Roasted Red Snapper With Rosemary Recipes

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MEDITERRANEAN RED SNAPPER



Mediterranean Red Snapper image

A simple mixture of parsley, oregano, garlic, and lemon zest brings the flavors of the Mediterranean to fresh whole red snapper. Easy enough for a weeknight meal, yet elegant enough for company! This recipe was made in a Panasonic CIO.

Provided by Kim's Cooking Now

Categories     Trusted Brands: Recipes and Tips     Panasonic

Time 50m

Yield 4

Number Of Ingredients 7

¼ cup chopped fresh parsley
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh oregano
1 lemon, zested and sliced
3 cloves garlic, minced
2 (1 pound) whole red snappers, cleaned and scaled
salt and ground black pepper to taste

Steps:

  • Mix parsley, olive oil, oregano, lemon zest, and garlic together in a small bowl.
  • Rinse red snappers and pat dry with paper towels. Cut 3 diagonal slits across the top of each fish, cutting almost to the bone. Season the cavities with salt and pepper.
  • Rub the parsley mixture on the inside and top of the fish, pushing the mixture into the slits. Place the fish in the center of the grill pan; season with salt and pepper.
  • Place the grill pan in the Panasonic Countertop Induction Oven and press "Auto Cook." Select the Fish setting, 3, and 1-pound serving. Cook until an instead-read thermometer inserted into the center reads at least 130 degrees F (54 degrees C), about 20 minutes. Adjust time as needed. Serve with lemon slices.

Nutrition Facts : Calories 326.1 calories, Carbohydrate 4.1 g, Cholesterol 82.1 mg, Fat 13.3 g, Fiber 1.5 g, Protein 46.6 g, SaturatedFat 2.1 g, Sodium 141.7 mg, Sugar 0.1 g

RED SNAPPER WITH FENNEL AND GARLIC



Red Snapper with Fennel and Garlic image

Succulent and tender baked snapper with all your favorite ingredients, garlic, shallots, fennel and white wine.

Provided by IMANKAY

Categories     Seafood     Fish

Time 50m

Yield 6

Number Of Ingredients 10

⅓ cup extra-virgin olive oil
3 cloves garlic, minced
1 bulb fennel, thinly sliced
1 shallot, minced
½ cup chopped fresh parsley
1 (4 pound) whole red snapper
salt and pepper to taste
¼ cup dry white wine
2 tablespoons lemon juice
3 tablespoons minced 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

EMERIL'S WHOLE ROASTED RED SNAPPER



Emeril's Whole Roasted Red Snapper image

Recipe courtesy Emeril Lagasse, 2006

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11

2 (3-pound) whole red snappers, scaled and gutted
2 tablespoons kosher salt
2 teaspoons ground white pepper
2 large tomatoes, each sliced crosswise into 4 thick slices
12 sprigs thyme, plus 2 tablespoons thyme leaves
1/4 cup julienned lemon zest (strips of zest)
1/2 cup 1/4-inch sliced garlic cloves
1 cup sliced kalamata olives
1 1/2 cups dry white wine
1 cup lemon juice
1/2 cup extra virgin olive oil

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.

RED SNAPPER WITH ROSEMARY



Red Snapper with Rosemary image

This recipe comes courtesy of Pietro Del Re of Elio's restaurant in New York City.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 12

All-purpose flour, for dusting
2 eight-ounce skinless red-snapper fillets
2 tablespoons canola oil
1 tablespoon very finely chopped shallot
1 teaspoon fresh rosemary
2 plum tomatoes, peeled, seeded, and julienned
2 tablespoons unsalted butter
12 gaeta olives, pitted
1 tablespoon dry white wine
1/2 cup Homemade Chicken Stock, or low-sodium canned
Coarse salt and freshly ground pepper
Sauteed Green Beans

Steps:

  • Spread flour in a shallow rimmed dish. Dredge fish in flour, tapping off excess. Heat oil in a large skillet over medium heat. Add the fish, skin-side up, and cook until golden brown, about 30 seconds. Turn fillets, cook for 15 seconds more. Pour off excess oil.
  • Add shallot, and cook for 30 seconds. Add rosemary, tomatoes, butter, olives, and wine. Cook for 15 seconds. Add chicken stock; season with salt and pepper. Cover, and cook until opaque, about 4 minutes. Transfer to plates, and serve immediately with green beans.

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 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!

WHOLE ROASTED RED SNAPPER



Whole Roasted Red Snapper image

Provided by Enid Nemy

Categories     dinner, weekday, roasts, main course

Time 45m

Yield 2 servings

Number Of Ingredients 16

2 cups mixed cubed eggplant, yellow squash and zucchini
2 whole red snappers, 1 1/2 to 1 3/4 pounds each, scaled, gutted and trimmed of spines and gills
Kosher salt, to taste
Crushed black peppercorns, to taste
2 sprigs fresh thyme
2 sprigs fresh sage
2 sprigs fresh rosemary
2 cloves garlic, peeled
2 wedges of lemon
Juice of three lemons
Juice of three limes
4 tablespoons white wine
4 tablespoons ( 1/2 stick) unsalted butter
1 plum tomato, seeded and diced
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh oregano

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.

GARLIC AND ROSEMARY GRILLED SNAPPER



Garlic and Rosemary Grilled Snapper image

This is a great recipe to infuse TONS of flavor into grilled whole fish. Alot of folks are intimidated by grilling "whole fishes". BUT most of the flavor and moisture is retained by grilling the fish whole. If you don't want to chop the fresh rosemary, whole stalks work just as well stuffed into the fish's cavity.

Provided by Kozmic Blues

Categories     European

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 9

3 garlic, minced
2 tablespoons choped fresh rosemary or 1 1/2 dried rosemary
1/2 cup fresh basil leaf, chopped
2 tablespoons olive oil
1 tablespoon sea salt
1/2-1 teaspoon crushed red pepper flakes, to taste
fresh ground pepper
2 lbs fresh red snapper, cleaned
1 lemons or 1 lime, thinly sliced

Steps:

  • Trim extra fins and tail off of your fish.
  • Sprinkle salt and pepper over the entire inside and outside of the fish.
  • Combine the first seven ingredients, and mix well.
  • I like to smash the herbs and spices in my mortar and pestle.
  • If you don't have a mortar and pestle, finely chop the ingredients together on your cutting board.
  • Stuff fresh herb and spice mixture into fish's cavity, rub any extra over both sides of the outer skin.
  • Top fish with lemon or lime slice (if using).
  • Grill whole fish for about 7 minutes on each side or until cooked through.
  • Remove fish from grill, and carefuly remove filets from bone to serve.

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