RED SNAPPER WITH FENNEL AND GARLIC
Steps:
- Preheat an oven to 300 degrees F (150 degrees C). Spray a 9x13 inch baking dish with cooking spray.
- Heat 4 tablespoons of olive oil in a skillet over medium heat. Stir in 3 cloves minced garlic, fennel, and minced shallot. Cook and stir until the fennel has begun to soften, about 5 minutes. Remove from heat. Transfer vegetables to a bowl, and stir in chopped parsley. Reserve cooking oil.
- Season the fish all over with salt and pepper to taste, then stuff snapper with fennel mixture. Use kitchen twine to tie the snapper together in three places. Place the snapper into the prepared baking dish, drizzle with the white wine, lemon juice, and reserved oil. Sprinkle with 3 tablespoons of garlic.
- Bake in the preheated oven until the fish is no longer translucent, and flakes easily with a fork, about 20 minutes.
Nutrition Facts : Calories 452.1 calories, Carbohydrate 7.1 g, Cholesterol 110.9 mg, Fat 16.6 g, Fiber 1.6 g, Protein 63.3 g, SaturatedFat 2.6 g, Sodium 160.1 mg, Sugar 0.6 g
RED SNAPPER WITH VEGGIES
Bursting with crisp, flavorful veggies, you'll be amazed that this dish, submitted by Carolyn Zimmerman of Fairbury, Illinois, was made entirely in the microwave.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 166 calories, Fat 2g fat (0 saturated fat), Cholesterol 40mg cholesterol, Sodium 857mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.
OVEN POACHED RED SNAPPER WITH VEGETABLES
This recipe can be made with whole red snapper or with fillets. The skeletons are cooked to make fish sauce or use store bought.
Provided by threeovens
Categories New Zealand
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fillet the red snappers and set aside, or buy snapper fillets (easier). Cut 1 tablespoon mint leaves into strips using chiffonade style of cutting. Roll leaves lengthwise and slice into thing strips; set aside. Place snapper skeletons in a saucepan and cover with water, add a pinch of salt and simmer for 45 minutes, then strain to make fish sauce. Or use store bought fish sauce (easier).
- Preheat oven to 400°F Arrange fillets in a baking dish and season with salt and pepper. Top with zucchini, squash, mint sprigs, fish broth, white wine, butter and olive oil. Bake 10-12 minutes, or until fish is cooked through (test with fork that it is flaky). Remove fillets and vegetables to serving dish, discarding mint sprigs.
- Pour cooking liquid into a saucepan and reduce until it thickens slightly. Remove from heat and add lemon juice and mint strips (chiffonade). Pour over fillets and serve. Garnish with additional fresh mint.
Nutrition Facts : Calories 529.9, Fat 24.1, SaturatedFat 6.6, Cholesterol 121.6, Sodium 420.5, Carbohydrate 3.1, Fiber 0.4, Sugar 1.5, Protein 61.5
BAKED SNAPPER WITH VEGETABLES
Provided by Food Network Kitchen
Yield 2 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. On a large piece of foil, drizzle olive oil and top with fish fillets. Top with leeks and red pepper. Season with dried tarragon, salt and pepper. Splash fish with 3-4 tablespoons wine. Fold foil up into a package and place on baking sheet. Bake for 20 minutes
ROASTED RED SNAPPER WITH FRESH HERBS, GARLIC AND OLIVE OIL
Steps:
- Preheat oven to 450 degrees. Pat dry the fish and rub inside and out with the olive oil, lemon juice, garlic, rosemary, thyme and salt and pepper to taste. Arrange the fish in an oiled baking dish and bake it for 20 minutes, or until it flakes easily. Transfer to a serving plate, pour juices around fish and garnish with lemon wedges and fresh herbs.;
RED SNAPPER AND SUMMER VEGETABLES BAKED IN FOIL ON A SALAD
Make and share this Red Snapper and Summer Vegetables Baked in Foil on a Salad recipe from Food.com.
Provided by Gingerbear
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°.
- In a medium bowl, combine the vegetables with the olive salad, garlic, Italian seasoning, 1 teaspoon of the salt, and 2 tablespoons of the olive oil.
- Mix together to combine.
- Season the fish generously on both sides with the Emeril's Original Essence.
- Fold each piece of aluminum foil in half.
- Open each folded piece and place 1/4 of the vegetable mixture just below the crease and in the center of each foil square.
- Place a snapper filet on top of the vegetables.
- Drizzle each fillet with 1/2 a tablespoon of lemon juice and 1 tablespoon of the olive oil.
- Fold the foil over the fillet and tightly crimp the edges to form a seal.
- Place the pouches on a sheet pan and place in the oven to bake for about 25 minutes.
- While the fish bakes, in a large mixing bowl, combine the frissee, baby spinach, endive and red onion.
- Season the lettuce with salt and cracked black pepper, and toss to combine.
- Divide the lettuces among 4 entrée plates.
- Remove the fish from the oven.
- Combine the shallots, vinegar and mustard in a medium bowl set over a plate covered by a dishtowel to prevent the bowl from moving while whisking.
- Whisk the mixture while gradually adding the remaining 1/3 cup of the olive oil.
- Gently pierce each fish packet and whisk the juices into the vinaigrette.
- Season the vinaigrette with salt and pepper.
- Place the fish and vegetables over each salad.
- Divide the vinaigrette evenly over the 4 salads and serve immediately with crusty bread.
Nutrition Facts : Calories 720.8, Fat 43.9, SaturatedFat 6.4, Cholesterol 106.4, Sodium 326.6, Carbohydrate 17.9, Fiber 8.3, Sugar 4.9, Protein 65
RED SNAPPER WITH PEPPER AND VINEGAR
This is a wonderfully tasty recipe. Of course, it is best with very fresh fish. I always get raves when I serve this.
Provided by sutee
Categories Very Low Carbs
Time 42m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Salt fish filets and let stand 15 minutes.
- Dredge in flour.
- In a large skillet over medium high heat melt 1 Tbs.
- butter with 1 Tbs.
- olive oil.
- When butter and oil start to brown put fish in and cook about 3-4 minutes on each side.
- Remove and keep warm.
- Add shallots and pepper to skillet and cook 30 seconds.
- Add chopped tomato and stir until mixture comes to a boil, then add red wine vinegar.
- Cook until reduced by half.
- Pour cognac over and ignite.
- When flames die out add 1 Tbs.
- butter and parsley.
- Pour over fish and serve immediately.
Nutrition Facts : Calories 267.7, Fat 11.6, SaturatedFat 4.6, Cholesterol 78.7, Sodium 165.1, Carbohydrate 2.9, Fiber 0.7, Sugar 0.8, Protein 35.8
BAKED RED SNAPPER WITH GARLIC, LIME, AND CILANTRO
Steps:
- Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
- Marinate in the refrigerator, 30 minutes to 1 hour.
- Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
- Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 0.7 g, Cholesterol 65.7 mg, Fat 5.9 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 2.9 g, Sodium 151.5 mg, Sugar 0.1 g
ROASTED WHOLE RED SNAPPER WITH TOMATOES, BASIL, AND OREGANO BY SCOTT CONANT RECIPE BY TASTY
One of the reasons why I chose to work with the Alzheimer's Association is because my grandmother had dementia and some of the most meaningful moments I had with her were around the table, sharing a meal. So, I wanted to create a recipe that's fun, easy, full of flavor, and, most importantly, can be enjoyed together with friends and loved ones. Words alone can't convey how magnificent, how beautifully ceremonial a whole fish looks when presented at the table. I'm always excited when I and a few friends settle in to devour one. (And devour we do, you should see how little is left when we're through with it.) Aside from being so good-looking, a whole fish also offers much more flavor because the head and the bones add depth to the accompanying sauce. A completely gratifying dish!
Provided by Katie Aubin
Categories Dinner
Yield 3 servings
Number Of Ingredients 10
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!
BAKED RED SNAPPER WITH FENNEL AND OLIVES
Steps:
- Combine onion, fennel bulb, celery, and olives in a food processor with a slicing blade; process until everything is cut into a slaw-like consistency. Alternative use a knife to cut onion, fennel bulb, and celery into 1/8-inch thick strips and olives into rounds.
- Heat 2 tablespoons olive oil in a skillet over low heat. Add vegetable-olive mixture and season with salt and lemon zest. Cook and stir until everything is soft, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread out vegetable mixture on the bottom of a 9x12-inch pan and set red snapper on top. Drizzle with white wine, olive oil, and lemon juice. Scatter butter on top.
- Bake in the preheated oven for about 8 minutes. Move oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil red snapper for 2 minutes, making sure that it does not overcook.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 12.7 g, Cholesterol 64.5 mg, Fat 25.8 g, Fiber 4.6 g, Protein 25.1 g, SaturatedFat 7.9 g, Sodium 365.5 mg, Sugar 2.1 g
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
BAKED RED SNAPPER WITH CITRUS - TOMATO TOPPING
This is a slightly alterd recipe from Epicurious. The spicy hot topping makes a nice change for baked fish.
Provided by llk2day
Categories Spicy
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 475 degrees.
- Coat the Red Snapper on both sides with some of the olive oil and sprinkle with salt and pepper.
- Place the fish in a 9-inch glass pie dish.
- Mix remaining oil, tomatoes w/green chilies, tangerine pieces, green onions and cilantro in a small bowl.
- Season topping to taste with salt and pepper, and fish herbs.
- Spoon the topping over the Red Snapper.
- Bake until Snapper is just opaque in center, about 15-20 minutes.
- Can be cooked through if preferred.
- Sprinkle almonds on top of each serving.
Nutrition Facts : Calories 212.1, Fat 8.6, SaturatedFat 1.3, Cholesterol 46.6, Sodium 1873.8, Carbohydrate 6.3, Fiber 1.3, Sugar 4, Protein 26.7
RED SNAPPER UNDER VEGETABLE PUREE
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 3h50m
Yield Four servings
Number Of Ingredients 12
Steps:
- Put the yogurt in a strainer lined with cheesecloth and set aside for 3 hours to drain.
- Preheat the oven to 425 degrees. Put the celery root, parsnips, potatoes, thyme, salt, pepper and milk in a saucepan. Bring to a boil over medium-high heat, lower the heat and simmer until the vegetables are tender, about 20 minutes. Pour into a strainer set over a bowl and discard the milk. Push the vegetables through a ricer or food mill and set aside. (The vegetable puree can be prepared ahead of time and refrigerated for up to 3 days.) When the puree is cool, fold in the yogurt and chives.
- Coat the bottom of a baking dish, large enough the hold the fillets in one layer, with the butter. Lay the fillets in the dish, cover each with a quarter of the puree and bake until cooked through, about 8 to 10 minutes, depending on the thickness of the fish. Sprinkle with the parsley and serve with sweet carrots (see recipe).
Nutrition Facts : @context http, Calories 432, UnsaturatedFat 3 grams, Carbohydrate 40 grams, Fat 8 grams, Fiber 6 grams, Protein 50 grams, SaturatedFat 4 grams, Sodium 549 milligrams, Sugar 11 grams, TransFat 0 grams
More about "oven poached red snapper with vegetables recipes"
MAIN DISH RECIPE: ROASTED RED SNAPPER WITH …
From 12tomatoes.com
Estimated Reading Time 2 mins
RED SNAPPER AND VEGETABLES | BETTER HOMES & GARDENS
From bhg.com
SAUTE POACHED RED SNAPPER RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
MEDITERRANEAN RED SNAPPER RECIPE | THE MEDITERRANEAN …
From themediterraneandish.com
ROAST RED SNAPPER WITH SPRING VEGETABLES RECIPE
From norecipes.com
BAKED RED SNAPPER WITH ROASTED VEGETABLES RECIPE - COLESON …
From colesonfoods.com
Servings 2Total Time 30 mins
MAIN DISH RECIPE: ROASTED RED SNAPPER WITH VEGETABLES
From foodnewsnews.cc
PERCH BAKED WITH VEGETABLES RECIPE - FRESH FISH HOUSE
From freshfishhouse.com
SEARED RED SNAPPER WITH ROASTED VEGGIES | MY DELICIOUS BLOG
From mydeliciousblog.com
OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS
From emerils.com
WWW.HOMEANDRECIPE.COM
From homeandrecipe.com
POACHED RED SNAPPER - RECIPE | COOKS.COM
From cooks.com
WHOLE ROASTED RED SNAPPER WITH POTATOES AND ONIONS RECIPE
From myrecipes.com
SNAPPER BAKED IN PARCHMENT WITH SPRING VEGETABLES RECIPE
From southernliving.com
BAKED RED SNAPPER RECIPE - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
BAKED RED SNAPPER WITH GARLIC AND HERBS RECIPE - THE SPRUCE EATS
From thespruceeats.com
30 SNAPPER RECIPES (+ EASY FISH DINNERS) - INSANELY GOOD
From insanelygoodrecipes.com
ONE SHEET PAN RED SNAPPER FILLETS AND COLORFUL VEGETABLES
From thefoodkooky.com
EASY ROASTED RED SNAPPER MEAL - CARIBBEAN GREEN LIVING
From caribbeangreenliving.com
BAKED RED SNAPPER AND VEGETABLES - RECIPE | COOKS.COM
From cooks.com
WORLD BEST FILLET COOKING RECIPES : OVEN POACHED RED SNAPPER …
From worldbestfilletrecipes.blogspot.com
WHOLE ROASTED RED SNAPPER WITH POTATOES AND ASPARAGUS
From tasteabroad.com
RED SNAPPER WITH VEGETABLES - RECIPE | COOKS.COM
From cooks.com
RED SNAPPER AND ROASTED VEGETABLES - CULINARY ORACLE
From culinaryoracle.com
ROASTED RED SNAPPER ITALIAN STYLE! - 2 SISTERS RECIPES BY ANNA AND …
From 2sistersrecipes.com
POACHED RED SNAPPER - BIGOVEN
From bigoven.com
THE WORLD'S BEST (AND EASIEST) BAKED RED SNAPPER RECIPE
From delishably.com
POACHED RED SNAPPER - RECIPE | COOKS.COM
From cooks.com
RED SNAPPER FILLETS POACHED WITH FENNEL AND VERMOUTH, SERVED …
From emerils.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #south-west-pacific #main-dish #seafood #easy #fish #new-zealand #saltwater-fish #3-steps-or-less
You'll also love