RED SNAPPER WITH FENNEL AND GARLIC
Steps:
- Preheat an oven to 300 degrees F (150 degrees C). Spray a 9x13 inch baking dish with cooking spray.
- Heat 4 tablespoons of olive oil in a skillet over medium heat. Stir in 3 cloves minced garlic, fennel, and minced shallot. Cook and stir until the fennel has begun to soften, about 5 minutes. Remove from heat. Transfer vegetables to a bowl, and stir in chopped parsley. Reserve cooking oil.
- Season the fish all over with salt and pepper to taste, then stuff snapper with fennel mixture. Use kitchen twine to tie the snapper together in three places. Place the snapper into the prepared baking dish, drizzle with the white wine, lemon juice, and reserved oil. Sprinkle with 3 tablespoons of garlic.
- Bake in the preheated oven until the fish is no longer translucent, and flakes easily with a fork, about 20 minutes.
Nutrition Facts : Calories 452.1 calories, Carbohydrate 7.1 g, Cholesterol 110.9 mg, Fat 16.6 g, Fiber 1.6 g, Protein 63.3 g, SaturatedFat 2.6 g, Sodium 160.1 mg, Sugar 0.6 g
SNAPPER WITH FENNEL, ONION AND TOMATO
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Pat the fish dry and sprinkle with salt and pepper. In a large oven-safe saute pan, heat the olive oil over medium heat and cook the onions and fennel until tender and golden, 8 to 10 minutes. Add the tomatoes and herbes de Provence and cook until the tomatoes begin to soften, another 5 minutes. Increase the heat to high and deglaze the pan with the wine, chicken stock and lemon juice and let bubble for 1 minute.
- Nestle the fish fillets into the pan, sprinkle with salt and pepper and top each with a pat of butter. Place into the oven and cook until the fish is cooked through, 8 to 10 minutes.
- Broil just until a bit crusty, about 1 more minute. Squeeze lemon juice on the fish and serve.
ROASTED RED SNAPPER WITH ROSEMARY
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Line a heavy large baking sheet with foil. Oil the foil and fish with 1 tablespoon of oil. Place the fish atop the foil. Sprinkle the fish cavity with salt and pepper. Squeeze 1/2 of the lemon inside the fish cavity. Fill the cavity with the onion, fennel and rosemary sprigs. Bake until the fish is just cooked through at the bone, about 40 minutes.
- Meanwhile, squeeze the remaining lemon 1/2 into a small bowl. Whisk in the fennel fronds, rosemary, and garlic. Gradually whisk in the remaining 3 tablespoons of oil. Season the lemon sauce, to taste, with salt and pepper.
- Using a sharp knife, separate the 2 fillets from the backbone. Using a metal spatula, transfer the top fillets to a plate. Lift the fish backbone from the bottom fillets (the backbone and head should come off together easily), and discard. Using the spatula, transfer the remaining fillets to plates. Sprinkle the fish with salt and pepper. Drizzle the lemon sauce over the fish and serve.
SAUTEED RED SNAPPER WITH CREAMED FENNEL AND ONION
Categories Milk/Cream Onion Sauté Quick & Easy Snapper Fennel Sherry Winter Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- In a skillet cook the onion and the sliced fennel in 2 tablespoons of the butter, covered, over moderate heat, stirring occasionally, for 12 minutes, or until the fennel is just tender. Stir in the Sherry and boil the mixture, uncovered, for 1 minute. Stir in the cream, the vinegar, the fennel seeds, and salt and pepper to taste, cook the mixture over moderate heat, stirring, adding the water as needed to thin the sauce if desired, for 30 seconds. Transfer the mixture to a bowl and keep it warm.
- In the skillet, cleaned, heat the remaining 1 tablespoon butter over moderately high heat until the foam subsides and in it sauté the snapper, starting skin sides down, for 3 minutes on each side, or until it just flakes. Divide the onion and fennel mixture between 2 heated plates and arrange a snapper fillet on each plate.
RED SNAPPER WITH GARLIC DELIGHT
This is Alva Carpenter's recipe from the SlimLines column of the Thursday magazine. I hope you enjoy it to the fullest!!!
Provided by Charishma_Ramchanda
Categories Asian
Time 35m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Stir in garlic in the melted butter.
- Saute until it turns golden.
- Add vermouth.
- Season with black pepper to taste.
- Now, turn on your broiler.
- Arrange fish on the broiler pan.
- Brush with seasoned butter.
- Broil 10 cm from heat source for 10-15 minutes or until the fish is opaque.
- Serve with the remaining seasoned butter.
- Enjoy!
RED SNAPPER WITH FENNEL & MUSHROOMS
Fennel has a slightly licorice taste and the combination of this with the mushrooms and tomatoe & fish gives an almost haunting flavor.
Provided by Bergy
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the fish well.
- Cut 3 or 4 gashes on each side of the fish, from top to bottom Salt the gashes and the cavity.
- Heat oven to 450 degrees F.
- Push half the garlic slivers into the gashes.
- Rub the fish with a little olive oil and pour the rest on the bottom of a baking pan.
- Spread the lemon slices on the bottom of the pan, top the lemon slices with 1/2 of the sliced fennel.
- Place the fish on the fennel, spread the tomatoes, mushrooms, wine or stock over and around the fish.
- Add salt& pepper and the remaining fennel.
- Cover with aluminium foil and back for 20-30 minutes.
- Uncover and sprinkle the chopped feathery tops over the fish, continue baking until done apprx 5-10 minutes.
- To serve scoop the flesh from the fish with a spoon and top with the veggies and sauce.
GARLIC-HERB RED SNAPPER
When it's time to fix dinner, Nancy and John Mueller of Menomonee Falls, Wisconsin head to the kitchen together. Married 48 years, they find that dividing up the work is fun, saves time and yields delicious results. John, a retired elementary school principal and teacher, usually prepares the entree, "He especially likes to grill seafood like Garlic-Herb Red Snapper," says Nancy. "He started cooking 29 years ago when I went to work full time."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Spoon lemon juice over both sides of fillets. Combine the lemon zest and seasonings; sprinkle over fillets., Lightly oil the grill rack. Grill fish, uncovered, over medium heat or broil 4 in. from the heat for 3 minutes on each side or until fish flakes easily with a fork.
Nutrition Facts : Calories 146 calories, Fat 1g fat (0 saturated fat), Cholesterol 40mg cholesterol, Sodium 716mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
RED SNAPPER ROASTED WITH FENNEL AND BREADCRUMBS
Steps:
- Combine first 3 ingredients in medium bowl. Transfer 1 cup fennel mixture to large bowl. Add breadcrumbs and 1/4 cup olive oil to 1 cup fennel mixture in large bowl. Season with salt and pepper. (Can be prepared 1 day ahead. Cover fennel mixture and breadcrumb mixture separately and refrigerate.)
- Preheat oven to 450°F. Cut slashes 2 inches apart almost to bone in both sides of fish. Spread half of fennel mixture in bottom of gratin dish or roasting pan. Sprinkle with wine. Spread generous amount of oil over inside and outside of fish. Season inside and outside with salt and pepper. Set fish atop fennel mixture in dish. Spread remaining fennel mixture inside fish. Spread breadcrumb mixture over top of fish, pressing to adhere.
- Bake fish until just opaque in center, about 45 minutes. Serve with fennel.
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