Red Snapper Teriyaki Recipes

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RED SNAPPER TERIYAKI



Red Snapper Teriyaki image

Tender vegetables and delicate fish are glazed with a flavor-packed purchased teriyaki glaze.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 17m

Yield 4

Number Of Ingredients 5

1 tablespoon vegetable oil
1 pound red snapper or cod fillet, cut into 1-inch pieces
3 cups 1-inch pieces asparagus
1 medium red bell pepper, cut into 1/4-inch strips
1/2 cup teriyaki baste and glaze

Steps:

  • Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add fish; stir-fry 2 minutes. Add asparagus and bell pepper; stir-fry 2 to 3 minutes or until vegetables are crisp-tender.
  • Stir in teriyaki baste and glaze; cook and stir 30 seconds.

Nutrition Facts : Calories 185, Carbohydrate 12 g, Cholesterol 60 mg, Fat 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1480 mg

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.

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

RED SNAPPER



Red Snapper image

I created this with some co-workers when I used to tend bar. It's quite refreshing.

Provided by CUK

Categories     Drinks Recipes     Cocktail Recipes     Whiskey Drinks Recipes

Time 1m

Yield 1

Number Of Ingredients 3

1 (1.5 fluid ounce) jigger deluxe Canadian whiskey
1 (1.5 fluid ounce) jigger amaretto liqueur
4 fluid ounces cranberry juice

Steps:

  • Fill a tall glass with ice. Pour in the whiskey and amaretto, then fill to the top with cranberry juice. Stir and enjoy.

Nutrition Facts : Calories 321.7 calories, Carbohydrate 35.7 g, Cholesterol 0 mg, Fat 0.3 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 5.3 mg, Sugar 32 g

RED SNAPPER TERIYAKI



Red Snapper Teriyaki image

Number Of Ingredients 5

1 tablespoon vegetable oil
1 pound red snapper fillets or other lean fish, cut into 1-inch pieces
3 cups sugar snap peas
1 medium red bell pepper, cut into 1/4-inch strips
1/2 cup teriyaki sauce baste and glaze

Steps:

  • Heat wok or 12-inch skillet until very hot. Add oil rotate wok to coat sides. Add fish stir-fry 2 minutes. Add peas and bell pepper stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Stir in teriyaki baste and glaze cook and stir 30 seconds.1 Serving: Calories 175 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 50mg Sodium 1,460mg Carbohydrate 11g (Dietary Fiber 2g) Protein 23g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

BAKED RED SNAPPER FILLETS



Baked Red Snapper Fillets image

From Talk About Good II "The Book of Cajun Cuisine" You can use any fish with a white, flaky texture such as speckled trout, red fish, bass or tilapia.

Provided by Frenchy Berk

Categories     Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

4 (6 ounce) red snapper fillets
salt and pepper, to taste
1 onion, chopped
1/2 cup unsalted butter, melted
1 bunch green onion, diced

Steps:

  • Preheat oven to 350°F.
  • Season filets with salt and pepper.
  • Saute onion in butter in saucepan on top of stove.
  • Place seasoned filets in pyrex baking dish and pour butter-onion mixture on top.
  • Cook for 30 minutes, occasionally spooning butter over filets.
  • When fish are tender and flake, remove from oven and sprinkle green onions on top.

Nutrition Facts : Calories 442, Fat 26, SaturatedFat 15.2, Cholesterol 140.8, Sodium 105.5, Carbohydrate 5, Fiber 1.2, Sugar 1.9, Protein 45.7

SUKIYAKI WITH RED SNAPPER



Sukiyaki with Red Snapper image

Provided by Nobu Matsuhisa

Yield Makes 6 servings

Number Of Ingredients 7

4 cups dashi*
1/2 cup mirin (sweet Japanese rice wine)**
1/2 cup soy sauce
2 pounds red snapper fillets, halved lengthwise, cut crosswise into 1/2-inch-wide strips
1 pound firm tofu (bean curd), drained, cut into 1/2-inch cubes
9 ounces fresh shiitake mushrooms, stemmed, caps quartered (about 4 cups)
1 bunch garland chrysanthemum,*** large stems removed, or fresh spinach leaves, coarsely chopped (about 3 cups)

Steps:

  • Combine dashi, mirin, and soy sauce in large pot over high heat. Bring to boil; add red snapper, cubed tofu, and shiitake mushrooms. Cook until red snapper is almost opaque in center and shiitake mushrooms are tender, stirring occasionally and reducing heat if liquid begins to boil, about 6 minutes. Add chopped garland chrysanthemum and cook just until wilted, stirring occasionally, about 1 minute. Ladle sukiyaki into bowls and serve.
  • *Japanese fish broth made with bonito flakes and kombu. Powdered dashi concentrate is available at Japanese markets.
  • **Mirin is available at Japanese markets and in the Asian foods section of some supermarkets.
  • ***Garland chrysanthemum is a fragrant fresh green that can be found in the produce section of Japanese markets under the name shingiku and in Chinese markets under the name tung hao.

RED SNAPPER WITH MISO BROWN BUTTER



Red Snapper with Miso Brown Butter image

This snapper is elegant, luscious, yet simple to prepare thanks to the miso butter, which caramelizes into an umami-rich pan sauce. Served with a bright herb salad, it's a dish that's both refreshing and melt-in-your-mouth.

Provided by Michael Lewis

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 11

2 fillets red snapper, skinless, or any firm white fish; about 4-5 oz. each
kosher salt
4 tablespoons Miso Butter, divided, recipe follows
Flaky sea salt, preferably Maldon brand
1/4 cup sake
1/4 cup mirin
3 tablespoons sugar
1/4 cup white miso (also called "shiro miso"), may substitute dark or barley miso
1 1/4 cups unsalted butter, room temperature (2 1/2 sticks)
1 cup mixed fresh herb greens, such as Thai basil, mint, chervil, dill, and celery leaves
2 teaspoons ponzu, or more as desired

Steps:

  • Preheat oven to 450 degrees F. Heat an oven-safe saute pan over medium heat. Season fillets with josher salt on both sides. Turn heat to high and add 3 tablespoons Miso Butter to the preheated pan; when it has melted, place fish on top of the butter, skin-side up, in an even layer. Move the fish around in the butter as it starts to bubble and the miso begins to caramelize, 2 minutes. Place pan in the oven to finish cooking fish, about 2-4 minutes, depending on thickness. Meanwhile, make the Herb Salad. (Note: If using a convection oven, place skillet on the middle rack. If using a conventional oven, place skillet on lower rack.)
  • In a small saucepan over high heat, bring sake and mirin to a boil to burn off the alcohol. Once boiling, add sugar, stir, and continue boiling until the sugar has completely dissolved and the liquid is translucent. Turn off heat and stir in miso.
  • In the bowl of a stand mixer fitted with a whisk attachment, add butter. Whisk at medium speed until butter is fluffy and pale yellow, 1 minute. Continuing on medium speed, slowly add the miso mixture in a steady stream to combine. Turn off motor, scrape down the sides of the bowl, and continue mixing again, just until incorporated. Pour Miso Butter into a bowl and set aside. Makes about 2 cups. (Store in a lidded container in the refrigerator for up to 1 month.)
  • In a bowl, combine Thai basil, mint, chervil, dill, and celery leaves (or a fresh herb combination of your choosing). Set aside.
  • Remove fish from oven: it's fully cooked when opaque throughout, and should flake when touched. The Miso Butter will be brown and caramelized in the pan. Flip the fish onto a serving plate, skin-side up, and finish with a sprinkle of flaky salt. Pan sauce: To the caramelized butter in the hot pan, add 1 tablespoon of fresh Miso Butter and stir to combine. Spoon pan sauce over the fish. Add ponzu to the Herb Salad, toss, and serve with the fish.

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  • In your skillet, turn the heat up to about medium and add your olive oil. While that is getting warm, go to your red snapper and season it with salt and pepper.
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