Roasted Red Snapper With Olives Recipes

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RED SNAPPER WITH TOMATO AND OLIVES



Red Snapper With Tomato and Olives image

I first tried this recipe when Loblaws changed their name to Loblaws Great Food and they were giving out food samples and recipe cards. It is a very tasty recipe.

Provided by Eldeevee

Categories     Very Low Carbs

Time 30m

Yield 10 serving(s)

Number Of Ingredients 11

25 kalamata olives, rinsed, pitted and roughly chopped
2 1/2 teaspoons capers, rinsed
2 1/2 tablespoons red onions, finely diced
8 plum tomatoes, cut into medium dice
10 large basil leaves, roughly chopped
1/2 cup flat-leaf Italian parsley, roughly chopped
1 1/2 cups extra virgin olive oil
1 teaspoon red pepper flakes
10 (6 ounce) red snapper fillets
6 tablespoons fresh lemon juice (from 2 lemons)
salt and pepper, to taste

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.

OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS



Oven Roasted Red Snapper Fillets with Tomatoes and Onions image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 32

Essence, recipe follows
12 thin slices lemon, seeds removed
1/4 cup good-quality extra-virgin olive oil
Rice Pilaf, for serving, recipe follows
Tomato Water, recipe follows, optional
Chiffonade fresh basil, for garnish
20 (1/4-inch thick) slices Roma tomatoes (recommended: Romanita tomatoes)
1/4 cup chiffonade fresh basil leaves, plus more for garnish, if desired
1/2 cup julienned sweet onions
1/4 cup pitted and sliced kalamata olives
1 teaspoon salt
1/2 teaspoon freshly ground black pepper, plus more to taste
4 (4 to 6-ounce) skin-on red snapper fillets
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons unsalted butter
3/4 cup chopped yellow onions
1 cup long-grain white rice
1 3/4 cups canned low-sodium chicken broth, or chicken stock
1/2 teaspoon salt
2 tablespoons thinly sliced green onions, optional
1 large heirloom tomato, roughly chopped
Few sprigs fresh parsley
Few sprigs fresh basil
Extra-virgin olive oil
Kosher salt and freshly ground pepper

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.

RED SNAPPER WITH BLACK OLIVES, CAPERS, AND TOMATOES



Red Snapper with Black Olives, Capers, and Tomatoes image

Provided by Michael Schlow

Categories     Fish     Herb     Olive     Onion     Tomato     Sauté     Dinner     Seafood     Snapper     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 13

25 black, salt-cured olives such as Gaeta or Kalamata, rinsed, pitted, and roughly chopped
2 1/2 teaspoons bottled capers, rinsed
2 tablespoons plus 1 1/2 teaspoons red onion, finely diced
8 ripe plum tomatoes, cut into medium dice
10 large basil leaves, roughly chopped
1/2 cup plus 3 tablespoons fresh Italian flat-leaf parsley, roughly chopped
1/2 cup extra-virgin olive oil
1 tablespoon plus 2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper plus more to taste
1 teaspoon red pepper flakes
10 (6-ounce) red snapper fillets, skin on
1 cup canola oil
6 tablespoons fresh lemon juice (from 2 lemons)

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.

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.;

ROASTED RED SNAPPER WITH OLIVES



Roasted Red Snapper with Olives image

Categories     Olive     Roast     Low Cal     Snapper     White Wine     Winter     Thyme     Gourmet

Yield Serves 12

Number Of Ingredients 9

For sauce
1/3 cup dry white wine
3 garlic cloves, sliced thin
1/4 cup fresh lemon juice
1/3 cup extra-virgin olive oil
1 1/2 tablespoons chopped fresh thyme leaves
1 1/2 cups mixed green and black brine-cured olives (preferably unpitted)
six 6- to 7-ounce red snapper fillets with skin
6 tablespoons extra-virgin olive oil

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.

SALT-ROASTED RED SNAPPER



Salt-Roasted Red Snapper image

The salt in this recipe forms a hard crust as it bakes, infusing the fish with moisture and flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 7

1 two-to-three-pound whole red snapper, scaled and cleaned
3 pounds coarse salt
4 large egg whites
2 lemons, sliced into 1/4-inch-thick rounds
1/2 bunch flat-leaf parsley
1/2 bunch fresh thyme, stems removed
4 whole bay leaves

Steps:

  • Heat oven to 450 degrees. Rinse fish thoroughly inside and out until no traces of blood remain. Pat fish dry with paper towels.
  • In a large bowl, stir together salt and egg whites until thoroughly combined. Place a 1/2-inch layer of salt mixture in the bottom of a 13-by-9-by-2-inch baking pan. Place lemon rounds, parsley, thyme, and bay leaves on top of salt, arranging ingredients so they form shape of fish and reserving some of each ingredient. Fill fish cavity with reserved lemons and herbs; place the fish on top of mixture.
  • Pour the remaining salt over fish, completely covering the body; the tail can stick out of the pan. Using your fingers, pat down salt, completely sealing the fish.
  • Place pan in center of oven. Cook fish until done, allowing 15 minutes per pound. (One way chefs check for doneness is to insert a carving fork or metal skewer through the salt crust and into the fish, then place it to the chin under lower lip for 15 seconds; if the metal feels very warm, the fish is done.) Remove pan from oven; let sit 5 minutes.
  • Gently break away crust. Transfer fish to a cutting board. Using a paring knife and your fingers, peel away skin. Separate, and serve.

ROASTED WHOLE RED SNAPPER WITH TOMATOES, BASIL, AND OREGANO BY SCOTT CONANT RECIPE BY TASTY



Roasted Whole Red Snapper With Tomatoes, Basil, And Oregano by Scott Conant Recipe by Tasty image

One of the reasons why I chose to work with the Alzheimer's Association is because my grandmother had dementia and some of the most meaningful moments I had with her were around the table, sharing a meal. So, I wanted to create a recipe that's fun, easy, full of flavor, and, most importantly, can be enjoyed together with friends and loved ones. Words alone can't convey how magnificent, how beautifully ceremonial a whole fish looks when presented at the table. I'm always excited when I and a few friends settle in to devour one. (And devour we do, you should see how little is left when we're through with it.) Aside from being so good-looking, a whole fish also offers much more flavor because the head and the bones add depth to the accompanying sauce. A completely gratifying dish!

Provided by Katie Aubin

Categories     Dinner

Yield 3 servings

Number Of Ingredients 10

3 lb head-on red snapper, scaled and cleaned
2 ½ teaspoons kosher salt, divided, plus additional to taste
1 lemon, half sliced, divided
5 small sprigs fresh oregano, plus ½ tablespoon chopped leaves, divided
10 fresh basil leaves, plus 1 tablespoon chopped leaves, divided
6 tablespoons olive oil, divided
1 ½ cups cherry tomato, halved
¼ teaspoon red pepper flakes
6 fingerling potatoes, diced and blanched
1 cup homemade chicken broth, or low-sodium chicken broth

Steps:

  • Preheat the oven to 325°F (160°C).
  • If the fins are still on the fish, use kitchen scissors to cut them off (they just fall apart when cooked). Season both the inside and outside of the fish liberally with 2 teaspoons of salt. Stuff the cavity with the lemon slices, oregano sprigs, and whole basil leaves.
  • Using a very large 14 inch (35 cm) sauté pan or a small roasting pan, heat 2 tablespoons of olive oil over medium-high heat until nearly smoking. Add the fish and cook until well browned on one side, about 3 minutes. Drizzle with another tablespoon of olive oil and season with remaining ½ teaspoon salt.
  • Using paper towels, wipe the excess oil out of the pan. Drizzle the fish with another 2 tablespoons of olive oil and add the cherry tomatoes and red pepper flakes and cook until the tomatoes begin to release some of their liquid, about 3 minutes. Stir in the potatoes.
  • Squeeze the juice from the remaining lemon half over the fish and pour in the chicken broth. Carefully flip the fish over and baste with the sauce.
  • Transfer the fish to the oven and cook for 18-19 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, the fish is ready.
  • Carefully transfer the fish to a rimmed serving platter, pouring any liquid from the cavity back into the pan. Cover the fish with foil to keep warm.
  • Return the pan to the stove over medium heat. Cook the sauce and vegetables for 1-2 minutes to concentrate the flavors. Add the remaining tablespoon of olive oil, chopped oregano, and chopped basil and season with salt to taste.
  • Pour the sauce and vegetables over the fish and serve, using a large spoon to remove the flesh from the fish. (Don't forget to turn it over to eat off the other side!)
  • Enjoy!

BAKED RED SNAPPER WITH GARLIC, LIME, AND CILANTRO



Baked Red Snapper with Garlic, Lime, and Cilantro image

A delicious and easy red snapper dish, with the flavors of the summer. You can substitute almost any firm-fleshed fish, but snapper is my favorite!

Provided by mslisa

Categories     Seafood     Fish

Time 55m

Yield 6

Number Of Ingredients 8

cooking spray
2 pounds skin-on red snapper fillets
2 cloves fresh garlic, minced
1 pinch garlic salt, or to taste
1 pinch ground red chile pepper, or to taste
½ cup chopped fresh cilantro
1 lime
2 tablespoons butter

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

RED SNAPPER LIVORNESE



Red Snapper Livornese image

A tangy, easy recipe for almost any firm-fleshed fish fillets: red snapper, sea bass, grouper. Adaptable for sole, flounder, tilapia, and other thin fillets by adjusting cooking time. Serve with white rice or couscous, and a salad or steamed broccoli.

Provided by Ro

Categories     Seafood     Fish

Time 45m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
½ small onion, diced
2 cloves garlic, minced
5 whole canned tomatoes, drained and chopped
2 tablespoons capers, chopped
½ cup sliced black olives, drained
¼ teaspoon crushed red pepper flakes
½ tablespoon chopped fresh parsley
1 pound red snapper fillets
1 tablespoon fresh lemon juice

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.

Nutrition Facts : Calories 225.6 calories, Carbohydrate 8.6 g, Cholesterol 42 mg, Fat 10.4 g, Fiber 2.4 g, Protein 24.9 g, SaturatedFat 1.6 g, Sodium 554.7 mg, Sugar 3.8 g

RED SNAPPER WITH TOMATO-OLIVE COMPOTE AND RICE



Red Snapper with Tomato-Olive Compote and Rice image

This light and flavorful dish would also work well with tilapia.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 9

1 cup long-grain white rice
2 tablespoons olive oil
1 medium onion, halved lengthwise and thinly sliced
4 garlic cloves, slivered
Coarse salt and ground pepper
1 can (14 1/2 ounces) diced tomatoes, in juice
1/2 cup pitted Kalamata olives, slivered
2 tablespoons capers, drained and rinsed
4 red snapper fillets (6 to 8 ounces each), halved crosswise

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.

Nutrition Facts : Calories 513 g, Fat 15 g, Fiber 1 g, Protein 44 g

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ROASTED RED SNAPPER RECIPE - FOOD.COM
Preheat oven 450. Cut fish into 4 serving size portions. Combine undrained tomatoes, green onions, celery, lemon juice, and oregano in a large skillet. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until most of the liquid has evaporated. Spray a 2 quart rectangular baking dish with cooking spray.
From food.com
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ROASTED RED SNAPPER - GLUTEN FREE RECIPES
411 grams low sodium tomato, canned -- cut up 0 teaspoons coriander, ground 59 milliliters feta cheese, crumbled 8 green onions, sliced 2 Tbsps lemon juice 2 Tbsps ripe olives, pitted, sliced 1 teaspoon dried oregano, crushed 0 teaspoons pepper …
From fooddiez.com
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EASY ROASTED RED SNAPPER MEAL | CARIBBEAN GREEN LIVING
2020-01-13  · Roast for 18-20 minutes, or until the fish reaches an internal temperature of 145°F and flakes easily with a fork. (Cooking time will vary depending on the size/variety of your fish.) Remove from the oven, and squeeze the juice from the …
From caribbeangreenliving.com
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ROASTED RED SNAPPER WITH BELL PEPPERS | CARIBBEAN GREEN LIVING
2019-01-18  · Slice onions and bell peppers and set aside. After cleaning/gutting the fish, place in a bowl. Use limes or lemons halves and rub them inside and out both, rinse and pat dry with towel paper. Alternatively, use vinegar and water to rinse fish and pat dry. With a large knife, make 2 – 3 slits on each side of the fish.
From caribbeangreenliving.com
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RED SNAPPER BRAISED IN TOMATOES AND OLIVES
PREPARATION STEP 1. In a large sauté pan, heat oil over medium heat. Add onions, garlic, bay leaves, and salt and sauté for 5 minutes until onions become soft and translucent.
From pintsandplates.com
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ROASTED RED SNAPPER WITH FRESH HERBS, GARLIC AND OLIVE OIL ...
2015-08-08  · Step 1. 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.
From recipenet.org
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RED SNAPPER WITH ROASTED TOMATOES - JACKIE OURMAN
2015-06-09  · Instructions. Preheat oven to 425, lay tomatoes and red onion in a baking dish and toss with minced garlic. Season with salt, pepper and sugar to taste and drizzle with 2 tbsp melted bacon fat or olive oil. Bake in oven for 25-30 minutes or until tomatoes are burst and browned in spots and red onion slices are caramelized.
From jackieourman.com
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MAIN DISH RECIPE: ROASTED RED SNAPPER WITH VEGETABLES | 12 ...
Directions. In a large bowl, combine tomatoes, cauliflower, broccoli, onion, carrot and sweet potato. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Transfer vegetables to a 9×13-inch baking dish. Rinse fish with cool, running water and pat dry with paper towels. Make 5, 3-inch long slices on both sides of the fish.
From 12tomatoes.com
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OVEN-ROASTED GREEK SNAPPER - VICTORIA MAGAZINE
2018-07-19  · 1 (3- to 4-pound) whole red snapper, cleaned and scored; 2 tablespoons olive oil; 1 tablespoon Lemon-Herb Salt (recipe follows) 2 lemons, thinly sliced; 3 cloves garlic, thinly sliced; ¼ cup fresh oregano leaves; ¼ cup fresh parsley leaves; Olive Relish (recipe follows) Garnish: fresh parsley, lemon slices
From victoriamag.com
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Top Asked Questions

How to cook red snapper fillet?
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. Scatter on top of the fish with garlic powder, fresh rosemary, and Herbs de Provence.
How long to cook snapper in the oven?
Directions 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. Bake for 15 to 20 minutes, or until the snapper is cooked through.
What is Italian style red snapper?
This roasted red snapper Italian style is a rustic dish that is easy to make and it melts in your mouth with every bite! Red snapper is a white meaty fish that’s super moist and juicy when roasted with extra virgin olive oil, fresh rosemary, Herbs de Provence, garlic powder, lemon juice, and wine.
What is red snapper and what does it taste like?
Red snapper is a white meaty fish that’s super moist and juicy when roasted with extra virgin olive oil, fresh rosemary, Herbs de Provence, garlic powder, lemon juice, and wine. A delicious recipe that is effortless, and never disappoints! Red Snapper comes from warm waters, and primarily from the Gulf of Mexico.

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