Garlic Lemon Red Snapper With Homemade Aioli Recipes
RED SNAPPER WITH GARLIC-LEMON-DILL BUTTER
Robust ocean fish seeks tangy, buttery garnish for epicurean adventure. This garnish works well on most types of fish, but it was hatched using red snapper because I had a lemon and a single sprig of dill that needed to be used and the red snapper was the best looking fresh fish in the case. I've done Alaskan sockeye salmon the same way to good effect. Pairs well with pasta or rice, shown with my go-to Fettuccine with Sweet Pepper-Cayenne Sauce from this site, and fresh vegetables.
Provided by canesmojo
Categories Snapper Recipes
Time 35m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Place red snapper filets on the prepared baking sheet, skin side down.
- Melt butter in a small saucepan over medium-low heat and saute garlic in the melted butter until softened, about 3 minutes. Squeeze lemon juice on top, straining out the seeds.
- Brush the snapper liberally with garlic butter mixture, coating both pieces and season with salt and pepper of desired.
- Bake in the preheated oven until fish is opaque and firm to the touch, about 20 minutes. Serve immediately.
Nutrition Facts : Calories 380.6 calories, Carbohydrate 1 g, Cholesterol 127.8 mg, Fat 20.3 g, Fiber 0.1 g, Protein 46.3 g, SaturatedFat 11.6 g, Sodium 222.7 mg
GARLIC & LEMON RED SNAPPER WITH HOMEMADE AIOLI
Impress your family with this lemon- and garlic-stuffed whole fish on the grill that's surprisingly easy to put together. Make the aioli on your Sunday prep day so you can simply assemble and grill the fish right before eating.
Provided by Beth Lipton
Categories Dinner, Dinner Tonight, High-Protein, Make-Ahead, Seafood, Seafood Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Prep Ahead 1. Make aioli: In a small, unheated skillet, combine 1 tbsp oil and minced garlic. Turn heat on low and let cook until it sizzles. Sizzle for 30 seconds, then transfer to a small bowl to cool. When cooled, stir in mayonnaise, lemon zest and juice. Season with ¼ tsp each salt and pepper. Cover and refrigerate for up to 3 days. The Day Of 2. Preheat grill to medium-high. Brush fish inside and out with 3 tbsp oil. Season inside and out with remaining ½ tsp each salt and pepper. Stuff cavities with lemon slices and sliced garlic. 3. Grease grill (or a grill basket) and grill fish for about 6 to 8 minutes, until skin releases from grates. Carefully turn and grill until cooked through and underside releases, 6 to 8 minutes longer. Serve with aioli on the side.
Nutrition Facts : Calories 486 calories
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