Pan Fried Red Snapper With Salted Black Beans And Chilies Recipes

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RED SNAPPER WITH BLACK BEANS



Red Snapper with Black Beans image

Our Test Kitchen developed this appealing recipe that's ready to serve in less than 30 minutes. Before you scoot out the door, treat yourself to these mild, flaky fillets topped with spicy black beans.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 13

3/4 cup canned black beans, rinsed and drained
3 tablespoons chopped red onion
2 tablespoons olive oil, divided
1 teaspoon red wine vinegar
1 teaspoon Dijon mustard
1 small garlic clove, minced
1/4 teaspoon salt, divided
1/8 teaspoon pepper, divided
1 to 2 drops hot pepper sauce
3 tablespoons all-purpose flour
2 red snapper or grouper fillets (8 ounces each)
1-1/2 teaspoons butter
1 tablespoon minced fresh cilantro

Steps:

  • In a large saucepan, combine the beans, onion, 1 tablespoon oil, vinegar, mustard, garlic, 1/8 teaspoon salt, dash pepper and pepper sauce. Cook, uncovered, over low heat for 10 minutes, stirring occasionally. , Meanwhile, in a shallow bowl, combine the flour and remaining salt and pepper. Dip fillets in flour mixture. , In a large skillet, heat butter and remaining oil over medium heat. Cook fillets for 5-6 minutes on each side or until fish flakes easily with a fork. Top with black bean mixture; sprinkle with cilantro.

Nutrition Facts : Calories 469 calories, Fat 19g fat (4g saturated fat), Cholesterol 92mg cholesterol, Sodium 689mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 4g fiber), Protein 50g protein.

PAN SEARED RED SNAPPER



Pan Seared Red Snapper image

This is great for a gourmet taste on a tight schedule. Also, my husband, who isn't a fish fan, requests this recipe! Drizzle sauce over fish, and serve with vegetables.

Provided by OCTOBERK8

Categories     World Cuisine Recipes     Asian

Time 20m

Yield 2

Number Of Ingredients 8

2 (4 ounce) fillets red snapper
1 tablespoon olive oil
1 lemon, juiced
2 tablespoons rice wine vinegar
1 teaspoon Dijon mustard
1 tablespoon honey
¼ cup chopped green onions
1 teaspoon ground ginger

Steps:

  • Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
  • Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 16.5 g, Cholesterol 41.4 mg, Fat 8.5 g, Fiber 3 g, Protein 24 g, SaturatedFat 1.3 g, Sodium 138.7 mg, Sugar 9 g

PAN SEARED RED SNAPPER WITH SKIN



Pan Seared Red Snapper with Skin image

Combine the grapefruit segments and radishes in a bowl. Toss with the pink grapefruit vinaigrette.

Provided by John Siracusa

Categories     Adapted Recipes     Gordon Ramsay

Time 1h30m

Number Of Ingredients 19

1 Tbsp. freshly squeezed pink
grapefruit juice
1 small minced shallot
1 Tsp. honey
1 Tsp. sherry vinegar
¼ C. olive oil
salt and ground black Pepper to taste
2 red baby beets, wash and clean
2 golden baby beets, wash and clean
Olive oil
salt and ground black Pepper to taste
2 tablespoons olive oil
2 tablespoons butter
4 red snapper fillets, skin on, lightly scored
Sea salt and black pepper
1 grapefruit, cut into segments
2 radishes, sliced
1 teaspoon chopped basil, + more for garnish
1 teaspoon chopped cilantro, + more for garnish

Steps:

  • In a small bowl, combine the grapefruit juice, shallot, honey, and sherry vinegar, whisking well. Whisk in the olive oil in a slow, steady stream until emulsified.
  • Season with salt and pepper
  • Preheat the oven to 375°F. Peel the beets and place them on two separate pieces of tin foil. Coat them lightly with olive oil and season with salt and pepper.
  • Wrap the beets in the foil and place them on a baking sheet. Roast in the oven until they are cooked through and easily pierced with the tip of a sharp knife, 45-60 minutes.
  • Heat olive oil and butter in a large sauté pan over medium-high heat. When the foam subsides, season the red snapper fillets with salt and pepper and cook, skin-side down, about 3 minutes, until they are lightly browned.
  • Then turn the fillets over and sear the other side for another 2 minutes, until just cooked through.

Nutrition Facts :

PAN-FRIED BLACKENED RED SNAPPER



Pan-Fried Blackened Red Snapper image

This is a recipe that I came up with one night after finding some red snapper in the freezer. It can also be done with catfish, flounder, perch, or pretty much any white fish. Remember that the thinner the fillet, the shorter the cook time.

Provided by toddmaloney

Categories     Seafood     Fish     Catfish

Time 19m

Yield 4

Number Of Ingredients 10

1 tablespoon sweet paprika
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon onion powder
2 teaspoons garlic powder
2 teaspoons lemon pepper
1 pinch cayenne pepper, or more to taste
¼ cup olive oil
2 tablespoons butter
4 (4 ounce) fillets red snapper, patted dry

Steps:

  • Mix paprika, salt, black pepper, onion powder, garlic powder, lemon pepper, and cayenne pepper together in a small bowl.
  • Combine olive oil and butter in a small, microwave-safe bowl; heat in microwave until butter is melted, about 1 minute. Stir to blend butter into the oil.
  • Brush some of the olive oil and butter mixture over both sides of each red snapper fillet. Sprinkle paprika mixture over both sides of each fillet.
  • Heat leftover oil and butter mixture in a skillet over medium-high heat. Fry red snapper until flesh flakes easily with a fork, 4 to 5 minutes per side.

Nutrition Facts : Calories 304.2 calories, Carbohydrate 4.6 g, Cholesterol 56.9 mg, Fat 21.1 g, Fiber 1.4 g, Protein 24.2 g, SaturatedFat 5.9 g, Sodium 2069.1 mg, Sugar 1.2 g

FRIED WHOLE RED SNAPPER WITH SPICY CHILE SAUCE



Fried Whole Red Snapper with Spicy Chile Sauce image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 12

3 ounces fish sauce
6 ounces water
1 tablespoons chile garlic sauce
2 limes, juiced
2 ounces sugar
1 tablespoons cornstarch mixed with 2 tablespoons of water
2 tablespoons chopped scallion
2 cups vegetable oil
1 whole red snapper (about 1 1/2 pounds), scaled, eviscerated, and fins removed
Salt and pepper
Flour
Serving suggestion: Steamed rice

Steps:

  • Mix the fish sauce, water, chile garlic sauce, the lime juice, and sugar together in a small pan and bring to a boil.
  • Fill a large heavy saute pan with 1-inch of oil and heat for 5 minutes until hot, but not smoking.
  • Make 2 diagonal cuts on each side of the fish for ease of cooking. Salt, pepper, and flour both sides of the fish. Fish should be dry, as to not splatter oil when frying. Lower fish into oil, the oil should bubble vigorously. Cook 4 minutes on each side until golden brown. Check cuts on fish for doneness.
  • When fish is almost cooked, heat up sauce and stir in cornstarch mixture while sauce is boiling. Sauce should be slightly thick, but not lumpy. Remove fish from oil and slightly dry with paper towels. Add scallions to the sauce and pour over fish to cover. Serve with steamed rice.

GRILLED RED SNAPPER WITH BLACK BEANS



Grilled Red Snapper With Black Beans image

Provided by Moira Hodgson

Categories     dinner, easy, main course

Time 45m

Yield 2 to 3 servings

Number Of Ingredients 9

1 whole red snapper (about 2 pounds) cleaned, scaled, with head on
2 tablespoons minced Oriental black beans
1 clove garlic, minced
2 scallions, minced
1 tablespoon ginger, finely chopped
2 tablespoons peanut oil
Coarse salt and freshly ground pepper to taste
2 tablespoons chopped coriander leaves
1 lemon, cut into quarters

Steps:

  • Score the fish twice on each side vertically. Combine the Oriental black beans, garlic, scallions, ginger, peanut oil, salt and pepper. Spread the mixture over the fish and inside the cavity. Let the fish marinate for at least 30 minutes.
  • Preheat grill or broiler. Broil the fish for six to seven minutes on each side, or until done. To serve, sprinkle with coriander and garnish with lemon.

Nutrition Facts : @context http, Calories 424, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 2 grams, Protein 64 grams, SaturatedFat 2 grams, Sodium 825 milligrams, Sugar 1 gram

PANFRIED RED SNAPPER WITH CHIPOTLE BUTTER



Panfried Red Snapper with Chipotle Butter image

Categories     Fish     Fry     Hot Pepper     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

1/2 stick (1/4 cup) unsalted butter, softened
1/2 to 1 tablespoon finely chopped canned chipotle chiles in adobo plus 2 teaspoons adobo sauce (from can)
1/2 teaspoon salt
4 red snapper fillets with skin (1 1/2 lb total)
1/3 cup all-purpose flour
3 tablespoons vegetable oil
Accompaniment: lime wedges

Steps:

  • Mash together butter, chipotles to taste, adobo sauce, and salt with a fork until blended.
  • Pat fish dry and cut each fillet in half crosswise, then season with salt and pepper. Spread flour on a plate and dredge fish, knocking off excess.
  • Heat 1 1/2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then panfry fish, skin sides up first, in batches, turning over once, until browned and just cooked through, 4 to 6 minutes. Transfer as cooked with a slotted spatula to plates and add more oil to skillet as needed. Top fish with dollops of chipotle butter.

RED SNAPPER WITH OLIVE SALSA AND GREEN BEANS



Red Snapper With Olive Salsa and Green Beans image

A Rachael Ray recipe. She suggests using the good quality, large green olives, often found in the deli section of the grocery store. I would suggest serving this meal with a green salad and rice.

Provided by LifeIsGood

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

4 (8 ounce) red snapper fillets
extra virgin olive oil, for drizzling
1 1/2 teaspoons ground cumin
1 1/2 teaspoons sweet paprika
1 teaspoon coarse salt
1 teaspoon fresh ground black pepper
1 teaspoon ground coriander
3 plum tomatoes, seeded and chopped
cilantro leaves, finely chopped or flat leaf parsley
1/2 small red onion, chopped
12 large green olives, coarsely chopped (pitted or cracked away from the pits)
1 lime, juice of
1 teaspoon crushed red pepper flakes
1 1/2 lbs fresh green beans, trimmed
1 tablespoon extra virgin olive oil
1 tablespoon butter
salt, to taste
sliced almonds, toasted, for garnish

Steps:

  • Combine the salsa ingredients in a small bowl and allow the flavors to combine until ready to serve.
  • Preheat a grill pan or cast-iron skillet to high heat. Drizzle the red snapper fillets with olive oil. Combine all the spices into a small bowl and run fht fish with the mixture. Place fish on the hot pan skin-side down. After about 3 minutes, turn and cook the fish 3 to 4 minutes longer.
  • Cook green beans in 1 inch of boiling, salted water, covered, for 4-5 minutes, then drain. They should be bright green and still crisp. Return pan to heat and toss beans with oil and butter. Season with a little salt, transfer to a serving plate and garnish with the toasted almonds.
  • To serve, put the green beans alonsdie the spiced snapper topeed with a generous serving of salsa.

BAKED RED SNAPPER WITH BLACK BEANS



Baked Red Snapper With Black Beans image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h15m

Yield 4 to 6 serving

Number Of Ingredients 17

1 pound black beans
1 small onion, finely chopped
1 clove garlic, minced
1 green chili, minced
Freshly ground pepper to taste
Coarse salt to taste
1 3- to 4-pound red snapper left whole, with head on
1 clove garlic, peeled
1/2 cup freshly squeezed orange juice
Juice 1 lemon
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1/2 cup fresh coriander leaves
Coarse salt and freshly ground pepper to taste
1/2 cup peanut or olive oil
Fresh coriander leaves to garnish

Steps:

  • Cook the beans in water to cover with onion, garlic, chili and pepper for about one hour, or until tender. Add salt halfway through cooking time.
  • Meanwhile, wipe the snapper inside and out with paper towels. Combine the remaining ingredients except coriander leaves for garnishing in a food processor and process until smooth. Coat the fish with the mixture and leave for a couple of hours.
  • Preheat oven to 375 degrees. Bake the fish for 30 to 45 minutes, or until it is cooked through and tested with a fork. Place the fish on a serving platter, garnish with coriander and serve. Pass the beans separately.

Nutrition Facts : @context http, Calories 713, UnsaturatedFat 18 grams, Carbohydrate 54 grams, Fat 23 grams, Fiber 13 grams, Protein 72 grams, SaturatedFat 4 grams, Sodium 962 milligrams, Sugar 5 grams

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