CRUMB-COATED RED SNAPPER
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
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
SPICY SNAPPER MAKI ROLL (SUSHI)
Steps:
- Remove all skin, pin bones, blood lines and sinew from the snapper fillet. Slice the fillet lengthwise into long strips about 1/2-inch wide and refrigerate until ready to use.
- Whisk together 2 tablespoons of the mayonnaise with the sriracha in a small bowl. In a separate small bowl, whisk together the remaining 3 tablespoons of mayonnaise with the wasabi paste and a splash of water if needed to loosen the mixture. In a medium bowl, gently combine the cooked sushi rice with the vinegar.
- Lay a piece of plastic that is bigger than the nori sheet on a clean work surface. Lay a nori sheet on top of the plastic in the center. Dip your fingers in water as needed to keep them from sticking to the rice, then use your fingers to spread 1/2 cup of the sushi rice evenly on the nori sheet and gently press down. Flip the nori sheet over so the rice is face down.
- Spoon about 2 teaspoons of the sriracha mayonnaise horizontally across the center of the nori sheet. Place 2 strips of snapper on top of the mayonnaise, then top with a strip of cucumber and 4 to 5 slices of avocado. Using the plastic wrap as a guide, roll the sushi as tight as possible into a log. Trim any excess nori as needed. Remove the plastic and use a sushi mat to form the sushi into a uniform round roll with a flat bottom. Repeat with the remaining ingredients to assemble three more rolls.
- Cut each roll into 6 to 9 pieces. Use a spoon to smear about 1 tablespoon of the wasabi mayonnaise on one side of the serving plate. Place the sushi on the other side of the plate, then sprinkle with some of the furikake. Place about 1 tablespoon salmon roe on top of the wasabi mayonnaise and garnish the plate with a splash of toasted sesame oil. Serve immediately with pickled ginger, soy sauce and wasabi paste.
PAN SEARED RED SNAPPER
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
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
RED SNAPPER
Provided by Food Network
Time 45m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees. Tear 2 pieces of parchment or aluminum foil, about 12-inch square.
- Drizzle some olive oil in center of each square and spread with your fingers. Set the filets, skin side down, over the olive oil in the foil and season with salt and pepper. Drizzle more olive oil over fish, then top with tomatoes and then fresh herbs. Drizzle drops more olive oil and season with salt and pepper.
- Wrap, deli style. Set package on a baking dish or sheet and bake for 30 minutes or until tender. While snapper is cooking, make orange rice.
RED SNAPPER ROLLS ELEGANCE
Coming from the Yucatan peninsula many years ago, this has been a favorite amongst my guests for decades. I have also substituted other fish such as orange roughey, turbot, sole or even tilapia. My favorite is still the red snapper.
Provided by Judikins
Categories Very Low Carbs
Time 55m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- In medium skillet, saute onions in butter until tender but not brown.
- Stir in mushrooms (save liquid if using canned), crab, and parsely.
- Cook until thoroughly warmed throughout.
- Spread mixture over rinsed and patted dry filets. Roll up and secure with toothpicks.
- Place seam side down in baking dish.
- In saucepan, melt butter, blend in flour.
- Add milk (or milk and mushroom liquid) and cheese (save small amount to use later).
- Add wine.
- Cook and stir constantly until thick. (Allow 1 minute at simmer.).
- Pour over filets.
- Bake @400F for 25 minutes, uncovered.
- Sprinkle with remaining cheese and paprika
- Bake 10 more minutes.
- A little sprig of fresh dill weed adds a nice presentation to the finished filet.
- Serve with rice pilaf, Columbia-Crest Semillon Wine and a fresh salad of your choosing Enjoy with your special guests or loved ones.
Nutrition Facts : Calories 726.4, Fat 36, SaturatedFat 20.9, Cholesterol 231.9, Sodium 501.4, Carbohydrate 13.8, Fiber 0.9, Sugar 2, Protein 80.6
RED SNAPPER WITH GARLIC-LEMON-DILL BUTTER
Robust ocean fish seeks tangy, buttery garnish for epicurean adventure. This garnish works well on most types of fish, but it was hatched using red snapper because I had a lemon and a single sprig of dill that needed to be used and the red snapper was the best looking fresh fish in the case. I've done Alaskan sockeye salmon the same way to good effect. Pairs well with pasta or rice, shown with my go-to Fettuccine with Sweet Pepper-Cayenne Sauce from this site, and fresh vegetables.
Provided by canesmojo
Categories Snapper Recipes
Time 35m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Place red snapper filets on the prepared baking sheet, skin side down.
- Melt butter in a small saucepan over medium-low heat and saute garlic in the melted butter until softened, about 3 minutes. Squeeze lemon juice on top, straining out the seeds.
- Brush the snapper liberally with garlic butter mixture, coating both pieces and season with salt and pepper of desired.
- Bake in the preheated oven until fish is opaque and firm to the touch, about 20 minutes. Serve immediately.
Nutrition Facts : Calories 380.6 calories, Carbohydrate 1 g, Cholesterol 127.8 mg, Fat 20.3 g, Fiber 0.1 g, Protein 46.3 g, SaturatedFat 11.6 g, Sodium 222.7 mg
BAKED RED SNAPPER WITH GARLIC, LIME, AND CILANTRO
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
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