Fillet Of Snapper Rome Recipes

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ROMAN-ESCO (ITALIAN ROMESCO) WITH RED SNAPPER



Roman-esco (Italian Romesco) with Red Snapper image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 12

1 jar roasted red peppers
1 large plum tomato, coarsely chopped
2 slices stale bread, torn
3 tablespoons pine nuts, toasted
1 clove garlic, grated or finely chopped
1 sprig fresh rosemary, leaves finely chopped, plus 1 sprig
A few parsley leaves
2 tablespoons aged balsamic vinegar
1/4 to 1/3 cup extra-virgin olive oil plus 2 tablespoons
4 filets of red snapper (6 to 8-ounces each)
Salt and freshly ground black pepper
Flour, for dredging

Steps:

  • Place peppers and coarsely chopped tomato in food processor with bread, pine nuts, garlic, rosemary, chopped parsley and vinegar. Turn processor on and stream in 1/4 to 1/3 cup extra-virgin olive oil to form a thick sauce.
  • Place 2 tablespoons olive oil into a shallow saute pan and add the rosemary sprig. This will infuse the oil before adding the fish.
  • Season snapper with salt and pepper and score skin side with cross hatches. Dredge the fish in flour and cook in the rosemary-infused olive oil for 7 to 8 minutes until crispy and golden on both sides. Serve fish in a pool of the sauce.

SNAPPER FILLETS PROVENCAL STYLE



Snapper Fillets Provencal Style image

Provided by Pierre Franey

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive oil
2 teaspoons finely chopped garlic
1 cup finely chopped leeks
2 cups peeled and chopped fresh plum tomatoes
1/2 cup chopped fennel
1 teaspoon turmeric
Salt and freshly ground pepper to taste
1/2 cup dry white wine
1/2 cup fish broth or bottled clam juice
1 bay leaf
4 sprigs fresh thyme or 1 teaspoon dried
1/8 teaspoon Tabasco
4 snapper fillets with skin on (about 6 ounces each)
2 tablespoons Ricard or anise-flavored liquor
2 tablespoons fresh basil or parsley chopped

Steps:

  • Heat 1 tablespoon of the olive oil in a saucepan and add the garlic, leeks, tomatoes, fennel and turmeric. Season with salt and pepper. Cook, stirring, over medium heat about 3 minutes. Add the wine, broth, bay leaf, thyme and Tabasco. Bring to a boil and simmer for 5 minutes.
  • In a large skillet add the remaining tablespoon of oil, arrange the fillets of fish in one layer. Season with salt and pepper. Pour the leek-tomato mixture evenly over the fish fillets. Sprinkle the Ricard, cover and simmer for about 5 minutes or until cooked. Sprinkle with basil and discard bay leaf before serving.

Nutrition Facts : @context http, Calories 377, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 3 grams, Protein 48 grams, SaturatedFat 2 grams, Sodium 943 milligrams, Sugar 6 grams, TransFat 0 grams

MEDITERRANEAN RED SNAPPER



Mediterranean Red Snapper image

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

¼ cup chopped fresh parsley
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh oregano
1 lemon, zested and sliced
3 cloves garlic, minced
2 (1 pound) whole red snappers, cleaned and scaled
salt and ground black pepper to taste

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

FRIED SNAPPER WITH CREOLE SAUCE



Fried Snapper With Creole Sauce image

Best enjoyed using local snapper, this bright dish represents the protein part of fish and fungi, a classic duo on dinner tables in the Virgin Islands. The fish is topped with plenty of thyme-laced, tomato-based Creole sauce and is typically served over a bed of fungi, the classic Virgin Islands side dish of buttery cooked cornmeal with sliced, boiled okra. Michael Anthony Watson and Judy Watson, husband-and-wife owners of Petite Pump Room in St. Thomas, traditionally use whole fried snapper for this recipe, but you can use fish fillets. For authenticity, serve them with plenty of hot sauce on the side for a little extra heat.

Provided by Korsha Wilson

Categories     dinner, quick, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

3 tablespoons olive oil
3 medium yellow onions, halved and cut into 1/4-inch-thick slices
1 red bell pepper, cored and cut into 1/4-inch-thick slices
1 green bell pepper, cored and cut into 1/4-inch-thick slices
4 garlic cloves, sliced
1 (14-ounce) can tomato sauce
4 fresh thyme sprigs
4 teaspoons distilled white vinegar
4 teaspoons seasoning salt, such as Creole seasoning or Lawry's
Kosher salt and ground black pepper
1/3 cup vegetable oil
1/2 cup all-purpose flour
1 1/2 teaspoons seasoning salt, such as Creole seasoning or Lawry's
4 skin-on red snapper fillets (about 6 ounces each)
Hot sauce (optional)

Steps:

  • Prepare the sauce: In a large skillet, heat the olive oil over medium until shimmering. Add the onions, red and green bell peppers and garlic, and cook, stirring occasionally, until fragrant and just starting to brown, about 7 minutes.
  • Stir in the tomato sauce, thyme and 1 3/4 cups water; bring to a boil over high.
  • Stir in the white vinegar and seasoning salt, reduce the temperature to medium-low and simmer for 10 minutes. Season to taste with salt and pepper. Cover and keep warm.
  • Meanwhile, prepare the fish: Heat the vegetable oil in a large frying pan over medium. On a large plate, mix the flour and seasoning salt with a fork.
  • Pat the snapper fillets dry using paper towels, and season 2 fillets with salt and pepper before dipping them into the flour mixture until coated on both sides.
  • Once the oil is shimmering, gently lay the floured fillets in the hot oil, skin-side down, and cook until skin is crispy, 3 to 4 minutes. Using a fish spatula, carefully flip fillets and cook for an additional 2 to 3 minutes, until cooked through.
  • Transfer the fish to a large paper-towel-lined plate. Cover loosely with foil and repeat with the remaining fillets.
  • Divide fish among plates, skin side up, and top with the Creole sauce. Serve immediately, passing hot sauce at the table.

SNAPPER FILLETS



Snapper Fillets image

Make and share this Snapper Fillets recipe from Food.com.

Provided by flgolfgirl

Categories     Very Low Carbs

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

2 -4 lbs red snapper fillets
1 (10 3/4 ounce) can cream of shrimp soup
3 tablespoons sherry wine
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon basil
1 cup parmesan cheese

Steps:

  • Place fish fillets in bottom of greased baking dish in one layer.
  • Mix soup with sherry, salt, pepper, and basil.
  • Spread this over fish fillets.
  • Sprinkle Parmesan cheese over top.
  • Bake at 350 F for 20-30 minutes until fish flakes.
  • Garnish with lemon wedges and parsley.

Nutrition Facts : Calories 337, Fat 9.7, SaturatedFat 4.9, Cholesterol 93, Sodium 877, Carbohydrate 5.4, Fiber 0.1, Sugar 0.4, Protein 47.4

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