Red Snapper Or Other White Fillets Meunière Recipes

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EASY SOLE MEUNIERE



Easy Sole Meuniere image

Provided by Ina Garten

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 7

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 fresh sole fillets, 3 to 4 ounces each
6 tablespoons unsalted butter
1 teaspoon grated lemon zest
6 tablespoons freshly squeezed lemon juice (3 lemons)
1 tablespoon minced fresh parsley

Steps:

  • Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
  • Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
  • Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

RED SNAPPER



Red Snapper image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 1 serving

Number Of Ingredients 22

1 tablespoon olive oil
1/2 medium onion, peeled and minced
1/2 stalk celery, peeled and minced
1/2 clove fresh garlic, peeled and minced
1/2 tablespoon curry powder
1/2 cup white wine
3/4 cup fish stock or clam broth
Vegetable Italian Couscous, recipe follows
1 (6 to 7-ounce) red snapper fillet, skin on
Super fine flour
Coarse salt, to taste
Pepper, to taste
1/8 cup vegetable oil
1/4 cup carrot extract (juice)
1 tablespoon fresh tarragon, chopped
1 tablespoon fresh parsley, chopped
2 tablespoons olive oil
1/4 cup brunoise carrot
1/4 cup brunoise celery
1/4 cup brunoise red pepper
2 cups chicken stock or vegetarian stock
1/2 cup Italian couscous

Steps:

  • Heat olive oil in a medium saute pan over medium heat. Add vegetables and cook for 3 minutes, or until they have just sweated their moisture. Stir in curry powder and cook for 1 minute. Add wine and simmer 4 minutes. Stir in the stock and cook, for 10 minutes. Remove from heat. Cover and keep warm on back of stove.
  • Reheat vegetable couscous. Wipe snapper fillet dry. Using a sharp knife, score the skin in a crosshatch pattern. Lightly dust with flour and season to taste with salt and pepper. Heat vegetable oil in a 12-inch saute pan over medium heat. When very hot but not smoking, add the fillet, skin-side down. Raise heat and cook, occasionally tilting pan to distribute fat evenly, for about 6 minutes. Remove from heat and drain on paper towels.
  • Return sauce to high heat. Bring to a rolling boil, add 1/2 tablespoon olive oil, carrot juice, and herbs. Taste and adjust seasoning with salt and pepper. Turn off heat. Place vegetable Italian couscous in shallow soup (or pasta) plate. Carefully set snapper fillet in the center of couscous. Quickly spoon broth over top and serve.
  • Heat medium stockpot, add olive oil and saute carrots, celery and red pepper until translucent.
  • Add chicken stock or vegetarian stock. Bring to a boil, add couscous and lower heat to a simmer, and cook for 5 to 7 minutes.

SNAPPER MEUNIERE



Snapper Meuniere image

Provided by Emeril Lagasse : Cooking Channel

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 18

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Four 6-ounce snapper fillets
1 teaspoon salt, plus more for seasoning
1 cup all-purpose flour
2 tablespoons olive oil
1 stick cubed unsalted butter, softened
1 tablespoon minced shallots
2 tablespoons white wine
1/4 cup lemon juice
2 tablespoons chopped fresh parsley leaves
Freshly ground pepper

Steps:

  • For the Emeril's original essence: Combine all the ingredients thoroughly and store in an airtight jar or container.
  • For the snapper meuniere: Preheat the oven to 200 degrees F.
  • Season the snapper fillets with the salt and 1 teaspoon Emeril's original essence. Reserve the remaining essence for another use. Lightly dredge the seasoned snapper in the flour, shaking off any excess. Set a 10-inch saute pan over medium-high heat and add the olive oil to the pan. Once the oil is hot, place the fish fillets in the pan, 2 at a time, and cook for 2 1/2 to 3 minutes per side. Place the cooked fillets on an oven-proof platter and place in the oven while you cook the remaining fillets.
  • Once the fish are cooked, return the skillet to the stovetop and set on medium heat. Add the butter to the pan and once melted, add the shallots. As the shallots cook and the butter stops foaming, about 30 seconds, add the white wine, lemon juice and parsley to the pan. Continue to cook for 15 to 20 seconds, swirling the pan occasionally. Season with salt and pepper and remove from the heat. Remove the fish from the oven and pour the sauce over top the fish. Serve immediately.

RED SNAPPER OR OTHER WHITE FILLETS MEUNIèRE



Red Snapper or Other White Fillets Meunière image

Classically, meunière refers to fillets of sole that are floured and quickly sautéed in clarified butter, then finished with parsley, lemon juice, and a little melted butter. Over the years the definition has expanded to encompass a series of flexible techniques that can be applied to just about any thin cut of meat, poultry, or fish.You can serve this with a salad and bread, or with any good potato and vegetable combination. True sole is a uniquely firm fish, best replaced not by local "soles" (like gray sole or Pacific sole) but by sturdy fillets like red snapper, grouper, catfish, black-fish, or sea bass.

Yield 4 servings

Number Of Ingredients 7

4 red snapper fillets, about 1 1/2 pounds
Salt and black pepper to taste
Flour or cornmeal for dredging
Extra virgin olive oil, other oil, butter, clarified butter (page 241), or a combination for sautéing
1 to 2 tablespoons butter, optional
1 tablespoon fresh lemon juice
2 tablespoons minced fresh parsley leaves

Steps:

  • Heat a 12-inch skillet, preferably nonstick, over medium-high heat for about 2 minutes.While it is heating, sprinkle the fish with salt and pepper and place the flour or cornmeal on a plate.
  • Place enough oil or butter in the skillet to coat the bottom well and place over high heat. When the oil is hot, dredge a fillet in the coating, turning it over a few times and pressing it down so that it is well covered. Add the fillet to the pan, then repeat.
  • Cook until the fillets are nicely browned on the first side, about 3 minutes, then turn and cook on the second side for 2 to 4 minutes, lowering the heat a bit if the coating begins to scorch, until the fish is firm to the touch. As the fish is cooking, melt the butter, if you're using it, over medium heat until it is nut brown.
  • When the fish is done, drain it briefly on paper towels, then transfer to a warm platter. Drizzle with lemon juice and top with half the parsley. At the last minute, pour the browned butter over all, add the remaining parsley, and serve.

RED SNAPPER LIVORNESE



Red Snapper Livornese image

A tangy, easy recipe for almost any firm-fleshed fish fillets: red snapper, sea bass, grouper. Adaptable for sole, flounder, tilapia, and other thin fillets by adjusting cooking time. Serve with white rice or couscous, and a salad or steamed broccoli.

Provided by Ro

Categories     Seafood     Fish

Time 45m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
½ small onion, diced
2 cloves garlic, minced
5 whole canned tomatoes, drained and chopped
2 tablespoons capers, chopped
½ cup sliced black olives, drained
¼ teaspoon crushed red pepper flakes
½ tablespoon chopped fresh parsley
1 pound red snapper fillets
1 tablespoon fresh lemon juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a medium skillet, heat olive oil and saute onion until tender, about 5 minutes. Add garlic, and saute for 1 minute. Stir in tomatoes, capers, black olives, red pepper flakes, and parsley. Bring to a boil, and simmer for 10 minutes.
  • Spread 1/2 cup of the sauce in a 11x7 inch baking dish, and arrange the snapper fillets in a single layer in the dish. Drizzle lemon juice over the fillets, and then pour the remaining sauce over all.
  • Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets. Baste once with the sauce while baking. Snapper is done when it flakes easily with a fork.

Nutrition Facts : Calories 225.6 calories, Carbohydrate 8.6 g, Cholesterol 42 mg, Fat 10.4 g, Fiber 2.4 g, Protein 24.9 g, SaturatedFat 1.6 g, Sodium 554.7 mg, Sugar 3.8 g

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

FISH MEUNIERE WITH CAPERS



Fish Meuniere With Capers image

This is from the America's Test Kitchen Cookbook, 2006 edition. This kind of made me think of chicken piccata, only made with fish. Use a flatfish, like sole or flounder for best results.

Provided by IngridH

Categories     Egg Free

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup all-purpose flour
4 sole fillets or 4 flounder fillets, 3/8 inch thick, patted dry
salt
pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter, cut into 2 pieces
4 tablespoons unsalted butter, cut into 4 pieces
1 tablespoon fresh parsley, chopped
1 1/2 tablespoons lemon juice, fresh
2 tablespoons capers, rinsed

Steps:

  • For the fish: Set oven to 200 degrees, and place a heatproof plate in the oven.
  • Place flour in a baking dish. Season dry fish fillets with salt and pepper, set aside for 5 minutes or until moisture shows on the surface.
  • Coat fish with flour, shake off any excess, and set aside on a baking sheet.
  • In a large (12 inch) non-stick skillet, heat 1 tablespoon of the oil over high heat until shimmering.
  • Add 1 tablespoon of butter and swirl to coat the bottom of the pan. Add two fillets skin side up, to the skillet, and reduce heat to medium high. Cook the fish without distubing it, about 3 minutes, or until the edges are opaque and the bottom is golden.
  • Carefully flip the fish (you may need two spatulas to do this without breaking it), and continue to cook for another two minutes or until the thickest part flakes when a toothpick is inserted.
  • Transfer the fish to the oven to keep warm while you cook the remaining fillets.
  • Wipe the pan clean, and repeat steps 6 through 11 with the other two fillets.
  • For the browned butter: Heat remaining 2 tablespoons butter in a stainless steel skillet over medium high heat until the butter melts.
  • Continue to cook, swirling the pan, until the butter is golden brown and smells nutty, about 1 - 1 1/2 minutes more. Remove from heat.
  • To serve: Remove fish from the oven and sprinkle with parsley. Add the lemon juice and capers to the browned butter, swirl to combine. Taste butter sauce, add salt or pepper to taste. Spoon the butter sauce over the fish, and serve immediately.

Nutrition Facts : Calories 386.4, Fat 27.4, SaturatedFat 12.6, Cholesterol 119.2, Sodium 613.2, Carbohydrate 12.6, Fiber 0.6, Sugar 0.2, Protein 22.2

PAN-SEARED RED SNAPPER WITH LEMON- ZEST BUTTER SAUCE



Pan-Seared Red Snapper With Lemon- Zest Butter Sauce image

Provided by Molly O'Neill

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 lemons
1/4 cup lemon juice
1/4 cup orange juice
1 shallot, finely chopped
1 1/2 teaspoons whole peppercorns
8 tablespoons very cold butter, cut into 16 chunks
2 tablespoons olive oil
4 7-to 8-ounce red snapper fillets
Salt and freshly ground black pepper to taste
2 tablespoons parsley, finely chopped

Steps:

  • Grate the zest from 1 of the lemons, carefully avoiding the pith. Set aside.
  • Using a paring knife, remove the peel in long strips from the second lemon, scraping off any pith. Cut the peel into a fine julienne. Bring a small saucepan half full of water to a boil and add the strips. Boil 1 minute. Drain and rinse the strips under cold water. Drain on paper towels. Set aside.
  • In a small heavy saucepan, simmer the lemon juice, orange juice, shallot, peppercorns and grated zest, uncovered, until the mixture is reduced by half, about 5 minutes. Strain through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids and return the liquid to the pan and set it over very low heat.
  • Whisk chunks of cold butter into the sauce one at a time, whisking continuously. When all the butter has been incorporated, immediately remove the pan from the heat. (The sauce will separate if it becomes too hot.) Transfer the sauce to a small thermos or to a glass cup set inside a bowl of very warm water.
  • Place a large skillet over medium-high heat. When hot, add the oil. Add salt and pepper to snapper fillets taste. Place the snapper fillets in the pan and cook, turning once, until they are lightly browned and just cooked through, about 3 minutes per side. Transfer the fillets to 4 warm plates. Coat with the sauce, garnish with parsley and lemon-zest strips and serve.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 33 grams, Fiber 2 grams, Protein 46 grams, SaturatedFat 16 grams, Sodium 771 milligrams, Sugar 4 grams, TransFat 1 gram

SAUTEED RED SNAPPER FILLETS WITH FENNEL AND ORANGE



Sauteed Red Snapper Fillets with Fennel and Orange image

Categories     Citrus     Fish     Fruit     Vegetable     Sauté     Dinner     Orange     Seafood     Snapper     Fennel     Summer     Winter     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 7

1 navel orange
1 large fennel bulb (sometimes called anise), fronds reserved for garnish and stalks discarded
2 1/2 tablespoons olive oil
1/2 teaspoon finely chopped fennel seed
2 (6-oz) red snapper fillets, with skin
1 teaspoon fresh lemon juice, or to taste
Garnish: chopped fennel fronds

Steps:

  • Cut peel and white pith from orange with a sharp knife, then cut sections free from membranes. Squeeze 1 to 2 tablespoons juice from membranes before discarding and reserve. Cut sections into 1/4-inch dice and reserve separately.
  • Quarter fennel bulb lengthwise and cut out and discard core. Cut quarters lengthwise into 3/4-inch-thick slices.
  • Heat 1 1/2 tablespoons oil in a heavy skillet over moderately high heat until hot but not smoking, then sauté fennel with fennel seed and salt and pepper to taste, stirring, until edges are browned and fennel is wilted, about 10 minutes. Cook fennel over moderately low heat, covered, stirring occasionally, until tender, about 8 minutes more. Stir in reserved orange juice.
  • While fennel cooks, pat fish dry and season with salt and pepper. Heat remaining tablespoon oil in a 9- to 10-inch nonstick skillet over moderately high heat until just starting to smoke, then sauté fish, skin sides down, until skins are golden, about 3 minutes. Turn fish over and sauté until just cooked through, about 3 minutes more.
  • Sprinkle fish with lemon juice and serve, skin sides up, on top of fennel and orange dice.

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