Red Snapper Stew Recipes

RED SNAPPER

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.

CURRIED RED SNAPPER

Steps:

• Cut the red snapper into small pieces and place in a bowl. Season with the salt, black pepper, scallion, and curry powder.
• Allow the fish to marinate in the refrigerator for at least 1 hour.
• When you are ready to proceed, heat the butter and oil in a large saute pan. Add the fish and saute until it is lightly browned on both sides. Add the peppers, garlic, coconut milk, water, tomatoes, and onions. Cover the fish and bring to a boil. Reduce the heat, cover the pan, and simmer until the fish is tender, about 20 to 25 minutes, adding more water if necessary. Also, add a touch more curry, if necessary, for your taste. Finish with fresh cilantro leaves.
• Serve this splendid dish with white rice and fried plantains.

RED SNAPPER STEW

Steps:

• Cook onion until tender, about 5 minutes.
• Stir in broth, carrots, rice, lemon juice, salt, dill, thyme, and pepper.
• Heat to boiling then reduce heat, cover, and simmer until rice in tender, about 20 minutes.
• If using them, add sprouts here.
• Heat again until boiling, reduce heat, and simmer uncovered for 5 minutes.
• Stir in fish and mushrooms.
• Simmer 5-8 minutes until fish flakes easily with a fork.

SNAPPER STEW

Steps:

• Preheat oven to 350 degrees F.
• Heat 1 tblsp oil in large, ovenproof baking dish over medium heat.
• Add garlic and cook just until garlic begins to colour, stirring occasionally, about 3 minutes.
• Arrange fish over garlic.
• Sprinkle lightly with salt and pepper.
• Top with tomatoes, onion and bell peppers.
• Sprinkle lightly again with salt and pepper.
• Drizzle lime juice and remaining 2 tblsps oil over.
• Cover with foil.
• Bake until fish is opaque, about 15 minutes.
• Serve immediately with rice.

BAKED WHOLE RED SNAPPER

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Clean red snapper inside and out under cold running water. Pat dry with paper towels.
• Brush grapeseed oil all over the inside and outside of the fish, and sprinkle with Cajun seasoning on all sides. Insert garlic cloves, citrus slices, and thyme sprigs into the cavity of the fish. Set on a baking sheet.
• Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes, depending on size of the fish.

RED SNAPPER FOR TWO

Steps:

• In a small saucepan, saute onion and garlic in oil for 1 minute. Stir in mushrooms and tomato; cook 3 minutes longer. Stir in the wine, salt, basil, oregano and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 7-11 minutes or until sauce is thickened. , Place fish in a greased 13-in. x 9-in. baking dish; top with sauce. Sprinkle with cheese. Bake, uncovered, at 400° for 12-18 minutes or until fish flakes easily with a fork. Sprinkle with parsley.

FIESTA RED SNAPPER

Steps:

• Heat oil in large skillet over medium-high heat. Add onion and sauté 3 minutes. Add green chilies, 2 tablespoons chopped cilantro and garlic; sauté 2 minutes. Mix in tomatoes with juices, breaking up tomatoes with back of fork. Sprinkle fish with salt and pepper; place fish atop sauce. Bring to simmer. Cover skillet, reduce heat to medium-low and simmer until fish is just opaque in center, about 8 minutes.
• Transfer fish to platter. Simmer sauce to thicken slightly, if desired. Season sauce with salt and pepper. Spoon sauce over fish. Sprinkle with remaining 2 tablespoons cilantro. Surround with lime wedges and serve.

PLATE-STEAMED RED SNAPPER

Steps:

• Place a steaming rack in a large wok. Fill wok with water to 1 inch below the rack. Place a heatproof plate on rack, making sure plate doesn't touch sides of wok.
• Season fillets with salt and pepper. Coat lightly on both sides with sesame oil. Sprinkle flesh side with chopped cilantro.
• Place one fillet on the plate, skin side down. Sprinkle with some lemon grass or peel; sprinkle remainder around plate. Place second fillet, skin side up, on top of first.
• Scatter scallions, ginger, and mushrooms on top of and around fish. Drizzle with soy sauce and vinegar.
• Bring water to a boil, turn down to a steady simmer, and cover wok. Steam until the fish flakes at thickest part, 10 to 15 minutes. Serve directly from plate.

RED SNAPPER CHOWDER

Steps:

• Cut leek crosswise into 1/2-inch slices and in a bowl soak in water to cover, agitating occasionally to dislodge any sand, 5 minutes. Lift leek out of water and drain in a colander.
• In a bowl toss snapper gently with salt and chill, covered.
• In a saucepan cook leek with salt to taste in oil over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add garlic, coriander, and cayenne and cook, stirring, 1 minute.
• Peel potato and cut into 3/4-inch cubes. To leek add potato, tomatoes with juice, the 1 1/4 cups water, orange juice, and bouillon cube, stirring and crushing tomatoes against side of pan, and simmer until potatoes are almost tender, about 10 minutes. Stir in snapper, parsley, zest, and salt to taste and cook until snapper is opaque, about 5 minutes.

RED SNAPPER STEW WITH AIOLI

Steps:

• To make the aoli, combine the egg, yolk, garlic, salt, pepper and lemon juice in a blender. With the motor running, very slowly pour in the oils. Transfer to a bowl and refrigerate until ready to use.
• To make the soup, heat the oil in a large kettle set over medium heat and add the shallot, carrots and fennel. Cook, stirring, until the vegetables just begin to soften, 3 to 4 minutes. Add the stock, wine, piece of zest, thyme sprigs and bay leaf and bring to a boil. Lower to a simmer and cook 10 minutes. Add the tomatoes and simmer an additional 2 minutes.
• Remove the thyme sprigs, zest and bay leaf and add the snapper. Simmer 3 minutes. Add the shrimp and simmer another 3 minutes. Season to taste with salt and pepper. Transfer the soup to a large serving bowl, garnish with the grated zest, thyme leaves and 1/2 cup of the reserved chopped green fennel fronds. Serve immediately with aoli and toasted French bread on the side.

RED SNAPPER WITH GARLIC-LEMON-DILL BUTTER

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.