MOIST ROASTED WHOLE RED SNAPPER WITH TOMATOES, BASIL AND OREGANO
Provided by Scott Conant
Categories main-dish
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Stuff and cook the snapper: Preheat the oven to 325 degrees F. If the fins are still on the fish, use kitchen scissors to cut them off (they just fall apart when cooked). Sprinkle both the inside and the outside of the fish liberally with salt and pepper. Stuff the cavity with 1/4 teaspoon crushed red pepper, whole basil leaves, oregano sprigs, garlic and lemon slices.
- Using a very large (14-inch) saute pan or a small roasting pan (oven safe) heat about 2 tablespoons of the olive oil over medium-high heat until smoking. Add the fish and cook until well browned on one side, 3 to 4 minutes. Flip the fish over-use a large spatula and grab the tail if it's not too hot-and cook on the other side until well browned, about 2 minutes. Take the fish out of the pan and use wadded paper towels to wipe the pan clean of the oil.
- Cook the vegetables: Add another tablespoon of olive oil to the pan, a pinch of red pepper flakes, the tomatoes, potatoes, chopped oregano and a pinch of salt and cook until the tomatoes begin to lose some of their liquid, about 3 minutes. Return the fish to the pan, laying it on top of the vegetables and drizzle about a tablespoon of olive oil over it. Add the chicken broth to the pan and squeeze the remaining lemon half into the sauce in the pan. Cook on the stove another 3 to 4 minutes, basting the fish with the sauce and moving some of the tomatoes and potatoes in the pan on top of the fish.
- Finish cooking the fish in the oven safe pan in the oven 18 to 19 minutes. (To check for doneness, push the head down gently in the area between the nose and the top of the head; when the head easily moves away from the back of the neck, it is ready.)
- To serve: Remove the fish from the oven and carefully transfer it to a sided platter, pouring any liquid in its cavity back into the pan, and keep the fish warm. Return the pan to the stove over medium heat and cook the sauce and vegetables for a minute or two to concentrate the flavors. Add another tablespoon of olive oil to the pan, the chopped basil and season with additional salt and pepper if necessary. Pour the sauce and vegetables over the fish and serve, using a large spoon to remove servings off the fish. (Don't forget to turn it over to eat off the other side!)
ROASTED RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
ROASTED RED PEPPERS SOUP
If you like cream of tomato soup, try making it with purchased roasted red peppers. Using jarred roasted red peppers makes it extra easy and pureeing the soup in a blender gives it a nice smooth texture.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly. , In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil).
Nutrition Facts : Calories 135 calories, Fat 6g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 753mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
ROASTED RED PEPPER SPREAD
Roasted red pepper and tomato spread with fresh basil looks fabulous and tastes just as good.
Provided by Ball
Categories Trusted Brands: Recipes and Tips Ball® Canning & Recipes
Yield 30
Number Of Ingredients 9
Steps:
- Roast red peppers, tomatoes, garlic and onion under a broiler or on a grill at 425 degrees F, turning to roast all sides, until tomatoes and peppers are blistered, blackened and softened and garlic and onion are blackened in spots. Remove from heat.
- Place pepper and tomatoes in paper bags, secure opening and let cool about 15 minutes. Allow garlic and onion to cool. Peel garlic and onion. Finely chop garlic. Set aside. Finely chop onion, measuring 1/4 cup. Set aside. Peel and seed peppers and tomatoes. Place peppers and tomatoes in a food processor or blender, working in batches, and process until smooth.
- Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- Combine pepper and tomato puree, garlic, onion, vinegar, basil, sugar and salt in a large saucepan. Bring to a boil. Reduce heat and simmer until mixture thickens and mounds on a spoon, about 20 minutes.
- Ladle hot spread into hot jars leaving 1/2 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Nutrition Facts : Calories 34.9 calories, Carbohydrate 7.1 g, Fat 0.3 g, Fiber 2.1 g, Protein 1.1 g, Sodium 82 mg, Sugar 4.6 g
ROASTED RED PEPPER SPREAD
This flavorful spread livens up most any sandwich. Try tossing it with salad greens before adding to your sandwich. Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 3/4 cup.
Number Of Ingredients 7
Steps:
- Place all ingredients in a small food processor; cover and process until pureed. Store in the refrigerator.
Nutrition Facts : Calories 23 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
ROASTED RED PEPPERS
Make your own roasted red peppers with this foolproof recipe! Homemade roasted red peppers taste better than store-bought. Recipe yields about 1 1/2 cups roasted red peppers.
Provided by Cookie and Kate
Categories Basic
Time 40m
Number Of Ingredients 1
Steps:
- Preheat the oven to 450 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent sticking.
- To prepare the bell peppers, position one pepper upright with the base against a cutting board. Using a sharp chef's knife, slice downward, one side at a time, to create four slabs. Use a knife or spoon to remove and discard any membranes still attached to the slabs.
- Place the pepper slabs, skin side facing up, on the prepared sheet in a single layer. Roast the peppers for 25 to 30 minutes, rotating the pan halfway through baking, until the tops are blistering and darkening, and the flesh is easily pierced through with a fork.
- Scoop the peppers into a medium bowl, then cover the bowl with a plate to trap the steam. Set the bowl aside and let the peppers cool until they are comfortable to handle, about 10 to 20 minutes.
- Peel the blistered skin off of each pepper and discard the skins. Use the roasted peppers as desired. Leftover roasted peppers will keep in a jar in the refrigerator, covered, for 7 to 10 days.
Nutrition Facts : ServingSize 1/4 cup, Calories 25 calories, Sugar 3.3 g, Sodium 3.2 mg, Fat 0.2 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 4.8 g, Fiber 1.7 g, Protein 0.8 g, Cholesterol 0 mg
20 BEST ROASTED RED PEPPER RECIPE COLLECTION
Crunchy, colorful, and sometimes even spicy, these amazing roasted red pepper recipes are here to make your dinner a little more fun.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
ROASTED RED PEPPER SANDWICH SPREAD
I came up with this one day when looking to "jazz up" a grilled chicken sandwich. Adjust seasonings to your own taste, use more mayo, fresh basil, whatever strikes your fancy. Its easy and you can use low fat mayo too!
Provided by Michelle S.
Categories Lunch/Snacks
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- If using a jarred pepper, dry well.
- Place all ingredients in a blender or food processor (I sometimes just place it in a deep bowl and use my wand mixer).
- Process until well blended.
- Refrigerate at least 1 hour before using.
Nutrition Facts : Calories 31, Fat 2.5, SaturatedFat 0.4, Cholesterol 1.9, Sodium 53, Carbohydrate 2.3, Fiber 0.1, Sugar 0.6, Protein 0.2
ROASTED RED PEPPER SPREAD
Provided by Barbara Kafka
Categories quick, condiments
Time 10m
Yield A little over 21 ounces
Number Of Ingredients 7
Steps:
- Arrange drained peppers on a double layer of paper towels; let dry.
- Process the remaining ingredients in the bowl of a food processor or blender, until the capers and parsley are very finely chopped.
- Add peppers and process with on-off switch until the peppers are coarsely chopped. Do not overprocess. Stop several times to scrape down the sides of the bowl to make sure mixture is evenly chopped.
- Check the seasonings and adjust as necessary.
- Serve with crudites.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 282 milligrams, Sugar 7 grams
ROASTED STUFFED RED PEPPERS
Provided by Pilar Viladas
Categories appetizer, side dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Grease a shallow roasting pan with olive oil.
- Carefully halve each pepper lengthwise so that the stem remains intact on each half. Coat each half with oil and place in the pan.
- Reserve 6 basil leaves for garnish and finely chop the remaining leaves to make 3 to 4 tablespoons. In a large bowl, combine all the remaining ingredients and salt and pepper to taste. Mix gently but thoroughly. You can make this ahead and keep in the refrigerator for up to 4 hours.
- Spoon the tomato mixture into the pepper halves and roast until the peppers have browned lightly and the tomato filling is juicy and bubbling, about 1 hour. Garnish each pepper with a whole basil leaf.
Nutrition Facts : @context http, Calories 111, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 451 milligrams, Sugar 6 grams
ROASTED RED PEPPER DIP
Whip up a creamy homemade dip with zip in just 10 minutes. Roasted peppers, garlic and basil make it irresistible.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h10m
Yield 8
Number Of Ingredients 5
Steps:
- In food processor, place roasted peppers, basil and garlic. Cover; process until finely chopped. Add cream cheese; cover and process until smooth. Spoon dip into serving bowl. Cover; refrigerate 1 hour to blend flavors.
- Just before serving, sprinkle almonds over dip.
Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 10 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 2 g, TransFat 0 g
More about "roasted crushed red pepper recipes"
ROASTED RED PEPPERS {OVEN OR GRILL} – WELLPLATED.COM
From wellplated.com
5/5 (3)Total Time 30 minsCategory Side DishCalories 37 per serving
- TO ROAST IN THE OVEN: Preheat the oven to 450 degrees F. Position racks in the upper and lower thirds of your oven. Line a large rimmed baking sheet with parchment paper.
- Cut the bell peppers in half from stem down through the end. Remove the stem, membrane and seeds.
- Arrange the peppers, cut-sides down on the baking sheet, making sure to leave a little space around each one so that the peppers are not crowded. If they are, divide them between two baking sheets.
- Roast the peppers on the upper rack (or upper and lower racks if you have two sheets) until the tops are black and the peppers are very tender, about 25 minutes. Halfway through, rotate the pans 180 degrees (if using two pans, switch their positions on the upper and lower racks halfway through as well).
ROASTED BELL PEPPERS WITH OLIVE OIL - HEALTHY RECIPES …
From healthyrecipesblogs.com
10 BEST ROASTED RED PEPPER APPETIZER RECIPES | YUMMLY
From yummly.com
PASTA WITH EASY ROASTED RED PEPPER SAUCE - GIMME …
From gimmesomeoven.com
ROASTED RED PEPPER DIP RECIPE - BELLE OF THE KITCHEN
From belleofthekitchen.com
ROASTED RED PEPPER MACARONI AND CHEESE - OH SWEET …
From ohsweetbasil.com
CRUSHED RED PEPPER RECIPE - PEPPERSCALE
From pepperscale.com
ROASTED RED PEPPERS - JO COOKS
From jocooks.com
ROASTED RED PEPPER MARINADE | BETTER HOMES & GARDENS
From bhg.com
ROASTED BRUSSELS SPROUTS WITH RED PEPPER AND GARLIC
From alittleandalot.com
ROASTED RED PEPPER SOUP - FEELGOODFOODIE
From feelgoodfoodie.net
ROASTED RED PEPPER RECIPES
From simplyrecipes.com
ROASTED RED PEPPER SKILLET CHICKEN - A SPICY PERSPECTIVE
From aspicyperspective.com
ROASTED CRUSHED RED PEPPER | RECIPE IN 2022 | STUFFED …
From pinterest.com
ROASTED RED PEPPER SAUCE ⋆ REAL HOUSEMOMS
From realhousemoms.com
EASY ROASTED RED PEPPERS - OH, THE THINGS WE'LL MAKE!
From thethingswellmake.com
ROASTED RED PEPPERS - SPEND WITH PENNIES
From spendwithpennies.com
HOW TO MAKE ROASTED RED PEPPERS (EASY!) | WHOLESOME YUM
From wholesomeyum.com
HOW TO COOK ROASTED RED PEPPERS | FOODIECRUSH.COM
From foodiecrush.com
ROASTED RED PEPPER DIP RECIPE - THE RECIPE CRITIC
From therecipecritic.com
CREAMY ROASTED RED PEPPER PASTA SAUCE | THE RECIPE CRITIC
From therecipecritic.com
5-MINUTE ROASTED RED PEPPER SPREAD - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
HOW TO MAKE ROASTED RED PEPPERS - MINIMALIST BAKER …
From minimalistbaker.com
RECIPES THAT START WITH JARRED ROASTED RED PEPPERS
From allrecipes.com
HOW TO MAKE ROASTED RED PEPPERS | EASY + AFFORDABLE! - FROM MY …
From frommybowl.com
EASY ITALIAN ROASTED RED PEPPERS - NO PLATE LIKE HOME
From noplatelikehome.com
NIGEL SLATER’S RECIPES FOR ROAST RED PEPPERS WITH CHICKPEAS, AND …
From theguardian.com
SLOW ROASTED BELL PEPPER AND ONIONS - HEALTHY SCHOOL RECIPES
From healthyschoolrecipes.com
ITALIAN ROASTED RED PEPPER RELISH - CULINARY GINGER
From culinaryginger.com
TOP 42 ROASTED RED PEPPER PASTA SAUCE RECIPE-RECIPES
From hola2.heroinewarrior.com
ROASTED RED PEPPER BUTTER RECIPE - EASY RECIPES
From recipegoulash.cc
ROASTED RED PEPPER SAUCE - CREME DE LA CRUMB
From lecremedelacrumb.com
ROASTED RED BELL PEPPERS RECIPE - COOKING MADE HEALTHY
From cookingmadehealthy.com
ROASTED PEPPERS RECIPE (2 WAYS) L THE MEDITERRANEAN DISH
From themediterraneandish.com
ROASTED RED PEPPER ALFREDO - DAMN DELICIOUS
From damndelicious.net
CRUSHED RED PEPPER POWDER RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ROASTED RED PEPPER SOUP RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love