Microwave Red Snapper Recipes

MICROWAVE RED SNAPPER

Steps:

• Cut fish into serving-size pieces; place in an ungreased shallow microwave-safe dish. Cover and microwave on high for 3 minutes. Drain liquid. , Meanwhile, combine the sour cream, mayonnaise, milk, mustard and dill; drizzle 1/2 cup over the fish. Microwave, uncovered, on high for 3 minutes or until fish flakes easily with a fork. Serve with rice and remaining sauce.

MOIST ROASTED WHOLE RED SNAPPER WITH TOMATOES, BASIL AND OREGANO

Steps:

• Stuff and cook the snapper: Preheat the oven to 325 degrees F. If the fins are still on the fish, use kitchen scissors to cut them off (they just fall apart when cooked). Sprinkle both the inside and the outside of the fish liberally with salt and pepper. Stuff the cavity with 1/4 teaspoon crushed red pepper, whole basil leaves, oregano sprigs, garlic and lemon slices.
• Using a very large (14-inch) saute pan or a small roasting pan (oven safe) heat about 2 tablespoons of the olive oil over medium-high heat until smoking. Add the fish and cook until well browned on one side, 3 to 4 minutes. Flip the fish over-use a large spatula and grab the tail if it's not too hot-and cook on the other side until well browned, about 2 minutes. Take the fish out of the pan and use wadded paper towels to wipe the pan clean of the oil.
• Cook the vegetables: Add another tablespoon of olive oil to the pan, a pinch of red pepper flakes, the tomatoes, potatoes, chopped oregano and a pinch of salt and cook until the tomatoes begin to lose some of their liquid, about 3 minutes. Return the fish to the pan, laying it on top of the vegetables and drizzle about a tablespoon of olive oil over it. Add the chicken broth to the pan and squeeze the remaining lemon half into the sauce in the pan. Cook on the stove another 3 to 4 minutes, basting the fish with the sauce and moving some of the tomatoes and potatoes in the pan on top of the fish.
• Finish cooking the fish in the oven safe pan in the oven 18 to 19 minutes. (To check for doneness, push the head down gently in the area between the nose and the top of the head; when the head easily moves away from the back of the neck, it is ready.)
• To serve: Remove the fish from the oven and carefully transfer it to a sided platter, pouring any liquid in its cavity back into the pan, and keep the fish warm. Return the pan to the stove over medium heat and cook the sauce and vegetables for a minute or two to concentrate the flavors. Add another tablespoon of olive oil to the pan, the chopped basil and season with additional salt and pepper if necessary. Pour the sauce and vegetables over the fish and serve, using a large spoon to remove servings off the fish. (Don't forget to turn it over to eat off the other side!)

ROASTED WHOLE RED SNAPPER WITH TOMATOES, BASIL, AND OREGANO BY SCOTT CONANT RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C).
• If the fins are still on the fish, use kitchen scissors to cut them off (they just fall apart when cooked). Season both the inside and outside of the fish liberally with 2 teaspoons of salt. Stuff the cavity with the lemon slices, oregano sprigs, and whole basil leaves.
• Using a very large 14 inch (35 cm) sauté pan or a small roasting pan, heat 2 tablespoons of olive oil over medium-high heat until nearly smoking. Add the fish and cook until well browned on one side, about 3 minutes. Drizzle with another tablespoon of olive oil and season with remaining ½ teaspoon salt.
• Using paper towels, wipe the excess oil out of the pan. Drizzle the fish with another 2 tablespoons of olive oil and add the cherry tomatoes and red pepper flakes and cook until the tomatoes begin to release some of their liquid, about 3 minutes. Stir in the potatoes.
• Squeeze the juice from the remaining lemon half over the fish and pour in the chicken broth. Carefully flip the fish over and baste with the sauce.
• Transfer the fish to the oven and cook for 18-19 minutes. To check for doneness, push the head down gently in the area between the nose and the top of the head; when the head easily moves away from the back of the neck, the fish is ready.
• Carefully transfer the fish to a rimmed serving platter, pouring any liquid from the cavity back into the pan. Cover the fish with foil to keep warm.
• Return the pan to the stove over medium heat. Cook the sauce and vegetables for 1-2 minutes to concentrate the flavors. Add the remaining tablespoon of olive oil, chopped oregano, and chopped basil and season with salt to taste.
• Pour the sauce and vegetables over the fish and serve, using a large spoon to remove the flesh from the fish. (Don't forget to turn it over to eat off the other side!)
• Enjoy!

RED SNAPPER WITH VEGGIES

Steps:

• Place the zucchini, carrot and onion in an 8-in. square dish coated with cooking spray. Cover and microwave on high for 2 minutes. , Brush 1 tablespoon stir-fry sauce over both sides of fillets. Spoon remaining sauce over vegetables; toss to coat. Place fish over vegetables. Cover and microwave on high 2-3 minutes longer or until fish flakes easily with a fork.

MICROWAVE RED SNAPPER

Steps:

• Cut fish into serving-size pieces; place in an ungreased shallow microwave-safe dish. Cover and microwave on high for 4 minutes. Drain liquid. Combine the sour cream, mayonnaise, milk, mustard and dill; drizzle 1/2 cup over the fish. Microwave, uncovered, on high for 4 minutes or until fish flakes easily with a fork. Serve over rice with remaining sauce.

BAKED WHOLE RED SNAPPER

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Clean red snapper inside and out under cold running water. Pat dry with paper towels.
• Brush grapeseed oil all over the inside and outside of the fish, and sprinkle with Cajun seasoning on all sides. Insert garlic cloves, citrus slices, and thyme sprigs into the cavity of the fish. Set on a baking sheet.
• Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes, depending on size of the fish.

QUICK STEAMED RED SNAPPER (SEAFOOD)

Steps:

• Combine soy sauce, sugar, ginger, garlic, pepper and salt.
• Arrange fish on steaming rack.
• Brush fish with soy-ginger mixture.
• Place rack over boiling water.
• Cover.
• Steam 10 minutes or until fish flakes when tested with a fork.
• Brush occasionally with soy-ginger mixture.

RED SNAPPER WITH MISO BROWN BUTTER

Steps:

• Preheat oven to 450 degrees F. Heat an oven-safe saute pan over medium heat. Season fillets with josher salt on both sides. Turn heat to high and add 3 tablespoons Miso Butter to the preheated pan; when it has melted, place fish on top of the butter, skin-side up, in an even layer. Move the fish around in the butter as it starts to bubble and the miso begins to caramelize, 2 minutes. Place pan in the oven to finish cooking fish, about 2-4 minutes, depending on thickness. Meanwhile, make the Herb Salad. (Note: If using a convection oven, place skillet on the middle rack. If using a conventional oven, place skillet on lower rack.)
• In a small saucepan over high heat, bring sake and mirin to a boil to burn off the alcohol. Once boiling, add sugar, stir, and continue boiling until the sugar has completely dissolved and the liquid is translucent. Turn off heat and stir in miso.
• In the bowl of a stand mixer fitted with a whisk attachment, add butter. Whisk at medium speed until butter is fluffy and pale yellow, 1 minute. Continuing on medium speed, slowly add the miso mixture in a steady stream to combine. Turn off motor, scrape down the sides of the bowl, and continue mixing again, just until incorporated. Pour Miso Butter into a bowl and set aside. Makes about 2 cups. (Store in a lidded container in the refrigerator for up to 1 month.)
• In a bowl, combine Thai basil, mint, chervil, dill, and celery leaves (or a fresh herb combination of your choosing). Set aside.
• Remove fish from oven: it's fully cooked when opaque throughout, and should flake when touched. The Miso Butter will be brown and caramelized in the pan. Flip the fish onto a serving plate, skin-side up, and finish with a sprinkle of flaky salt. Pan sauce: To the caramelized butter in the hot pan, add 1 tablespoon of fresh Miso Butter and stir to combine. Spoon pan sauce over the fish. Add ponzu to the Herb Salad, toss, and serve with the fish.

RED SNAPPER WITH SESAME GINGER MARINADE

Steps:

• Microwave sesame seeds on high about 1 minute.
• Mix oil, soy, vinegar, ginger, garlic& cayenne.
• Marinade filets in mixture 10-15 minutes .
• Arrange filets on plate with thick side out.
• Cover with plastic wrap and vent in two places.
• Microwave on high 4-5 minutes until thickest portion is just opaque.
• Let stand 5 minutes.
• Sprinkle with toasted sesame seeds.

RED SNAPPER WITH HOT PEPPER AND CILANTRO

Steps:

• Place half of the jalapeno rings, half of the ginger and the cilantro stems in the cavity of the fish. Place the fish in a 14-by-9-by-2-inch oval dish. Coat both sides of fish with the lime juice. It is fine for the tail to hang over the edge of the dish. Scatter the remaining jalapeno, ginger and cilantro leaves around the fish.
• Cover the dish tightly with microwave plastic wrap, making sure the tail is well covered and plastic adheres to dish. Cook at 100 percent power in a high-power oven for 11 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Sprinkle the salt into the broth made by the fish. Serve immediately, spooning the broth over the fish.

QUICK-BRAISED RED SNAPPER

Steps:

• In a bowl, combine wine, vinegar, soy sauce, sugar, and 2 teaspoons cornstarch, stirring until sugar has dissolved; set aside. Pat fish very dry; make 3 diagonal slashes at 2-inch intervals on each side. Sprinkle fish all over with remaining 1 tablespoon cornstarch.
• Preheat a wok or large skillet over high until smoking hot, about 2 minutes. Carefully add oil and wait until it shimmers, 10 to 15 seconds. Add ginger and garlic; reduce heat to medium-high and cook until golden, 30 seconds to 1 minute. Transfer to a plate with a fork or slotted spoon.
• Swirl oil around wok to evenly coat. Add fish and cook, undisturbed, until golden brown at bottom edges and it no longer sticks to pan (test by shaking vigorously; fish should slide back and forth when ready to flip), about 5 minutes. Flip and cook on second side, 5 minutes more. Flip again. Return ginger mixture to wok, along with wine mixture, peppers, and scallions. Reduce heat to medium and simmer, spooning braising liquid over top of fish constantly, until thickened slightly and fish is just cooked through, 3 to 4 minutes. Transfer to a serving platter and serve immediately, with rice.

SPICY FILLETS OF RED SNAPPER

Steps:

• Add your fish to marinade for approx 2 hours
• Heat a frying pan and add 1 tbs olive oil OR a knob of butter
• When hot add fish fillets, skin side down. Hold down and cook for 3-4 mins on either side. Baste during cooking with pan juices.When cooked keep warm.
• Keep the juices in the pan hot and add button mushrooms & Pak Chio & fry them for 2 or 3 minutes in the pan juices.