RED SNAPPER WITH CITRUS SALSA
A salsa made with oranges, lemon, and a hot, fruity habanero turns a dish of red snapper into a festival of flavors.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- Toss oranges, lemon, shallot, chile, cilantro, lime zest and juice, oil, honey, and 1/8 teaspoon each salt and pepper in a bowl. Let stand at room temperature 15 minutes, gently stirring occasionally.
- Fill a wok or large pot with 1 inch of water. Bring to a boil. Line bottom basket of a 10-inch, 2-tiered round bamboo steamer with parchment paper. (Alternatively, use two pots fitted with steamer inserts.) Season fish using remaining 1/8 teaspoon each salt and pepper. Arrange in a single layer in bottom basket. Cover, and set over boiling water. Steam until fish is almost cooked through, about 5 minutes. Put spinach into top basket, and set over bottom basket. Steam until spinach is bright green and just wilted, about 2 minutes more.
- Divide spinach among 4 plates. Top each with fish and 1/2 cup salsa. Serve remaining salsa on the side.
Nutrition Facts : Calories 262 g, Cholesterol 42 g, Fiber 6 g, Protein 26 g, SaturatedFat 1 g, Sodium 191 g
SALSA SNAPPER
As snappy as the pop of your fingers, this fish and fresh salsa is an easy skillet meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 22m
Yield 8
Number Of Ingredients 7
Steps:
- Cut fish fillets into 8 serving pieces. Spray large nonstick skillet with cooking spray; heat skillet over medium heat.
- Arrange fish in single layer in skillet. Cook uncovered 4 to 6 minutes, turning once, until fish flakes easily with fork. Remove fish to warm platter; keep warm.
- Cook remaining ingredients except wine in skillet over medium heat 3 to 5 minutes, stirring frequently, until bell pepper and onion are crisp-tender. Stir in wine; heat through. Spoon tomato mixture over fish.
Nutrition Facts : Calories 120, Carbohydrate 5 g, Cholesterol 60 mg, Fiber 0 g, Protein 22 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg
SNAPPER WITH BELL PEPPER SALSA
While this salsa is a natural pair with firm fish such as snapper, it works equally well with chicken or pork.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 9
Steps:
- To make the salsa, combine bell pepper, avocado, jalapeno, onion, lime juice, parsley, and 1 teaspoon oil in a medium bowl; season with salt and pepper and set aside.
- In a large nonstick skillet, heat the remaining tablespoon oil over medium-high. Place snapper, skin side down, in skillet; season with salt and pepper. Cook until skin is golden, 3 to 4 minutes. Turn over and cook until opaque throughout, 1 to 2 minutes more.
- Divide salsa evenly among 4 serving plates; top with snapper, skin side down. Garnish with lime wedges.
GRILLED SPANISH-STYLE SNAPPER WITH TOMATO AND GREEN OLIVE SALSA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat grill pan or indoor electric grill to medium high heat. Drizzle snapper with extra-virgin olive oil. Combine spices in a small bowl. Rub fish with spice mixture. Cook fish 5 minutes skin side down first. Turn fish and cook 5 to 6 minutes longer.
- Combine salsa ingredients in a small bowl and allow it to marinate until ready to serve.
- To serve, plate spiced snapper with a generous serving of salsa. Sangria makes a wonderful beverage for this meal.
WHOLE SNAPPER WITH GRILLED VERA CRUZ SALSA
Provided by Bobby Flay | Bio & Top Recipes
Time 1h55m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the salsa: Preheat a charcoal grill for medium-high heat.
- Brush the bell peppers, tomatoes and chiles with oil and season with salt and pepper.
- Grill the bell peppers until charred on all sides and just cooked through, about 2 minutes per side. Remove to a bowl, cover with plastic wrap and let steam for 15 minutes. Remove the skin and seeds and dice.
- Grill the tomatoes until charred on all sides and just cooked through, about 2 minutes per side. Remove to a cutting board, let rest for 10 minutes and coarsely chop.
- Grill the chiles until charred on both sides, about 2 minutes per side. Remove to a bowl, cover with plastic wrap and let steam for 10 minutes, and finely chop.
- Combine the bell peppers, tomatoes, chiles, olives, cilantro, capers, thyme, oregano, vinegar and oil in a medium bowl and season with salt and pepper. Let the mixture sit at room temperature for 30 minutes before serving to allow the flavors to meld.
- For the snapper: Combine the achiote, coriander and oregano in a small saute pan and toast over low heat until just fragrant, about 2 minutes. Remove from the heat, let cool slightly and grind in a coffee grinder. Combine the ground spices with the paprika, salt and pepper in a large baking dish. Add the lime juice, garlic and oil, and whisk until the consistency a smooth paste. Sprinkle the fish all over with salt and pepper. Rub one side of each fish generously with some of the paste. Cover and marinate for 20 minutes.
- Preheat a charcoal grill for direct medium-high heat and indirect grilling.
- Grill the fish, paste-side down, over the direct heat, until the paste is nicely charred, 5 to 7 minutes. Carefully flip the fish over using a large, heavy duty spatula and move the fish to the opposite side of the coals. Cover the grill and continue cooking until just cooked through, 10 to 15 minutes. Transfer the fish to a large platter. Spoon the salsa on top and garnish with the fresh herbs.
BAKED SNAPPER & TROPICAL SALSA
Fish fillets are placed over fresh spinach leaves, topped with a zesty tomato, mango and pineapple salsa then baked for a light and delicious entrée.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Mix salsa, pineapple and mango.
- Place spinach evenly in 13x9-inch baking dish; top with fillets. Spoon 2 Tbsp. of the salsa mixture over each fillet; cover with foil. Set remaining salsa mixture aside for serving with fish.
- Bake at 450°F for 15 minutes or until fish flakes easily with fork. Serve with reserved salsa mixture.
Nutrition Facts : Calories 200, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 40 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 26 g
RED SNAPPER WITH MANGO SALSA
A different, wonderful flavor for a firm, white fish. You can use red snapper, grouper or trigger fish. The mango salsa is excellent with chicken as well.
Provided by breezermom
Categories < 30 Mins
Time 22m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Cut fish into 4 serving size portions. Measure the thickness of the fish. Brush with a mixture of 1 tbsp lime juice and water.
- In a bowl, combine paprika, salt, ginger, allspice and pepper. Rub onto fish.
- Arrange fish in a shallow baking pan. Bake uncovered at 425 degrees until fish flakes easitly when tested with a fork. Allow 4 to 6 minutes for each 1/2 inch of thickness.
- To serve, brush fish with pan juices and serve with mango salsa and garnish with lime slices.
- Mango Salsa:.
- Combine mango, 1 red bell pepper, green onions, hot chili pepper, olive oil, 2 tbsp lime juice, vinegar, lime peel, 1/4 tsp salt and pepper.
Nutrition Facts : Calories 280.9, Fat 12.2, SaturatedFat 1.8, Cholesterol 42.1, Sodium 514.1, Carbohydrate 19.3, Fiber 3.1, Sugar 14, Protein 24.9
BROILED RED SNAPPER WITH ZA'ATAR SALSA VERDE
Steps:
- Toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden and fragrant, about 3 minutes. Transfer to a cutting board. Let cool, then coarsely chop.
- Heat broiler. Season flesh side of snapper fillets with salt and pepper, then sprinkle with coriander. Drizzle 2 Tbsp. oil onto a small rimmed baking sheet and place fish, flesh side down, on top. Drizzle skin side with 2 Tbsp. oil; season with salt and pepper. Broil until skin is crisp and browned and flesh is cooked through, 8-10 minutes. Remove fish from broiler and let rest 5 minutes.
- Meanwhile, mix together cilantro, parsley, garlic, za'atar, red pepper flakes, and remaining ½ cup oil in a small bowl; season salsa verde with salt and pepper.
- Transfer fish to a platter, placing skin side up. Stir lemon juice, banana peppers, and pine nuts into salsa verde and spoon over fish.
ROASTED RED SNAPPER WITH CHERRY TOMATO SALSA
Categories Fish Herb Tomato Roast Quick & Easy Snapper Summer Bon Appétit
Yield 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Whisk oil, 1 tablespoon basil and lime juice in medium bowl to blend. Transfer 1 1/2 tablespoons dressing to small bowl and reserve for fish. Mix remaining 1 tablespoon basil, tomatoes, onion, jalapeño and honey into dressing in medium bowl. Season salsa with salt and pepper.
- Lightly brush small baking sheet with oil. Sprinkle both sides of fish with salt and pepper. Arrange fish on prepared sheet; brush with reserved 1 1/2 tablespoons dressing. Roast fish until just opaque in center, about 10 minutes. Transfer fish to 2 plates. Spoon salsa alongside and serve.
MAYA CITRUS SALSA WITH RED SNAPPER
Xec (pronounced "shek") is a sweet, sour, juicy citrus salsa from Mexico's Yucatán Peninsula, and it makes a brilliant match with almost any kind of fish, cooked almost any kind of way. The combination here - orange, grapefruit, lemon - is not traditional to Mayan cooking, nor is it a mandate. Add lime if you have it, a bitter orange if you can find it. Don't skip the minced habanero, though, which adds a bit of heat and yet more flavor. The fish starts on the stove for a few minutes, and is soon moved to the oven to finish cooking, for a total time of less than 10 minutes.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees. Cut orange in half horizontally and section it as you would a grapefruit; do this over a bowl to capture all its juice. Remove seeds and combine flesh and juice in bowl. Repeat with grapefruit and lemon. Stir in cilantro, habanero and salt.
- Put oil in a nonstick or cast-iron skillet over medium high heat. A minute later, add fish, skin side down; season top with salt. Cook until skin begins to crisp, 3 or 4 minutes, then transfer to oven. Cook another 3 or 4 minutes, or until a thin-bladed knife meets little resistance when inserted into thickest part of fish. Serve fish with xec, immediately.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 585 milligrams, Sugar 7 grams, TransFat 0 grams
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