Sauteed Red Snapper With Basil Oil And Sun Dried Tomatoes Recipes

PAN SEARED RED SNAPPER

Steps:

• Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
• Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

MEDITERRANEAN-STYLE RED SNAPPER

Steps:

• Combine the lemon pepper, garlic powder, thyme and cayenne; rub over fillets. In a large nonstick skillet coated with cooking spray, cook fillets in 1 teaspoon oil over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm. , In the same pan, saute the red pepper and onions in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until liquid has evaporated. Serve with snapper. Sprinkle with olives and chives.

SAUTEED RED SNAPPER

Steps:

• Cut each snapper fillet in half crosswise. Season flesh with salt and cayenne pepper.
• Heat oil in a large skillet over medium-high heat until hot (but not smoking). Place snapper fillets, skin sides down, in skillet, pressing on fish with a spatula for 1 minute to prevent curling. Cook until golden brown, about 5 minutes. Flip, and cook until opaque throughout, 2 to 3 minutes more.

SAUTEED RED SNAPPER WITH BASIL OIL AND SUN-DRIED TOMATOES

Steps:

• Season the snapper fillets with salt and pepper. Preheat a saute pan with the olive oil until the oil is hot, 1 to 2 minutes. Add the snapper to the hot pan, flesh side down, and cook over medium heat 4 to 5 minutes. Turn to cook the skin side an additional 3 to 4 minutes. The fillets will curl inwards briefly, but once they have cooked for a minute, they will begin to relax and lay flat again, allowing you to cook the skin side to a crispy texture. Lift out the snapper with a slotted spatula, leaving the juices and oil in the pan. Add the sun-dried tomatoes, garlic, and shallots, and saute together for 2 minutes. Add the fresh herbs to the pan. Stir quickly, just to heat the herbs enough to release their aromas. Pour the sun-dried tomato and herb mixture over the snapper. Then drizzle a teaspoon of basil oil over each fillet and around the dish.;

RED SNAPPER WITH BLACK OLIVES, CAPERS, AND TOMATOES

Steps:

• 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.

RED SNAPPER WITH CHUNKY TOMATO-BELL PEPPER SAUCE

Steps:

• Preheat oven to 400°F. Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add garlic and sauté 1 minute. Add wine and bring to boil. Add marinara sauce, roasted peppers and half of basil and cook until reduced to thick sauce, stirring occasionally, about 5 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Reheat before continuing.)
• Pour remaining 1 tablespoon oil into small baking dish. Add fish; turn to coat. Season with salt and pepper. Spoon sauce over fish. Bake just until cooked through, about 20 minutes. Sprinkle remaining basil over and serve.

ROASTED WHOLE RED SNAPPER WITH TOMATOES, BASIL, AND OREGANO BY SCOTT CONANT RECIPE BY TASTY

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!

SEA BASS/SNAPPER WITH SUN-DRIED TOMATOES

Steps:

• Puree sundried tomatoes and garlic.
• Reserve 2 tablespoons oil to brush on the fish.
• Line a 9" X 13" baking dish with lemon slices and place the fish on top of the lemons. Brush with reserved oil and the lemon juice mix from the baking dish.
• Spread the puree over the fish evenly.
• Sprinkle with rosemary, salt and pepper.
• Marinate for 30 minutes, up to 1 day.
• Bake uncovered at 375 degrees F., until the fish is opaque, about 10-14 minutes for 1-1 1/2 inch thick fish filets.

RED SNAPPER OVER SAUTEED SPINACH AND TOMATOES RECIPE - (4.5/5)

Steps:

• Preheat broiler. Combine mustard and dressing, stirring with a whisk. Arrange fish, skin side down, on a foil-lined baking sheet coated with cooking spray. Brush half of mustard mixture over fish. Broil fish 8 minutes or until fish flakes easily when tested with a fork. While fish cooks, combine onion and remaining mustard mixture in a large nonstick skillet over medium heat. Cover and cook 2 minutes. Add half of spinach; cover and cook 1 minute or until spinach wilts. Add remaining spinach and tomato; cover and cook 1 minute or until spinach wilts. Stir well to combine. Serve fish over spinach mixture; serve with lemon wedges.

RED SNAPPER WITH BASIL VINAIGRETTE

Steps:

• Preheat broiler and oil a large shallow baking pan (1 inch deep).
• Season fish all over with 1/2 teaspoon salt and 1/4 teaspoon pepper then put skin sides down in baking pan.
• Drizzle fillets with 1/2 tablespoon lemon juice and 1 tablespoon oil (total).
• Broil fish 6 inches from heat until just cooked through, 6 to 8 minutes.
• Transfer to a platter.
• While fish broils, whisk together remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 1/2 tablespoons lemon juice in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Stir in basil and spoon vinaigrette over cooked fish.

SAUTéED RED SNAPPER WITH RHUBARB SAUCE

Steps:

• Combine the rhubarb, sugar and saffron in a small saucepan, cover and turn the heat to low. Cook, stirring only occasionally, for about 20 minutes, or until the rhubarb becomes saucy. Add salt to taste and a little more sugar if necessary. If the mixture is very soupy, continue to cook a little longer to make it thicker.
• When you judge the rhubarb to be nearly done, put a large skillet, preferably nonstick, over medium-high heat. A minute later, add the oil and butter. When the butter foam subsides, add the fillets, skin side down. Cook for 4 or 5 minutes, or until the fish is nearly done; turn carefully; and lightly brown the flesh side, seasoning it with salt and pepper as it cooks. Transfer the fish to a plate lined with paper towels to absorb excess oil.
• Serve the fish napped with a bit of the sauce and garnished, if you like, with the herb.