Red Snapper With Spicy Soy Glaze On Sauteed Vegetables And Sweet Potatoes Recipes

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RED SNAPPER WITH SPICY SOY GLAZE ON SAUTEED VEGETABLES AND SWEET POTATOES



Red Snapper with Spicy Soy Glaze on Sauteed Vegetables and Sweet Potatoes image

Categories     Fish     Herb     Onion     Bake     Low Fat     Sweet Potato/Yam     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 12

2 medium carrots
1 yellow bell pepper
3 ounces snow peas (about 3/4 cup)
1 cup fresh coriander sprigs
a 3/4-pound sweet potato
3/4 cup Spicy Soy Glaze
2 teaspoons vegetable oil
four 4-ounce red snapper or grouper fillets with skin
2 cups thinly sliced Napa cabbage
1/4 cup thinly sliced red onion
1 tablespoon seasoned rice vinegar
Garnish: lime wedges

Steps:

  • Separately cut carrots and bell pepper into thin strips and diagonally cut snow peas into 1/2-inch pieces. Chop coriander. Peel sweet potato and, if desired, with a channel knife cut 4 lengthwise grooves (one every quarter turn). Cut potato crosswise into 12 slices (about 1/4 inch thick) and in a steamer set over 1 inch boiling water steam slices, in one layer if possible, covered, until just cooked through and tender but not falling apart, about 8 minutes.
  • Remove steamer from heat and season potato with salt and pepper. Keep potato warm in steamer, covered. In a small saucepan heat glaze and keep warm, covered.
  • Preheat oven to 275°F.
  • In a non-stick skillet heat 1/2 teaspoon oil over moderately high heat until hot but not smoking and sauté 2 fillets, skin sides down, pressing on fish with a metal spatula to help skin brown evenly, until skin is golden brown, about 1 minute. With spatula turn fillets over and sauté until golden, about 30 seconds more. Transfer fillets, skin sides up, to a non-stick baking pan and sauté remaining 2 fillets in 1/2 teaspoon oil in same manner. Bake fish in middle of oven until just cooked through, about 3 minutes.
  • While fish is baking, in a large non-stick skillet heat 1/2 teaspoon remaining oil over moderately high heat until hot but not smoking and sauté carrots until barely tender, about 2 minutes. Add remaining 1/2 teaspoon oil, bell pepper, and snow peas and sauté vegetables, stirring, until just tender, about 30 seconds. Add cabbage and onion and sauté, stirring, until just tender, about 1 minute. Immediately transfer sautéed vegetables to a bowl and toss with coriander, vinegar, and salt and pepper to taste.
  • Divide potato among 4 plates and top with sautéed vegetables. Put fillets, skin sides up, on vegetables and drizzle with some glaze.
  • Garnish plates with lime wedges and serve remaining glaze on the side.

RED SNAPPER WITH SWEET PEPPER AND GARLIC SAUCE



Red Snapper With Sweet Pepper And Garlic Sauce image

Provided by Molly O'Neill

Categories     dinner, main course

Time 10m

Yield Four servings

Number Of Ingredients 4

1/2 teaspoon olive oil
4 small red snapper fillets
Salt and freshly ground pepper to taste
Sweet pepper tapenade (see recipe), not drained and parsley reserved

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.

SAUTEED RED SNAPPER WITH GINGER-LIME BUTTER



Sauteed Red Snapper With Ginger-Lime Butter image

This is one of many Cooking Light recipes that I've found to be easy, healthy and very tasty. You can easily substitute halibut or tilapia for the snapper. I served it with Simple Thai Coconut Rice and it was delicious!

Provided by carmenskitchen

Categories     Very Low Carbs

Time 21m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 tablespoons butter, softened
1 tablespoon of chopped fresh cilantro
1 teaspoon of minced seeded jalapeno pepper
1/2 teaspoon of grated lime rind
1/4 teaspoon of bottled fresh ginger
3/4 teaspoon salt, divided
4 red snapper fillets
1/4 teaspoon black pepper
1 teaspoon cooking oil or 1 teaspoon cooking spray
lime wedge

Steps:

  • Combine first 5 ingredients in a bowl. Stir in 1/4 teaspoon salt. Cover and chill.
  • Heat a large nonstick skillet over medium-high heat.
  • Sprinkle both sides of fish with remaining salt and pepper.
  • coat pan with oil.
  • add fish to pan; cook 3 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness.
  • Place one filet on each of 4 plates and top with a 1 1/2 teaspoons of butter mixture.
  • Serve with lime wedges if desired.

Nutrition Facts : Calories 266.4, Fat 8.4, SaturatedFat 3.5, Cholesterol 91.3, Sodium 563.8, Carbohydrate 0.1, Fiber 0.1, Protein 44.8

SPICY RED SNAPPER



Spicy Red Snapper image

My in-laws go deep sea fishing a lot, so we're always trying new seafood recipes. This is one that my mother-in-law gave me, and it's incredible

Provided by JelsMom

Categories     Very Low Carbs

Time 20m

Yield 6 fillets, 4-6 serving(s)

Number Of Ingredients 11

1 teaspoon paprika
1/4 teaspoon ground cayenne pepper
1 teaspoon fresh coarse ground black pepper
1/2 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon garlic powder
1/4 teaspoon dried oregano
2 tablespoons butter
1 tablespoon olive oil
6 (6 ounce) red snapper fillets

Steps:

  • On a large piece of wax paper, mix together paprika, cayenne, black pepper, onion powder, thyme, basil, garlic, and oregano.
  • In a small saucepan over medium heat, melt butter with oil.
  • Brush both sides of snapper fillets with butter mixture, reserve remaining.
  • Coat both sides of fillets with seasoning mixture.
  • Heat a large cast iron skillet over high heat until a drop of water sizzles on it.
  • Drizzle half of remaining butter mixture on one side of the fillets and place fillets butter side down in pan.
  • Cook over high heat until the fish is deeply browned.

RED SNAPPER WITH VEGGIES



Red Snapper with Veggies image

Bursting with crisp, flavorful veggies, you'll be amazed that this dish, submitted by Carolyn Zimmerman of Fairbury, Illinois, was made entirely in the microwave.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 5

1/2 medium zucchini, cut into 1/8-inch slices
1 medium carrot, cut into 1/8-inch slices
1/2 medium onion, cut into 1/8-inch slices
3 tablespoons stir-fry sauce, divided
2 red snapper fillets (4 ounces each)

Steps:

  • Place the zucchini, carrot and onion in an 8-in. square dish coated with cooking spray. Cover and microwave on high for 2 minutes. , Brush 1 tablespoon stir-fry sauce over both sides of fillets. Spoon remaining sauce over vegetables; toss to coat. Place fish over vegetables. Cover and microwave on high 2-3 minutes longer or until fish flakes easily with a fork.

Nutrition Facts : Calories 166 calories, Fat 2g fat (0 saturated fat), Cholesterol 40mg cholesterol, Sodium 857mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.

SNAPPER WITH SPICY PINEAPPLE GLAZE



Snapper with Spicy Pineapple Glaze image

Ginger and cayenne bring spice to this tangy treatment for red snapper fillets from our Test Kitchen. Sweet pineapple preserves round out the delectable combination of flavors. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1/2 cup pineapple preserves
2 tablespoons rice vinegar
2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
3/4 teaspoon salt, divided
1/4 teaspoon cayenne pepper
4 red snapper fillets (6 ounces each)
3 teaspoons olive oil

Steps:

  • In a small bowl, combine the preserves, vinegar, ginger, garlic, 1/2 teaspoon salt and cayenne; set aside. Place fillets on a broiler pan coated with cooking spray. Rub fillets with oil; sprinkle with remaining salt., Broil 4-6 in. from the heat for 5 minutes. Baste with half of the glaze. Broil 5-7 minutes longer or until fish flakes easily with a fork. Baste with remaining glaze.

Nutrition Facts : Calories 304 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 552mg sodium, Carbohydrate 27g carbohydrate (24g sugars, Fiber 0 fiber), Protein 35g 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.

SPICY SOY GLAZE



Spicy Soy Glaze image

Categories     Sauce     Citrus     Ginger     Low Fat     Quick & Easy     Winter     Jam or Jelly     Gourmet

Yield Makes about 3/4 cup

Number Of Ingredients 12

1/2 pound shallots (about 5 large)
1/2 teaspoon vegetable oil
1/2 cup soy sauce
1/4 cup water
3 tablespoons sugar
2 tablespoons plum or apricot jam
1 tablespoon finely grated peeled fresh gingerroot
2 teaspoons minced garlic
1/8 teaspoon ground allspice
1/4 teaspoon dried hot red pepper flakes
1 tablespoon fresh lime juice
1/2 teaspoon freshly grated lime zest

Steps:

  • Chop enough shallots to measure 1 cup. In a heavy saucepan cook shallots in oil over moderate heat, stirring, until softened, about 3 minutes. Stir in soy sauce, water, sugar, jam, gingerroot, garlic, allspice, and red pepper flakes and simmer, stirring occasionally, until reduced to about 3/4 cup, about 20 minutes. Stir in lime juice and zest. (Glaze may be made 2 days ahead and cooled completely before being chilled, covered.)

PAN SEARED RED SNAPPER



Pan Seared Red Snapper image

This is great for a gourmet taste on a tight schedule. Also, my husband, who isn't a fish fan, requests this recipe! Drizzle sauce over fish, and serve with vegetables.

Provided by OCTOBERK8

Categories     World Cuisine Recipes     Asian

Time 20m

Yield 2

Number Of Ingredients 8

2 (4 ounce) fillets red snapper
1 tablespoon olive oil
1 lemon, juiced
2 tablespoons rice wine vinegar
1 teaspoon Dijon mustard
1 tablespoon honey
¼ cup chopped green onions
1 teaspoon ground ginger

Steps:

  • Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
  • Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 16.5 g, Cholesterol 41.4 mg, Fat 8.5 g, Fiber 3 g, Protein 24 g, SaturatedFat 1.3 g, Sodium 138.7 mg, Sugar 9 g

SAUTEED RED SNAPPER



Sauteed Red Snapper image

The mild, slightly sweet flavor and flaky texture of red snapper takes well to light seasoning and a quick saute. You can also make this dish with black sea bass. The skin of both fish is edible and crisps nicely in a skillet.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 15m

Number Of Ingredients 4

2 red snapper fillets (each 10 to 12 ounces), with skin
Coarse salt, to taste
Cayenne pepper, to taste
3 tablespoons canola oil

Steps:

  • Cut each snapper fillet in half crosswise. Season flesh with salt and cayenne pepper.
  • Heat oil in a large skillet over medium-high heat until hot (but not smoking). Place snapper fillets, skin sides down, in skillet, pressing on fish with a spatula for 1 minute to prevent curling. Cook until golden brown, about 5 minutes. Flip, and cook until opaque throughout, 2 to 3 minutes more.

RED SNAPPER AND SUMMER VEGETABLES BAKED IN FOIL ON A SALAD



Red Snapper and Summer Vegetables Baked in Foil on a Salad image

Make and share this Red Snapper and Summer Vegetables Baked in Foil on a Salad recipe from Food.com.

Provided by Gingerbear

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 20

1 cup zucchini, medium diced
1 cup squash, medium diced
1 cup roma tomato, medium diced
1 cup red onion, medium diced
1/4 cup olive, salad
1 tablespoon minced garlic
1 tablespoon italian seasoning
4 pieces of heavy-duty aluminum foil, 15 inch squares
4 teaspoons Emeril's Original Essence
4 (8 ounce) red snapper fillets
2 tablespoons lemon juice
6 tablespoons extra virgin olive oil, plus
1/3 cup extra virgin olive oil
4 ounces frisee
8 ounces Baby Spinach
1 head endive, sliced thinly at a 45 degrees angle
1 tablespoon minced shallot
3 tablespoons sherry wine vinegar
1 tablespoon Dijon mustard
salt & freshly ground black pepper

Steps:

  • Preheat the oven to 350°.
  • In a medium bowl, combine the vegetables with the olive salad, garlic, Italian seasoning, 1 teaspoon of the salt, and 2 tablespoons of the olive oil.
  • Mix together to combine.
  • Season the fish generously on both sides with the Emeril's Original Essence.
  • Fold each piece of aluminum foil in half.
  • Open each folded piece and place 1/4 of the vegetable mixture just below the crease and in the center of each foil square.
  • Place a snapper filet on top of the vegetables.
  • Drizzle each fillet with 1/2 a tablespoon of lemon juice and 1 tablespoon of the olive oil.
  • Fold the foil over the fillet and tightly crimp the edges to form a seal.
  • Place the pouches on a sheet pan and place in the oven to bake for about 25 minutes.
  • While the fish bakes, in a large mixing bowl, combine the frissee, baby spinach, endive and red onion.
  • Season the lettuce with salt and cracked black pepper, and toss to combine.
  • Divide the lettuces among 4 entrée plates.
  • Remove the fish from the oven.
  • Combine the shallots, vinegar and mustard in a medium bowl set over a plate covered by a dishtowel to prevent the bowl from moving while whisking.
  • Whisk the mixture while gradually adding the remaining 1/3 cup of the olive oil.
  • Gently pierce each fish packet and whisk the juices into the vinaigrette.
  • Season the vinaigrette with salt and pepper.
  • Place the fish and vegetables over each salad.
  • Divide the vinaigrette evenly over the 4 salads and serve immediately with crusty bread.

Nutrition Facts : Calories 720.8, Fat 43.9, SaturatedFat 6.4, Cholesterol 106.4, Sodium 326.6, Carbohydrate 17.9, Fiber 8.3, Sugar 4.9, Protein 65

RED SNAPPER WITH SOY ORANGE GLAZE



Red Snapper With Soy Orange Glaze image

Looking for a new twist to grilling Snapper? This glaze is a tangy mix of citrus, sweet, spicey and salty. I serve it with fried rice and asparagus. Yum!

Provided by Emur80

Categories     High Protein

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 10

2 -4 red snapper fillets
3 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons olive oil
1 teaspoon fresh ground black pepper
1/2 teaspoon red pepper flakes
1 large navel orange
1 teaspoon honey
1/4 cup orange juice
1 tablespoon cilantro, chopped

Steps:

  • Using a zester or hand-held cheese grater, zest the oustide of the orange and set aside zest. Peel the orange by cutting off the skin. Then segment the orange and set aside segments.
  • In a bowl mix soy sauce, rice vinegar, olive oil, 1 tsp black pepper, red pepper, 1/2 tbsp orange zest (from the skin of the orange), honey, chopped cilantro and orange juice.
  • Pour mixture over fish and marinate for 30 minutes to an hour.
  • Place fillets on a medium heat grill, reserving the left-over marinade. Grill fillets on each side for 2-3 minutes depending on thickeness of the fillets.
  • In a separate pan, pour in remaining marinade and add orange segments. Reduce over medium high to high heat until thick and bubbly.
  • Remove fish from grill and top with the reduced marinade sauce.
  • Garnish with cilantro.

Nutrition Facts : Calories 416.1, Fat 16.7, SaturatedFat 2.5, Cholesterol 79.9, Sodium 1607.4, Carbohydrate 17.3, Fiber 2.2, Sugar 11.9, Protein 48.6

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

CAJUN RED SNAPPER



Cajun Red Snapper image

A spicy red snapper dish.

Provided by MARBALET

Categories     Seafood     Fish

Time 20m

Yield 6

Number Of Ingredients 12

1 teaspoon paprika
¼ teaspoon ground cayenne pepper
1 teaspoon ground black pepper
½ teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon garlic powder
¼ teaspoon dried oregano
2 tablespoons butter
1 tablespoon olive oil
6 (6 ounce) fillets red snapper
salt to taste

Steps:

  • On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano.
  • In a small saucepan, over medium heat, melt butter or margarine with oil. Brush both sides of the snapper filets with the butter mixture, reserve the remaining butter mixture. Coat both sides of the filets with the seasoning-mixture.
  • Heat a large cast-iron skillet over high heat until a drop of water sizzles on it. Drizzle half of the remaining butter-oil mixture on one side of fish fillets. Place fillets butter side down in pan. Cook over a high heat until the fish is deeply browned, about 5 minutes. Drizzle remaining butter-mixture over the fish and flip the fish over. Cook until fish is browned and flakes when tested with a fork, about 5 minutes more. Season to taste with salt.

Nutrition Facts : Calories 227.6 calories, Carbohydrate 1.3 g, Cholesterol 71.8 mg, Fat 8.5 g, Fiber 0.5 g, Protein 34.8 g, SaturatedFat 3.2 g, Sodium 102.8 mg, Sugar 0.2 g

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RED SNAPPER WITH VEGETABLES RECIPE | EAT SMARTER USA
Rinse the fennel, cut in half, remove the hard stalk and cut the halves into fine slices. Peel garlic and ginger and cut into slices. Fry garlic and ginger along with the fennel in a pan in 2 tablespoons hot oil until golden brown, 5-6 minutes.
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Top Asked Questions

How to cook red snapper in the oven?
Heat olive oil and butter in a large sauté pan over medium-high heat. When the foam subsides, season the red snapper fillets with salt and pepper and cook, skin-side down, about 3 minutes, until they are lightly browned. Then turn the fillets over and sear the other side for another 2 minutes, until just cooked through.
What to serve with red snapper?
The amazing recipe below calls for fragrant herbed butter and roasted lemon slices to complement the sweet, nutty flavor of red snapper for a super-fresh dish. Complete the meal with colorful Sautéed Zucchini and Bell Peppers for full balanced meal.
What does red snapper taste like?
The mild, slightly sweet flavor and flaky texture of red snapper takes well to light seasoning and a quick saute. You can also make this dish with black sea bass. The skin of both fish is edible and crisps nicely in a skillet. Cut each snapper fillet in half crosswise. Season flesh with salt and cayenne pepper.
What is Redred snapper?
Red Snapper are fun to catch, they taste amazing, and they are a type of fish that you can enjoy catching with your entire family (assuming your state doesn’t block you from catching them…)

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