RED SNAPPER WITH SWEET PEPPER AND GARLIC SAUCE
Provided by Molly O'Neill
Categories dinner, main course
Time 10m
Yield Four servings
Number Of Ingredients 4
Steps:
- Heat the oil in a large, nonstick skillet. Season the snapper with salt and pepper and add to the skillet. Cook for 2 minutes on each side. Pour tapenade sauce over fish, cover and cook for 5 minutes. Divide among 4 plates, spoon with the sauce, sprinkle with parsley and serve immediately.
RED SNAPPER
Steps:
- Heat olive oil in a medium saute pan over medium heat. Add vegetables and cook for 3 minutes, or until they have just sweated their moisture. Stir in curry powder and cook for 1 minute. Add wine and simmer 4 minutes. Stir in the stock and cook, for 10 minutes. Remove from heat. Cover and keep warm on back of stove.
- Reheat vegetable couscous. Wipe snapper fillet dry. Using a sharp knife, score the skin in a crosshatch pattern. Lightly dust with flour and season to taste with salt and pepper. Heat vegetable oil in a 12-inch saute pan over medium heat. When very hot but not smoking, add the fillet, skin-side down. Raise heat and cook, occasionally tilting pan to distribute fat evenly, for about 6 minutes. Remove from heat and drain on paper towels.
- Return sauce to high heat. Bring to a rolling boil, add 1/2 tablespoon olive oil, carrot juice, and herbs. Taste and adjust seasoning with salt and pepper. Turn off heat. Place vegetable Italian couscous in shallow soup (or pasta) plate. Carefully set snapper fillet in the center of couscous. Quickly spoon broth over top and serve.
- Heat medium stockpot, add olive oil and saute carrots, celery and red pepper until translucent.
- Add chicken stock or vegetarian stock. Bring to a boil, add couscous and lower heat to a simmer, and cook for 5 to 7 minutes.
RED SNAPPER WITH HAZELNUT PEPPERS
Provided by Moira Hodgson
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Wipe the snapper inside and out with paper towels. Sprinkle with about a tablespoon of the hazelnut oil and the juice of half the lime. Set aside.
- Preheat broiler. Seed the peppers and cut them into quarters. Place them skin side up on a grilling rack and broil until the skins are charred. Place them in a plastic or paper bag and let them cool. Peel off the skins.
- Meanwhile, quarter the tomatil-los and simmer them in water to cover until soft (about five minutes). Drain and chop. Chop the peppers.
- Place the tomatillos, peppers, chilies, garlic and onion in a small bowl. Add the remaining hazelnut oil and toss thoroughly. Add the juice of the remaining lime to taste.
- Just before serving, stir in the coriander and season with salt and pepper to taste.
- Broil the snapper for about seven to 10 minutes on each side, or until it is cooked. Pass the vinaigrette sauce separately.
Nutrition Facts : @context http, Calories 747, UnsaturatedFat 33 grams, Carbohydrate 11 grams, Fat 40 grams, Fiber 3 grams, Protein 83 grams, SaturatedFat 4 grams, Sodium 1347 milligrams, Sugar 4 grams
GRILLED RED SNAPPER WITH ROASTED EGGPLANT AND PEPPERS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare an outdoor barbecue grill with good charcoal briquets or wood chips stacked against one side of the grill and let them burn until ash white. Brush the grill lightly with olive oil, then brush the eggplant and peppers lightly with the oil. Place them skin-side down on the opposite side of the grill -- not over direct heat. Roast 4 to 5 minutes on each side, until well grilled and cooked. Remove to a warm platter and reserve while grilling the fish.
- Brush the outside of each fish with olive oil. Fill the cavity of each fish with 2 sprigs of rosemary. Rub the garlic on the outside of the fish. Season with salt and pepper, and grill the fish in the same indirect manner 8 to 10 minutes on each side.
- Meanwhile, remove the leaves from the remaining 4 sprigs of rosemary. Discard the stems, coarsely chop the leaves and reserve.
- Remove the fish to second platter and cool 5 or 6 minutes. Because the fish has already been cooked, it can be filleted easily by running a sharp knife along the dorsal fin and lifting the fillet away from the bones using two forks to tease it free gently. Place the first fillet on a serving plate, turn over the fish, and repeat the filleting process for the second side.
- Serve 1 fish fillet to each person, accompanied with the grilled vegetables. Drizzle each serving with some of the remaining olive oil and sprinkle with the chopped rosemary. *If you substitute fillets for whole fish, keep in mind that they can be tricky to grill and that they cook in half the time.
CAN'T MISS RED SNAPPER
Recipe courtesy of Paula Deen. I thought this recipe was simple and delicious. I served it with Rice Pilaf
Provided by Valerie in Florida
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Season the fish with the salt and pepper.
- Spread onions and pepper in a 13x9 inch baking dish and place fish on top. Dot the fish with butter.
- Sprinkle a little Worchestershire sauce and bake for 12 minutes then baste fish with pan juices.
- Sprinkle the fish with Parmesan and then place under the broiler for about 2 minutes or until the cheese browns.
- To serve, spoon vegetables over the fish.
Nutrition Facts : Calories 626.6, Fat 34.1, SaturatedFat 19.8, Cholesterol 189.4, Sodium 1299.9, Carbohydrate 7.3, Fiber 1.1, Sugar 3.1, Protein 70
ROASTED RED-PEPPER AND HAZELNUT DIP
Provided by Shelley Wiseman
Time 10m
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- Purée all ingredients, except oil, with 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor until almost smooth, then add oil in a slow stream with motor running.
VERACRUZ-STYLE RED SNAPPER
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
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
PEPPER-RUBBED RED SNAPPER
"I found the recipe for Pepper-Rubbed Red Snapper several years ago while living in Corpus Christie.It's often requested when guests visit and sure comes in handy when the boys come home with a great catch."-Windy Byrd, Sweeny, Texas
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first seven ingredients. Dip fillets in butter, then rub with spice mixture. , In a large nonstick skillet, cook fillets over medium-high heat until fish just begins to flake easily with a fork, 2-4 minutes on each side.
Nutrition Facts : Calories 298 calories, Fat 12g fat (6g saturated fat), Cholesterol 103mg cholesterol, Sodium 232mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 45g protein.
QUICK-BRAISED RED SNAPPER
You can cook a whole fish in a flash if you use a wok. In this riff on the classic Chinese-restaurant dish, red snapper and scallions are braised in a fragrant garlic- and ginger-infused oil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 12
Steps:
- In a bowl, combine wine, vinegar, soy sauce, sugar, and 2 teaspoons cornstarch, stirring until sugar has dissolved; set aside. Pat fish very dry; make 3 diagonal slashes at 2-inch intervals on each side. Sprinkle fish all over with remaining 1 tablespoon cornstarch.
- Preheat a wok or large skillet over high until smoking hot, about 2 minutes. Carefully add oil and wait until it shimmers, 10 to 15 seconds. Add ginger and garlic; reduce heat to medium-high and cook until golden, 30 seconds to 1 minute. Transfer to a plate with a fork or slotted spoon.
- Swirl oil around wok to evenly coat. Add fish and cook, undisturbed, until golden brown at bottom edges and it no longer sticks to pan (test by shaking vigorously; fish should slide back and forth when ready to flip), about 5 minutes. Flip and cook on second side, 5 minutes more. Flip again. Return ginger mixture to wok, along with wine mixture, peppers, and scallions. Reduce heat to medium and simmer, spooning braising liquid over top of fish constantly, until thickened slightly and fish is just cooked through, 3 to 4 minutes. Transfer to a serving platter and serve immediately, with rice.
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 WITH PEPPER AND VINEGAR
This is a wonderfully tasty recipe. Of course, it is best with very fresh fish. I always get raves when I serve this.
Provided by sutee
Categories Very Low Carbs
Time 42m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Salt fish filets and let stand 15 minutes.
- Dredge in flour.
- In a large skillet over medium high heat melt 1 Tbs.
- butter with 1 Tbs.
- olive oil.
- When butter and oil start to brown put fish in and cook about 3-4 minutes on each side.
- Remove and keep warm.
- Add shallots and pepper to skillet and cook 30 seconds.
- Add chopped tomato and stir until mixture comes to a boil, then add red wine vinegar.
- Cook until reduced by half.
- Pour cognac over and ignite.
- When flames die out add 1 Tbs.
- butter and parsley.
- Pour over fish and serve immediately.
Nutrition Facts : Calories 267.7, Fat 11.6, SaturatedFat 4.6, Cholesterol 78.7, Sodium 165.1, Carbohydrate 2.9, Fiber 0.7, Sugar 0.8, Protein 35.8
RED SNAPPER WITH GARLIC-LEMON-DILL BUTTER
Robust ocean fish seeks tangy, buttery garnish for epicurean adventure. This garnish works well on most types of fish, but it was hatched using red snapper because I had a lemon and a single sprig of dill that needed to be used and the red snapper was the best looking fresh fish in the case. I've done Alaskan sockeye salmon the same way to good effect. Pairs well with pasta or rice, shown with my go-to Fettuccine with Sweet Pepper-Cayenne Sauce from this site, and fresh vegetables.
Provided by canesmojo
Categories Snapper Recipes
Time 35m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 380.6 calories, Carbohydrate 1 g, Cholesterol 127.8 mg, Fat 20.3 g, Fiber 0.1 g, Protein 46.3 g, SaturatedFat 11.6 g, Sodium 222.7 mg
RED SNAPPER WITH CHUNKY TOMATO-BELL PEPPER SAUCE
Categories Fish Pepper Tomato Bake Valentine's Day Quick & Easy Bon Appétit
Yield Serves 2
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add garlic and sauté 1 minute. Add wine and bring to boil. Add marinara sauce, roasted peppers and half of basil and cook until reduced to thick sauce, stirring occasionally, about 5 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Reheat before continuing.)
- Pour remaining 1 tablespoon oil into small baking dish. Add fish; turn to coat. Season with salt and pepper. Spoon sauce over fish. Bake just until cooked through, about 20 minutes. Sprinkle remaining basil over and serve.
More about "red snapper with hazelnut peppers recipes"
ROASTED RED SNAPPER WITH BELL PEPPERS - CARIBBEAN …
From caribbeangreenliving.com
Cuisine CaribbeanTotal Time 55 minsCategory Main Course, Main DishesCalories 485 per serving
- After cleaning/gutting the fish, place in a bowl. Use limes or lemons halves and rub them inside and out both, rinse and pat dry with towel paper. Alternatively, use vinegar and water to rinse fish and pat dry.
BAKED RED SNAPPER WITH GARLIC AND HERBS RECIPE - THE …
From thespruceeats.com
Ratings 367Calories 551 per servingCategory Entree, Dinner
FRIED RED SNAPPER - HAITIAN STYLE - SAVORY THOUGHTS
From savorythoughts.com
MEDITERRANEAN RED SNAPPER RECIPE | THE MEDITERRANEAN …
From themediterraneandish.com
RED SNAPPER WITH HAZELNUT PEPPERS - DINING AND COOKING
From diningandcooking.com
10 BEST RED SNAPPER FILLET RECIPES | YUMMLY
From yummly.com
COOK RED SNAPPER FILLET WITH LEMON PEPPER
From recipeshappy.com
BAKED RED SNAPPER WITH SAUTEED ONIONS AND PEPPERS
From perfectmealplans.com
10+ RED SNAPPER RECIPES TO MAKE AT HOME | MYRECIPES
From myrecipes.com
HOW TO COOK RED SNAPPER (7 AMAZING “DO IT YOURSELF” …
From saltstrong.com
10 BEST RED SNAPPER WITH SHRIMP RECIPES | YUMMLY
From yummly.com
PAN-SEARED SNAPPER RECIPE | EATINGWELL
From eatingwell.com
ROASTED RED SNAPPER ITALIAN STYLE! - 2 SISTERS RECIPES BY ANNA AND …
From 2sistersrecipes.com
RED SNAPPER FISH AND CHIPS - RICARDO CUISINE
From ricardocuisine.com
RED SNAPPER WITH LEMON GARLIC SAUCE RECIPE
From recipeland.com
BAKED RED SNAPPER RECIPE WITH LEMON & HERBS - CAMERON'S …
From cameronsseafood.com
RED SNAPPER WITH SWEET PEPPER RELISH - RIPE & LUSCIOUS
From ripeandluscious.com
LEMON RED SNAPPER WITH HERB BUTTER BEST RECIPES
From findrecipes.info
THE WORLD'S BEST (AND EASIEST) BAKED RED SNAPPER RECIPE
From delishably.com
CAN'T MISS RED SNAPPER | PAULA DEEN
From pauladeen.com
LEMON RED SNAPPER WITH HERBED BUTTER RECIPE | MYRECIPES
From myrecipes.com
PAN-SEARED RED SNAPPER WITH MANGO SALSA - GRITS AND PINECONES
From gritsandpinecones.com
BAKED RED SNAPPER WITH GARLIC & HERBS - RECIPE ZAZZ
From recipezazz.com
BAKED RED SNAPPER RECIPE - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
BEST WAY TO COOK RED SNAPPER FILLETS (NO WASTING TIME)
From foodiant.com
BROILED RED SNAPPER FILLET WITH GARLIC SAUCE - COOKING THE KITCHEN
From cookingthekitchen.com
FOODGEEKS.COM
BAKED RED SNAPPER RECIPE | NHLBI, NIH
From nhlbi.nih.gov
MEDITERRANEAN-STYLE BAKED RED SNAPPER - HOW TO FEED A LOON
From howtofeedaloon.com
STEWED RED SNAPPER FILLETS - ALICA'S PEPPER POT
From alicaspepperpot.com
RED SNAPPER WITH PERSIAN SUMAC RECIPE - FOOD NEWS
From foodnewsnews.com
RED SNAPPER WITH SAUTEED ONIONS, PEPPERS AND TOMATOES
From parade.com
THE 30 BEST SNAPPER RECIPES - GYPSYPLATE
From gypsyplate.com
PAN-SEARED RED SNAPPER WITH LEMON CAPER SAUCE - CHAMPAGNE …
From champagne-tastes.com
2 BAKED RED SNAPPER RECIPES - FISHBASICS
From fishbasics.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love