Greek Red Snapper Recipes

MEDITERRANEAN-STYLE RED SNAPPER

Steps:

• Combine the lemon pepper, garlic powder, thyme and cayenne; rub over fillets. In a large nonstick skillet coated with cooking spray, cook fillets in 1 teaspoon oil over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm. , In the same pan, saute the red pepper and onions in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until liquid has evaporated. Serve with snapper. Sprinkle with olives and chives.

BAKED WHOLE RED SNAPPER WITH GARLIC

Steps:

• Place 24x18-inch piece of foil on heavy large baking sheet. Butter foil. Place fish in center of foil. Season cavity of fish with garlic, lemon juice and seafood seasoning. Dot cavity with butter. Arrange thyme sprigs inside cavity. Sprinkle outside of fish with salt and pepper. Top with lemon slices. Fold edges of foil over fish; seal. (Can be made 1 day ahead. Refrigerate.)
• Preheat oven to 350°F. Bake fish until cooked through, about 45 minutes. Transfer fish to platter. Open foil.

GRILLED SNAPPER GRECIAN-STYLE

Steps:

• Place fish in large shallow dish. Cut zucchini lengthwise in half, then cut each piece crosswise in half. Arrange zucchini around fish. Pour dressing over fish and zucchini. Refrigerate 30 min. to marinate.
• Heat greased grill to medium-high heat. Drain fish and zucchini; discard marinade.
• Grill fish and zucchini 5 to 6 min. on each side or until fish flakes easily with fork and zucchini is crisp-tender. Serve over rice.

BAKED RED SNAPPER WITH AVGOLEMONO

Steps:

• Preheat oven to 375°F.
• Spread 1 1/2 bunches of dill evenly in baking pan, reserving remainder for garnish. Simmer water, clam juice, onion, salt, peppercorns, and bay leaf in a 2- to 3-quart saucepan, uncovered, 10 minutes, then pour hot mixture over dill in pan.
• Arrange fish, skin sides up, in 1 layer on dill in pan and season with salt and pepper. Bake, uncovered, in middle of oven until fish is just cooked through, 10 to 20 minutes, depending on thickness of fillets. Transfer fish, skin sides up, to a platter and keep warm, loosely covered with foil.
• Pour cooking liquid through a sieve into a bowl, pressing hard on solids. Discard solids and reserve 2/3 cup cooking liquid.
• Whisk together egg yolk and lemon juice in a small bowl. Beat egg white with a clean whisk in a medium bowl until it just holds stiff peaks, then whisk in yolk mixture.
• Pour egg mixture into a 2-quart heavy saucepan, then whisk in reserved cooking liquid. Cook sauce over moderately low heat, stirring constantly with a wooden spoon (it will be foamy), until it is thick enough to coat back of spoon and registers 170 to 175°F on an instant-read thermometer, 2 to 3 minutes. (Do not let boil.) Immediately pour sauce through a fine sieve into a bowl, then serve over fish.

MEDITERRANEAN RED SNAPPER

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.

GREEK RED SNAPPER

Steps:

• Saute onion, pepper, and garlic in hot oil. Add tomatoes; simmer 15 minutes.
• Brush a shallow baking dish with olive oil and place fish in dish. Pour wine over top.
• Pour hot tomato mixture over fish.
• Dot with a little butter.
• Bake at 350F for 45 minutes to 1 hour.
• Combine parsley, basil and olives and sprinkle over fish.

PSARI PLAKI ( GREEK RED SNAPPER)

Steps:

• Preheat oven to 350°.
• Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
• Add onion; sauté 7 minutes or until tender.
• Add chopped tomato and next 5 ingredients; reduce heat and simmer, uncovered, 15 minutes or until liquid evaporates, stirring occasionally.
• Set aside.
• Arrange fillets in a 13x9-inch baking dish coated with cooking spray.
• Sprinkle lemon juice and 1/2 teaspoon salt over fillets and top with onion mixture.
• Place potato wedges over onion mixture and drizzle with 1 tablespoon oil and 1/4 teaspoon salt.
• Top with tomato slices and bell pepper rings.
• Bake, uncovered, at 350° for 1 hour and 20 minutes or until potatoes are tender.
• Place 1 fillet and 6 potato wedges on each of 8 plates.
• Divide onion mixture evenly among each serving and top each serving with 1 tomato slice and 1 bell pepper ring.

GRILLED WHOLE RED SNAPPER

Steps:

• Mix all ingredients and brush on both exterior and cavity of fish. Place on a hot grill and cook for 4 to 5 minutes a side or until done. Debone and sprinkle parsley on filets. Serve with lemon wedges.

RED SNAPPER WITH ATHENIAN SAUCE

Steps:

• Combine green bell pepper, tomato, onion, olive oil, olives, lemon juice, green onion, capers, garlic, sugar, salt, and pepper in a heavy pan over medium-high heat. Saute until all ingredients are slightly wilted, 5 to 10 minutes. Remove from heat and keep warm.
• Heat olive oil in a heavy pan over medium heat. Add snapper fillets to hot oil. Sprinkle Greek seasoning on top and cook for 2 to 3 minutes. Turn fish over and cook on the other side for 2 more minutes. Turn fish back to the original side and finish cooking until fish is tender and flakes easily with a fork, another 1 to 2 minutes.
• Pour still-hot Athenian sauce over fish just before serving. Sprinkle about 2 ounces feta cheese and 1 tablespoon of parsley over each portion.