Roasted Whole Red Snapper With Spanish Spices And Saffron Yellow Pepper Vinaigrette With Braised Broccoli Recipes

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MOIST ROASTED WHOLE RED SNAPPER WITH TOMATOES, BASIL AND OREGANO



Moist Roasted Whole Red Snapper with Tomatoes, Basil and Oregano image

Provided by Scott Conant

Categories     main-dish

Time 1h

Yield 3 to 4 servings

Number Of Ingredients 12

One 2 1/2- to 3-pound whole (head on) red snapper, scaled and cleaned
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
10 whole fresh basil leaves, plus 1 tablespoon chopped fresh basil
5 small sprigs fresh oregano, plus 1/2 tablespoon chopped fresh oregano leaves
2 cloves garlic, crushed
1 lemon, half sliced and half left whole
4 to 5 tablespoons extra-virgin olive oil
1 1/2 cups cherry tomatoes (about 8 ounces), cut in half
6 to 8 fingerling potatoes (about 10 ounces), cut into a 3/4-inch dice and blanched
1 cup homemade or low-salt chicken broth

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!)

RED SNAPPER - ROASTED IN A CREOLE SAUCE



Red Snapper - Roasted in a Creole Sauce image

This recipe uses a whole fish and should feed about 6 people. The sauce is also good on just about any type of seafood and may choose to make it alone sometime. Adapted from an Emeril Lagasse recipe

Provided by LifeIsGood

Categories     Creole

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 18

4 lbs whole red snapper, cleaned and scaled if needed
1 tablespoon salt
1 teaspoon creole seasoning or 1 teaspoon Emeril's Original Essence
4 tablespoons unsalted butter
3 cups yellow onions, chopped
1 cup green bell pepper, chopped
1 cup celery, chopped
1/4-1/2 teaspoon cayenne pepper (depending on how spicy you like it)
1/4 teaspoon thyme
3 bay leaves
1/2 cup green onion, chopped (green and white parts)
1 1/2 tablespoons garlic, chopped
3 tablespoons all-purpose flour
2 cups tomatoes, seeded and chopped
2 cups chicken stock
1 teaspoon Worcestershire sauce
1 -2 teaspoon hot pepper sauce
1 tablespoon fresh flat-leaf parsley, chopped

Steps:

  • Put the fish in a baking dish and make shallow diagonal 3 inch long cuts on each side of the fish. Season each side of the fish with 1/2 teaspoon of salt and 1/2 t of the Creole seasoning. Let the seasoned fish rest in the fridge while you make the sauce.
  • Preheat the oven to 300 degrees F.
  • Melt the butter in a medium stockpot over med-high heat. Add your onions, bell peppers, celery, the remaining 2 t of salt, cayenne, thyme and the bay leaves. Cook, stirring frequently, about 10 minutes - until the onions are soft and golden. Stir in the green onions and garlic and cook for about 1 minute. Stir in the flour and cook, stirring, for about 2 minutes (don't brown the flour).
  • Add the tomatoes, chicken stock, Worcestershire sauce and the pepper sauce. Cook this mixture over medium heat for about 10 minutes. Add the parsley and then remove the sauce from the heat and let cool for about 15 minutes.
  • Pour the sauce over the red snapper and bake it for about 1 hour, until the flesh if firm and cooked through (if you are using smaller fish filets, you will have to adjust the time down).
  • Loosen the head from the fish and remove. Run a spoon down the back of the fish to find the spine. Gently loosen the flesh from the spine and the bones, slipping a wide spatula under the flesh, lift the flesh away from the gones and lay the filet of fish on a serving plate. Gently pull the fish skeleton away from the bottom filet and discard. Lift the bottom filet from the roasting pan and put on the serving plate. Remove and discard the bay leaves and pour the sauce into a bowl for serving.
  • Serve the fish with the sauce spooned over the top!

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.

SPANISH-STYLE SNAPPER WITH ROASTED RED PEPPER SAUCE RECIPE - (5/5)



Spanish-Style Snapper with Roasted Red Pepper Sauce Recipe - (5/5) image

Provided by á-4084

Number Of Ingredients 11

1/2 ounce cubed sourdough bread
1 cup chopped bottled roasted red bell peppers, rinsed and drained
1 1/2 tablespoons sherry vinegar
2 tablespoons olive oil, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 teaspoon smoked paprika
1/8 teaspoon ground red pepper
2 garlic cloves, minced
4 (6 ounce) skin-on snapper fillets or skinless catfish or tilapia fillets
1 tablespoon fresh flat-leaf parsley

Steps:

  • Place bread in a small bowl; cover with water. Let stand 5 minutes; drain. Combine soaked bread, bell peppers, sherry vinegar, 1 tablespoon oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, paprika, ground red pepper, and garlic in the bowl of a mini food processor; process until smooth. Cut 3 1/4-inch-deep slits in the skin of each fillet. Sprinkle flesh side of fillets evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add fillets, skin side down, to pan; cook 6 minutes. Turn and cook 2 minutes or until fish flakes easily when tested with a fork. Place 1 fillet on each of 4 plates; top each serving with 3 tablespoons red pepper mixture. Sprinkle with parsley.

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

BAKED WHOLE RED SNAPPER WITH GARLIC



Baked Whole Red Snapper with Garlic image

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

1 2-to 2 1/4-pound whole red snapper, cleaned
1 tablespoon minced garlic
1 tablespoon fresh lemon juice
3/4 teaspoon seafood seasoning
2 tablespoons (1/4 stick) chilled butter, cut into pieces
6 fresh thyme sprigs
6 thin lemon slices

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.

RED SNAPPER WITH SPANISH SOFRITO SAUCE (WW)



Red Snapper With Spanish Sofrito Sauce (Ww) image

This is only 4 points/serving. Posted for Zaar World Tour 5--Spain. Recipe source: Weightwatchers.com

Provided by ellie_

Categories     Spanish

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

cooking spray
1 lb red snapper, fillers cut into 4 pieces
2 teaspoons olive oil
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 garlic cloves, chopped
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons parsley, chopped

Steps:

  • Spray a skillet with Pam and place over medium high heat.
  • Saute snapper for 3-5 minutes per side or until fish flakes easily. Remove fish from skillet and set aside but keep warm.
  • In the same skillet heat oil and add onions and peppers; cook stirring for 7-10 minutes or until vegetables are soft and browned. Stir in garlic and cook stirring about couple of minutes.
  • Add water, salt and pepper to skillet.
  • Serve sauce over fish and garnish with parsley.

VERACRUZ-STYLE RED SNAPPER



Veracruz-Style Red Snapper image

I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there's plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more.

Provided by Chef John

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 2

Number Of Ingredients 14

2 tablespoons olive oil
½ white onion, diced
3 cloves garlic, minced
1 tablespoon capers
1 tablespoon caper juice
1 cup cherry tomatoes, halved
⅓ cup pitted, sliced green olives (such as Castelvetrano)
1 jalapeno pepper, seeded and chopped
2 teaspoons chopped fresh oregano
2 teaspoons olive oil
2 (7 ounce) red snapper fillets, cut in half
salt and pepper to taste
½ teaspoon cayenne pepper, or more to taste
2 limes, juiced

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
  • Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
  • Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
  • Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
  • Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.

Nutrition Facts : Calories 452.3 calories, Carbohydrate 16.2 g, Cholesterol 72.6 mg, Fat 25.2 g, Fiber 4.1 g, Protein 43.1 g, SaturatedFat 3.6 g, Sodium 1033.5 mg, Sugar 2.7 g

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!

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ROASTED RED SNAPPER WITH GARLIC SAUCE | CUISINE TECHNIQUES
Press the roasted garlic from the garlic pods and saute in butter for a few seconds. Remove pan from heat and add lemon juice and parsley, swirling to blend. Season with salt and pepper. Reserve and keep warm. To prepare the red snapper: Preheat the oven to 375 F. Cut the red snapper fillet into triangular-shaped portions, approximately 4 to 5 ...
From greatchefs.com


ROASTED WHOLE RED SNAPPER WITH SPANISH SPICES AND SAFFRON …
Jul 24, 2017 - Get Roasted Whole Red Snapper with Spanish Spices and Saffron-Yellow Pepper Vinaigrette with Braised Broccoli Recipe from Food Network
From pinterest.com


ROASTED WHOLE RED SNAPPER RECIPES - ALL INFORMATION ABOUT …
Brush with the remaining olive oil, and season with salt and pepper. Combine the onion, parsley, rosemary and fill the cavity of each snapper with the mixture. Sprinkle with lemon juice and dot with butter. Roast the snapper for about 40 minutes, or until it flakes easily.
From therecipes.info


SPANISH STYLE SNAPPER WITH ROASTED RED PEPPER SAUCE ... RECIPE
Crecipe.com deliver fine selection of quality Spanish style snapper with roasted red pepper sauce ... recipes equipped with ratings, reviews and mixing tips. Get one of our Spanish style snapper with roasted red pepper sauce ... recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


ROASTED WHOLE RED SNAPPER WITH SPANISH SPICES AND SAFFRON …
Feb 14, 2012 - Get Star Jones' Garlic Lobster Tails Recipe from Food Network
From pinterest.com


ROASTED WHOLE SNAPPER RECIPE
Crecipe.com deliver fine selection of quality Roasted whole snapper recipes equipped with ratings, reviews and mixing tips. Get one of our Roasted whole snapper recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 57% Whole Roasted Fish with Herbs Recipe Foodnetwork.com Get Whole Roasted Fish with Herbs Recipe from Food …
From crecipe.com


BROILED RED SNAPPER WITH CAJUN SEASONINGS RECIPE - THE SPRUCE …
2021-10-13 Ingredients. Olive oil, as needed. 2 to 4 skin-on red snapper fillets, about 6 ounces each. Salt, to taste. Freshly ground black pepper, to taste. Cajun or Creole seasoning, to taste.
From thespruceeats.com


WHOLE ROASTED SNAPPER WITH CHIMICHURRI, AND SPANISH RICE
2018-08-03 No nuts in this sauce, though! And it is a great way to utilize all the delicious herbs in season. Prep Time 15 mins. Cook Time 40 mins. Total Time 55 mins. Course: Main, Main Course. Cuisine: American, Spanish. Servings: 4. Calories: 497kcal.
From proportionalplate.com


MOIST ROASTED WHOLE RED SNAPPER WITH TOMATOES, BASIL AND …
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.
From cookingchanneltv.com


ROASTED WHOLE RED SNAPPER WITH SPANISH SPICES AND SAFFRON …
2015-11-11 3 tablespoons whole coriander seeds; 1/4 cup Spanish paprika; 2 tablespoons lemon zest; 2 tablespoons orange zest; 2 whole red snapper, 2 pounds each, scaled and gutted; 3 tablespoons olive oil; Salt and freshly ground pepper; 3 tablespoons olive oil; 2 anchovies, minced; 4 cloves garlic, finely sliced; 1 cup dry white wine; 1 pound broccoli ...
From recipenet.org


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