Saffron Cilantro Snapper In A Bag Recipes

PAN SEARED SNAPPER IN SAFFRON SAUCE

Steps:

• Heat skillet over medium high flame until it's nice and hot. In the meantime with a sharp knife, score the skin side of the snapper and salt and pepper. Add 1/8 of a cup of the olive oil to skillet. Put the snapper meatside down, sear until you've got a golden crust then turn the fillet over and cook 2 minutes more. Take the fillets out of the skillet and set aside while you saute the fennel in the same skillet for 5 minutes. Set the fennel aside and drain any oil from the skillet. Put remaining 1/8 cup olive oil into skillet over medium heat. Add shallots, garlic, saffron, and saute for 1 minute. Deglaze skillet with wine, lemon juice and pernod. When there is almost no liquid left in skillet add fish stock or water. Bring to a simmer and add fennel back to skillet and continue to simmer for 2 more minutes. Put snapper on top of fennel, put skillet in a preheated 425 degree oven for 5 to 6 minutes. Remove from oven and put fennel on a plate and snapper again on top of fennel. Return skillet to high flame and reduce pan juice by half, remove pan from heat and add butter. Swinging pan until dissolved and sauce has thickened, salt and pepper to taste and spoon around fish and fennel.

SNAPPER IN PARCHMENT

Steps:

• Preheat oven to 325 degrees F.
• Heat 2 tablespoons of olive oil on medium heat in a small saute pan. Add the garlic, shaking the pan constantly. When the garlic begins to turn a golden color, remove instantly from the heat. Pour the garlic and oil into another container to stop the cooking process. Set aside.
• Place an 8-inch square piece of parchment paper on a flat surface, in a diamond pattern. Salt and pepper the snapper and place in the lower third of the paper. Top the fish with 1/2 tablespoon of garlic and oil, 1/4 each of the tomato, red onion, and jalapeno. Add 1/2 tablespoon of tequila, a spritz of lime juice, and a little cilantro. Season again.
• Fold the paper over the fish and fold the edges over, forming an envelope. Making sure there are no openings. Repeat with the rest of the ingredients to create 4 packages.
• Tie the package with butcher's twine, and bake for 15 minutes.

SAFFRON CILANTRO SNAPPER IN A BAG

Steps:

• Preheat oven to 400º.
• For each serving: fold long sheet of parchment paper in half, place fish filet in middle on one side of the crease.
• Cover each serving with 1/2 of the Cilantro, 1/2 of the Green Onions, 1/2 chopped Tomato.
• Drizzle a dash (1/8 cup) of White Wine over each filet, and then place two sprigs of Thyme on top.
• Sprinkle a pinch of Saffron - you don't need much.
• Squeeze some lemon juice over it, and cover with two slices of Lemon.
• Salt and Pepper to taste (don't over salt!).
• Fold the paper over the fish and then crinkle up the edges to form the letter D.
• Place on a baking sheet and cook @ 400º for 18 minutes.

ROASTED WHOLE RED SNAPPER WITH SPANISH SPICES AND SAFFRON-YELLOW PEPPER VINAIGRETTE WITH BRAISED BROCCOLI

Steps:

• For the vinaigrette: In a blender or food processor, combine the peppers, vinegar, garlic, saffron, honey, and mustard and blend 30 seconds. With the motor running, slowly add the oil until it emulsifies. Season to taste with salt and pepper.
• For the snapper: Preheat oven to 450 degrees F. Place cumin and coriander in a spice grinder and grind finely. Mix together the cumin, coriander, paprika and zest and place on a large plate. Score the fish on each side, season with salt and pepper and dredge 1 side in the spice mixture. Heat the olive oil in a large oven-proof saute pan, over high heat until smoking. Place the fish, spice-side down into the pan and saute until golden brown. Turn the fish over, place in the oven and continue cooking for 6 to 8 minutes or until cooked through. Fillet the fish and drizzle with the Yellow Pepper-Saffron Vinaigrette.
• For the broccoli: Heat oil in a medium Dutch oven over medium heat. Add anchovies and cook for 1 minute. Add garlic and cook until lightly golden brown. Add wine and bring to a simmer. Add broccoli and chicken stock, cover and cook for 2 to 3 minutes. Remove cover and cook until all liquid has evaporated and the broccoli is tender.

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.

SPICE-RUBBED SNAPPER WITH LIME AND CILANTRO

Steps:

• Season the snapper with salt and pepper. In a large shallow bowl, whisk together the lime juice, olive oil, chopped cilantro, turmeric, ginger, shallot and garlic. Add the snapper fillets and turn to coat well. Cover and let stand for 30 minutes.
• Preheat a broiler. Line a baking sheet with aluminum foil.
• Remove the fish from the marinade and arrange on the prepared baking sheet. Broil 6 to 8 inches from the heat until the fish is opaque in the center, 8 to 10 minutes. Garnish with cilantro sprigs and serve immediately.

BAKED MOROCCAN SNAPPER IN A BAG

Steps:

• Combine coriander, cumin,lemon juice, honey, oil, salt and pepper in bowl, mix well.
• Make 3 diagonal incisions (3-4cm long) on both sides of the fish.
• Place a Tbsp of spice paste in fish cavity, coat both sides with remaining spice paste. Place fish in a large oven cooking bag, sprinkle with shallots & parsley.
• Seal bag with a tie, prick a few holes just below the tie.
• Place fish on baking tray, bake in moderate over (180C)or 375F about 20 mins or until just cooked through.
• Serve with couscous.
• Couscous:.
• Combine water, salt, butter & couscous in heatproof bowl. Cover, stand 10 mins or until water is absorbed.
• Stir in remaining red bell pepper, spanish onion,corn, and currants or raisins.

RED SNAPPER IN CILANTRO

Steps:

• Rinse the fish under running cold water and pat dry with paper towels. Rub the fish with half of the lime or lemon juice and 1 teaspoons or the salt and place the fish skin-side down, in a lightly oiled heavy skillet.
• Add sufficient cold water to cover the fish and the simmer gently over low heat for 5 minutes, turning twice during the cooking time.
• In another skillet, heat half of the olive oil and add the breadcrumbs, garlic, remaining salt and 4 tbls. of the cilantro. Cook over a low heat stirring constantly until the crumbs are golden brown.
• Spread over the fish and simmer for 7-10 minutes, until the fish flakes easily.
• Blend the remaining lime or lemon juice and oil together and pour over the fish. Cook for 2-3 minutes
• Combine the remaining cilantro with the grated lime or lemon peel and sprinkle over the fish. Season with black pepper and serve with hot warm tortillas.