions, diced
Salt and pepper
2 tablespoons creme fraiche
6 basil leaves, chiffonade

Steps:

  • For the Snapper: Season the eggs and flour with salt and pepper. Place the tortilla chips in a food processor and pulse until the chips are finely ground. Place the eggs, flour and ground tortillas in 3 separate bowls. Season the snapper fillets lightly on both sides with salt and pepper. In a large saute pan over medium-high heat, heat the oil. Dredge each fillet in the flour and shake off any excess. Dip into the beaten egg and let the excess drip off. Dredge in the ground tortillas and saute for 3 minutes on each side. Drizzle with the vinaigrette and serve immediately.
  • For the Vinaigrette: In a blender, combine the poblanos, onion, and lime juice and blend until smooth. While the blender is running add the oil slowly until emulsified. Add the spinach and blend until smooth. Add the honey and season to taste with salt and pepper. May be refrigerated up to 1 day ahead. Bring to room temperature before serving.
  • For the Sweet Onion-Corn Relish: Place kernels in a medium bowl. Heat oil in a medium saute pan over medium-high heat, add the onions and season with salt and pepper. Saute until soft and caramelized. Add the onions to the corn, fold in the creme fraiche and basil leaves and season with salt and pepper to taste.

EASY RED SNAPPER WITH SHRIMP STUFFING



Easy Red Snapper With Shrimp Stuffing image

I wanted a change for a holiday meal, something elegant, but not too hard. This was it. Yum!! Serve it with a glass of white wine, some crab cakes and salad or cole slaw and you have a meal to remember. Enjoy!

Provided by CabinKat

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

4 lbs red snapper, cleaned and boned
1/4 cup chopped celery
2 tablespoons chopped onions
4 tablespoons butter, separate in half
3 slices cooked bacon, crumbled
1 cup plain breadcrumbs
1 cup cooked baby shrimp
1 egg
salt and pepper

Steps:

  • This can be done both in the oven or on the grill. My BH and I prefer it on the grill.
  • Preheat oven to 350º (if using oven).
  • Rub fish inside and out with salt. Set aside.
  • Sauté onion and celery in 2 tablespoons butter until soft. Add bacon, bread crumbs, egg, shrimp, salt & pepper; mix well.
  • Stuff fish; close with turkey thread, turkey picks, or toothpicks. Place in baking pan and brush with 2 tablespoons melted butter. Bake 40 minutes.
  • If using the grill, I still recommend brushing with butter, and grill 20-25 minutes turning about 4 times as not to break the fish up. Remove picks and enjoy!

Nutrition Facts : Calories 717, Fat 22.8, SaturatedFat 10.1, Cholesterol 258.3, Sodium 731.8, Carbohydrate 20.3, Fiber 1.4, Sugar 2.1, Protein 100.9

SHRIMP-TOPPED RED SNAPPER



Shrimp-Topped Red Snapper image

"We first experimented with this recipe using fresh crappie," writes Marsha Sullins of Longview, Texas. "We liked it so much, the next night I used it with bass. When my friend tried it on red snapper, I concluded it's just awesome with any fish."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 8

2 red snapper fillets (about 7 ounces each)
1 tablespoon lemon juice
Dash pepper
1/2 cup sliced fresh mushrooms
3 to 4 garlic cloves, minced
1/4 cup butter
1/4 pound uncooked medium shrimp, peeled and deveined
2 tablespoons sliced green onion

Steps:

  • Place the fillets in a shallow 2-qt. baking dish coated with cooking spray. Sprinkle with lemon juice and pepper. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. , Meanwhile, in a small skillet, saute the mushrooms and garlic in butter until tender. Add shrimp; cook for 2-4 minutes or until shrimp turn pink. Spoon over fish. Sprinkle with onion.

Nutrition Facts : Calories 467 calories, Fat 26g fat (15g saturated fat), Cholesterol 217mg cholesterol, Sodium 403mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 52g protein.

CASHEW CRUSTED RED SNAPPER



Cashew Crusted Red Snapper image

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

4 (8 ounce) skin-on red red snapper fillets
1 1/2 cups crushed cashews
2 eggs
1 cup milk
1/3 cup olive oil
2 tablespoons butter
1 lemon
2 ounces white wine
salt and pepper
1/2 can coconut cream, such as coco lopez
2 tablespoons coconut rum
2 tablespoons white wine

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

HERB-CRUSTED RED SNAPPER



Herb-Crusted Red Snapper image

An appetizing blend of herbs complements the mild flavor of these flaky fillets from field editor Nella Parker of Hersey, Michigan. Red pepper flakes give the entree its zip.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1 tablespoon dry bread crumbs
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon fennel seeds
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
2 red snapper fillets (5 ounces each), skin removed
2 teaspoons canola oil

Steps:

  • In a food processor, combine the first nine ingredients; cover and process until fennel is finely ground. Transfer to a shallow bowl; dip fillets in herb mixture, coating both sides., In a heavy skillet over medium-high heat, cook fillets in oil for 3-4 minutes on each side or until fish flakes easily with a fork.

Nutrition Facts : Calories 200 calories, Fat 7g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 681mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

CORN MEAL CRUSTED RED SNAPPER RECIPE - (4.6/5)



Corn Meal Crusted Red Snapper Recipe - (4.6/5) image

Provided by á-25087

Number Of Ingredients 7

2 slices of fresh red snapper fillets
1/4 teaspoon of salt
1/4 teaspoon black pepper
1/4 teaspoon Cajun seasoning
1 cup of oil
1/2 cup of white corn meal
1/2 cup of bread crumbs

Steps:

  • 1.Season the fillets with the salt, black pepper and Cajun seasoning. Set aside to marinate for a few minutes while you heat the oil. 2.Heat oil in a frying pan wide enough to hold the fillets. 3.Mix the corn meal and bread crumbs together in a separate dish. Take each fillet and dredge it into the breadcrumb's until both sides are fully coated. Once the oil is hot...it has to be hot or the fish will be soggy and not crispy. Place each fillet in to fry. Fry 2 minutes per side and until it is golden brown. Drain on paper towels. Serve with lemon wedges/tartar sauce, and a fresh green salad.

BAKED RED SNAPPER WITH SHRIMP AND MUSHROOMS



Baked Red Snapper with Shrimp and Mushrooms image

This recipe for red snapper and shrimp is truly delicious and easy to prepare. Everyone that has tried it has raved over it, even the kids. Serve over rice or angel hair pasta.

Provided by RFalgout

Categories     Snapper Recipes

Time 1h10m

Yield 9

Number Of Ingredients 21

cooking spray
4 tablespoons butter
½ cup chopped onion
¼ cup chopped celery
¼ cup chopped bell pepper
1 teaspoon chopped garlic
¼ cup all-purpose flour
¼ teaspoon Creole seasoning (such as Slap Ya Mama®), or more to taste
2 cups half-and-half, or more as needed
3 tablespoons sherry
3 tablespoons fresh lemon juice
½ teaspoon dried basil
½ teaspoon ground thyme
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
¼ cup shredded mozzarella and Cheddar cheese blend
3 pounds red snapper fillets
1 ½ pounds medium-large shrimp, peeled and deveined
½ teaspoon seafood seasoning (such as Old Bay®)
1 (8 ounce) package sliced fresh mushrooms
¼ cup shredded Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Melt butter for cream sauce in a large skillet over medium-low heat. Add onion, celery, bell pepper, and garlic. Cook and stir until vegetables soften and onion turns translucent, 5 to 7 minutes.
  • Whisk flour and Creole seasoning into onion mixture to make a paste. Slowly add half-and-half, whisking constantly. Whisk in sherry, lemon juice, basil, and thyme. Season with salt and pepper. Cook, stirring constantly, until sauce thickens, 3 to 4 minutes. Remove from heat. Add mozzarella; stir until melted and combined.
  • Lightly season snapper and shrimp on both sides with seafood seasoning. Arrange snapper in a single layer in the prepared baking dish. Top with shrimp and mushrooms. Pour cream sauce over top. Sprinkle with Parmesan.
  • Bake, uncovered, in the preheated oven until fish flakes easily with a fork and shrimp are bright pink on the outside and the meat is opaque, about 30 minutes.

Nutrition Facts : Calories 373.4 calories, Carbohydrate 8 g, Cholesterol 208.1 mg, Fat 15.5 g, Fiber 0.8 g, Protein 47.9 g, SaturatedFat 8.6 g, Sodium 618 mg, Sugar 1.3 g

CAJUN-CRUSTED SNAPPER FILLETS



Cajun-Crusted Snapper Fillets image

Spicy snapper, Cajun-style.

Provided by MICHELLE0011

Categories     Seafood     Fish

Time 16m

Yield 4

Number Of Ingredients 8

1 ½ cups dry bread crumbs
1 ½ teaspoons Cajun seasoning
salt to taste
2 eggs
1 cup buttermilk
1 ½ pounds red snapper fillets, bones removed
1 cup flour
vegetable oil as needed

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

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Top Asked Questions

Do you have to add shrimp to pecan encrusted red snapper?
In Chef Speak this is called the Mise en Place which translates into Everything in its Place. Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish. Do I have to add shrimp to the Pecan Encrusted Red Snapper? No, you don’t. The shrimp are optional.
How do you marinate snapper?
Season with salt and pepper. Place the snapper fillet skin side down in a large bowl and pour about 2 1/2 cups of the achiote rub all over it. (You will have about 1/4 cup left over.) Cover the bowl and let the fish marinate in the refrigerator for 2 hours. Heat a well-oiled grill or grill pan over high heat.
What is red snapper made of?
In this family-style seafood dish, red snapper gets some kick from an achiote paste–based rub. Achiote is a combination of crushed annatto seeds, vinegar, salt, garlic, and spices, and can be found at Latin markets and some grocery stores.
How do you make achiote salsa?
Achiote is a combination of crushed annatto seeds, vinegar, salt, garlic, and spices, and can be found at Latin markets and some grocery stores. Place the achiote paste, lime juice, lemon juice, sherry vinegar, and serrano chile in a blender and process until smooth. Season with salt and pepper.

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