Red Snapper With Potatoes Tomatoes And Red Wine 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.

MOIST ROASTED WHOLE RED SNAPPER WITH TOMATOES, BASIL AND OREGANO



Moist Roasted Whole Red Snapper with Tomatoes, Basil and Oregano image

Provided by Scott Conant

Categories     main-dish

Time 1h

Yield 3 to 4 servings

Number Of Ingredients 12

One 2 1/2- to 3-pound whole (head on) red snapper, scaled and cleaned
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
10 whole fresh basil leaves, plus 1 tablespoon chopped fresh basil
5 small sprigs fresh oregano, plus 1/2 tablespoon chopped fresh oregano leaves
2 cloves garlic, crushed
1 lemon, half sliced and half left whole
4 to 5 tablespoons extra-virgin olive oil
1 1/2 cups cherry tomatoes (about 8 ounces), cut in half
6 to 8 fingerling potatoes (about 10 ounces), cut into a 3/4-inch dice and blanched
1 cup homemade or low-salt chicken broth

Steps:

  • Stuff and cook the snapper: Preheat the oven to 325 degrees F. If the fins are still on the fish, use kitchen scissors to cut them off (they just fall apart when cooked). Sprinkle both the inside and the outside of the fish liberally with salt and pepper. Stuff the cavity with 1/4 teaspoon crushed red pepper, whole basil leaves, oregano sprigs, garlic and lemon slices.
  • Using a very large (14-inch) saute pan or a small roasting pan (oven safe) heat about 2 tablespoons of the olive oil over medium-high heat until smoking. Add the fish and cook until well browned on one side, 3 to 4 minutes. Flip the fish over-use a large spatula and grab the tail if it's not too hot-and cook on the other side until well browned, about 2 minutes. Take the fish out of the pan and use wadded paper towels to wipe the pan clean of the oil.
  • Cook the vegetables: Add another tablespoon of olive oil to the pan, a pinch of red pepper flakes, the tomatoes, potatoes, chopped oregano and a pinch of salt and cook until the tomatoes begin to lose some of their liquid, about 3 minutes. Return the fish to the pan, laying it on top of the vegetables and drizzle about a tablespoon of olive oil over it. Add the chicken broth to the pan and squeeze the remaining lemon half into the sauce in the pan. Cook on the stove another 3 to 4 minutes, basting the fish with the sauce and moving some of the tomatoes and potatoes in the pan on top of the fish.
  • Finish cooking the fish in the oven safe pan in the oven 18 to 19 minutes. (To check for doneness, push the head down gently in the area between the nose and the top of the head; when the head easily moves away from the back of the neck, it is ready.)
  • To serve: Remove the fish from the oven and carefully transfer it to a sided platter, pouring any liquid in its cavity back into the pan, and keep the fish warm. Return the pan to the stove over medium heat and cook the sauce and vegetables for a minute or two to concentrate the flavors. Add another tablespoon of olive oil to the pan, the chopped basil and season with additional salt and pepper if necessary. Pour the sauce and vegetables over the fish and serve, using a large spoon to remove servings off the fish. (Don't forget to turn it over to eat off the other side!)

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

CRUSTY RED SNAPPER



Crusty Red Snapper image

This is an amazing dish. It's so easy, yet so elegant. The veggies steam the fish from the bottom, and covering the fillets with a crunchy topping keeps them moist. -Kelly Remington, Arcata, California

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 15

2 medium tomatoes, chopped
1 each medium green, sweet yellow and red peppers, chopped
1 cup chopped leeks (white portion only)
1/2 cup chopped celery leaves
2 garlic cloves, minced
6 red snapper fillets (4 ounces each)
TOPPING:
1/2 cup panko bread crumbs
1/2 cup coarsely crushed baked Parmesan and Tuscan herb potato chips
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
2 tablespoons butter, melted

Steps:

  • In a 15x10x1-in. baking pan coated with cooking spray, combine the tomatoes, peppers, leeks, celery leaves and garlic; arrange fillets over vegetable mixture., In a small bowl, combine the bread crumbs, chips, cheese, salt, paprika, cayenne and pepper; stir in butter. Sprinkle over fillets. Bake, uncovered, at 425° for 18-22 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 237 calories, Fat 7g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 396mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

RED SNAPPER WITH POTATOES, TOMATOES AND RED WINE



Red Snapper with Potatoes, Tomatoes and Red Wine image

Categories     Garlic     Olive     Potato     Tomato     Sauté     Snapper     Red Wine     Healthy     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

4 large Yukon Gold potatoes, peeled, cut into 1/4-inch-thick slices
1 tablespoon butter
9 tablespoons extra-virgin olive oil
3 small onions, sliced
8 garlic cloves, thinly sliced
1 cup dry red wine
2 cups chicken stock or canned low-salt chicken broth
1 14-ounce can diced tomatoes in juice
1 teaspoon dried oregano
1/3 cup Kalamata olives or other brine-cured black olives
4 tablespoons chopped fresh parsley
6 7-ounce red snapper or blackfish fillets

Steps:

  • Steam potatoes until almost tender, about 8 minutes. Cool.
  • Melt butter with 2 tablespoons oil in heavy large pot over medium-high heat. Add onions; sauté until golden brown, about 8 minutes. Mix in 3 tablespoons oil and garlic. Add potatoes; cook 2 minutes. Mix in red wine. Boil until almost no liquid remains, about 4 minutes. Add stock, tomatoes with juices and oregano and bring to boil. Add olives; boil until liquid thickens slightly and potatoes are very tender, about 12 minutes. Mix in 3 tablespoons parsley. Season with salt and pepper.
  • Meanwhile, sprinkle fish with salt and pepper. Heat 1 1/2 tablespoons oil in each of 2 heavy large nonstick skillets over medium-high heat. Add fish fillets and sauté until just opaque in center, about 3 minutes per side.
  • Arrange potatoes in center of each of 6 plates. Spoon some sauce over. Top with fish. Spoon remaining sauce over fish. Sprinkle with 1 tablespoon parsley. Drizzle with 1 tablespoon olive oil and serve.

BAKED SNAPPER WITH TOMATOES, POTATOES, MUSSELS AND CLAMS



Baked Snapper With Tomatoes, Potatoes, Mussels and Clams image

Provided by Molly O'Neill

Categories     dinner, one pot, main course

Time 1h15m

Yield Four servings

Number Of Ingredients 14

2 medium white onions, peeled, quartered and cut into 1/8-inch-thick slices
2 baking potatoes, peeled, quartered and cut into 1/8-inch-thick slices
Salt and freshly ground pepper to taste
2 ripe tomatoes, quartered and cut into 1/8-inch-thick slices
2 branches fresh thyme
2 cups white wine
2 1/2 teaspoons olive oil
1/2 cup chopped shallots
24 littleneck clams, scrubbed
24 small mussels, scrubbed, beards removed
12 cloves roasted garlic, peeled
4 4-ounce red snapper fillets
4 lemon slices
2 teaspoons chopped Italian parsley

Steps:

  • Bring a large saucepan of water to a boil. Add onions and blanch until tender, about 3 minutes. Remove with a slotted spoon. Add potatoes and blanch until tender, about 7 minutes. Drain.
  • Arrange onions in the bottom of a 14-inch ovenproof skillet (or divide between 2 smaller skillets). Layer the potatoes over onions and season with salt and pepper. Layer tomatoes over potatoes and place thyme on top. Pour in 1 cup of wine, place over medium-high heat and bring to a simmer. Reduce heat and simmer for 30 minutes.
  • Meanwhile, preheat the oven to 350 degrees. Heat 1/2 teaspoon of olive oil in a large, wide pot over low heat. Add the shallots and saute for 5 minutes. Add the remaining wine and bring to a boil. Add clams and mussels, cover and cook until shells are opened, about 8 minutes. Strain; reserve the broth. Keep the clams and mussels warm.
  • Scatter roasted garlic over tomatoes. Season snapper with salt and pepper and lay the fillets over the vegetables. Drizzle with the remaining olive oil. Pour 1 cup of reserved broth around the fish. Bake until cooked through, about 15 minutes.
  • To serve, use a spatula to get underneath the fish and vegetables so that you can transfer each serving to a soup plate, without disturbing the layers. Garnish with the clams and mussels. Top with a lemon slice and the chopped parsley and serve immediately.

Nutrition Facts : @context http, Calories 539, UnsaturatedFat 4 grams, Carbohydrate 51 grams, Fat 7 grams, Fiber 6 grams, Protein 49 grams, SaturatedFat 1 gram, Sodium 1643 milligrams, Sugar 9 grams, TransFat 0 grams

BAKED SNAPPER WITH POTATOES, OREGANO AND WHITE WINE



Baked Snapper With Potatoes, Oregano and White Wine image

Make and share this Baked Snapper With Potatoes, Oregano and White Wine recipe from Food.com.

Provided by txzuckerbaeckerin

Categories     Potato

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 10

3 russet potatoes, peeled, cut into scants (about 2 1/4 lb)
1/2 cup olive oil
3 garlic cloves, minced
1 1/2 tablespoons fresh oregano, chopped
1 teaspoon salt
1/4 teaspoon red pepper, crushed
3/4 cup dry white wine
1/4 cup water
4 (5 -6 ounce) red snapper fillets (3/4-inch thick)
4 tablespoons fresh parsley, chopped

Steps:

  • Preheat the oven to 450°F.
  • Slightly overlap the sliced potatoes in a 9X13 metal pan.
  • Mix oil, garlic, oregano, 1 tsp salt and the crushed red pepper in a bowl.
  • Pour over potatoes.
  • Pour wine and 1/4 c water over the potatoes.
  • Cover with aluminum foil and bake for 20 minutes.
  • Uncover and bake until the potatoes are tender, about another 35 minutes.
  • Place fish on top of potatoes.
  • Drizzle with remaining 1/4 c oil.
  • Sprinkle with salt, pepper and 2 tbsp parsley.
  • Bake uncovered until fish is opaque in the center, about 18 minutes.
  • Sprinkle with the remaining 2 tbsp parsley and serve.

Nutrition Facts : Calories 585.4, Fat 29.7, SaturatedFat 4.3, Cholesterol 66.5, Sodium 677.2, Carbohydrate 30.3, Fiber 3.9, Sugar 1.8, Protein 40.8

RED SNAPPER WITH ROSEMARY



Red Snapper with Rosemary image

This recipe comes courtesy of Pietro Del Re of Elio's restaurant in New York City.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 12

All-purpose flour, for dusting
2 eight-ounce skinless red-snapper fillets
2 tablespoons canola oil
1 tablespoon very finely chopped shallot
1 teaspoon fresh rosemary
2 plum tomatoes, peeled, seeded, and julienned
2 tablespoons unsalted butter
12 gaeta olives, pitted
1 tablespoon dry white wine
1/2 cup Homemade Chicken Stock, or low-sodium canned
Coarse salt and freshly ground pepper
Sauteed Green Beans

Steps:

  • Spread flour in a shallow rimmed dish. Dredge fish in flour, tapping off excess. Heat oil in a large skillet over medium heat. Add the fish, skin-side up, and cook until golden brown, about 30 seconds. Turn fillets, cook for 15 seconds more. Pour off excess oil.
  • Add shallot, and cook for 30 seconds. Add rosemary, tomatoes, butter, olives, and wine. Cook for 15 seconds. Add chicken stock; season with salt and pepper. Cover, and cook until opaque, about 4 minutes. Transfer to plates, and serve immediately with green beans.

RED SNAPPER WITH FRESH TOMATOES



Red Snapper with Fresh Tomatoes image

Cook time may be less at sea level, since this is a high altitude recipe from the Colorado Cache cookbook.

Provided by keen5

Categories     Vegetable

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs red snapper fillets
salt & freshly ground black pepper
3 tablespoons butter
1 medium onion, chopped
1 clove garlic, minced
1 1/2 tablespoons flour
2 green onions, chopped
1/2 cup dry white wine
4 tomatoes, peeled,seeded and coarsely chopped (I didn't bother to seed)
1 teaspoon chopped parsley
1 pinch tarragon, thyme and basil
1/4 cup fine breadcrumbs
2 tablespoons freshly grated parmesan cheese

Steps:

  • Place fillets in well buttered baking dish and season with salt and freshly ground pepper.
  • Melt butter in saucepan.
  • Add onion and garlic and saute for 5 minutes without browning.
  • Stir in flour and add wine.
  • Bring to a boil and simmer for 5 minutes.
  • Season with salt and pepper.
  • Add tomatoes and herbs.
  • Pour sauce over fish and sprinkle with bread crumbs and cheese.
  • Bake uncovered at 350 degrees for approximately 30 minutes.
  • Please note that this is a high altitude recipe, baking time may be less at sea level.

ROASTED WHOLE RED SNAPPER WITH TOMATOES, BASIL, AND OREGANO BY SCOTT CONANT RECIPE BY TASTY



Roasted Whole Red Snapper With Tomatoes, Basil, And Oregano by Scott Conant Recipe by Tasty image

One of the reasons why I chose to work with the Alzheimer's Association is because my grandmother had dementia and some of the most meaningful moments I had with her were around the table, sharing a meal. So, I wanted to create a recipe that's fun, easy, full of flavor, and, most importantly, can be enjoyed together with friends and loved ones. Words alone can't convey how magnificent, how beautifully ceremonial a whole fish looks when presented at the table. I'm always excited when I and a few friends settle in to devour one. (And devour we do, you should see how little is left when we're through with it.) Aside from being so good-looking, a whole fish also offers much more flavor because the head and the bones add depth to the accompanying sauce. A completely gratifying dish!

Provided by Katie Aubin

Categories     Dinner

Yield 3 servings

Number Of Ingredients 10

3 lb head-on red snapper, scaled and cleaned
2 ½ teaspoons kosher salt, divided, plus additional to taste
1 lemon, half sliced, divided
5 small sprigs fresh oregano, plus ½ tablespoon chopped leaves, divided
10 fresh basil leaves, plus 1 tablespoon chopped leaves, divided
6 tablespoons olive oil, divided
1 ½ cups cherry tomato, halved
¼ teaspoon red pepper flakes
6 fingerling potatoes, diced and blanched
1 cup homemade chicken broth, or low-sodium chicken broth

Steps:

  • Preheat the oven to 325°F (160°C).
  • If the fins are still on the fish, use kitchen scissors to cut them off (they just fall apart when cooked). Season both the inside and outside of the fish liberally with 2 teaspoons of salt. Stuff the cavity with the lemon slices, oregano sprigs, and whole basil leaves.
  • Using a very large 14 inch (35 cm) sauté pan or a small roasting pan, heat 2 tablespoons of olive oil over medium-high heat until nearly smoking. Add the fish and cook until well browned on one side, about 3 minutes. Drizzle with another tablespoon of olive oil and season with remaining ½ teaspoon salt.
  • Using paper towels, wipe the excess oil out of the pan. Drizzle the fish with another 2 tablespoons of olive oil and add the cherry tomatoes and red pepper flakes and cook until the tomatoes begin to release some of their liquid, about 3 minutes. Stir in the potatoes.
  • Squeeze the juice from the remaining lemon half over the fish and pour in the chicken broth. Carefully flip the fish over and baste with the sauce.
  • Transfer the fish to the oven and cook for 18-19 minutes. To check for doneness, push the head down gently in the area between the nose and the top of the head; when the head easily moves away from the back of the neck, the fish is ready.
  • Carefully transfer the fish to a rimmed serving platter, pouring any liquid from the cavity back into the pan. Cover the fish with foil to keep warm.
  • Return the pan to the stove over medium heat. Cook the sauce and vegetables for 1-2 minutes to concentrate the flavors. Add the remaining tablespoon of olive oil, chopped oregano, and chopped basil and season with salt to taste.
  • Pour the sauce and vegetables over the fish and serve, using a large spoon to remove the flesh from the fish. (Don't forget to turn it over to eat off the other side!)
  • Enjoy!

RED SNAPPER WITH EGGPLANT AND TOMATO



Red Snapper With Eggplant and Tomato image

Provided by Joan Nathan

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

6 tablespoons extra-virgin olive oil, more if needed
1 large onion, peeled and diced
2 large tomatoes, peeled, seeded and diced
2 teaspoons fresh thyme leaves
1 bay leaf
1 clove garlic, peeled and crushed
2 tablespoons red-wine vinegar
2 teaspoons honey
Salt and freshly ground pepper to taste
1 large eggplant (about 1 pound), peeled and cut into 1/4-inch rounds
1 1/2 pounds red snapper fillets, deboned, with skin on one side, cut into 8 rectangular slices

Steps:

  • In a large saucepan, place 1 tablespoon of the olive oil and the onion, cover the pan, and sweat the onion for about 10 minutes. Then, add the tomatoes, thyme, bay leaf, garlic, 1 tablespoon of the vinegar, the honey and 1 additional tablespoon of the oil. Simmer, uncovered, over medium heat for 15 minutes, until much of the liquid has evaporated. Discard the bay leaf, and season to taste with salt and pepper. Puree in a food processor, and then put through a fine sieve.
  • Heat 2 more tablespoons of the oil in a large nonstick pan, and fry the eggplant until the rounds are golden brown on both sides. Repeat until all the eggplant has been cooked, adding more oil, if needed, for each new batch. Drain on paper towels; season with salt and pepper.
  • Add the remaining tablespoon of vinegar to the pan, and stir for 1 minute over high heat to deglaze the pan. Spoon the liquid over the eggplant.
  • Clean the nonstick pan. Working very carefully with the fish fillets, salt and pepper them on both sides. Place the fillets in the pan, and over medium heat fry them for 2 to 3 minutes on each side in the remaining 2 tablespoons of oil.
  • For each serving, place the tomato sauce in the middle of the plate, top with several rounds of the eggplant and then, carefully, with 2 fish fillets, skin side up. Serve warm.

Nutrition Facts : @context http, Calories 418, UnsaturatedFat 18 grams, Carbohydrate 16 grams, Fat 23 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 3 grams, Sodium 1004 milligrams, Sugar 10 grams

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

ALFRED PORTALE'S RED SNAPPER WITH POTATOES AND ONIONS



Alfred Portale's Red Snapper With Potatoes and Onions image

Provided by Alfred Portale

Categories     Brunch     Kid-Friendly     Quick & Easy     Low Cal     Low/No Sugar     Dinner     Healthy     Self     New York     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 4

Number Of Ingredients 14

3 tablespoons extra-virgin olive oil
1/2 pound Red Bliss potatoes, thinly sliced
1/4 medium yellow onion, thinly sliced
6 garlic cloves, sliced
4 sprigs thyme
4 small sprigs rosemary
4 red snapper fillets (6 ounces each)
12 thin slices lemon
1 cup dry white wine
3/4 cup bottled clam broth
3 canned Roma tomatoes, diced
1/3 cup pitted kalamata olives, chopped
3 tablespoons chopped parsley
Juice of 1 lemon

Steps:

  • Heat oven to 400°. In a 10" ovensafe skillet over medium heat, heat oil. Add potatoes; cover and cook until tender, 10 minutes. Add onion, garlic, thyme and rosemary; season with salt and freshly ground black pepper. Cover and cook until vegetables soften, 5 minutes. In skillet, form potato mixture into four mounds. Season fish with salt and black pepper; place a fillet on each mound and top with lemon slices. Increase heat to high; when pan sizzles, add wine and cook until liquid reduces by half, 2 minutes. Add broth; bring sauce to a boil. Cover and bake, 8 minutes. Remove fish and vegetables and transfer to 4 plates; reserve broth in pan. Return pan to stove top over high heat and reduce broth, 1 to 2 minutes. Add tomatoes, olives, parsley and juice to taste; cook until sauce is thick, 10 minutes. Drizzle over fillets.

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From honest-food.net


RED SNAPPER IN RED WINE SAUCE RECIPE - SPRY LIVING
Dredge the red snapper in the flour. Heat a skillet on medium-high for 5 minutes. Add the olive oil and the garlic, and sauté the garlic until golden. Remove the garlic and discard. Add the fish (cook in turns if your pan isn’t large enough to hold 6 pieces at once). Sauté the snapper for 2 ½ minutes on one side, turn over, and sauté for ...
From spryliving.com


PAN SEARED SNAPPER WITH SPICY TOMATO AND HERB SAUCE
Directions. Heat the olive oil in a large skillet over moderately high heat. Season both sides of the snapper with salt and pepper then carefully place into the olive oil. Cook until lightly browned on both sides, but leave the fish slightly undercooked, about 5 …
From inspiredtaste.net


RED SNAPPER WITH POTATOES TOMATOES AND RED WINE RECIPE
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From friendseat.com


RED SNAPPER WITH TOMATOES, BASIL, FENNEL, AND LEMON
Gently remove any bones or scales from the fillets. Place the fillets on a dish, cover with plastic wrap, and refrigerate. Put the 1/2 cup of butter in a heavy saucepan and cook over medium heat until the butter browns.
From greatchefs.com


WHOLE ROASTED RED SNAPPER WITH POTATOES AND ASPARAGUS
2021-05-21 Potatoes: Cut each potato into 1X1 inch cubes. Asparagus: cut off bottom part leaving around 4 inches total. Season baking sheet with olive oil and sprinkle with salt. This trick will prevent veggies from sticking to the pan. Place in preheated to 400F oven for 5 minutes. 4.
From tasteabroad.com


WHOLE ROASTED RED SNAPPER WITH POTATOES AND ONIONS RECIPE
Step 2. Process parsley, shallot, garlic, thyme, lemon zest, and red pepper in a food processor until finely chopped, about 15 seconds. Add oil, and process until well incorporated, about 15 seconds. Toss together potatoes, onion wedges, 2 tablespoons of the parsley mixture, and 1 teaspoon of the salt in a large bowl. Step 3.
From myrecipes.com


RED SNAPPER WITH POTATOES TOMATOES AND RED WINE
italian pinot grigio. Suggest another wine varietal that pairs well with Red Snapper With Potatoes, Tomatoes And Red Wine. Your Blog or Website link with more details on this food and wine matching (optional) Find recipes for Red Snapper With Potatoes, Tomatoes And Red Wine. Pouilly-Fuissé.
From domvino.fr


WHOLE RED SNAPPER WITH ROASTED TOMATO SAUCE RECIPE | FOOD
Transfer to a blender, add the fish sauce and remaining tomato and puree until nearly smooth. Season the tomato sauce with salt. Advertisement. Make the …
From foodandwine.com


RED SNAPPER WITH TOMATO BASIL CREAM SAUCE - BIGOVEN.COM
Place skin side down and season with salt and pepper and cover and cook on low until just cooked, about 10 minutes. Place on platter with a tin foil tent. Add 1 1/2 tblsp EVOO to skillet and saute garlic for 2 minutes or so. Add tomato and cook for about 1 minute. Add 2 tblsp basil and cook one more minute. Stir in cream and cook until warm ...
From bigoven.com


RED SNAPPER WITH BABY POTATOES, TOMATO AND PARSLEY - ANNA …
2020-10-02 Add potatoes, garlic and chicken stock; cook for 8 minutes, stirring occasionally. Add tomatoes and cook another 2 minutes. Season fish with salt, pepper and lemon juice, and place on vegetables. Lower heat to simmer and cover skillet; cook 5 to 7 minutes or until fish is nearly opaque in centre. Drizzle with olive oil and sprinkle with parsley just before serving. …
From annamagazine.ca


RED SNAPPER WITH POTATOES, TOMATOES AND RED WINE
Steam potatoes until almost tender, about 8 minutes. Cool. Melt butter with 2 tablespoons oil in heavy large pot over medium-high heat. Add onions; sauté until golden brown, about 8 minutes.
From fairfaxjourney.com


RED SNAPPER WITH TOMATO SAUCE, OLIVES, AND ONIONS - SAVEUR
2007-05-14 Add snapper, skinned side up, and cook until lightly golden, about 2 minutes. Turn fish and cook other side another 2 minutes. Add wine, tomatoes, olives, half the parsley, and red pepper flakes ...
From saveur.com


ALFRED PORTALE'S RED SNAPPER WITH POTATOES AND ONIONS RECIPE
2013-12-11 Heat oven to 400°. In a 10" ovensafe skillet over medium heat, heat oil. Add potatoes; cover and cook until tender, 10 minutes. Add onion, garlic, thyme and rosemary; season with salt and freshly ...
From self.com


RED SNAPPER WITH ROASTED TOMATOES - JACKIE OURMAN
2015-06-09 Instructions. Preheat oven to 425, lay tomatoes and red onion in a baking dish and toss with minced garlic. Season with salt, pepper and sugar to taste and drizzle with 2 tbsp melted bacon fat or olive oil. Bake in oven for 25-30 minutes or until tomatoes are burst and browned in spots and red onion slices are caramelized.
From jackieourman.com


RED SNAPPER WITH WINE SAUCE - ALL INFORMATION ABOUT HEALTHY …
Red Snapper in Red Wine Sauce Recipe - Spry Living best spryliving.com. Sauté the snapper for 2 ½ minutes on one side, turn over, and sauté for an additional 2 ½ minutes. Gently lay all 6 cooked pieces of fish back into the pan. Add the juice from the lemon, then the wine, and cook for 30 to 45 seconds with lid on.
From therecipes.info


RED SNAPPER WITH TOMATOES, OLIVES AND ONIONS
2022-04-16 Add snapper, skinned side up, and cook until lightly golden, about 2 minutes. Turn fish and cook other side another 2 minutes. Add wine, tomatoes, olives, half the parsley, and red pepper flakes to the pan with the fish. Season to taste with salt and bring to a simmer over medium heat. Reduce heat to medium-low and simmer, partially covered ...
From everybodylovesitalian.com


RED SNAPPER WITH CHICKPEAS AND TOMATOES - ASIAN IN AMERICA
2018-08-15 I plated the whole fish carefully in the serving platter and ladled spoonfuls of the slightly thick tomato-based broth all over. The chickpeas tumbled on top of the red snapper and the entire bandejado looked magnificent. Sometimes, the best dinners are …
From asianinamericamag.com


RED SNAPPER SAUCE TOMATO WINE - COOKEATSHARE
View top rated Red snapper sauce tomato wine recipes with ratings and reviews. Bossa's Whole Fried Red Snapper With Tomato Garlic Broth, Grilled Whole Red …
From cookeatshare.com


RED SNAPPER OVER SAUTEED SPINACH AND TOMATOES RECIPE
Broil fish 8 minutes or until fish flakes easily when tested with a fork. Step 4. While fish cooks, combine onion and remaining mustard mixture in a large nonstick skillet over medium heat. Cover and cook 2 minutes. Add half of spinach; cover and cook 1 minute or until spinach wilts. Add remaining spinach and tomato; cover and cook 1 minute or ...
From myrecipes.com


RED SNAPPER WITH TOMATOES & ONION - RECIPE | COOKS.COM
Spread onions evenly over potatoes. Arrange fish on top. Sprinkle with remaining salt and pepper. Add garlic. Top with remaining potatoes, tomato slices, thyme and basil. Dot with remaining butter. Pour chicken broth over all. Cover with foil. Bake at 400 degrees for 40 minutes.
From cooks.com


BAKED RED SNAPPER WITH ZESTY TOMATO SAUCE RECIPE - COOK AFTER …
Red snapper contains 0.31 grams of omega-3 fatty acids in each 100-gram serving. This concentration of omega-3 fatty acids is roughly equal to the amount provided by a 3-ounce serving of shrimp, catfish, crabs, or scallops. What goes well with Baked Red Snapper with Zesty Tomato Sauce? It is delicious served with Pesto Baked Polenta. With the ...
From cookafterme.com


BAKED RED SNAPPER WITH TOMATOES - COOKEATSHARE
View top rated Baked red snapper with tomatoes recipes with ratings and reviews. Bossa's Whole Fried Red Snapper With Tomato Garlic Broth, Crispy Red Snapper With Spicy Tomato…
From cookeatshare.com


RED SNAPPER RECIPES JAMAICAN - THERESCIPES.INFO
Caribbean Grilled Whole Red Snapper - Immaculate Bites trend www.africanbites.com. Jul 29, 2020Set aside. In a small bowl, mix all the ingredients ( white pepper, allspice, minced garlic, ginger, paprika, thyme, basil, parsley, chicken bouillon, and oil ) to make the marinade for fish.Pour the marinade over the fish, and gently flip them back and forth until coated inside and …
From therecipes.info


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Top Asked Questions

How do you cook a whole snapper?
Grilling or roasting a whole fish is easy with this recipe for a cleaned and scaled 3-pound red snapper. Chop parsley, capers and garlic, and combine with crushed red pepper and a large pinch of salt. Transfer paste to a small bowl and stir in oil. Make 5 parallel 3-inch-long slashes on each side of snapper, slicing almost through to bone.
What fish can I use if I don't have red snapper?
The crux of this dish is fresh fish, cooked simply, with the freshest produce of summer. So if you don't have red snapper, use any lean, firm, white fish: Pacific rock cod, lingcod, redfish, walleye, smallmouth bass, black seabass, striped bass, big croakers, grouper, etc.
How to cook fish with potatoes and parsley?
Toss together potatoes, onion wedges, 2 tablespoons of the parsley mixture, and 1 teaspoon of the salt in a large bowl. Cut 3 (2-inch-long) slits diagonally on both sides of fish, cutting all the way to the bone on both sides.
How do you cook fish with tomatoes?
About 20 minutes before the tomatoes are ready, take the fish out of the fridge and salt it well. When the tomatoes are ready, heat the clarified butter in a large saute pan over high heat. As the butter is heating, pat the fish dry with paper towels.

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