Red Snapper En Papillote With Cilantro Lime Vinaigrette Recipes

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RED SNAPPER EN PAPILLOTE WITH CILANTRO-LIME VINAIGRETTE



Red Snapper en Papillote with Cilantro-Lime Vinaigrette image

So many of us were warned as children that fish bones could kill you. Yet what a memorable, if not altogether safe, impression an entire fish makes at the table before being skillfully boned. Slipping citrus into the cavity and wrapping the fish in parchment before roasting ensures that its delicate flesh attains a level of succulence and gently infused flavor that it simply cannot achieve any other way.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 13

1 whole (2 pounds) red snapper (or substitute black bass or branzino), scaled and cleaned
Coarse salt and freshly ground pepper
1/2 lime, cut into thin rounds
2 garlic cloves, thinly sliced
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lime juice
1/2 cup extra-virgin olive oil
1/4 cup fresh lime juice (from about 3 limes)
1/2 cup fresh cilantro, chopped, plus more for garnish
3 garlic cloves, minced
1 teaspoon finely grated lime zest
1/2 teaspoon minced jalapeno chile
1/2 teaspoon coarse salt

Steps:

  • Make the snapper: Preheat oven to 400 degrees. Place fish on one side of a 12-by-16-inch piece of parchment. Season cavity with salt and pepper, and arrange lime and 1/2 the garlic. Season outside of fish with salt and pepper. Sprinkle remaining garlic on fish, and drizzle with oil and lime juice.
  • Fold parchment over fish, and seal by making small, tight overlapping folds along edges and ends. Transfer to a baking sheet, and roast until packet puffs and turns light golden, about 20 minutes. Open fish packet carefully. Fish should be opaque in center; if it is not cooked through, reseal parchment and continue roasting.
  • Make the vinaigrette: Puree all of the ingredients in a blender until smooth.
  • Transfer fish to cutting board discarding parchment. Debone if desired, and garnish with cilantro. Serve immediately with vinaigrette on the side.

RED SNAPPER EN PAPILLOTE



Red Snapper en Papillote image

En papillote is a French term meaning "in paper." It's a cooking method in which food is placed inside a packet of parchment paper and cooked in its own juices.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

1/4 cup capers, drained
4 teaspoons green peppercorns, in brine, drained
1 teaspoon dill seed
4 tablespoons freshly squeezed lemon juice, (about 2 lemons)
2 (about 1 1/2 pounds) fennel bulbs, sliced thin lengthwise
4 six-ounce fillets of red snapper, boned and skinned
1/2 teaspoon salt
1 lemon, cut into 8 thin slices

Steps:

  • Heat oven to 400 degrees. Place two baking sheets in oven. Combine capers, peppercorns, dill seed, and lemon juice in a small bowl. Set aside.
  • Fold four 24-inch pieces of parchment piece in half crosswise, cut each into a half-heart shape, and open. Divide fennel evenly among the parchments, forming a bed on one side of the heart. Sprinkle each serving with a tablespoon of caper mixture, and season with salt. Place a snapper fillet on each bed of fennel; season with salt, and top each packet with remaining caper mixture and 2 lemon slices. Fold parchment over the ingredients, making small overlapping folds along the edge to seal.
  • Using a large spatula, place packets on heated baking sheets. Bake until the packets have puffed and the fish is cooked, 15 to 18 minutes. Transfer packets to individual plates. Serve immediately.

RED SNAPPER WITH CILANTRO, GARLIC, AND LIME



Red Snapper with Cilantro, Garlic, and Lime image

Categories     Garlic     Broil     Low Carb     Quick & Easy     Lime     Snapper     Summer     Cilantro     Gourmet

Yield Makes 6 servings

Number Of Ingredients 8

6 (6- to 8-oz) red snapper fillets (1/2 inch thick) with skin
6 tablespoons extra-virgin olive oil
1 teaspoon salt
3/4 teaspoon black pepper
1/2 cup finely chopped fresh cilantro
1 1/2 tablespoons minced garlic
1 1/2 tablespoons finely grated fresh lime zest
Accompaniment: lime wedges

Steps:

  • Preheat broiler and lightly oil a shallow baking pan (1 inch deep).
  • Pat fish dry, then arrange, skin sides up, in 1 layer in baking pan. Brush both sides of fish with 3 tablespoons oil total and sprinkle with salt and pepper. Toss together cilantro, garlic, and zest in a small bowl.
  • Broil fish 6 inches from heat, without turning over, until just cooked through, 8 to 10 minutes. Transfer fish, skin sides up, with a metal spatula to a platter, then sprinkle with cilantro mixture and drizzle with remaining 3 tablespoons oil.

BAKED RED SNAPPER WITH GARLIC, LIME, AND CILANTRO



Baked Red Snapper with Garlic, Lime, and Cilantro image

A delicious and easy red snapper dish, with the flavors of the summer. You can substitute almost any firm-fleshed fish, but snapper is my favorite!

Provided by mslisa

Categories     Seafood     Fish

Time 55m

Yield 6

Number Of Ingredients 8

cooking spray
2 pounds skin-on red snapper fillets
2 cloves fresh garlic, minced
1 pinch garlic salt, or to taste
1 pinch ground red chile pepper, or to taste
½ cup chopped fresh cilantro
1 lime
2 tablespoons butter

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

RED SNAPPER COOKED EN PAPILLOTE WITH JULIENNED VEGETABLES



Red Snapper Cooked en Papillote with Julienned Vegetables image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 9

6 whole baby red snappers, 8 to 12 ounces each, cleaned and scaled
Salt
Freshly ground black pepper
24 small sprigs fresh tarragon or basil
1 carrot, cut into thin julienne strips
1 small leek, thoroughly washed, cut into thin julienne strips
1 small turnip, cut into thin julienne strips
Extra-virgin olive oil
2 lemons, thinly sliced

Steps:

  • On the thickest part of each side of the snappers, cut a 1/2-inch-thick incision along its length. Season the snappers inside and out with salt and pepper and tuck 3 tarragon sprigs inside each fish's body cavity.
  • Cut 6 pieces of aluminum foil, each large enough to completely enclose each fish. Preheat the oven to 450 degrees F.
  • Arrange half of the julienned vegetables in beds in the center of each piece of foil and place a fish on top. Drizzle the fish generously with olive oil. Arrange the remaining vegetables on top, then cover with lemon slices and the remaining herbs.
  • Close the foil around each fish, double pleating the edges together to form airtight packages. Place the packages on a baking sheet and bake them until they have puffed up like balloons, about 15 minutes.
  • Serve each foil package on a dinner plate. Let each guest carefully open the package to eat the fish, easing the fillets off the bone along the top incision and then pulling out the spine and ribs in a single piece.

RED SNAPPER PAPILLOTES WITH LEMON AND THYME



Red Snapper Papillotes with Lemon and Thyme image

Categories     Bake     Quick & Easy     Low/No Sugar     Lemon     Snapper     Winter     Thyme     Gourmet

Yield Serves 2

Number Of Ingredients 8

2 sheets 12-inch-wide heavy-duty foil (each about 15 inches long)
two 6-ounce red snapper fillets, pin bones removed
2 tablespoons extra-virgin olive oil
freshly ground black pepper
2 teaspoons fresh lemon juice
1/2 teaspoon chopped fresh thyme leaves
6 very thin lemon slices (about 1/16 inch thick)
Accompaniment if desired: Vegetable Couscous with Black Olives

Steps:

  • Preheat oven to 500°F. and heat a baking sheet in lower third of oven 5 minutes.
  • Fold each sheet of foil in half crosswise to crease, and then unfold.
  • On a plate coat red snapper fillets with oil and sprinkle with pepper and salt to taste. On each sheet of foil put 1 fillet to one side of crease and sprinkle with 2 teaspoon lemon juice, 1/4 teaspoon thyme, and half of any oil remaining on plate. Top each fillet with 3 lemon slices.
  • Working with 1 foil package (papillote) at a time, fold left half of foil over fillet. Starting at 1 corner of crease, fold edge of foil over in triangles, following a semicircular oath around fillet (each fold should overlap previous one), smoothing out folds as you go and tucking last ford under, until papillote is completely sealed. Put papillotes on hot baking sheet and bake in middle of oven 5 minutes.
  • Serve papillotes with couscous.

RED SNAPPER EN PAPILLOTE



RED SNAPPER En PAPILLOTE image

This cooking method called en papillote is absolutely scrumptious because the juices and flavors are trapped in a sealed pouch baked in the oven. VIDEO https://www.youtube.com/watch?v=yYol9z5M3Lo

Provided by CLUBFOODY

Categories     Very Low Carbs

Time 25m

Yield 1 fish

Number Of Ingredients 2

1 tablespoon olive oil (or more)
1 fish fillet

Steps:

  • Preheat oven to 425ºF. Using parchment papers as needed (1 fish fillet = 1 paper/2 fish fillet = 2 papers) cut into 24-inch long, fold in half and crease firmly. Cut into a heart shaped pattern finishing with a pointy end; oil both sides of papers.
  • Place fillets on one side of the center crease; add vegetables of your choice as well as seasonings. I like to use about 1 tablespoons of white wine. Just keep in mind about certain vegetables that take more than 15 minutes to cook i.e. potatoes. In that case, precook or blanch them depending of the kind you choose.
  • Fold one side over fish/vegetables and starting from the round, crimp paper tightly to about ½ to 1-inch long. When arriving to pointy end, fold it underneath. Place pouched on a baking sheet and transfer to preheated oven; bake for 15 minutes. Serve immediately.

Nutrition Facts : Calories 308.3, Fat 15.1, SaturatedFat 2.2, Cholesterol 99, Sodium 140.7, Protein 41.1

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