ROASTED RED SNAPPER WITH ROSEMARY
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Line a heavy large baking sheet with foil. Oil the foil and fish with 1 tablespoon of oil. Place the fish atop the foil. Sprinkle the fish cavity with salt and pepper. Squeeze 1/2 of the lemon inside the fish cavity. Fill the cavity with the onion, fennel and rosemary sprigs. Bake until the fish is just cooked through at the bone, about 40 minutes.
- Meanwhile, squeeze the remaining lemon 1/2 into a small bowl. Whisk in the fennel fronds, rosemary, and garlic. Gradually whisk in the remaining 3 tablespoons of oil. Season the lemon sauce, to taste, with salt and pepper.
- Using a sharp knife, separate the 2 fillets from the backbone. Using a metal spatula, transfer the top fillets to a plate. Lift the fish backbone from the bottom fillets (the backbone and head should come off together easily), and discard. Using the spatula, transfer the remaining fillets to plates. Sprinkle the fish with salt and pepper. Drizzle the lemon sauce over the fish and serve.
GARLIC-HERB RED SNAPPER
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
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
EMERIL'S WHOLE ROASTED RED SNAPPER
Recipe courtesy Emeril Lagasse, 2006
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Season the snappers with the salt and pepper. Place the tomato slices on the bottom of a large roasting pan in 2 columns of 4 tomato slices. Place 6 sprigs of rosemary across the each of the 2 rows of tomatoes. Lay the fish on top of the tomato slices, and divide the thyme leaves, orange zest and garlic cloves evenly over the tops of the 2 fish. Pour the wine and lemon juice around the fish, and drizzle each fish with 1 tablespoon of the olive oil. Place the fish in the oven and roast, uncovered, for 20 minutes. Remove from the oven and add another tablespoon of the olive oil to each of the fish. Return to the oven and continue to cook until well caramelized, about 15 to 20 minutes. Remove the fish from the oven and drizzle with the remaining 1/4 cup of olive oil.
- Serve immediately, with the pan drippings drizzled over the top of the fish.
ROASTED RED SNAPPER WITH OLIVES
Steps:
- Preheat oven to 425°F.
- Make sauce:
- In a small skillet boil wine with garlic until reduced to about 2 tablespoons. Add remaining sauce ingredients and salt and pepper to taste and bring to a simmer. Sauce may be made 1 day ahead and chilled, covered. Reheat sauce to warm before proceeding.
- Pat snapper fillets dry and season with salt and pepper. Divide oil between 2 shallow baking pans large enough to hold fillets in one layer without touching and spread oil evenly. Heat baking pans in upper and lower thirds of oven 7 minutes. Working quickly, put fillets, skin sides down, in hot baking pans and roast in upper and lower thirds of oven 7 to 10 minutes, or until fish is just cooked through.
- Transfer fillets with a metal spatula to a large platter, turning them skin sides up, and top with sauce.
ROASTED GARLIC WITH HERBS AND OLIVE OIL
This is a wonderful healthy, tasty spread or sauce depending on how much olive oil you use. You can even use it as a rub placing under the skin of a chicken or turkey. Fresh herbs are of your choice. Spread on bread or toss into pasta adding pasta water and additional olive oil to loosen. I use a mortar and pestle or Molcajete y Tejolote [mohl-kah-HEH-teh ee teh-hoh-LOH-teh in which the grinding process releases the oils, and flavor essence of the ingredients. When done carefully you will produce a product that is more flavorful than a product prepared in a food processor. If you just need to "get the job done", do it in a mini food processor.
Provided by Rita1652
Categories Sauces
Time 5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place all the ingredients in a mortar and pestle grind (by Placing ingredients inside the mortar (bowl). Sit the pestle on top of the ingredients and apply downward pressure, then grind using a circular motion. This action forces the ingredients against the surface of the bowl and pulverizes it.
- Use as you desire.
Nutrition Facts : Calories 20.7, Fat 1.7, SaturatedFat 0.2, Sodium 73.4, Carbohydrate 1.3, Fiber 0.1, Protein 0.2
RED SNAPPER WITH FENNEL AND 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 HERBS
This fish is good served with rice pilaf and green vegetables. Other small firm fish such as sole also works well in this recipe. Recipe source: Bon Appetit (December 1981)
Provided by ellie_
Categories Very Low Carbs
Time 9m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450-degrees F.
- Brush 4 ovenproof plates with olive oil and then sprinkle with kosher salt and white pepper.
- Divide fish among the four plates, skin side up in the center of the plates.
- Brush fish with olive oil and then sprinkle with salt and pepper.
- Press wax paper over fish.
- Chop herbs in a processor and then pour in three tablespoons olive oil through food tube while the machine is running.
- Transfer to small bowl or dish and stir in lemon juice, salt and pepper.
- Set aside.
- Bake fish for 4 minutes.
- Remove plates from oven, discard wax papper.
- Let plates stand for 30 seconds and then spoon 2 tablespoons herb mixture along each piece of fish.
- Serve with rice pilaf and green vegetables.
Nutrition Facts : Calories 200.7, Fat 11.6, SaturatedFat 1.7, Cholesterol 39.9, Sodium 160.4, Carbohydrate 0.5, Fiber 0.2, Sugar 0.1, Protein 22.5
BAKED RED SNAPPER WITH GARLIC, LIME, AND CILANTRO
Steps:
- Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
- Marinate in the refrigerator, 30 minutes to 1 hour.
- Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
- Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 0.7 g, Cholesterol 65.7 mg, Fat 5.9 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 2.9 g, Sodium 151.5 mg, Sugar 0.1 g
WHOLE ROASTED RED SNAPPER
Provided by Enid Nemy
Categories dinner, weekday, roasts, main course
Time 45m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 300 degrees. Spread cubed vegetables evenly across a baking sheet, and bake until slightly tender, about 20 minutes. Meanwhile, rinse the fish with cool water and season the insides with salt and pepper. In each fish, place sprigs of thyme, sage, and rosemary; a garlic clove, and a wedge of lemon.
- Remove vegetables to a medium saucepan, and reserve. Raise oven temperature to 450 degrees. Lightly oil the baking sheet that held the vegetables, and place the stuffed fish on it. Roast the fish at 450 degrees for about 15 minutes, or until cooked to taste.
- While fish is cooking, add lemon juice, lime juice and white wine to the saucepan of vegetables. Cook, uncovered, over medium heat, to reduce liquid slightly. Add butter, tomato, sage and oregano.
- Serve the whole roasted fish topped with vegetable sauce. Serve with roasted potatoes and grilled vegetables.
HERB-CRUSTED RED SNAPPER
An appetizing blend of herbs complements the mild flavor of these flaky fillets from field editor Nella Parker of Hersey, Michigan. Red pepper flakes give the entree its zip.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a food processor, combine the first nine ingredients; cover and process until fennel is finely ground. Transfer to a shallow bowl; dip fillets in herb mixture, coating both sides., In a heavy skillet over medium-high heat, cook fillets in oil for 3-4 minutes on each side or until fish flakes easily with a fork.
Nutrition Facts : Calories 200 calories, Fat 7g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 681mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
BAKED WHOLE RED SNAPPER WITH GARLIC
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
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.
More about "roasted red snapper with fresh herbs garlic and olive oil recipes"
ROASTED RED SNAPPER ITALIAN STYLE! - 2 SISTERS RECIPES BY …
From 2sistersrecipes.com
4.5/5 (48)Total Time 21 minsCategory Dinner / SeafoodCalories 242 per serving
- Season the red snapper fillet with sea salt and black pepper. Then lay the fish with skin side down.
- Drizzle olive oil over the snapper. Then squeeze 1/2 of a lemon over the fish. Reserve the other half of the lemon for later.
BAKED RED SNAPPER RECIPE WITH LEMON & HERBS - FRESH …
From cameronsseafood.com
5/5 (1)Total Time 30 minsEstimated Reading Time 3 mins
- The first step of this baked red snapper fillet recipe is preheating your oven to 400 degrees Fahrenheit. Take your Cameron’s red snapper fillet and score it on the skin side about halfway through the fish and 2 inches apart; this will allow the herb mixture to permeate the meat of the fish and keep the fish from curling up.
- Put your olive oil, garlic, parsley, thyme, lemon juice, and salt and pepper into a food processor and blend until the garlic and herbs are in tiny pieces. Line a baking dish that is large enough to fit your fillet with foil and place your lemon slices on the foil. Rub your herb mixture all over your red snapper fillet and inside the scores you made on the fish.
- Place the red snapper on top of the lemon slices and bake for about 15 minutes. You are going to want to check your snapper starting at around 12 minutes. You want it to be fork flakey but not overdone. If it is too rubbery and not flakey, it needs some more time in the oven.
- We found that these red snapper fillets are great served with roasted potatoes and a salad, but there are so many options you could choose as your side. A simple brown butter sauced pasta or rice pilaf would be lovely too.
BAKED RED SNAPPER WITH GARLIC AND HERBS - THE SPRUCE EATS
From thespruceeats.com
Ratings 367Calories 551 per servingCategory Entree, Dinner
ROASTED RED SNAPPER WITH FRESH HERBS, GARLIC AND OLIVE OIL
From bigoven.com
Reviews 1Servings 2Cuisine AmericanCategory Soups, Stews And Chili
WHOLE ROASTED RED SNAPPER WITH POTATOES AND ONIONS RECIPE
From myrecipes.com
10 BEST PAN SEARED RED SNAPPER RECIPES - YUMMLY
From yummly.com
WHOLE ROASTED RED SNAPPER - ANDREW ZIMMERN
From andrewzimmern.com
WHOLE ROASTED RED SNAPPER WITH POTATOES - SWEET AND SAVORY …
From sweetandsavorymeals.com
WHOLE ROASTED RED SNAPPER RECIPE - ANDREW ZIMMERN | FOOD
From foodandwine.com
HERBY ROASTED GARLIC OLIVE OIL DIP - FORK IN THE KITCHEN
From forkinthekitchen.com
BAKED WHOLE RED SNAPPER - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
ROASTED SNAPPER FILLET AND SUSTAINABLE SEAFOOD - SKINNYTASTE
From skinnytaste.com
BAKED RED SNAPPER WITH GARLIC & HERBS RECIPE - RECIPEZAZZ.COM
From recipezazz.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
10 BEST BAKED RED SNAPPER FILLETS RECIPES - YUMMLY
From yummly.com
MAIN DISH RECIPE: ROASTED RED SNAPPER WITH VEGETABLES - 12 …
From 12tomatoes.com
OVEN BAKED RED SNAPPER - FED + FIT
From fedandfit.com
MEDITERRANEAN RED SNAPPER RECIPE | THE MEDITERRANEAN …
From themediterraneandish.com
BAKED RED SNAPPER RECIPE WITH GARLIC TOPPING - GRUMPY'S …
From grumpyshoneybunch.com
ROASTED CITRUS & HERB RED SNAPPER - CAKE 'N KNIFE
From cakenknife.com
RECIPE: WHOLE ROASTED SNAPPER - WHOLE FOODS MARKET
From wholefoodsmarket.com
WHOLE ROASTED RED SNAPPER - SAVEUR
From saveur.com
ROASTED RED PEPPERS WITH GARLIC AND OLIVE OIL - SUNSET MAGAZINE
From sunset.com
RED SNAPPER SIDE DISHES - THERESCIPES.INFO
From therecipes.info
PAN SEARED SNAPPER WITH SPICY TOMATO AND HERB SAUCE
From inspiredtaste.net
ROASTED RED SNAPPER WITH BELL PEPPERS | CARIBBEAN GREEN LIVING
From caribbeangreenliving.com
PIMENTóN-ROASTED RED SNAPPER WITH HERB SALAD RECIPE - FOOD
From foodandwine.com
RED SNAPPER RECIPE FOR DINNER - CITY FISH MARKET
From cfishct.com
ROASTED RED PEPPERS IN OIL, VINEGAR, AND GARLIC - THE SPRUCE EATS
From thespruceeats.com
ROASTED CHILI-GARLIC RED SNAPPER - A PLEASANT LITTLE KITCHEN
From apleasantlittlekitchen.com
ROASTED HERB POTATO - THERESCIPES.INFO
From therecipes.info
LEMON RED SNAPPER WITH HERBED BUTTER RECIPE | MYRECIPES
From myrecipes.com
ROASTED GARLIC RESTAURANT - THERESCIPES.INFO
From therecipes.info
ROASTED GARLIC & HERB DIPPING OIL - BROWN EYED BAKER
From browneyedbaker.com
ROASTED WHOLE RED SNAPPER | SNAPPER RECIPES - FULTON FISH MARKET
From fultonfishmarket.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