Moroccan Red Snapper With Cumin Seeds Recipes

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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

MEDITERRANEAN-STYLE RED SNAPPER



Mediterranean-Style Red Snapper image

This entree is a nutritious time-saver. Seasoned with spices and served with a zesty sauce, it's a favorite at our house. -Josephine Piro, Easton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 teaspoon lemon-pepper seasoning
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/8 teaspoon cayenne pepper
4 red snapper fillets (6 ounces each)
2 teaspoons olive oil, divided
1/2 medium sweet red pepper, julienned
3 green onions, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup chopped pimiento-stuffed olives
1/4 cup chopped ripe olives
1/4 cup minced chives

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.

Nutrition Facts : Calories 258 calories, Fat 9g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 754mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 35g protein. Diabetic Exchanges

MOROCCAN RED SNAPPER WITH CUMIN SEEDS



Moroccan Red Snapper With Cumin Seeds image

A lovely roasted fish from Morocco, originally appeared in Saveur in 1999. Cook time includes thirty minutes marinating time.

Provided by Chef Kate

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

3 tablespoons toasted cumin seeds
12 peeled crushed garlic cloves
1 bunch chopped fresh parsley
3 teaspoons salt
3 lemons, juice of
2 (3 lb) cleaned scaled red snapper
3 sliced peeled carrots
12 sliced new potatoes
4 sliced tomatoes
1 sliced sliced seeded stemmed green bell pepper
1 sliced lemon
5 whole mild green chilies (such as anaheims)
1/2 cup water
1/2 cup extra virgin olive oil

Steps:

  • Grind together cumin seeds, garlic cloves, chopped parsley and salt with a mortar and pestle.
  • Transfer to a small bowl and mix in the lemon juice.
  • Place red snappers in a large, shallow baking pan and rub spice mixture all over fish.
  • Cover with plastic wrap and marinate in refrigerator for at least 30 minutes. Preheat oven to 500°.
  • Remove fish from refrigerator and scatter carrots, potatoes, tomatoes, green bell pepper, sliced lemon, green chiles (such as anaheims) over and around fish.
  • Pour water and extra-virgin olive oil over fish and vegetables.
  • Bake, basting often, until fish is cooked through, about 30 minutes.

Nutrition Facts : Calories 957.1, Fat 25.7, SaturatedFat 4, Cholesterol 168.3, Sodium 2230.6, Carbohydrate 77.5, Fiber 12.5, Sugar 9.9, Protein 103.7

ZUCCHINI-WRAPPED RED SNAPPER WITH TOMATO, CUMIN, AND ORANGE SAUCE



Zucchini-Wrapped Red Snapper with Tomato, Cumin, and Orange Sauce image

Categories     Fish     Tomato     Vegetable     Bake     Orange     Snapper     Spice     Zucchini     Healthy     Gourmet

Yield Serves 4

Number Of Ingredients 13

2 teaspoons cumin seeds
four 6- to 7-ounce red snapper fillets, skinned
4 tablespoons olive oil
1 large onion, sliced
1/8 teaspoon cinnamon
4 garlic cloves, sliced thin
1 1/2 pounds plum tomatoes, cut into chunks
two 3-inch strips fresh orange zest, removed with a vegetable peeler
1/4 cup dry white wine
1/4 cup fresh orange juice
1/4 cup chopped flat-leafed parsley leaves
two 7-inch-long zucchini (each about 1/2 pound)
Garnish: flat-leafed parsley sprigs

Steps:

  • Preheat oven to 450°F.
  • In a small dry heavy skillet, toast seeds over moderate heat, shaking skillet, until fragrant, being careful not to burn them, and cool.
  • Brush an ovenproof skillet large enough to hold red snapper fillets in one layer with 3 tablespoons oil and cook onion over moderate heat, stirring, 5 minutes, or until softened and slightly golden.
  • Stir in seeds, cinnamon, and garlic and cook, stirring, 1 minute. Add tomatoes and zest and cook, stirring, 5 minutes or until tomatoes are slightly softened. Stir in wine and cook, stirring, until most of liquid is evaporated. Remove pan from heat and stir in orange juice, parsley, and salt and pepper to taste.
  • Pat fillets dry and season with salt and pepper.
  • Trim ends of zucchini and with a mandoline or other hand-held slicing device, slice zucchini lengthwise into about twenty-eight 1/8-inch-thick strips. On a work surface, arrange fillets in one layer and place about 7 zucchini strips crosswise on top of each fillet, overlapping them slightly and leaving ends of fillet exposed. Carefully tuck ends of zucchini strips under each fillet and with a long spatula, transfer zucchini-wrapped fillets, zucchini strip ends down, to tomato sauce (fillets should be in one layer). Brush tops of fillets with remaining tablespoon oil and bake fillets in skillet in middle of oven 15 to 20 minutes, or until just cooked through.
  • Discard zest and divide fillets and sauce among 4 plates. Garnish fillets with parsley.

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