Quick Fried Red Snapper In Olive Oil Recipes

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FRIED RED SNAPPER BITES



Fried Red Snapper Bites image

Even though I call this fried snapper bites, it can be done with any firm. white fish. You do want the chunks you fry to be at least the width of a finger, and even twice that, so use that as a guideline. I like the New Orleans remoulade with this, but you can use any sauce you like.

Provided by Hank Shaw

Categories     Appetizer

Time 35m

Number Of Ingredients 21

1/2 cup Dijon or Creole mustard
1/3 cup mayonnaise
3 tablespoons chopped parsley
3 tablespoons minced shallot
3 tablespoons minced celery
1/4 cup minced dill pickles
1 tablespoon minced garlic
1 tablespoon prepared horseradish
1 tablespoon cider vinegar
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon Creole or Cajun seasoning
1 teaspoon Worcestershire sauce
2 pounds skinless snapper fillets
Salt
2 eggs, lightly beaten
1/4 cup yellow mustard (Dijon is fine)
1 tablespoon Creole or Cajun seasoning
3 tablespoons heavy cream or half and half
1 sleeve Saltines crackers
Peanut oil for frying

Steps:

  • Mix all the ingredients for the remoulade together and set aside. The remoulade can be made up to a week in advance, and making it the night before lets the flavors mellow.
  • Cut the fish into chunks of about two bites each. Salt lightly. Mix together in a bowl the eggs, mustard, Creole seasoning and heavy cream.
  • Pour enough peanut oil hot into a frying pan to come about a half-inch up the sides. Heat this to about 350F.
  • While the oil is heating, dunk as many snapper bites in the egg wash as will fit. When the oil is hot, dredge the fish in the mashed Saltines. You can do this in a bowl or in a plastic bag. Really press in the Saltines, and it's OK to have a few bits that aren't pulverized.
  • Fry the fish until golden brown on both sides, about 3 minutes per side. Drain on paper towels and serve with the remoulade, and some lemon wedges if you have them.

Nutrition Facts : Calories 486 kcal, Carbohydrate 8 g, Protein 53 g, Fat 26 g, SaturatedFat 5 g, Cholesterol 178 mg, Sodium 950 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

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-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

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 :

FRIED RED SNAPPER



Fried Red Snapper image

Red Snapper Fish is a thing of beauty with its beautiful crispy golden crust and juicy flesh inside. Excellent choice for a speedy supper recipe that will be on the table in minutes, making it a perfect addition to your midweek dinner.

Provided by Patricia Valbrun

Number Of Ingredients 26

2 red snappers fillets (cut and cleaned at store)
1 tbsp fish seasoning
1/3 cup epis ((check blog post))
1 tsp salt (course)
3 stem rosemary
6 stem thyme
1 lime juice
Peanut Oil
4 scotch bonnet pepper (optional)
2 stem scallion (optional)
2 stem rosemary (optional)
2 cups flour
1 1/2 tbsp fish seasoning
1 tsp salt
1 cup onions
1 cup red bell pepper
1 cup green bell pepper
1 1/2 cup cherry tomatoes
1 cup white wine
1 cup water
2 rosemary
3 thyme
1/2 butter
1 lime juice (whole)
1 tbsp fish seasoning
black pepper (to tatse )

Steps:

  • Rinse to clean snapper with lime and water.
  • On a cutting board, cut snappers to your liking. I would usually create 3 deep slits on both sides of the snappers but for this recipe I had two large ones so I cut mines in pieces. Buy ones that can fit in your pan!
  • Pat fish dry. When done, season with fish seasoning, epis, salt, rosemary, thyme and lime juice. Marinate in the fridge for 30 minutes to an hour. This ensures that flavors get deep into the fish, yummy !
  • When ready to make, use the largest non-stick frying pan you have. Add enough peanut oil to cover at least 1-1/2 inches of depth.
  • Heat the skillet for a few minutes over medium heat. In the meantime, lets coat the snapper in flour batter. Dredge in flour and make sure to get flour into those crevices so they are also nice and crispy. While also, shacking off the excess flour afterwards and set aside.
  • At medium heat, slowly fry for a few minutes on the first side but do not turn until it is ready. If you want to flavor the oil as I did it is optional. Add in scotch bonnet pepper, thyme and rosemary.
  • When cooking, the fish will naturally release and float on top of the pan but you can also check by lifting it a little to make sure the snapper is golden. That is a sign, especially at medium heat that it is ready to be turned over.
  • Total time should be no longer than 15 minutes for frying. But of course, not all stoves or pots are the same so keep an eye on it the entire time. My total time for frying was about 12 minutes using a dutch oven pot.
  • Set on a cookie rack over an allimum pan to drain access oil. To reheat to keep skin crispy, bake at 350F for 5 minutes.

RED SNAPPER AND HEIRLOOM TOMATOES POACHED IN OLIVE OIL



Red Snapper and Heirloom Tomatoes Poached in Olive Oil image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 7

2 quarts olive oil
4 (6-ounce) red snapper fillets, skin on
Salt and freshly ground black pepper
4 heirloom tomatoes
1/4 pound lardons
2 cloves garlic, thinly sliced
3 cups packed spinach

Steps:

  • Warm a large pot of olive oil to 200 degrees F. Season fish with salt and pepper. Submerge in oil. Add tomatoes and submerge. Cook slowly until fish is done, about 15 minutes. Remove fish.
  • In a saute pan over medium-high heat, cook the lardons until crispy. Remove and pour out most oil. Add garlic and cook until slightly brown. Add spinach and cook until wilted. Remove and keep warm. Add fish and turn, to quickly crisp skin on all sides. Serve fish with tomatoes atop spinach and sprinkle with lardons.

ROASTED RED SNAPPER WITH FRESH HERBS, GARLIC AND OLIVE OIL



Roasted Red Snapper with Fresh Herbs, Garlic and Olive Oil image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

1 (2 to 2 1/2-pound) red snapper, cleaned but with head and tail
1/3 cup olive oil
Fresh lemon juice to taste
2 large cloves garlic, minced fine
Fresh rosemary and thyme, crumbled
Salt and pepper to taste
Lemon wedges as an accompaniment
Fresh rosemary, thyme or parsley sprigs for garnish, if desired

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.;

OVEN-FRIED RED SNAPPER



Oven-Fried Red Snapper image

Number Of Ingredients 6

1 tablespoon oil
2 (8-ounce) red snapper fillets
1/2 cup seasoned bread crumbs
1/2 teaspoon paprika
1/2 teaspoon garlic powder
fresh lemon

Steps:

  • Preheat oven to 400°. Oil bottom of baking dish very lightly. Wet fillets. Roll in combined dry ingredients. Place in baking dish. Squeeze on fresh lemon. Bake 20-30 minutes without turning. Fish is done when flaky. Serve with whipped potatoes and broccoli. (Don't forget the tartar sauce.) Even Easier: Foil is my friend where baked or broiled fish is concerned. I spray it with Pam so that the fish lifts off easily. And of course, the clean-up is throw-away quick.

Nutrition Facts : Nutritional Facts Serves

OVEN FRIED SNAPPER



Oven Fried Snapper image

Make and share this Oven Fried Snapper recipe from Food.com.

Provided by BrendaM

Categories     High Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

2 lbs red snapper or 2 lbs perch fillets
1/2 cup oil
3 cloves garlic, pressed
1 teaspoon salt
1 cup parmesan cheese
1 cup dry breadcrumbs

Steps:

  • Rinse fish with cold water, pat dry with paper towels.
  • Cut fish into four serving size portions.
  • Combine oil, salt and garlic in oblong baking dish.
  • Place fish in mixture and let marinate 10 minutes.
  • Turn and let marinate another 10 minutes.
  • Remove fish from marinade.
  • Roll in cheese, then crumbs.
  • Place on well-greased cookie sheet.
  • Bake at 500F for 12-15 minutes or until fish flakes easily.

RED SNAPPER WITH THYME, TOMATOES, AND OLIVES



Red Snapper with Thyme, Tomatoes, and Olives image

Categories     Olive     Tomato     Bake     Steam     Low Carb     Low Cal     Snapper     Spring     Healthy     Thyme     Bon Appétit

Number Of Ingredients 7

3 large plum tomatoes, coarsely chopped
1 shallot, chopped
2 teaspoons chopped fresh thyme
2 tablespoons olive oil
2 6- to 7-ounce red snapper fillets
10 Kalamata olives or other brine-cured black olives, pitted, halved
Freshly steamed white rice

Steps:

  • Combine plum tomatoes, shallot, and chopped thyme in small bowl. Season to taste with salt and pepper. Cut 1 sheet of aluminum foil about 18 inches long. Place on work surface. Drizzle 1 tablespoon olive oil in center of aluminum foil. Place red snapper fillets side by side in center of aluminum foil. Top with tomato mixture. Sprinkle with olives. Drizzle fish with remaining 1 tablespoon olive oil. Fold foil over, enclosing contents completely and crimping edges tightly to seal. (Can be prepared up to 6 hours ahead; refrigerate.)
  • Preheat oven to 450°F. Place large baking sheet in oven and heat 10 minutes. Place foil packet on heated baking sheet. Bake until fish is opaque in center, about 15 minutes. Remove from oven; let stand 5 minutes. Open foil packet over bowl to catch juices. Serve fish with juices over white rice.

CRUMB-COATED RED SNAPPER



Crumb-Coated Red Snapper image

I reel in compliments with this moist, crispy red snapper recipe. Heart-healthy omega-3 oils are an added bonus with my simple but delicious entree that's done in mere minutes. It's one of the best red snapper recipes I've found. -Charlotte Elliott, Neenah, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1/2 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
4 red snapper fillets (6 ounces each)
2 tablespoons olive oil

Steps:

  • In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.

Nutrition Facts : Calories 288 calories, Fat 10g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 498mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges

FRIED SNAPPER WITH CREOLE SAUCE



Fried Snapper With Creole Sauce image

Best enjoyed using local snapper, this bright dish represents the protein part of fish and fungi, a classic duo on dinner tables in the Virgin Islands. The fish is topped with plenty of thyme-laced, tomato-based Creole sauce and is typically served over a bed of fungi, the classic Virgin Islands side dish of buttery cooked cornmeal with sliced, boiled okra. Michael Anthony Watson and Judy Watson, husband-and-wife owners of Petite Pump Room in St. Thomas, traditionally use whole fried snapper for this recipe, but you can use fish fillets. For authenticity, serve them with plenty of hot sauce on the side for a little extra heat.

Provided by Korsha Wilson

Categories     dinner, quick, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

3 tablespoons olive oil
3 medium yellow onions, halved and cut into 1/4-inch-thick slices
1 red bell pepper, cored and cut into 1/4-inch-thick slices
1 green bell pepper, cored and cut into 1/4-inch-thick slices
4 garlic cloves, sliced
1 (14-ounce) can tomato sauce
4 fresh thyme sprigs
4 teaspoons distilled white vinegar
4 teaspoons seasoning salt, such as Creole seasoning or Lawry's
Kosher salt and ground black pepper
1/3 cup vegetable oil
1/2 cup all-purpose flour
1 1/2 teaspoons seasoning salt, such as Creole seasoning or Lawry's
4 skin-on red snapper fillets (about 6 ounces each)
Hot sauce (optional)

Steps:

  • Prepare the sauce: In a large skillet, heat the olive oil over medium until shimmering. Add the onions, red and green bell peppers and garlic, and cook, stirring occasionally, until fragrant and just starting to brown, about 7 minutes.
  • Stir in the tomato sauce, thyme and 1 3/4 cups water; bring to a boil over high.
  • Stir in the white vinegar and seasoning salt, reduce the temperature to medium-low and simmer for 10 minutes. Season to taste with salt and pepper. Cover and keep warm.
  • Meanwhile, prepare the fish: Heat the vegetable oil in a large frying pan over medium. On a large plate, mix the flour and seasoning salt with a fork.
  • Pat the snapper fillets dry using paper towels, and season 2 fillets with salt and pepper before dipping them into the flour mixture until coated on both sides.
  • Once the oil is shimmering, gently lay the floured fillets in the hot oil, skin-side down, and cook until skin is crispy, 3 to 4 minutes. Using a fish spatula, carefully flip fillets and cook for an additional 2 to 3 minutes, until cooked through.
  • Transfer the fish to a large paper-towel-lined plate. Cover loosely with foil and repeat with the remaining fillets.
  • Divide fish among plates, skin side up, and top with the Creole sauce. Serve immediately, passing hot sauce at the table.

QUICK-BRAISED RED SNAPPER



Quick-Braised Red Snapper image

You can cook a whole fish in a flash if you use a wok. In this riff on the classic Chinese-restaurant dish, red snapper and scallions are braised in a fragrant garlic- and ginger-infused oil.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 12

3/4 cup Shaoxing wine, dry sake, or dry sherry
2 tablespoons unseasoned rice vinegar
2 tablespoons soy sauce, preferably reduced-sodium
2 tablespoons packed light-brown sugar
1 tablespoon plus 2 teaspoons cornstarch
1 whole red snapper (about 2 pounds)
3 tablespoons safflower oil
1 piece ginger (2 inches), peeled, thinly sliced lengthwise, and cut into matchsticks (1/4 cup)
4 cloves garlic, thinly sliced (2 tablespoons)
2 red finger peppers, thinly sliced (seeds removed for less heat, if desired)
1 bunch scallions (about 7), trimmed and cut into 2 1/2-inch pieces
Steamed white or brown rice, for serving (optional)

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.

RED SNAPPER WITH TOMATO AND OLIVES



Red Snapper With Tomato and Olives image

I first tried this recipe when Loblaws changed their name to Loblaws Great Food and they were giving out food samples and recipe cards. It is a very tasty recipe.

Provided by Eldeevee

Categories     Very Low Carbs

Time 30m

Yield 10 serving(s)

Number Of Ingredients 11

25 kalamata olives, rinsed, pitted and roughly chopped
2 1/2 teaspoons capers, rinsed
2 1/2 tablespoons red onions, finely diced
8 plum tomatoes, cut into medium dice
10 large basil leaves, roughly chopped
1/2 cup flat-leaf Italian parsley, roughly chopped
1 1/2 cups extra virgin olive oil
1 teaspoon red pepper flakes
10 (6 ounce) red snapper fillets
6 tablespoons fresh lemon juice (from 2 lemons)
salt and pepper, to taste

Steps:

  • In large bowl stir together olives, capers, red onion, tomatoes, basil, 3 tbsp parsley and 1 C olive oil. Season with salt, fresh black pepper and red pepper flakes and let stand at room temperature for 30 minutes.
  • In large fry pan, heat 3T remaining olive oil until hot. Working in batches, season fillets with salt and pepper. Cook on one side until opaque, about 3 minutes, lowering heat if necessary to prevent burning. Turn fillets over and cook 3 minutes more. Transfer to platter and loosely cover with foil to keep warm. Cook remaining batches wiping pan clean between batches and starting with fresh oil for each batch.
  • Remove fish to a serving platter pour lemon juice into pan and swirl around to combine with pan juices. Drizzle over fish and garnish with tomato-olive mixture.

RED SNAPPER WITH TOMATO-OLIVE COMPOTE AND RICE



Red Snapper with Tomato-Olive Compote and Rice image

This light and flavorful dish would also work well with tilapia.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 9

1 cup long-grain white rice
2 tablespoons olive oil
1 medium onion, halved lengthwise and thinly sliced
4 garlic cloves, slivered
Coarse salt and ground pepper
1 can (14 1/2 ounces) diced tomatoes, in juice
1/2 cup pitted Kalamata olives, slivered
2 tablespoons capers, drained and rinsed
4 red snapper fillets (6 to 8 ounces each), halved crosswise

Steps:

  • Preheat oven to 400 degrees. Cook rice according to package instructions; set aside, covered.
  • While rice is cooking, heat 1 tablespoon oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 7 minutes. Add tomatoes and their juice, olives, and capers; cook, stirring occasionally, until slightly thickened, 3 to 5 minutes.
  • Meanwhile, place snapper fillets on a rimmed baking sheet. Drizzle with remaining tablespoon oil, and turn to coat. Arrange fillets in a single layer, skin side down. Season generously with salt and pepper.
  • Bake until fish flakes easily and is opaque throughout, 10 to 12 minutes. Serve with rice and tomato-olive compote.

Nutrition Facts : Calories 513 g, Fat 15 g, Fiber 1 g, Protein 44 g

ROASTED RED SNAPPER WITH OLIVES



Roasted Red Snapper with Olives image

Categories     Olive     Roast     Low Cal     Snapper     White Wine     Winter     Thyme     Gourmet

Yield Serves 12

Number Of Ingredients 9

For sauce
1/3 cup dry white wine
3 garlic cloves, sliced thin
1/4 cup fresh lemon juice
1/3 cup extra-virgin olive oil
1 1/2 tablespoons chopped fresh thyme leaves
1 1/2 cups mixed green and black brine-cured olives (preferably unpitted)
six 6- to 7-ounce red snapper fillets with skin
6 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 425°F.
  • Make sauce:
  • In a small skillet boil wine with garlic until reduced to about 2 tablespoons. Add remaining sauce ingredients and salt and pepper to taste and bring to a simmer. Sauce may be made 1 day ahead and chilled, covered. Reheat sauce to warm before proceeding.
  • Pat snapper fillets dry and season with salt and pepper. Divide oil between 2 shallow baking pans large enough to hold fillets in one layer without touching and spread oil evenly. Heat baking pans in upper and lower thirds of oven 7 minutes. Working quickly, put fillets, skin sides down, in hot baking pans and roast in upper and lower thirds of oven 7 to 10 minutes, or until fish is just cooked through.
  • Transfer fillets with a metal spatula to a large platter, turning them skin sides up, and top with sauce.

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From belquistwist.com


BAKED RED SNAPPER RECIPE WITH LEMON & HERBS - CAMERON'S …
Put your olive oil, garlic, parsley, thyme, lemon juice, and salt and pepper into a food processor and blend until the garlic and herbs are in tiny pieces. Line a baking dish that is large enough to fit your fillet with foil and place your lemon slices on the foil. Rub your herb mixture all over your red snapper fillet and inside the scores you ...
From cameronsseafood.com


YELLOW SNAPPER FISH RECIPES - THERESCIPES.INFO
YELLOWTAIL SNAPPER GRENOBLOISE - Mary's Joy of Family Cooking new marymoccia.blog. Pour the milk in one dish and the flour in another, salt and pepper each. First dredge the fish in the milk, remove excess milk and dredge in the flour, make sure to shake to remove excess flour. Set all fish aside. (Preheat oven to 170, just to keep fish warm). In a large saute pan, heat the …
From therecipes.info


30 SNAPPER RECIPES (+ EASY FISH DINNERS) - INSANELY GOOD
2022-05-31 Brown the fish in olive oil for a few minutes, and then remove from the pan. Add stock of choice, capers, lemon juice, and white wine. Be sure to get all of those delicious brown bits in the bottom of the pan for massive flavor. Pour over your golden fillets and serve with steamed veggies for a filling yet healthy dinner! Go to Recipe. 22. Fried Red Snapper Bites. …
From insanelygoodrecipes.com


RED SNAPPER WITH TOMATOES, OLIVES AND ONIONS - THE COMFORT OF …
2012-08-13 Instructions. Heat oil in a large skillet over medium heat, add onions, and cook, stirring occasionally, until onions are fragrant and slightly soft, about 2 minutes. Add snapper, skinned side up, and cook until lightly golden, about 2 minutes. Turn fish and cook other side another 2 minutes. Add wine, tomatoes, olives, half the parsley, and ...
From thecomfortofcooking.com


PAN-FRIED RED SNAPPER | MRFOOD.COM
2013-04-24 Sprinkle the remaining 1/2 teaspoon each of salt and pepper inside the cavity of the fish. Completely coat the fish in the flour mixture. Using 2 large skillets, melt 3 tablespoons butter over medium heat in each skillet. Then add 1 fish to each skillet and cook for 12 to 15 minutes, or until the coating is crispy and the fish flakes easily ...
From mrfood.com


PAN FRIED RED SNAPPER IN GARLIC SAUCE RECIPE | RECIPES.NET
2022-03-23 In a small saucepan, heat the olive oil, butter, and garlic together over medium heat. When the mixture begins to simmer, add the vinegar and lime juice to the pot. Reduce the heat to medium-low and simmer the sauce for 5 minutes. Add the salt and pepper to the sauce and remove it from the stove. Allow it to cool for 10 minutes.
From recipes.net


ROASTED RED SNAPPER WITH FRESH HERBS, GARLIC AND OLIVE OIL
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 ...
From bigoven.com


PAN-FRIED RED SNAPPER WITH FRIED GINGER - PEGGY LAMPMAN'S …
2013-03-18 Instructions. 1. If time allows, macerate (soak) julienned ginger in rice wine vinegar at least 2 hours and up to 24 hours. 2. Remove ginger from vinegar, pat dry, and reserve. Combine vinegar and soy sauce and let fish flesh marinate …
From dinnerfeed.com


THAI WHOLE FRIED RED SNAPPER - THERESCIPES.INFO
Fried Snapper in Tamarind Sauce - Ang Sarap trend www.angsarap.net. 1 big whole snapper, gutted scaled and scored 1/2 cup flour freshly ground black pepper salt coriander, to garnish red chillies, thinly sliced vegetable oil, for deep frying Tamarind Sauce 1 cup boiling water 1/2 cup tamarind pulp 1/3 cup palm sugar or raw sugar 3 coriander roots, cleaned and roughly …
From therecipes.info


BAKED RED SNAPPER RECIPE WITH PISTACHIO PESTO - SPINACH TIGER
2018-06-11 Baked Red snapper with a drizzle of olive oil, lemon, salt and pepper is magical. Today, however, I added my pistachio pesto and placed in on cauliflower rice with a little fresh fennel. You could serve with rice, mashed potatoes, or all by itself. Admittedly, red snapper is pricey, but not any more so than halibut or scallops.
From spinachtiger.com


ROAST RED SNAPPER W/ FRESH HERBS, GARLIC AND OLIVE OIL (MF)
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 ...
From bigoven.com


RED SNAPPER WITH TOMATO SAUCE, OLIVES, AND ONIONS - SAVEUR
2007-05-14 Add wine, tomatoes, olives, half the parsley, and red pepper flakes to the pan with the fish. Season to taste with salt and bring to a simmer over medium heat. Reduce heat to medium-low and simmer ...
From saveur.com


SPICY RED SNAPPER RECIPE - FOOD.COM | RECIPE | SNAPPER RECIPES, …
Fried Red Snapper. Red Snapper Fillet. Fish Recipes. Seafood Recipes. Cooking Recipes. Healthy Recipes. Healthy Meals . Grill Recipes. Seafood. More information.... Ingredients. Seafood. 6 (6 ounce) red snapper, fillets. Produce. 1 tsp Basil, dried. 1 tsp Garlic powder. 1/2 tsp Onion powder. 1/4 tsp Oregano, dried. 1 tsp Thyme, dried. Baking & Spices. 1 tsp Black …
From pinterest.com


10 BEST BAKED RED SNAPPER FILLETS RECIPES | YUMMLY
2022-06-05 extra-virgin olive oil, fresh oregano, vegetable dip, lemon, red snapper fillets and 2 more Grilled Red Snapper with Green Harissa Sauce KitchenAid salt, parsley, red snapper, spinach, cumin, green onion, fresh mint and 11 more
From yummly.com


FRIED RED SNAPPER RECIPE | MYRECIPES
Directions. Step 1. Combine eggs, salt, and pepper in a medium mixing bowl. Dip fish in egg mixture; roll in crushed crackers. Fry in hot shortening in a large heavy skillet until golden brown, turning once. Drain well. Garnish with lemon wedges, and …
From myrecipes.com


ROASTED RED SNAPPER ITALIAN STYLE! - 2 SISTERS RECIPES BY ANNA AND …
Instructions. Preheat oven to Roast at 400 degrees F. Cover your baking pan with foil wrap. Season the red snapper fillet with sea salt and black pepper. Then lay the fish with skin side down. Drizzle olive oil over the snapper. Then squeeze 1/2 of a lemon over the fish. Reserve the other half of the lemon for later.
From 2sistersrecipes.com


CRISPY RED SNAPPER RECIPE - RECIPEZAZZ.COM
2014-09-10 Step 2. In a heavy skillet over medium heat, cook fillets in oil in batches for 4-5 (or 3-4 if thin) minutes on each side or until fish flakes easily with a fork.
From recipezazz.com


GRILLED RED SNAPPER WITH MIXED OLIVE TAPENADE RECIPE - EASY …
Let stand at room temperature 15 minutes. Place capers, parsley, garlic and anchovy fillet, if desired, in food processor. Add remaining 1/4 cup oil, 1 tablespoon lemon juice and 1/2 teaspoon pepper. Cover and process until well blended. Add green olives and kalamata olives. Pulse, in 1-second intervals, about 5 times, just until coarsely chopped.
From easykitchen.com


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