Red Snapper With Rougail Sauce Recipes

RED SNAPPER WITH ORANGE SAUCE

Steps:

• Preheat oven to 400°. Place the fish in a single layer in a 13x9-in. baking dish coated with cooking spray; sprinkle with salt and pepper. In a small saucepan over medium heat, cook the garlic in butter for 1 minute; pour over fish. Drizzle with orange juice; sprinkle with orange zest. Bake, uncovered, until fish just begins to flake easily with a fork, 10-15 minutes. , In a small saucepan over medium heat, cook garlic in butter until golden brown, 2-3 minutes. Discard garlic. Stir orange juice and ginger into butter; heat through. Cut fish into serving-size pieces; drizzle with orange sauce and sprinkle with parsley.

RED SNAPPER WITH ATHENIAN SAUCE

Steps:

• Combine green bell pepper, tomato, onion, olive oil, olives, lemon juice, green onion, capers, garlic, sugar, salt, and pepper in a heavy pan over medium-high heat. Saute until all ingredients are slightly wilted, 5 to 10 minutes. Remove from heat and keep warm.
• Heat olive oil in a heavy pan over medium heat. Add snapper fillets to hot oil. Sprinkle Greek seasoning on top and cook for 2 to 3 minutes. Turn fish over and cook on the other side for 2 more minutes. Turn fish back to the original side and finish cooking until fish is tender and flakes easily with a fork, another 1 to 2 minutes.
• Pour still-hot Athenian sauce over fish just before serving. Sprinkle about 2 ounces feta cheese and 1 tablespoon of parsley over each portion.

GRILLED SNAPPER AND ASPARAGUS WITH RED PEPPER SAUCE

Steps:

• Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the bell pepper, garlic, shallot, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook until the bell pepper is tender, 6 to 8 minutes. Stir in the vinegar, scraping up any browned bits from the bottom of the pan; cook until mostly evaporated, about 1 minute. Add the heavy cream and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until slightly thickened, about 2 minutes; discard the thyme. Transfer the mixture to a blender and puree; season with salt and pepper and add up to 1 more teaspoon vinegar, if needed.
• Preheat a grill to high and generously oil the grates. Rub the fish with 1 tablespoon olive oil and season with salt and pepper. Rub the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill the fish skin-side down until the skin is marked and crisp, about 3 minutes. Carefully flip and grill until just cooked through, 1 to 2 more minutes. Grill the asparagus, turning occasionally, until charred in spots, 4 to 5 minutes.
• Spoon the pepper sauce onto plates. Top with the fish and asparagus; sprinkle with the parsley.

WHOLE ROASTED RED SNAPPER WITH SMOKED PAPRIKA-HOT GARLIC SAUCE

Steps:

• Preheat oven to 450 degrees F.
• Place herbs, oranges, and lemons in the cavity of the fish. Drizzle oil over fish and season with salt and pepper. Place in a roasting pan and roast until just cooked through, about 30 to 40 minutes. Transfer fish to platter and immediately pour the hot garlic sauce over the entire fish.
• Place oil in small saucepan over medium heat. Add garlic and cook until garlic is lightly golden brown. Transfer mixture to a medium bowl, add vinegar, paprika, and salt and blend with an immersion blender until smooth.

3-INGREDIENT RED SNAPPER WITH GREEN SAUCE AND SCALLIONS

Steps:

• Heat 1 Tbsp. oil in a medium skillet over medium-high. Add scallions, season with salt, and cook, turning occasionally, until scallions are charred in spots and slightly softened, about 1 minute. Transfer to a plate. Wipe out skillet.
• Heat 2 Tbsp. oil in same skillet over medium-high. Season fish with salt and cook, skin side down, until very crisp, about 4 minutes. Flip fish, add green juice and scallions, and cook until fish is just cooked through, about 2 minutes more. Taste and season with salt, if needed.
• Divide fish and scallions among bowls; top with green sauce. Drizzle with oil and serve.

SAUTEED RED SNAPPER W/WHITE WINE SAUCE, RICE AND ASPARAGUS RECIPE - (3.8/5)

Steps:

• Procedures for Rice 1.Heat 2 tablespoons of olive oil in medium size sauce pan over medium high heat. 2.Add shallots, garlic and stir for 1 - 2 minutes 3.Add basmati rice, 2 pinches of salt and a pinch of pepper and stir vigorously 4.Add water, chicken stock and mix well bring to a rapid boil. 5.cover with a lid, turn heat down to low and let rice simmer for 15 - 20 minutes Procedures for Asparagus 1.Bring a 3 quart pot of water to boil over medium heat, and add a pinch of salt 2.Place asparagus into boiling water for 3 - 5 minutes, take out in place in an ice bath for 30 seconds . (an ice bath is ice and water in a bowl) 3.Next place asparagus and mixing bowl and coat with 2 tablespoons of olive oil and season with salt and pepper 4.Lightly coat a grill pan with olive olive oil over medium high heat Procedures for Fish 1.Season red snapper with 1 teaspoon of salt and 1 teaspoon of pepper. 2.Add olive oil to a frying pan and place over medium high heat, place fish into the pan and cook until golden brown. ( approx 3 - 4 minutes on each side) Procedures for White Wine Sauce 1.Lightly coat a sauce pan with olive oil over medium heat. Add 2 table spoons of shallots, 2 tablespoons of garlic, capers and stir. 2.Next add a 1/ 2 cup of white wine, the juice of 1 whole lemon, and butter. 3.Turn heat down to low and let simmer for 1 - 2 minutes add parsley, then salt and pepper to taste, and continue to simmer until sauce thickens.

RED SNAPPER WITH LEMON BUTTER

Steps:

• Roll the fish lightly in flour mixed with salt and pepper.
• Heat oil in skillet; cook fish until brown on both sides (3 minutes per side).
• Remove fish to platter and keep warm.
• To skillet add butter and lemon; allow to simmer 1 minute.
• Pour over the fish.
• Sprinkle with parsley.

RED SNAPPER BAKED IN SALT WITH ROMESCO SAUCE

Steps:

• For sauce:
• Preheat oven to 400°F. Toss tomatoes, bell peppers, and onion in small baking dish with 2 tablespoons olive oil. Roast until partially charred, turning every 15 minutes, about 45 minutes. Cover with foil; let stand 15 minutes.
• Meanwhile, heat 1 tablespoon olive oil in small skillet over medium-high heat. Add chile; fry until darkened and slightly puffed, turning once, about 30 seconds. Transfer to small bowl. Add enough hot water to cover. Let stand 30 minutes.
• Peel and seed ancho chile, tomatoes, and bell peppers; place in blender. Peel onion; coarsely chop and add to blender.
• Heat 1 tablespoon olive oil in small skillet over medium-high heat. Add almonds; sauté until lightly toasted, about 1 minute. Transfer to blender. Add 1/4 cup extra-virgin olive oil, garlic, vinegar, bread, and paprika to blender; blend to coarse puree. Transfer to bowl; season with salt. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
• For fish:
• Preheat oven to 450°F. Place 1 fish in each of two 13x9x2-inch metal baking pans. Cover each fish with 3 pounds salt. Drizzle 1 1/2 cups water over salt in each pan. Using hands, pack salt over fish to cover completely.
• Bake fish until thermometer inserted into center of fish registers 135°F, about 30 minutes. Gently rap salt crust with back of spoon to crack; carefully remove salt. Use pastry brush to remove any remaining salt. Carefully transfer whole fish to platter and serve with sauce.
• *Sold at Latin American markets, specialty foods stores, and some supermarkets.

GRILLED RED SNAPPER WITH LEMON CHIVE SAUCE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place snapper on a large plate; squeeze juice of 1 lemon onto each side and inside cavity. Set snapper aside to marinate, about 10 minutes. Combine soy sauce, butter, and ginger in a small bowl. Mix remaining lemon juice, tomatoes, chives, chile pepper, sugar, and salt together in a separate bowl.
• Heat a large skillet to smoking hot over medium-high heat. Cook snapper until just beginning to brown, about 1 minute per side.
• Place snapper on preheated grill; brush with soy mixture on each side. Grill, basting occasionally with soy mixture, until snapper flakes easily with a fork, 4 to 6 minutes per side.
• Transfer snapper to serving platter. Pour tomato mixture over snapper to serve.

SNAPPER WITH SAGE MARIE

Steps:

• Preheat oven to 400 degrees. Purée sage, lemon juice and fish sauce. Pour through a fine sieve and press to extract all the juice. Discard solids.
• Rinse, trim and thinly slice morels. Sauté in melted butter over medium heat until fragrant, about 5 minutes. Add half-and-half and simmer until the sauce is thickened, about 10 minutes.
• Heat oil in a large ovenproof skillet over medium-high heat. Sprinkle snapper with salt and pepper and sauté, skin side down, for 1 minute, pressing down with a spatula to keep skin flat. Cook until skin is crisp, about 3 minutes. Turn over, cook 1 minute, then place in oven for 3 minutes.
• Stir sage liquid into the sauce and season to taste with salt, white pepper and lemon juice. Place
• Each fillet skin side up on a plate and pour sauce around each. Garnish with sage leaves.

RED SNAPPER WITH ROUGAIL SAUCE

Steps:

• Sweat the onions in a little oil. Add the crushed garlic, grated ginger, a little parsley and cilantro.
• Pour the fresh tomato purée over the spice mixture.
• Add a glass of wine (or mixture of water and wine). The sauce should be thick enough to coat the fish. Simmer the sauce over low heat. Season with salt, pepper and chili.
• Season the snapper fillet with salt, pepper and grated ginger.
• Heat the oil in a skillet. Cook the fish, allowing 3 minutes per side. Check for doneness with the tip of a knife.
• Finish the sauce by adding the fresh herbs just before serving over the fish.