Red Snapper With Wine And Garlic Recipes

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RED SNAPPER WITH FENNEL AND GARLIC



Red Snapper with Fennel and Garlic image

Succulent and tender baked snapper with all your favorite ingredients, garlic, shallots, fennel and white wine.

Provided by IMANKAY

Categories     Seafood     Fish

Time 50m

Yield 6

Number Of Ingredients 10

⅓ cup extra-virgin olive oil
3 cloves garlic, minced
1 bulb fennel, thinly sliced
1 shallot, minced
½ cup chopped fresh parsley
1 (4 pound) whole red snapper
salt and pepper to taste
¼ cup dry white wine
2 tablespoons lemon juice
3 tablespoons minced garlic

Steps:

  • Preheat an oven to 300 degrees F (150 degrees C). Spray a 9x13 inch baking dish with cooking spray.
  • Heat 4 tablespoons of olive oil in a skillet over medium heat. Stir in 3 cloves minced garlic, fennel, and minced shallot. Cook and stir until the fennel has begun to soften, about 5 minutes. Remove from heat. Transfer vegetables to a bowl, and stir in chopped parsley. Reserve cooking oil.
  • Season the fish all over with salt and pepper to taste, then stuff snapper with fennel mixture. Use kitchen twine to tie the snapper together in three places. Place the snapper into the prepared baking dish, drizzle with the white wine, lemon juice, and reserved oil. Sprinkle with 3 tablespoons of garlic.
  • Bake in the preheated oven until the fish is no longer translucent, and flakes easily with a fork, about 20 minutes.

Nutrition Facts : Calories 452.1 calories, Carbohydrate 7.1 g, Cholesterol 110.9 mg, Fat 16.6 g, Fiber 1.6 g, Protein 63.3 g, SaturatedFat 2.6 g, Sodium 160.1 mg, Sugar 0.6 g

RED SNAPPER WITH WINE AND GARLIC RECIPE



Red Snapper With Wine and Garlic Recipe image

Make and share this Red Snapper With Wine and Garlic Recipe recipe from Food.com.

Provided by Mrs.Chen

Categories     Asian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

5 tablespoons olive oil
3 tablespoons dry white wine
4 tablespoons water
2 garlic cloves, crushed
2 tablespoons parsley (chopped)
salt & freshly ground black pepper
4 red snapper fillets

Steps:

  • Put the oil, wine and water into a large heavy-based frying pan (skillet), add the garlic and parsley and season generously. Bring to the boil.
  • Add the fish, cover and steam for about 8 minutes just until tender.
  • Transfer the fish to a warm serving plate, spoon over the cooking liquid and serve.

ROASTED RED SNAPPER WITH FRESH HERBS, GARLIC AND OLIVE OIL



Roasted Red Snapper with Fresh Herbs, Garlic and Olive Oil image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

1 (2 to 2 1/2-pound) red snapper, cleaned but with head and tail
1/3 cup olive oil
Fresh lemon juice to taste
2 large cloves garlic, minced fine
Fresh rosemary and thyme, crumbled
Salt and pepper to taste
Lemon wedges as an accompaniment
Fresh rosemary, thyme or parsley sprigs for garnish, if desired

Steps:

  • Preheat oven to 450 degrees. Pat dry the fish and rub inside and out with the olive oil, lemon juice, garlic, rosemary, thyme and salt and pepper to taste. Arrange the fish in an oiled baking dish and bake it for 20 minutes, or until it flakes easily. Transfer to a serving plate, pour juices around fish and garnish with lemon wedges and fresh herbs.;

RED SNAPPER IN RED WINE SAUCE



Red Snapper in Red Wine Sauce image

Typically cooks pair white wine with fish, but the red wine in this recipe complements the snapper perfectly.

Provided by Recipe by Our Cookbook Collection

Categories     Fish

Yield Yield: 6 servings

Number Of Ingredients 12

1 1/2 cups flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon kosher salt
6 (4- to 5-ounce) red snapper fillets
1/4 cup olive oil
4 cloves garlic, peeled and smashed
1 lemon
1/3 cup red wine
1 tablespoon cold unsalted butter, cut into pieces and kept in the refrigerator until ready to use
1/2 cup Italian parsley, loosely packed and chopped
2 tablespoons capers

Steps:

  • Sift together flour, onion powder, garlic powder, and salt. 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 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. Turn off the heat, and let sit for 3 to 4 minutes.
  • Transfer the fish to a warm serving platter, and cover with foil. Add the cold butter a piece at a time to the bottom of the pan. Stir over medium-low heat using a wooden spoon until all the butter has melted. Remove the foil and pour the sauce over the fish. Garnish with chopped parsley and capers.

RED SNAPPER BRAISED WITH ROSEMARY, NEW POTATOES, AND GARLIC CONFIT



Red Snapper Braised with Rosemary, New Potatoes, and Garlic Confit image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 17

1/4 cup extra-virgin olive oil
1 pound small potatoes, such as ruby crescents, cut into 1/8-inch thick rounds
1 medium onion, quartered lengthwise, and cut crosswise into 1/4-inch-thick slices
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
Coarse salt and freshly ground white pepper
1/2 cup extra-virgin olive oil, plus more as needed
20 cloves roasted garlic
1 sprig fresh rosemary
4 (7-ounce) skin-on red snapper fillets
Coarse salt and freshly ground white pepper
3/4 cup dry white wine
2 cups clam broth, plus more as needed
2 ripe tomatoes, peeled, seeded and cut into 1/4-inch dice
16 Kalamata olives, pitted and coarsely chopped (about 1/3 cup)
2 tablespoons roughly chopped fresh flat-leaf parsley
8 thin-sliced rounds lemon

Steps:

  • Preheat the oven to 400 degrees F.
  • Make the potatoes: Heat the oil in an ovenproof 12-inch non-stick skillet over medium-low heat. Add the potatoes and cook, stirring, until soft, about 10 minutes. (The potatoes shouldn't brown.) Add the onion, rosemary, and thyme, and season with salt and pepper. Cook, covered, until the onions soften, about 5 minutes. Transfer the potatoes to bowl and set aside. (The potatoes may be made up to 3 days in advance and refrigerated.)
  • Make the snapper: Heat the oil in the ovenproof skillet over medium heat. Arrange the potatoes in 4 thick mounds in the skillet and scatter the garlic and rosemary around them.
  • Season the snapper with salt and pepper. Place 1 fillet on top of each mound. Add the wine, bring to a boil, and cook until reduced by half, about 2 minutes. Pour in the clam broth. Bring to a boil, cover, and braise in the oven until the snapper is barely opaque in the center, about 7 to 8 minutes.
  • Using a slotted spatula, transfer the potato mounds topped with the snapper to the center of 4 warmed dinner plates. Return the skillet to high heat and boil until lightly thickened, about 2 minutes. Add the tomatoes, olives and parsley and cook for 15 seconds. Taste for balance, adding some olive oil or more clam broth, if desired. Season with salt and pepper. Spoon half the sauce over the fish fillets and pour the rest into a warmed sauce boat. Serve immediately, garnished with the lemon slices, with the sauce passed on the side.

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 WHOLE RED SNAPPER WITH GARLIC



Baked Whole Red Snapper with Garlic image

Here's an easy but impressive dish from the Admiral's Inn in St. John's Antigua. When ordering the whole snapper from the fish market, have them clean and scale it. If you cannot find whole red snapper, use fillets and bake them about 25 minutes.

Categories     Fish     Garlic     Bake     Low Carb     Quick & Easy     Wheat/Gluten-Free     Snapper     Healthy     Thyme     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

1 2-to 2 1/4-pound whole red snapper, cleaned
1 tablespoon minced garlic
1 tablespoon fresh lemon juice
3/4 teaspoon seafood seasoning
2 tablespoons (1/4 stick) chilled butter, cut into pieces
6 fresh thyme sprigs
6 thin lemon slices

Steps:

  • Place 24x18-inch piece of foil on heavy large baking sheet. Butter foil. Place fish in center of foil. Season cavity of fish with garlic, lemon juice and seafood seasoning. Dot cavity with butter. Arrange thyme sprigs inside cavity. Sprinkle outside of fish with salt and pepper. Top with lemon slices. Fold edges of foil over fish; seal. (Can be made 1 day ahead. Refrigerate.)
  • Preheat oven to 350°F. Bake fish until cooked through, about 45 minutes. Transfer fish to platter. Open foil.

RED SNAPPER WITH GARLIC DELIGHT



Red Snapper With Garlic Delight image

This is Alva Carpenter's recipe from the SlimLines column of the Thursday magazine. I hope you enjoy it to the fullest!!!

Provided by Charishma_Ramchanda

Categories     Asian

Time 35m

Yield 6 serving(s)

Number Of Ingredients 4

10 g unsalted butter, melted
3 cloves garlic, minced
1 1/2 tablespoons dry vermouth
2 red snapper steaks

Steps:

  • Stir in garlic in the melted butter.
  • Saute until it turns golden.
  • Add vermouth.
  • Season with black pepper to taste.
  • Now, turn on your broiler.
  • Arrange fish on the broiler pan.
  • Brush with seasoned butter.
  • Broil 10 cm from heat source for 10-15 minutes or until the fish is opaque.
  • Serve with the remaining seasoned butter.
  • Enjoy!

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.

GARLIC-HERB RED SNAPPER



Garlic-Herb Red Snapper image

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

2 tablespoons lemon juice
2 red snapper fillets or orange roughy fillets (7 ounces each)
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried chervil
1/4 teaspoon dill weed
1/4 teaspoon pepper

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 GARLIC-LEMON-DILL BUTTER



Red Snapper with Garlic-Lemon-Dill Butter image

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

4 (4 ounce) red snapper fillets
3 tablespoons butter
2 cloves garlic cloves, minced
1 lemon, juiced
1 sprig fresh dill, or more to taste
salt and freshly ground black pepper to taste

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 FILLETS WITH THYME AND YELLOW PEPPER



Red Snapper Fillets With Thyme and Yellow Pepper image

Provided by Moira Hodgson

Categories     dinner, easy, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 16

6 red snapper fillets
2 tablespoons balsamic vinegar
2 tablespoons peanut or vegetable oil
2 tablespoons unsalted butter
6 scallions cut on the bias
3 shallots, minced
3 tablespoons fresh thyme leaves
1 teaspoon red-pepper flakes
1 cup fish stock or bottled clam juice
1/2 cup dry white wine or vermouth
Coarse salt and freshly ground pepper to taste
1 clove garlic, coarsely chopped
2 shallots, coarsely chopped
2 yellow peppers, seeded and coarsely chopped
3/4 cup fish stock or bottled clam juice
1/2 cup dry white wine or vermouth

Steps:

  • Preheat oven to 400 degrees
  • Wipe the fillets dry and sprinkle with vinegar and oil. Set aside.
  • Make the yellow pepper sauce. Combine garlic, shallots, yellow peppers, fish stock and wine in a saucepan, simmer 10 to 15 minutes, or until the peppers are soft. Puree in food processor, season, set aside.
  • Butter a shallow baking pan large enough to hold the fillets comfortably in overlapping layers. Sprinkle with the scallions, shallots, one tablespoon thyme and red pepper flakes. Place the fish on top, add the stock, wine, salt and pepper. Bake 10 to 15 minutes, or until fish is cooked.
  • Remove snapper fillets from baking pan and place on a heated serving dish. Add cooking juices to the yellow pepper sauce and reduce until thickened. Correct seasoning and pour into a heated sauceboat.
  • Sprinkle the fish fillets with the remaining thyme and serve.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 3 grams, Protein 52 grams, SaturatedFat 3 grams, Sodium 1089 milligrams, Sugar 5 grams, TransFat 0 grams

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