Red Snapper In White Wine Sauce Tomatoes Recipes

RED SNAPPER LIVORNESE RECIPE

Steps:

• Preheat the oven to 350°F.
• Heat the olive oil in a saute pan large enough to hold the snapper fillets, over medium heat. Add the onion and cook until it starts to soften, about 5 minutes. Add the olives and capers and continue cooking until onion is translucent 3-5 minutes.
• Lay the red snapper fillets skin side down in the pan, and add the marinara sauce and white wine. Season with salt and pepper to taste, and place the pan in the oven.
• Bake in the oven until fish is cooked through, about 15-20 minutes. Using a spatula, carefully transfer fish to serving plates, spoon sauce over fish and serve.

SAUTEED RED SNAPPER W/WHITE WINE SAUCE, RICE AND ASPARAGUS RECIPE - (3.8/5)

Steps:

• Procedures for Rice 1.Heat 2 tablespoons of olive oil in medium size sauce pan over medium high heat. 2.Add shallots, garlic and stir for 1 - 2 minutes 3.Add basmati rice, 2 pinches of salt and a pinch of pepper and stir vigorously 4.Add water, chicken stock and mix well bring to a rapid boil. 5.cover with a lid, turn heat down to low and let rice simmer for 15 - 20 minutes Procedures for Asparagus 1.Bring a 3 quart pot of water to boil over medium heat, and add a pinch of salt 2.Place asparagus into boiling water for 3 - 5 minutes, take out in place in an ice bath for 30 seconds . (an ice bath is ice and water in a bowl) 3.Next place asparagus and mixing bowl and coat with 2 tablespoons of olive oil and season with salt and pepper 4.Lightly coat a grill pan with olive olive oil over medium high heat Procedures for Fish 1.Season red snapper with 1 teaspoon of salt and 1 teaspoon of pepper. 2.Add olive oil to a frying pan and place over medium high heat, place fish into the pan and cook until golden brown. ( approx 3 - 4 minutes on each side) Procedures for White Wine Sauce 1.Lightly coat a sauce pan with olive oil over medium heat. Add 2 table spoons of shallots, 2 tablespoons of garlic, capers and stir. 2.Next add a 1/ 2 cup of white wine, the juice of 1 whole lemon, and butter. 3.Turn heat down to low and let simmer for 1 - 2 minutes add parsley, then salt and pepper to taste, and continue to simmer until sauce thickens.

VERACRUZ-STYLE RED SNAPPER

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
• Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
• Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
• Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
• Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.

RED SNAPPER IN WINE SAUCE

Steps:

• Mix egg and milk in shallow bowl.
• Mix well.
• Put bread crumbs on a plate.
• Heat oil and butter in 12 inch deep skillet.
• Put fish in egg mix then in breadcrumbs and fry for 3 minutes on each side.
• Remove from skillet and keep warm.
• To skillet add, garlic, lemon juice, wine, dillweed and onion salt.
• Bring to boil, add fish and simmer 6 minutes.
• Place on platter, spoon sauce over, and sprinkle with parsley.

RED SNAPPER WITH FRESH TOMATOES

Steps:

• Place fillets in well buttered baking dish and season with salt and freshly ground pepper.
• Melt butter in saucepan.
• Add onion and garlic and saute for 5 minutes without browning.
• Stir in flour and add wine.
• Bring to a boil and simmer for 5 minutes.
• Season with salt and pepper.
• Add tomatoes and herbs.
• Pour sauce over fish and sprinkle with bread crumbs and cheese.
• Bake uncovered at 350 degrees for approximately 30 minutes.
• Please note that this is a high altitude recipe, baking time may be less at sea level.

BAKED RED SNAPPER WITH FENNEL-SCENTED TOMATO SAUCE

Steps:

• Preheat oven to 400&;deg;F. Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add onion and saut&;eacute; until tender, about 8 minutes. Add tomatoes, wine, orange peel, fennel seeds and crushed red pepper. Boil gently until reduced to chunky sauce, breaking up tomatoes with spoon, about 12 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Rewarm before continuing.)
• Pour remaining 1 tablespoon oil into small baking dish. Add fish and turn to coat with oil. Sprinkle with salt and pepper. Spoon warm sauce over fish. Bake until just cooked through, about 20 minutes. Serve immediately.

RED SNAPPER WITH POTATOES, TOMATOES AND RED WINE

Steps:

• Steam potatoes until almost tender, about 8 minutes. Cool.
• Melt butter with 2 tablespoons oil in heavy large pot over medium-high heat. Add onions; sauté until golden brown, about 8 minutes. Mix in 3 tablespoons oil and garlic. Add potatoes; cook 2 minutes. Mix in red wine. Boil until almost no liquid remains, about 4 minutes. Add stock, tomatoes with juices and oregano and bring to boil. Add olives; boil until liquid thickens slightly and potatoes are very tender, about 12 minutes. Mix in 3 tablespoons parsley. Season with salt and pepper.
• Meanwhile, sprinkle fish with salt and pepper. Heat 1 1/2 tablespoons oil in each of 2 heavy large nonstick skillets over medium-high heat. Add fish fillets and sauté until just opaque in center, about 3 minutes per side.
• Arrange potatoes in center of each of 6 plates. Spoon some sauce over. Top with fish. Spoon remaining sauce over fish. Sprinkle with 1 tablespoon parsley. Drizzle with 1 tablespoon olive oil and serve.