Redsnapperwithfreshtomatoes Recipes

SAUTEED RED SNAPPER WITH BASIL OIL AND SUNDRIED TOMATOES

Steps:

• Season the snapper fillets with salt and pepper. Preheat a saute pan with the olive oil until the oil is hot, 1 to 2 minutes. Add the snapper to the hot pan, flesh side down, and cook over medium heat 4 to 5 minutes. Turn to cook the skin side an additional 3 to 4 minutes. The fillets will curl inwards briefly, but once they have cooked for a minute, they will begin to relax and lay flat again, allowing you to cook the skin side to a crispy texture.
• Lift out the snapper with a slotted spatula, leaving the juices and oil in the pan. Add the sundried tomatoes, garlic, and shallots, and saute together for 2 minutes. Add the fresh herbs to the pan. Stir quickly, just to heat the herbs enough to release their aromas. Pour the sundried tomato and herb mixture over the snapper. Then drizzle a teaspoon of basil oil over each fillet and around the dish.

RED SNAPPER IN FRESH TOMATO SAUCE

Steps:

• Clean the fish, and rinse in lime or lemon water. With a sharp knife make 2 -3 slits on both sides of the fish. Pat dry and season with Noubess Fish and Seafood Seasoning, making sure that you season inside the cavity and the slits, and set aside.
• In a pan or skillet, add olive oil, tomatoes, and garlic.
• Let cook until the tomatoes have started to render their juice. Add Noubess Hot and Spicy Pineapple Sauce, thyme, lemon juice, black pepper, salt and 1 tablespoon parsley. Cook for about 3 - 5 minutes on low to medium heat.
• Add water, stirring gently to mix all ingredients. Season to taste. Continue to boil for about 10 minutes over low heat.
• Remove the sauce from the heat and place half of the mixture on the bottom of a baking dish large enough to hold both fish.
• Place both fish on top of the sauce and topped with the remaining sauce. Cover with aluminum foil and place in a 350 degrees preheated oven for about 25 to 30 minutes or until completely cooked.
• Remove and gently baste the fish with the sauce several times. At the last moment before serving, add the chopped parsley and drizzle Noubess Lemon Infused Extra-Virgin Olive Oil.

RED SNAPPER WITH FRESH TOMATOES

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.

BAKED RED SNAPPER WITH SHRIMP AND MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Melt butter for cream sauce in a large skillet over medium-low heat. Add onion, celery, bell pepper, and garlic. Cook and stir until vegetables soften and onion turns translucent, 5 to 7 minutes.
• Whisk flour and Creole seasoning into onion mixture to make a paste. Slowly add half-and-half, whisking constantly. Whisk in sherry, lemon juice, basil, and thyme. Season with salt and pepper. Cook, stirring constantly, until sauce thickens, 3 to 4 minutes. Remove from heat. Add mozzarella; stir until melted and combined.
• Lightly season snapper and shrimp on both sides with seafood seasoning. Arrange snapper in a single layer in the prepared baking dish. Top with shrimp and mushrooms. Pour cream sauce over top. Sprinkle with Parmesan.
• Bake, uncovered, in the preheated oven until fish flakes easily with a fork and shrimp are bright pink on the outside and the meat is opaque, about 30 minutes.

RED SNAPPER WITH BLACK OLIVES, CAPERS, AND TOMATOES

Steps:

• In large bowl stir together olives, capers, red onion, tomatoes, basil, 3 tablespoons parsley, and olive oil. Add 2 teaspoons salt, 1/2 teaspoon pepper, and red pepper flakes, and let stand at room temperature 30 minutes.
• Holding very sharp paring knife at 30-degree angle from fillets, cut 2 diagonal slits through skin and partially into flesh, making slits 1/2 inch apart.
• In large heavy skillet over high heat, heat 1/3 cup canola oil until hot but not smoking. Working in 3 batches, sprinkle fillets with 1 tablespoon salt and 1 teaspoon pepper and place skin-side down in hot pan. Saué until skin is rich golden brown, 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 two batches in same manner, wiping pan clean between batches and starting with fresh oil for each batch.
• After removing last batch of fish, pour lemon juice into pan and swirl around to combine with pan juices. Drizzle over fish, then sprinkle with remaining 1/2 cup parsley. Garnish with tomato-olive mixture.

RED SNAPPER LIVORNESE

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.

RED SNAPPER WITH TOMATO-CITRUS TOPPING

Steps:

• Preheat oven to 475°F. Rub red snapper fillets on both sides with some of olive oil and sprinkle with salt and pepper. Place snapper in 9-inch glass pie dish. Mix remaining oil, tomatoes, tangerine pieces, green onions, cilantro and jalapeño in small bowl. Season topping to taste with salt and pepper. Spoon topping over snapper. Bake until snapper is just opaque in center, about 12 minutes.

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.