RED SNAPPER WITH TOMATO AND OLIVES
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
Yield 10 serving(s)
Number Of Ingredients 11
- 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
- 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
- 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
- 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
- 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
- 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
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
Yield 3 servings
Number Of Ingredients 10
- 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!)
BAKED RED SNAPPER WITH GARLIC, LIME, AND CILANTRO
- 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
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
Number Of Ingredients 10
- 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
- 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
More about "roasted red snapper with olives recipes"
OVEN-ROASTED SNAPPER WITH TOMATO AND CAPER SALSA RECIPE ...
ROASTED RED SNAPPER FILLET RECIPES - THERESCIPES.INFO
BAKED RED SNAPPER WITH ROASTED VEGETABLES RECIPE - COLESON ...
WHOLE ROASTED RED SNAPPER WITH POTATOES AND ONIONS RECIPE
FLAMBOYANT ROASTED RED SNAPPER RECIPE | MYRECIPES
RED SNAPPER WITH TOMATOES, OLIVES AND ONIONS – THE COMFORT ...
EMERIL'S ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ...
ROASTED WHOLE RED SNAPPER WITH TOMATO, FENNEL, AND OLIVES ...
BAKED RED SNAPPER WITH FENNEL AND OLIVES RECIPE - FOOD NEWS
ROASTED RED SNAPPER WITH FRESH HERBS, GARLIC AND OLIVE OIL
OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS ...
SNAPPER WITH OLIVES RECIPE
BAKED RED SNAPPER WITH GARLIC AND HERBS RECIPE
MEDITERRANEAN-STYLE BAKED RED SNAPPER | HOW TO FEED A …
ROASTED WHOLE RED SNAPPER- THE SALT AND SWEET KITCHEN
OVEN BAKED RED SNAPPER - FED & FIT - FED AND FIT
RED SNAPPER WITH THYME, TOMATOES, AND OLIVES RECIPE | …
ROASTED RED SNAPPER ITALIAN STYLE! - 2 SISTERS RECIPES BY ...
BAKED SNAPPER WITH TOMATOES AND OLIVES | OLDWAYS
MEDITERRANEAN RED SNAPPER RECIPE | THE MEDITERRANEAN DISH
BAKING SNAPPER IN OVEN - THERESCIPES.INFO
PAN-ROASTED RED SNAPPER WITH CILANTRO AND LIME RECIPE ...
OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS ...
ROASTED RED SNAPPER RECIPE - RECIPES.NET
ROASTED RED SNAPPER WITH GARLIC SAUCE | CUISINE TECHNIQUES
BACK HOME TO BALI: BANANA LEAF SNAPPER WITH SAMBAL AND ...
ROASTED RED SNAPPER RECIPE - FOOD.COM
ROASTED RED SNAPPER - GLUTEN FREE RECIPES
EASY ROASTED RED SNAPPER MEAL | CARIBBEAN GREEN LIVING
ROASTED RED SNAPPER WITH BELL PEPPERS | CARIBBEAN GREEN LIVING
RED SNAPPER BRAISED IN TOMATOES AND OLIVES
ROASTED RED SNAPPER WITH FRESH HERBS, GARLIC AND OLIVE OIL ...
RED SNAPPER WITH ROASTED TOMATOES - JACKIE OURMAN
MAIN DISH RECIPE: ROASTED RED SNAPPER WITH VEGETABLES | 12 ...
OVEN-ROASTED GREEK SNAPPER - VICTORIA MAGAZINE
You'll also love
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.