CRUSTY RED SNAPPER
This is an amazing dish. It's so easy, yet so elegant. The veggies steam the fish from the bottom, and covering the fillets with a crunchy topping keeps them moist. -Kelly Remington, Arcata, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a 15x10x1-in. baking pan coated with cooking spray, combine the tomatoes, peppers, leeks, celery leaves and garlic; arrange fillets over vegetable mixture., In a small bowl, combine the bread crumbs, chips, cheese, salt, paprika, cayenne and pepper; stir in butter. Sprinkle over fillets. Bake, uncovered, at 425° for 18-22 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 237 calories, Fat 7g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 396mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
PISTACHIO CRUSTED CHICKEN
This recipe is so easy, and very elegant. Anyone can make it, and everyone will enjoy it!
Provided by Julie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
- Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs. Place onto prepared baking sheet.
- Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.
Nutrition Facts : Calories 459.1 calories, Carbohydrate 28.6 g, Cholesterol 65.9 mg, Fat 23.5 g, Fiber 3.9 g, Protein 34.9 g, SaturatedFat 3.2 g, Sodium 497 mg, Sugar 12 g
PISTACHIO-CRUSTED FISH FILLETS
What a fresh, fun, absolutely delicious way to fix orange roughy in a hurry! Our taste panel relished the nutty crunch of the pistachio and parsley crust. A great way to bring more fish-and omega 3s-to the family table. Marie Stupin - Roanoke, Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place egg white in a shallow bowl. Combine the pistachios, bread crumbs, parsley, pepper and salt in another shallow bowl. Dip fillets in egg white, then pistachio mixture., Place fish on a baking sheet coated with cooking spray. Drizzle with butter. Bake at 450° for 8-10 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 295 calories, Fat 13g fat (3g saturated fat), Cholesterol 112mg cholesterol, Sodium 444mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 2g fiber), Protein 34g protein.
PISTACHIO-CRUSTED RED SNAPPER
Great with a nice Cardonnay.
Provided by sbjonas
Categories Main Dish
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Lightly grease a baking sheet. (You can line it with foil or parchment paper and then grease for easier cleanup) Combine pistachios, breadcrumbs, salt, pepper and 4 tablespoons olive oil. Mix with a fork or fingers until crumbs are moist but separate. Spread a thin layer of mustard over each side of the snapper fillets and then dip in crumb mixture. Lightly drizzle with 1 to 2 tablespoons olive oil. Bake for about 15 to 20 minutes - until almost done. Turn on broiler and broil fish 3-5 minutes until crust browns and fish finishes cooking.
Nutrition Facts : Calories 136 calories, Fat 8.97749500030509 g, Carbohydrate 10.6232637504055 g, Cholesterol 0.0900000000000001 mg, Fiber 2.15168753637148 g, Protein 4.71950625033248 g, SaturatedFat 1.16345125001887 g, ServingSize 1 1 Serving (30g), Sodium 353.597012586353 mg, Sugar 8.47157621403403 g, TransFat 0.450593125013772 g
SALT CRUSTED WHOLE RED SNAPPER
Provided by Tyler Florence
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- When cooking with a whole fish you must first be sure that the fish is gutted, your local fish market will do this for you. The skin should be scaled and the gills and fins removed. Leave on the head and tail. Rinse the fish inside and out then pat dry.
- In a mixing bowl, combine the parsley, orange, fennel, bay leaves, shallot, red pepper flakes, fennel seed, and 1/4-cup olive oil. Stuff the cavity of the fish with 3/4 of the mixture, then spread the remaining 1/4 on the bottom of a roasting pan so the fish will not stick.
- Transfer the fish to the roasting pan and rub the skin with remaining olive oil. In another bowl, whip the egg whites to a stiff peak, then fold in the salt to make a paste. Smear the salt paste over the entire fish and roast in a preheated 350 degree F oven for 30 to 40 minutes. The egg whites form a hard crust that will crack like a shell. To serve, scoop the flesh from the fish with a spoon.
PISTACHIO CRUSTED SNAPPER WITH AGED BALSAMIC AND POMEGRANATES
Provided by Food Network
Number Of Ingredients 14
Steps:
- Preheat the broiler.
- Season the fish to taste with salt and pepper.
- In a saute pan over a high heat, add the oil, when the oil starts to smoke lightly, add the fish. Cook for 2 minutes (or until golden brown), turn fillets over and add the thyme sprigs and chives, continue to cook for 2 minutes (or until it reaches a medium temperature, depending on the thickness of the fillets.) Remove from the pan.
- Spread 2 tablespoons of Pistachio Crust mix on top of each fillet.
- Place under a broiler to lightly brown, remove from heat. In the center of 4 plates, place the fish fillets. Artfully drizzle the balsamic vinegar and pomegranate seeds around the fillets, sprinkle with chives. Serve immediately.
- In a saucepan, reduce 1/2 cup cream to 1/4 cup. Remove from the heat and then add the cold butter mix with a mixer. In a mixing bowl add the pistachio nuts, basil leaves, chopped shallots and stir in the cream mixture. Stir until evenly mixed. Season, to taste, with salt and pepper. Let cool for 10 minutes. Reserve.
HERB-CRUSTED RED SNAPPER
An appetizing blend of herbs complements the mild flavor of these flaky fillets from field editor Nella Parker of Hersey, Michigan. Red pepper flakes give the entree its zip.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a food processor, combine the first nine ingredients; cover and process until fennel is finely ground. Transfer to a shallow bowl; dip fillets in herb mixture, coating both sides., In a heavy skillet over medium-high heat, cook fillets in oil for 3-4 minutes on each side or until fish flakes easily with a fork.
Nutrition Facts : Calories 200 calories, Fat 7g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 681mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
CRISPY CRUSTED RED SNAPPER RECIPE - (4.1/5)
Provided by á-43099
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees. Combine first 4 ingredients in a bowl. Spread on a baking sheet coated with cooking spray. Arrange fillets on top of vegetables; season with salt and pepper to taste. Combine crumbs and next 4 ingredients; toss with melted butter. Divide crumb mixture evenly over each fillet, pressing into the fish. Bake 20 minutes, or until fillets flake easily when tested with a fork. Sprinkle with scallion and serve with lemon wedges.
PISTACHIO-CRUSTED ASPARAGUS
Asparagus rolled in ground pistachios and baked. This is to-die-for and no one else is doing it.
Provided by davebuoy
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Place pistachio nuts in a food processor and pulse until finely ground. Transfer to a plate.
- Beat eggs with water in a shallow bowl. Roll asparagus in the egg wash, then in ground nuts. Place on a wire rack set on a sheet pan. Season with salt and pepper.
- Preheat the oven to 350 degrees F (175 degrees C) while pistachio crust sets, about 15 minutes.
- Bake in the preheated oven until tender, about 15 minutes.
Nutrition Facts : Calories 286.6 calories, Carbohydrate 17.1 g, Cholesterol 62 mg, Fat 20.6 g, Fiber 7.3 g, Protein 14.1 g, SaturatedFat 2.8 g, Sodium 201.2 mg, Sugar 6.2 g
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