SAUTEED RED SNAPPER
The mild, slightly sweet flavor and flaky texture of red snapper takes well to light seasoning and a quick saute. You can also make this dish with black sea bass. The skin of both fish is edible and crisps nicely in a skillet.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 15m
Number Of Ingredients 4
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.
GRILLED RED SNAPPER WITH TROPICAL FRUIT SALSA
Steps:
- Preheat a grill.
- Place the red snapper fillets in a shallow dish and reserve. In a small bowl, combine lime juice, ginger, pepper, and olive oil. Pour the mixture over the fish and let sit for 15 minutes.
- Grill the fish over medium heat until the flesh is cooked through and opaque, about 4 minutes per side, depending on the size of the fish. Top with tropical fruit salsa 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
SAUTEED RED SNAPPER WITH GINGER-LIME BUTTER
This is one of many Cooking Light recipes that I've found to be easy, healthy and very tasty. You can easily substitute halibut or tilapia for the snapper. I served it with Simple Thai Coconut Rice and it was delicious!
Provided by carmenskitchen
Categories Very Low Carbs
Time 21m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 5 ingredients in a bowl. Stir in 1/4 teaspoon salt. Cover and chill.
- Heat a large nonstick skillet over medium-high heat.
- Sprinkle both sides of fish with remaining salt and pepper.
- coat pan with oil.
- add fish to pan; cook 3 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness.
- Place one filet on each of 4 plates and top with a 1 1/2 teaspoons of butter mixture.
- Serve with lime wedges if desired.
Nutrition Facts : Calories 266.4, Fat 8.4, SaturatedFat 3.5, Cholesterol 91.3, Sodium 563.8, Carbohydrate 0.1, Fiber 0.1, Protein 44.8
PAN SEARED RED SNAPPER
This is great for a gourmet taste on a tight schedule. Also, my husband, who isn't a fish fan, requests this recipe! Drizzle sauce over fish, and serve with vegetables.
Provided by OCTOBERK8
Categories World Cuisine Recipes Asian
Time 20m
Yield 2
Number Of Ingredients 8
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.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 16.5 g, Cholesterol 41.4 mg, Fat 8.5 g, Fiber 3 g, Protein 24 g, SaturatedFat 1.3 g, Sodium 138.7 mg, Sugar 9 g
BAKED SNAPPER WITH CHILIES, GINGER AND BASIL
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
- Stuff the cavity of the snapper with 1/2 cup basil leaves and set aside. Heat the peanut oil in a large skillet over high heat until it begins to smoke. Place the snapper in the skillet, and quickly brown on both sides, about 1 minute total. Place the fish into the roasting pan, and sprinkle with fish sauce. Reserve the peanut oil in the skillet.
- Bake fish in preheated oven until the flesh flakes easily with a fork, 25 to 30 minutes.
- Meanwhile, heat the remaining peanut oil over medium heat. Stir in the garlic, ginger, chile peppers, and yellow pepper and cook until the peppers have softened, about 5 minutes. Stir in the sugar, rice vinegar, water, and tomatoes. Bring to a simmer over medium-high heat until thickened to desired consistency. Pour the sauce over the snapper, and garnish with the remaining basil leaves to serve.
Nutrition Facts : Calories 277 calories, Carbohydrate 10.6 g, Cholesterol 62.4 mg, Fat 9.4 g, Fiber 1.5 g, Protein 36.8 g, SaturatedFat 1.7 g, Sodium 630.2 mg, Sugar 7.1 g
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
SAUTEED RED SNAPPER FILLETS WITH FENNEL AND ORANGE
Categories Citrus Fish Fruit Vegetable Sauté Dinner Orange Seafood Snapper Fennel Summer Winter Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Cut peel and white pith from orange with a sharp knife, then cut sections free from membranes. Squeeze 1 to 2 tablespoons juice from membranes before discarding and reserve. Cut sections into 1/4-inch dice and reserve separately.
- Quarter fennel bulb lengthwise and cut out and discard core. Cut quarters lengthwise into 3/4-inch-thick slices.
- Heat 1 1/2 tablespoons oil in a heavy skillet over moderately high heat until hot but not smoking, then sauté fennel with fennel seed and salt and pepper to taste, stirring, until edges are browned and fennel is wilted, about 10 minutes. Cook fennel over moderately low heat, covered, stirring occasionally, until tender, about 8 minutes more. Stir in reserved orange juice.
- While fennel cooks, pat fish dry and season with salt and pepper. Heat remaining tablespoon oil in a 9- to 10-inch nonstick skillet over moderately high heat until just starting to smoke, then sauté fish, skin sides down, until skins are golden, about 3 minutes. Turn fish over and sauté until just cooked through, about 3 minutes more.
- Sprinkle fish with lemon juice and serve, skin sides up, on top of fennel and orange dice.
BANANA-LEAF-WRAPPED SNAPPER
This delicious snapper recipe is courtesy of chef Michelle Bernstein.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 15
Steps:
- Preheat a grill pan over medium heat.
- Place oil, tamarind pulp, nuoc nam, garlic, shallots, chile, turmeric, shrimp paste, lemongrass, sugar, ginger, and salt in the bowl of a food processor; pulse until a smooth paste is formed.
- Place banana leaves on the grill for about 2 seconds to make them more pliable. Using tongs, transfer them to a work surface. Trim tops and bottoms of each leave and place a fish fillet in the center of each leaf. Evenly divide the oil mixture between each fillet and spread over fish in an even layer.
- Working with one fish at a time, fold one side of the leaf over the fish, then the other, then fold in ends. Repeat process until all fillets are wrapped. Wrap banana-leaf-wrapped fish in aluminum foil.
- Place foil-wrapped fish on grill and grill, turning once, until a metal skewer or sharp, thin-bladed knife inserted into the center of the fish comes out hot, 5 to 6 minutes per side.
- Carefully unwrap fish from foil and place each banana-leaf-wrapped fillet on a plate; serve immediately with lime wedges.
RED SNAPPER MARINATED WITH THREE KINDS OF CHILIES IN BANANA LEAVES
Steps:
- Preheat oven to 475 degrees F.
- Combine chilies, onion, garlic, tomato, epazote, bay leaves, cumin, and apple cider vinegar. Boil for 15 minutes.
- Remove the bay leaves and epazote. Blend in blender until smooth. Pour over fish, cover with banana leaf and bake for 15 minutes. Serve with White Rice and Vegetables.
- In a saucepot, heat oil. Add the onion and garlic. Once onion is caramelized, add rice and toast until aromatic. Add chicken stock, vegetables, salt, and pepper. Cover and simmer until cooked, about 20 minutes.
SAUTéED SKATE WITH FRESH SALSA
Number Of Ingredients 5
Steps:
- Prepare the salsa, if using homemade. Then, season the skate with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the skate and cook 2 to 3 minutes per side or until golden brown on the outside and opaque but still moist inside, and just barely flakes when tested with a fork. Serve hot with fresh salsa.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SAUTéED SNAPPER FILLETS IN TOMATO AND MUSHROOM SAUCE
Number Of Ingredients 12
Steps:
- 1. Prepare the fish stock if using homemade. Meanwhile, prepare the tomato-chile butter. Then, preheat the oven to 375°. Heat the oil in a large nonstick skillet over medium-high heat and fry the fish about 2 minutes per side or until it is lightly browned, but not cooked through. 2. Transfer the fish to an ovenproof baking dish and finish cooking in the oven until the fish is opaque but still moist inside and just barely flakes when tested with a fork, 8 to 10 minutes. 3. Meanwhile, in the same skillet, cook the onion over medium heat until it softens, about 3 minutes. Add the garlic and oregano. Cook 1 minute. Add remaining ingredients. Cook, stirring, over medium-high heat 3 minutes more. 4. Stir in the reserved tomato-chile butter and continue to cook about 2 to 3 minutes more, or until the sauce thickens slightly. To serve, place 1 fish fillet on each of 4 plates. Spoon the cooked sauce over the fish on each plate. Garnish the plates with cilantro and lime wedges. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SAUTéED SNAPPER FILLETS IN TOMATO AND MUSHROOM SAUCE
Number Of Ingredients 12
Steps:
- 1. Prepare the fish stock if using homemade. Meanwhile, prepare the tomato-chile butter. Then, preheat the oven to 375°. Heat the oil in a large nonstick skillet over medium-high heat and fry the fish about 2 minutes per side or until it is lightly browned, but not cooked through. 2. Transfer the fish to an ovenproof baking dish and finish cooking in the oven until the fish is opaque but still moist inside and just barely flakes when tested with a fork, 8 to 10 minutes. 3. Meanwhile, in the same skillet, cook the onion over medium heat until it softens, about 3 minutes. Add the garlic and oregano. Cook 1 minute. Add remaining ingredients. Cook, stirring, over medium-high heat 3 minutes more. 4. Stir in the reserved tomato-chile butter and continue to cook about 2 to 3 minutes more, or until the sauce thickens slightly. To serve, place 1 fish fillet on each of 4 plates. Spoon the cooked sauce over the fish on each plate. Garnish the plates with cilantro and lime wedges. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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.
SAUTEED RED SNAPPER FILLETS WITH LEMON ASPARAGUS PURéE
Categories Blender Potato Vegetable Sauté Low Fat Low Cal Dinner Lunch Lemon Snapper Asparagus Spring Healthy Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Cut tips off 12 asparagus spears and reserve. Cut all spears into 1/2-inch pieces and cook in a saucepan of salted boiling water until tender, about 6 minutes. Transfer cooked asparagus with a slotted spoon to a blender and purée with 1 cup cooking liquid, reserving remaining cooking liquid in pan. Keep purée warm in a small saucepan.
- Have ready a bowl of ice and cold water. Return reserved cooking liquid to a boil and blanch reserved asparagus tips until just tender, about 3 minutes. Drain tips and immediately transfer to ice water to stop cooking. Drain tips and reserve for garnish.
- Scrub potato and cut lengthwise into four 1/2-inch-thick slices. In saucepan cook potato slices in salted boiling water to cover until tender, about 5 minutes, and transfer with a slotted spoon to a bowl. Keep potatoes warm, covered.
- Pat snapper dry and season with salt and pepper. In a large non-stick skillet heat oil over moderate heat until hot but not smoking and cook fish, skin sides down, about 3 minutes, or until skin is golden brown. Turn fish over and cook 2 minutes more, or until just cooked through.
- Whisk lemon juice and salt and pepper to taste into asparagus purée. Spoon some sauce onto 4 plates and top each portion with a potato slice and a fish fillet. Garnish fish with asparagus tips and serve remaining sauce on side.
SAUTéED FISH FILLETS WITH POBLANO CHILE SAUCE
Number Of Ingredients 12
Steps:
- 1. Prepare the chiles. Then, cut out and discard the stem end of the chiles. Cut open the chiles and remove the seeds and veins. Rinse the chiles, blot with paper towels and cut them into strips. Chop them and put them in a blender. Heat 1 tablespoon of the oil in a medium nonstick skillet, and cook the onion, garlic, and oregano until the onion begins to brown, 3 to 4 minutes. 2. Scrape the skillet contents into the blender. Add the cilantro, serrano chile, broth, cream, and 1/2 teaspoon of the salt. Blend until smooth, creamy, and green in color. Transfer the sauce to a small saucepan, and simmer for 2 to 3 minutes to blend the flavors. Reserve off heat. 3. In the same nonstick skillet, heat the remaining 1 tablespoon of oil. Sprinkle the remaining 1/2-teaspoon of salt on the fish, and cook 3 to 4 minutes per side, or until it is lightly browned on the outside, opaque but still moist inside, and just barely flakes when tested with a fork. Reheat the reserved sauce. Serve the fish at once with the sauce spooned on top.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
CINNAMON SAUTEED BANANAS
I believe this is an old Helen Corbitt recipe. It is an excellent, easy dessert and complements so many things.
Provided by CarolAnn
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut bananas crosswise into 1/4" slices.
- Toss slices in a bowl with the sugar, cinnamon and lemon juice.
- Heat saute pan over medium-high heat, add butter.
- When butter is bubbly, add the bananas.
- Holding the pan by the handle, toss the bananas every 10 seconds or so for 2-3 minutes until tender.
- (The slices should hold their shape and be carmelized) Serve on a warm plate-- good with ice cream or angel food cake or by itself!
SAUTéED SNAPPER FILLETS WITH BANANA SALSA
Number Of Ingredients 6
Steps:
- 1. Prepare the banana salsa. Cover and refrigerate. (The salsa is best made no more than 1 hour before serving.) 2. Heat the oil over medium heat in a large nonstick skillet and fry the fish 3 to 4 minutes per side, or until golden brown on the outside and opaque but still moist inside and just barely flakes when tested with a fork. Season with salt and pepper. Sprinkle with parsley and serve with the banana salsa.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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