Red Snapper Sandwiches With Jalapeno Mayonnaise Recipes

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RED SNAPPER OPEN-FACED SANDWICHES



Red Snapper Open-Faced Sandwiches image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

1/2 cup low-fat plain Greek yogurt, such as Fage 2-percent
1 cup whole parsley leaves
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice, from 1/2 lemon
1 teaspoon grated lemon zest, from 1 lemon
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1/4 cup quick-mixing flour, such as Wondra
1/2 teaspoon ground coriander
1/2 teaspoon kosher salt
Four 6-ounce red snapper fillets, skinned and boned
4 slices rustic bread
3 tablespoons extra-virgin olive oil
2 cups baby arugula
1 cup cherry tomatoes, quartered
1/2 lemon
Kosher salt

Steps:

  • For the sauce: Place the yogurt, parsley, olive oil, lemon juice, lemon zest, cumin, pepper and salt in a food processor. Process until smooth, scraping down the sides with a rubber spatula as needed, about 30 seconds. Set aside
  • For the fish: Heat the olive oil in a large skillet over medium-high heat. In a shallow bowl, combine the flour with the coriander and salt. Dredge each fillet in the seasoned flour and coat well. Shake off excess flour, then add the fillets to the hot pan. Cook on the first side for 3 to 4 minutes, or until golden brown and cooked most of the way through. Carefully flip, and cook for another 1 to 2 minutes.
  • To assemble: Brush the bread slices with the olive oil and toast on a grill or grill pan over high heat for 3 minutes per side, or until golden brown.
  • Spread each slice with a few tablespoons of the sauce and place a fish fillet on top. Add another dollop of sauce and scatter over some arugula and cherry tomatoes. Add a squeeze of lemon, season with salt and serve.

CRISPY WHOLE RED SNAPPER WITH CHARRED JALAPENO-BASIL VINAIGRETTE



Crispy Whole Red Snapper with Charred Jalapeno-Basil Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 25

1 tablespoon olive oil
1 jalapeno pepper
3 tablespoons diced red onion
1 tablespoon finely chopped garlic
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/4 cup rice wine vinegar
3/4 cup olive oil
1 tablespoon sesame oil
2 tablespoons basil chiffonade
1 tablespoon ancho chile powder
Salt and freshly ground pepper
6 cups canola oil
4 whole red snapper (about 1 pound each) cleaned and scaled
Salt and freshly ground pepper
4 cups seasoned rice flour
4 cups water
1 red onion, sliced thick
1 eggplant, sliced thick
1 fennel, cut into 6 pieces
1 red pepper, cut into 4 pieces
1 yellow pepper, cut into 4 pieces
Olive oil, to coat
Salt, to taste
Pepper, to taste

Steps:

  • For the Charred Jalapeno-Basil Vinaigrette: Heat oil in a small saute pan until smoking. Add the jalapeno and cook until charred on all sides. Let the pepper cool and slice thinly. Place the pepper and the remaining ingredients in a medium bowl and whisk until blended.
  • For the Crispy Fish: Heat oil in a deep fryer to 375 degrees F. Pat fish on both sides with paper towels to insure that it is totally dry. Season the fish on both sides with salt and pepper. Mix rice flour and water together. Dredge both sides of each fish in the batter and tap off any excess. Slowly lower the fish into the oil and fry for 6 to 7 minutes. Carefully remove, drain on plate lined with paper towels and drizzle immediately with the vinaigrette.
  • For the Grilled Vegetables: Toss vegetables with olive oil, salt and pepper, and grill until tender.

GRILLED RED SNAPPER WITH LEMON AND JALAPENO



Grilled Red Snapper with Lemon and Jalapeno image

Delicious grilled red snapper dish that is easy to prepare.

Provided by brandy

Categories     Seafood     Fish

Time 8h20m

Yield 6

Number Of Ingredients 5

6 (5 ounce) red snapper fillets
1 (8 ounce) bottle Italian-style salad dressing
1 serving cooking spray
1 lemon, thinly sliced
1 jalapeno pepper, thinly sliced

Steps:

  • Place snapper fillets in a glass baking dish and pour Italian dressing over top. Gently turn fish to evenly coat. Cover the dish with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
  • Preheat an outdoor grill for medium heat. Make a tray with aluminum foil and spray with cooking spray.
  • Remove fish from the dressing and place on the foil tray. Place lemon slices and jalapenos on top. Discard any remaining dressing.
  • Place the tray on the preheated grill and cook until fish begins to turn a nice, light color and flakes easily with a fork, 5 to 6 minutes per side.

Nutrition Facts : Calories 253.4 calories, Carbohydrate 5.9 g, Cholesterol 51.9 mg, Fat 12.5 g, Fiber 0.9 g, Protein 29.4 g, SaturatedFat 2.1 g, Sodium 673.3 mg, Sugar 3.1 g

RED SNAPPER SANDWICHES WITH JALAPENO MAYONNAISE



Red Snapper Sandwiches With Jalapeno Mayonnaise image

Provided by Molly O'Neill

Categories     lunch, main course

Time 1h20m

Yield Four servings

Number Of Ingredients 18

1/4 cup reduced-fat mayonnaise
1/4 cup plain nonfat yogurt
1 pickled jalapeno, finely chopped (1 tablespoon)
1 teaspoon pickled jalapeno liquid
1 cup cooked corn
1 small red bell pepper, diced small
1 scallion, trimmed and thinly sliced
3 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
1/2 teaspoon salt
Freshly ground pepper to taste
1/2 cup yellow cornmeal
1 teaspoon salt
Freshly ground pepper to taste
4 small red snapper fillets, skinned
1/4 cup low-fat milk
2 teaspoons canola oil
1 large French baguette, quartered crosswise and halved horizontally

Steps:

  • To make the mayonnaise, whisk together the mayonnaise, yogurt, chopped jalapeno and jalapeno liquid. Refrigerate at least 1 hour.
  • To make the relish, toss together the corn, red pepper, scallion and cilantro. Add the lime juice, salt and pepper and toss.
  • To make the snapper, place cornmeal, salt and pepper in a shallow dish. Dip fillets in milk and coat in cornmeal. Heat oil in a large nonstick skillet over medium heat. Add snapper and saute until cooked through, about 3 minutes per side.
  • Spread the bottom of each piece of baguette with 2 tablespoons mayonnaise. Layer with snapper, relish and more bread. Serve immediately.

Nutrition Facts : @context http, Calories 574, UnsaturatedFat 9 grams, Carbohydrate 69 grams, Fat 12 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 2 grams, Sodium 879 milligrams, Sugar 9 grams, TransFat 0 grams

VERACRUZ-STYLE RED SNAPPER



Veracruz-Style Red Snapper image

I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there's plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more.

Provided by Chef John

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 2

Number Of Ingredients 14

2 tablespoons olive oil
½ white onion, diced
3 cloves garlic, minced
1 tablespoon capers
1 tablespoon caper juice
1 cup cherry tomatoes, halved
⅓ cup pitted, sliced green olives (such as Castelvetrano)
1 jalapeno pepper, seeded and chopped
2 teaspoons chopped fresh oregano
2 teaspoons olive oil
2 (7 ounce) red snapper fillets, cut in half
salt and pepper to taste
½ teaspoon cayenne pepper, or more to taste
2 limes, juiced

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.

Nutrition Facts : Calories 452.3 calories, Carbohydrate 16.2 g, Cholesterol 72.6 mg, Fat 25.2 g, Fiber 4.1 g, Protein 43.1 g, SaturatedFat 3.6 g, Sodium 1033.5 mg, Sugar 2.7 g

GRILLED SNAPPER SANDWICH WITH PICKLED VEGETABLES



Grilled Snapper Sandwich with Pickled Vegetables image

Our grilled fish sandwiches are a simple twist on the Vietnamese banh mi.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Yield Makes 4

Number Of Ingredients 12

2 carrots, peeled into ribbons (about 2 cups)
1 small cucumber, such as Persian, thinly sliced (about 1 cup)
4 radishes, very thinly sliced (about 1 cup)
1/4 cup unseasoned rice-wine vinegar
2 teaspoons sugar
Coarse salt and freshly ground pepper
1/3 cup mayonnaise
1 1/2 teaspoons Sriracha, plus more for serving (optional)
2 skinless red-snapper fillets (each about 8 ounces)
Extra-virgin olive oil, for brushing
4 Portuguese rolls, halved
1/2 cup lightly packed fresh cilantro leaves

Steps:

  • Toss carrots, cucumber, radishes, vinegar, sugar, and 1/2 teaspoon salt in a bowl. Mix mayonnaise and Sriracha in another bowl.
  • Preheat grill to medium-high. Brush fish with oil; season with salt and pepper. Brush grates with oil. Grill fish until bottom edges turn opaque, about 3 minutes. Flip with 2 large spatulas and cook until opaque in center, about 3 minutes. Remove from grill; cut each fillet in half crosswise. Meanwhile, grill rolls until lightly marked.
  • Spread mayonnaise mixture on all roll halves. Layer fish and pickled vegetables on bottom halves; drizzle with pickling liquid and top with cilantro. Serve immediately, with more Sriracha.

RED SNAPPER WITH MANGO SALSA



Red Snapper With Mango Salsa image

A different, wonderful flavor for a firm, white fish. You can use red snapper, grouper or trigger fish. The mango salsa is excellent with chicken as well.

Provided by breezermom

Categories     < 30 Mins

Time 22m

Yield 4 serving(s)

Number Of Ingredients 19

1 lb fresh red snapper
1 tablespoon lime juice
1 tablespoon water
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1 medium lime, cut into wedges
1 mango, peeled, seeded and chopped
1 medium red sweet bell pepper
1/4 cup green onion, thinly sliced
1 hot green chili pepper, seeded and chopped
3 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon vinegar
1/2 teaspoon lime peel, finely shredded
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cut fish into 4 serving size portions. Measure the thickness of the fish. Brush with a mixture of 1 tbsp lime juice and water.
  • In a bowl, combine paprika, salt, ginger, allspice and pepper. Rub onto fish.
  • Arrange fish in a shallow baking pan. Bake uncovered at 425 degrees until fish flakes easitly when tested with a fork. Allow 4 to 6 minutes for each 1/2 inch of thickness.
  • To serve, brush fish with pan juices and serve with mango salsa and garnish with lime slices.
  • Mango Salsa:.
  • Combine mango, 1 red bell pepper, green onions, hot chili pepper, olive oil, 2 tbsp lime juice, vinegar, lime peel, 1/4 tsp salt and pepper.

Nutrition Facts : Calories 280.9, Fat 12.2, SaturatedFat 1.8, Cholesterol 42.1, Sodium 514.1, Carbohydrate 19.3, Fiber 3.1, Sugar 14, Protein 24.9

COCONUT-JALAPENO RED SNAPPER WITH BANANA BLACK BEAN PUREE



Coconut-Jalapeno Red Snapper With Banana Black Bean Puree image

Make and share this Coconut-Jalapeno Red Snapper With Banana Black Bean Puree recipe from Food.com.

Provided by Absarunnin

Categories     < 30 Mins

Time 25m

Yield 4 fillets, 4 serving(s)

Number Of Ingredients 15

2 teaspoons olive oil
1/4 cup shallot, minced
1 garlic clove, minced
3/4 cup thinly sliced banana (1 banana)
1 cup canned black beans, rinsed and drained
1/2 cup vegetable broth
1 tablespoon lime juice
1 1/2 teaspoons ground cumin
1/4 teaspoon salt
1 cup shredded carrot
1 cup coconut milk
2 teaspoons chili powder
1/4 teaspoon salt
2 jalapenos, minced
4 (6 ounce) red snapper fillets, skinned

Steps:

  • Puree: heat oil in skillet over medium heat.
  • Add shallots and garlic; cook 2 minutes.
  • Add banana; cook 2 minutes, stirring occasionally.
  • Stir in beans, 1/4 C broth, juice, cumin, and salt; cover and simmer 5 minutes.
  • Place banana mixture and remaining 1/4 C broth in a food processor; process until smooth.
  • Snapper: combine carrot, milk, chili powder, salt, and jalapeños in a large skillet over medium-high heat; bring to a simmer.
  • Add fish to pan; cover and simmer 7 minutes on each side.

Nutrition Facts : Calories 488.7, Fat 19.1, SaturatedFat 12.7, Cholesterol 79.8, Sodium 690.1, Carbohydrate 28.9, Fiber 8, Sugar 9.7, Protein 51.5

TURKEY-JALAPENO SANDWICHES



Turkey-Jalapeno Sandwiches image

When turkey sandwich meets modern Thai, it's a fun mix of classic and trendy food. I love it when my mixing and matching turns out so tasty. -Stacy Mullens, Gresham, Oregon

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 7

6 tablespoons mayonnaise
6 hoagie buns, split
6 tablespoons jalapeno pepper jelly
12 lettuce leaves
1-1/2 pounds thinly sliced deli turkey
Fresh cilantro leaves
Thinly sliced seeded jalapeno pepper, optional

Steps:

  • Spread mayonnaise on bun bottoms; spread pepper jelly over mayonnaise. Layer with lettuce and turkey; top with cilantro and, if desired, jalapeno. Replace tops.

Nutrition Facts : Calories 483 calories, Fat 17g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 1500mg sodium, Carbohydrate 53g carbohydrate (16g sugars, Fiber 2g fiber), Protein 31g protein.

ROAST BEEF SANDWICHES WITH LEMON-BASIL MAYONNAISE AND ROASTED RED ONIONS



Roast Beef Sandwiches with Lemon-Basil Mayonnaise and Roasted Red Onions image

Categories     Sandwich     Beef     Leafy Green     Onion     Picnic     Super Bowl     Back to School     Lunch     Mayonnaise     Basil     Arugula     Fall     Summer     Poker/Game Night     Party     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     Diabetes-Friendly

Yield Makes 6 sandwiches

Number Of Ingredients 10

3 large red onions (about 2 1/2 pounds), each cut through stem into 8 wedges, peeled
7 tablespoons extra-virgin olive oil
1/4 cup balsamic vinegar
1 cup mayonnaise
1/4 cup chopped fresh basil
1 1/2 tablespoons fresh lemon juice
2 1/4 teaspoons grated lemon peel
6 4x3-inch pieces ciabatta,* halved horizontally
16 ounces thinly sliced roast beef
2 cups arugula

Steps:

  • Preheat oven to 425°F. Line large rimmed baking sheet with foil. Gently toss red onions, 5 tablespoons oil and vinegar in large bowl. Sprinkle with salt and pepper. Arrange onions in single layer on prepared sheet. Bake onions until brown at edges and just tender, about 40 minutes. Cool.
  • Mix mayonnaise, basil, lemon juice, lemon peel and 2 tablespoons oil in small bowl. (Onions and mayonnaise can be made 2 days ahead. Cover separately and chill.)
  • Spread mayonnaise over cut sides of bread. Place bottom halves on plates. Top with roast beef, onions and arugula. Cover with top halves of bread.
  • *Ciabatta is an oval-shaped flat Italian bread available at many bakeries and supermarkets nationwide.

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SPICY SHREDDED CHICKEN SANDWICHES WITH LIME MAYONNAISE
1/2 cup mayonnaise, see our recipe for homemade mayonnaise. 1 lime. Salt and fresh ground black pepper. 1 baguette. 1 cup shredded chicken, warmed. 4 red lettuce leaves. 4 slices tomato. Handful of cilantro leaves. 1/4 cup pickled jalapeño slices or more
From inspiredtaste.net
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BROILED RED SNAPPER WITH CAJUN SEASONINGS RECIPE
2021-10-13 Place fillets, skin-side down, on the broiler rack. Season the top with salt, pepper, and Cajun seasoning and drizzle with a little more olive oil. Place the fillets under the broiler, about 5 to 6 inches from the heat, and broil until the fish is done or starts to flake, about 10 minutes. Serve immediately, with creamy shrimp sauce, sherry ...
From thespruceeats.com
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CRISPY CHICKEN SANDWICH WITH SPICY SLAW - SIMPLY DELICIOUS
2020-11-01 Make the slaw: Thinly slice the cabbage, spring onion and jalapeño. Right before assembling the sandwiches, dress the slaw with lime juice and salt. If you do this too early, the slaw will become soggy. Fry: Heat enough vegetable oil in a pot to deep fry the chicken (approximately 6 cups). Once hot, add the chicken and fry for 5-7 minutes ...
From simply-delicious-food.com
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MARINATED STEAK SANDWICHES WITH BASIL AND RED PEPPER MAYONNAISE
2010-02-25 1/4 C Mayonnaise. 1 whole roasted red bell pepper, rough chopped (I use Fire Roasted in a Jar) 3 to 4 Fresh Basil Leaves, chopped. Trim the steak and put in a large ziploc baggie, add in 4 chopped garlic cloves. In a bowl or glass measuring cup mix the soy sauce, worcestershire, Seasoning and Hot Sauce. Pour over steak and garlic in bag, seal ...
From asouthernfairytale.com
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GRILLED RED SNAPPER WITH AVOCADO MAYONNAISE AND SALSA VERDE
GRILL FISH: Remove fish from marinade and allow to reach room temperature. Clean grill grates using a wire grill brush, then lightly brush grates with vegetable oil. Set grill to medium-high heat and place fish fillets on grill, cooking for 3 to 4 minutes per side. SERVE fish with Salsa Verde and remaining Avocado Mayonnaise.
From blueplatemayo.com
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MAYONNAISE SANDWICH - DASSANA'S VEG RECIPES
2021-06-17 How to make Mayonnaise Sandwich. 1. In a mixing bowl take ⅓ cup grated carrots and ¼ cup finely chopped bell pepper (capsicum). You can also add veggies like some steamed corn kernels, steamed green peas and shredded cabbage at this step. 2. Add one medium-sized potato, which has been boiled, peeled and chopped.
From vegrecipesofindia.com
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MAYONNAISE SANDWICH RECIPE | HOW TO MAKE VEG MAYO SANDWICH
2019-08-28 1. Mince 1 garlic clove, chop 1 green chili and ¼ of a medium onion (2 tablespoons fine chopped). Add all of these to a mixing bowl. Squeeze 1 tablespoon lemon juice & mix well. Lemon juice removes the pungent smell from garlic and onions. However if your mayo is too sour then skip the lemon juice. 2.
From indianhealthyrecipes.com
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Top Asked Questions

What do you serve with red snapper?
The snapper is seasoned generously with ginger, garlic, and thyme and left to marinate in the fridge overnight. Simmer the hearty root vegetables in a pan with fish stock until almost cooked, and place the fish on top. Serve it over a bed of rice. 27. Broiled Red Snapper with Ginger Lime Butter
What is the best way to cook yellowtail snapper?
Pan-Fried Yellowtail Snapper Few can resist the call of fried fish. This pan-fried fish recipe is flaky and delicious and comes together in just under 20 minutes. This recipe uses almond flour instead of wheat flour for an extra punch of flavor. Season your fish with garlic, salt, pepper, and garnish with lemon juice and fresh herbs.
What does snapper taste like and how do you eat it?
Snapper has a wonderfully light flavor all on its own. The lemon and salt help amplify those flavors. Pair it with steamed veggies or over a bed of rice for a healthy and flavorful meal. 2. Lemon Red Snapper with Herb Butter
How do you make fried snapper taste good?
Coat your snapper in a rich batter infused with dark ale. While light ale works, it won’t infuse the snapper with the same deep flavors as dark ale. The snapper is deep-fried for around 5-6 minutes until it reaches a deep golden brown.

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