Red Snapper With Thyme Tomatoes And Olives Recipes

OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS

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.

VERACRUZ-STYLE RED SNAPPER

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.

RED SNAPPER WITH THYME, TOMATOES AND OLIVES

Steps:

• Combine plum tomatoes, shallot, and chopped thyme in small bowl.
• Season to taste with salt and pepper.
• Cut 1 sheet of aluminum foil about 18 inches long.
• Place on work surface.
• Drizzle 1 tablespoon olive oil in center of aluminum foil.
• Place red snapper fillets side by side in center of aluminum foil.
• Top with tomato mixture.
• Sprinkle with olives.
• Drizzle fish with remaining 1 tablespoon olive oil.
• Fold foil over, enclosing contents completely and crimping edges tightly to seal (Can be prepared up to 6 hours ahead; refrigerate.).
• Preheat oven to 450°F.
• Place large baking sheet in oven and heat 10 minutes.
• Place foil packet on heated baking sheet.
• Bake until fish is opaque in center, about 15 minutes.
• Remove from oven; let stand 5 minutes.
• Open foil packet over bowl to catch juices.
• Serve fish with juices over white rice.

RED SNAPPER AND HEIRLOOM TOMATOES POACHED IN OLIVE OIL

Steps:

• Warm a large pot of olive oil to 200 degrees F. Season fish with salt and pepper. Submerge in oil. Add tomatoes and submerge. Cook slowly until fish is done, about 15 minutes. Remove fish.
• In a saute pan over medium-high heat, cook the lardons until crispy. Remove and pour out most oil. Add garlic and cook until slightly brown. Add spinach and cook until wilted. Remove and keep warm. Add fish and turn, to quickly crisp skin on all sides. Serve fish with tomatoes atop spinach and sprinkle with lardons.

RED SNAPPER WITH THYME, TOMATOES, AND OLIVES

Steps:

• Combine plum tomatoes, shallot, and chopped thyme in small bowl. Season to taste with salt and pepper. Cut 1 sheet of aluminum foil about 18 inches long. Place on work surface. Drizzle 1 tablespoon olive oil in center of aluminum foil. Place red snapper fillets side by side in center of aluminum foil. Top with tomato mixture. Sprinkle with olives. Drizzle fish with remaining 1 tablespoon olive oil. Fold foil over, enclosing contents completely and crimping edges tightly to seal. (Can be prepared up to 6 hours ahead; refrigerate.)
• Preheat oven to 450°F. Place large baking sheet in oven and heat 10 minutes. Place foil packet on heated baking sheet. Bake until fish is opaque in center, about 15 minutes. Remove from oven; let stand 5 minutes. Open foil packet over bowl to catch juices. Serve fish with juices over white rice.

RED SNAPPER WITH EGGPLANT AND TOMATO

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.

RED SNAPPER WITH TOMATO AND OLIVES

Steps:

• In large bowl stir together olives, capers, red onion, tomatoes, basil, 3 tbsp parsley and 1 C olive oil. Season with salt, fresh black pepper and red pepper flakes and let stand at room temperature for 30 minutes.
• In large fry pan, heat 3T remaining olive oil until hot. Working in batches, season fillets with salt and pepper. Cook on one side until opaque, about 3 minutes, lowering heat if necessary to prevent burning. Turn fillets over and cook 3 minutes more. Transfer to platter and loosely cover with foil to keep warm. Cook remaining batches wiping pan clean between batches and starting with fresh oil for each batch.
• Remove fish to a serving platter pour lemon juice into pan and swirl around to combine with pan juices. Drizzle over fish and garnish with tomato-olive mixture.

RED SNAPPER PAPILLOTES WITH LEMON AND THYME

Steps:

• Preheat oven to 500°F. and heat a baking sheet in lower third of oven 5 minutes.
• Fold each sheet of foil in half crosswise to crease, and then unfold.
• On a plate coat red snapper fillets with oil and sprinkle with pepper and salt to taste. On each sheet of foil put 1 fillet to one side of crease and sprinkle with 2 teaspoon lemon juice, 1/4 teaspoon thyme, and half of any oil remaining on plate. Top each fillet with 3 lemon slices.
• Working with 1 foil package (papillote) at a time, fold left half of foil over fillet. Starting at 1 corner of crease, fold edge of foil over in triangles, following a semicircular oath around fillet (each fold should overlap previous one), smoothing out folds as you go and tucking last ford under, until papillote is completely sealed. Put papillotes on hot baking sheet and bake in middle of oven 5 minutes.
• Serve papillotes with couscous.

RED SNAPPER WITH TOMATO-OLIVE COMPOTE AND RICE

Steps:

• Preheat oven to 400 degrees. Cook rice according to package instructions; set aside, covered.
• While rice is cooking, heat 1 tablespoon oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 7 minutes. Add tomatoes and their juice, olives, and capers; cook, stirring occasionally, until slightly thickened, 3 to 5 minutes.
• Meanwhile, place snapper fillets on a rimmed baking sheet. Drizzle with remaining tablespoon oil, and turn to coat. Arrange fillets in a single layer, skin side down. Season generously with salt and pepper.
• Bake until fish flakes easily and is opaque throughout, 10 to 12 minutes. Serve with rice and tomato-olive compote.