Red Snapper With Black Olives Capers And Tomatoes Recipes

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OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS



Oven Roasted Red Snapper Fillets with Tomatoes and Onions image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 32

Essence, recipe follows
12 thin slices lemon, seeds removed
1/4 cup good-quality extra-virgin olive oil
Rice Pilaf, for serving, recipe follows
Tomato Water, recipe follows, optional
Chiffonade fresh basil, for garnish
20 (1/4-inch thick) slices Roma tomatoes (recommended: Romanita tomatoes)
1/4 cup chiffonade fresh basil leaves, plus more for garnish, if desired
1/2 cup julienned sweet onions
1/4 cup pitted and sliced kalamata olives
1 teaspoon salt
1/2 teaspoon freshly ground black pepper, plus more to taste
4 (4 to 6-ounce) skin-on red snapper fillets
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
2 tablespoons unsalted butter
3/4 cup chopped yellow onions
1 cup long-grain white rice
1 3/4 cups canned low-sodium chicken broth, or chicken stock
1/2 teaspoon salt
2 tablespoons thinly sliced green onions, optional
1 large heirloom tomato, roughly chopped
Few sprigs fresh parsley
Few sprigs fresh basil
Extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

  • Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  • Combine the tomatoes, basil, onions, and olives in a bowl. Season with salt and pepper, to taste. Season both sides of the fillets with 1 teaspoon salt, 1/2 teaspoon pepper, and Essence. Arrange the fish on the baking sheet, followed by the tomato mixture and then the lemon slices. Drizzle 1 tablespoon of olive oil over each fillet.
  • Bake for 15 to 20 minutes, or until the snapper is cooked through. To serve, place a portion of Rice Pilaf on an entree plate. Use a spatula to remove the fish, along with the tomatoes, onions and lemons from the baking sheet and place over the Rice Pilaf. Drizzle with tomato water, if desired, and garnish each fillet with a chiffonade of fresh basil.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
  • Preheat the oven to 350 degrees F.
  • Melt the butter in a large ovenproof saucepan or Dutch oven over medium-high heat. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the rice and cook, stirring, until opaque and nutty in aroma, 2 to 3 minutes. Add the chicken broth and salt, stir well, and bring to a boil. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
  • Remove the rice from the oven and let stand, undisturbed, for 5 to 10 minutes. Fluff the rice with a fork and stir in the green onions, if desired. Serve hot.
  • Combine all ingredients in a blender or food processor. Add just enough olive oil for flavor and season with salt and pepper, to taste.

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

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

RED SNAPPER WITH TOMATO AND OLIVES



Red Snapper With Tomato and Olives image

I first tried this recipe when Loblaws changed their name to Loblaws Great Food and they were giving out food samples and recipe cards. It is a very tasty recipe.

Provided by Eldeevee

Categories     Very Low Carbs

Time 30m

Yield 10 serving(s)

Number Of Ingredients 11

25 kalamata olives, rinsed, pitted and roughly chopped
2 1/2 teaspoons capers, rinsed
2 1/2 tablespoons red onions, finely diced
8 plum tomatoes, cut into medium dice
10 large basil leaves, roughly chopped
1/2 cup flat-leaf Italian parsley, roughly chopped
1 1/2 cups extra virgin olive oil
1 teaspoon red pepper flakes
10 (6 ounce) red snapper fillets
6 tablespoons fresh lemon juice (from 2 lemons)
salt and pepper, to taste

Steps:

  • In large bowl stir together olives, capers, red onion, tomatoes, basil, 3 tbsp parsley and 1 C olive oil. Season with salt, fresh black pepper and red pepper flakes and let stand at room temperature for 30 minutes.
  • In large fry pan, heat 3T remaining olive oil until hot. Working in batches, season fillets with salt and pepper. Cook on one side until opaque, about 3 minutes, lowering heat if necessary to prevent burning. Turn fillets over and cook 3 minutes more. Transfer to platter and loosely cover with foil to keep warm. Cook remaining batches wiping pan clean between batches and starting with fresh oil for each batch.
  • Remove fish to a serving platter pour lemon juice into pan and swirl around to combine with pan juices. Drizzle over fish and garnish with tomato-olive mixture.

RED SNAPPER WITH BLACK OLIVES, CAPERS, AND TOMATOES



Red Snapper with Black Olives, Capers, and Tomatoes image

Provided by Michael Schlow

Categories     Fish     Herb     Olive     Onion     Tomato     Sauté     Dinner     Seafood     Snapper     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 13

25 black, salt-cured olives such as Gaeta or Kalamata, rinsed, pitted, and roughly chopped
2 1/2 teaspoons bottled capers, rinsed
2 tablespoons plus 1 1/2 teaspoons red onion, finely diced
8 ripe plum tomatoes, cut into medium dice
10 large basil leaves, roughly chopped
1/2 cup plus 3 tablespoons fresh Italian flat-leaf parsley, roughly chopped
1/2 cup extra-virgin olive oil
1 tablespoon plus 2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper plus more to taste
1 teaspoon red pepper flakes
10 (6-ounce) red snapper fillets, skin on
1 cup canola oil
6 tablespoons fresh lemon juice (from 2 lemons)

Steps:

  • In large bowl stir together olives, capers, red onion, tomatoes, basil, 3 tablespoons parsley, and olive oil. Add 2 teaspoons salt, 1/2 teaspoon pepper, and red pepper flakes, and let stand at room temperature 30 minutes.
  • Holding very sharp paring knife at 30-degree angle from fillets, cut 2 diagonal slits through skin and partially into flesh, making slits 1/2 inch apart.
  • In large heavy skillet over high heat, heat 1/3 cup canola oil until hot but not smoking. Working in 3 batches, sprinkle fillets with 1 tablespoon salt and 1 teaspoon pepper and place skin-side down in hot pan. Saué until skin is rich golden brown, about 3 minutes, lowering heat if necessary to prevent burning. Turn fillets over and cook 3 minutes more. Transfer to platter and loosely cover with foil to keep warm. Cook remaining two batches in same manner, wiping pan clean between batches and starting with fresh oil for each batch.
  • After removing last batch of fish, pour lemon juice into pan and swirl around to combine with pan juices. Drizzle over fish, then sprinkle with remaining 1/2 cup parsley. Garnish with tomato-olive mixture.

RED SNAPPER WITH THYME, TOMATOES, AND OLIVES



Red Snapper with Thyme, Tomatoes, and Olives image

Categories     Olive     Tomato     Bake     Steam     Low Carb     Low Cal     Snapper     Spring     Healthy     Thyme     Bon Appétit

Number Of Ingredients 7

3 large plum tomatoes, coarsely chopped
1 shallot, chopped
2 teaspoons chopped fresh thyme
2 tablespoons olive oil
2 6- to 7-ounce red snapper fillets
10 Kalamata olives or other brine-cured black olives, pitted, halved
Freshly steamed white rice

Steps:

  • Combine plum tomatoes, shallot, and chopped thyme in small bowl. Season to taste with salt and pepper. Cut 1 sheet of aluminum foil about 18 inches long. Place on work surface. Drizzle 1 tablespoon olive oil in center of aluminum foil. Place red snapper fillets side by side in center of aluminum foil. Top with tomato mixture. Sprinkle with olives. Drizzle fish with remaining 1 tablespoon olive oil. Fold foil over, enclosing contents completely and crimping edges tightly to seal. (Can be prepared up to 6 hours ahead; refrigerate.)
  • Preheat oven to 450°F. Place large baking sheet in oven and heat 10 minutes. Place foil packet on heated baking sheet. Bake until fish is opaque in center, about 15 minutes. Remove from oven; let stand 5 minutes. Open foil packet over bowl to catch juices. Serve fish with juices over white rice.

RED SNAPPER FILLETS IN PACKAGES WITH TOMATOES, OLIVES & CAPERS



Red Snapper Fillets In Packages With Tomatoes, Olives & Capers image

I have made these the day before and refrigerated until dinner the net night. Remove from fridge about an hour before baking and LF.

Provided by Dancer

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

3 large vine-ripened tomatoes, cut into twelve 1/4 inch slices
1/4 cup finely chopped shallot
6 (6 ounce) red snapper fillets, skinned and cut in half crosswise
1/2 cup imported black olives, pitted and chopped
2 tablespoons drained capers
salt & freshly ground black pepper
1 teaspoon chopped fresh thyme or 6 pinches dried thyme leaves
1/4 cup fresh lemon juice
1 teaspoon olive oil, preferably extra-virgin

Steps:

  • Preheat oven to 450 degrees.
  • Cut twelve 12-inch squares of aluminum foil or parchment paper.
  • Set a square on the work surface so one corner points toward you.
  • Below the imaginary midline that divides the square into two triangles, place a slice of tomato and a small amount of shallot; top with a piece of fish, a portion of the olives and capers, some salt and pepper, and a pinch of thyme.
  • Sprinkle with 1 teaspoon lemon juice and a few drops of oil.
  • Fold the triangle top down over the fish.
  • Seal the packages by firmly folding over the edges three times and place the package in a large baking dish.
  • Repeat with the remaining squares and ingredients.
  • Bake for 15 minutes, rotating the pan in the oven after 10 minutes to ensure even cooking.
  • Carefully open one package; the fish should be opaque in the center.
  • If it is not, reseal the package and bake the fish about 5 minutes longer.
  • Serve 2 packages per person, allowing each diner to open his or her own at the table.

Nutrition Facts : Calories 261.4, Fat 5.1, SaturatedFat 0.9, Cholesterol 79.8, Sodium 284.9, Carbohydrate 6.4, Fiber 1.6, Sugar 2.6, Protein 45.8

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