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
SEARED RED SNAPPER WITH SICILIAN CAULIFLOWER & PARSLEY SALAD
Steps:
- Coat a large saucepan with olive oil, add the onions, and bring to medium heat. Add a generous pinch of salt and the red pepper. Cook until the onions are soft and aromatic, 8 to 10 minutes. Add the garlic and cook for another 2 to 3 minutes. Add the tomatoes and 3/4 cup water; season with salt. Bring the mixture to a boil (BTB), reduce to a simmer (RTS), and cook for 20 to 30 minutes. Taste it and make sure it's delicious.
- Bring a large pot of water to a boil and season generously with salt; it should taste like the ocean. Add the cauliflower, let the water come back to a rolling boil, and cook for another 5 to 7 minutes, or until it's really soft and almost falling apart.
- Strain the cauliflower and add it to the tomato mixture. Cook everything for 20 to 30 minutes more, or until the cauliflower has completely broken up and the sauce clings to it. Taste and adjust the seasoning if needed. Stir in the lemon zest, olives, and caperberries; remove from the heat and reserve. (This can all totally be done ahead of time, and while it's really great when made to order, this dish actually gets better when made ahead.)
- FOR THE FISH AND SALAD
- Take the fish out of the fridge 10 to 15 minutes before you're ready to cook. Pat the skin dry with a paper towel and season on both sides with salt.
- Coat a large sauté pan generously with olive oil and bring it to high heat, almost smoking. Coat the UNDERNEATH of another smaller sauté pan with olive oil. Place the fish fillets skin side down in the larger sauté pan and gently place the other sauté pan directly on top of the fish. The purpose of this is to gently press the skin of the fish onto the bottom of the larger pan to create a lovely, even, crispy skin. (The first thing fish skin wants to do is stick to the pan, and the first thing cooks want to do is move it. Resist the urge; it will unstick itself when it's ready. This is where patience comes in-if you try to move it before it's ready, the fish skin will win every time.)
- After a couple minutes, remove the top sauté pan to allow the steam to escape and the skin to get really crispy. As the fish cooks it turns from translucent to opaque-the idea is to cook the fish two-thirds of the way on the skin side and then flip it over for the last third of the cooking time. The rule for fish is 7 to 8 minutes per inch of thickness, a little less if you like your fish on the rare side.
- Reheat the cauliflower mixture if necessary. In a medium bowl, toss the parsley with the lemon juice, some salt, and a drizzle of finishing oil. Serve the fish nestled in a mound of the cauliflower and garnish with the parsley salad.
- IS YOUR FISH FRESH? Perform the Necessary Freshness Checks
- Some of these rules apply only to whole fish, but if you're buying fillets, the smell and the impression tests still work. Whether it's whole or a fillet, you want a piece of fish that looks healthy and fresh!
- Smell it. If it smells like what it is, you don't want it. Fish should smell like the ocean or nothing at all.
- Make an impression. Gently press with your finger somewhere on the body of the fish; if it springs back, it's perfect. If you leave an impression, leave that fish alone.
- The eyes should be clear and bulging. If the eyes are sunken and cloudy, leave it at the store.
- The gills should be red and moist. If they're beige and slimy-ick, yuck, gross.
- The fins and tail should be moist and pliable. If they're dry and brittle, walk away.
SICILIAN CAULIFLOWER SALAD
Insalata del Rinforzo Its Italian name indicates that it is quite energizing (rinforzo means "reinforcement," as in nourishment.)
Provided by Phil Franco
Categories Cauliflower
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring 3 quarts of water to a boil. Drop in the cauliflower florets and 2 tablespoons of the salt; cook until tender-crisp, about 3 minutes, then drain and shock in ice water; drain again.
- Place the cauliflower florets in a bowl. Add the remaining 1/2 teaspoon of salt, the vinegar, olive oil, pepper, olives, capers, gherkins, parsley, and anchovies, and set aside to marinate, tossing once in a while, for 1 hour to 6 hours at room temperature.
- Sprinkle with the hard-boiled eggs and enjoy. Serves 6.
Nutrition Facts : Calories 178.5, Fat 15.6, SaturatedFat 2.5, Cholesterol 64.4, Sodium 2972.7, Carbohydrate 6.2, Fiber 2.6, Sugar 2.2, Protein 5
PAN-SEARED RED SNAPPER WITH LEMON- ZEST BUTTER SAUCE
Provided by Molly O'Neill
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Grate the zest from 1 of the lemons, carefully avoiding the pith. Set aside.
- Using a paring knife, remove the peel in long strips from the second lemon, scraping off any pith. Cut the peel into a fine julienne. Bring a small saucepan half full of water to a boil and add the strips. Boil 1 minute. Drain and rinse the strips under cold water. Drain on paper towels. Set aside.
- In a small heavy saucepan, simmer the lemon juice, orange juice, shallot, peppercorns and grated zest, uncovered, until the mixture is reduced by half, about 5 minutes. Strain through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids and return the liquid to the pan and set it over very low heat.
- Whisk chunks of cold butter into the sauce one at a time, whisking continuously. When all the butter has been incorporated, immediately remove the pan from the heat. (The sauce will separate if it becomes too hot.) Transfer the sauce to a small thermos or to a glass cup set inside a bowl of very warm water.
- Place a large skillet over medium-high heat. When hot, add the oil. Add salt and pepper to snapper fillets taste. Place the snapper fillets in the pan and cook, turning once, until they are lightly browned and just cooked through, about 3 minutes per side. Transfer the fillets to 4 warm plates. Coat with the sauce, garnish with parsley and lemon-zest strips and serve.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 33 grams, Fiber 2 grams, Protein 46 grams, SaturatedFat 16 grams, Sodium 771 milligrams, Sugar 4 grams, TransFat 1 gram
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.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 0.7 g, Cholesterol 65.7 mg, Fat 5.9 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 2.9 g, Sodium 151.5 mg, Sugar 0.1 g
RED SNAPPER ITALIAN STYLE RED SNAPPER
This is a wonderful dish and a great twist serving red snapper. If you like to entertaining, the presentation is eye popping with all the nice color being exhibited when served.
Provided by Timothy H.
Categories < 60 Mins
Time 31m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large frying pan saute' the julienned onions in the olive oil on medium to medium high heat 1 minute.Add the snapper and cook 2 minutes or until slightly browned. Turn and brown the other side 2 minutes.
- Add the wine,tomatoesand half of the pepper flakes. Slice the olives in half and add to the skillet.Season with salt to taste and simmer 10 minutes basting the fish as it cooks.
- Chop the parsley and add it. Squeezing the halfed lemon over the fish and simmer 1 minute, spoon sauce over the red snapper and serve.
Nutrition Facts : Calories 157.9, Fat 8.4, SaturatedFat 1.2, Cholesterol 13.3, Sodium 311, Carbohydrate 11.9, Fiber 3.1, Sugar 4.6, Protein 9.1
RED SNAPPER WITH CILANTRO, GARLIC, AND LIME
Steps:
- Preheat broiler and lightly oil a shallow baking pan (1 inch deep).
- Pat fish dry, then arrange, skin sides up, in 1 layer in baking pan. Brush both sides of fish with 3 tablespoons oil total and sprinkle with salt and pepper. Toss together cilantro, garlic, and zest in a small bowl.
- Broil fish 6 inches from heat, without turning over, until just cooked through, 8 to 10 minutes. Transfer fish, skin sides up, with a metal spatula to a platter, then sprinkle with cilantro mixture and drizzle with remaining 3 tablespoons oil.
More about "seared red snapper with sicilian cauliflower parsley salad recipes"
SICILIAN CAULIFLOWER SALAD - EASY! - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
4.4/5 (13)Total Time 1 hrCategory Side Dishes-SaladsCalories 229 per serving
- Whisk together the olive oil, red wine vinegar, lemon juice, garlic and salt and freshly ground black pepper, to taste in a large bowl.
- Transfer the blanched cauliflower florets to the bowl with the vinaigrette. Toss to coat with the vinaigrette and let cool.
BAKED WHOLE RED SNAPPER - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
PAN-SEARED RED SNAPPER WITH LEMON CAPER SAUCE
From champagne-tastes.com
PAN-SEARED RED SNAPPER WITH MANGO SALSA - GRITS AND …
From gritsandpinecones.com
RED SNAPPER SALAD A LIGHT DELICIOUS MEAL FROM LEFTOVERS
From mezzeandtapas.com
MEDITERRANEAN RED SNAPPER WITH CAULIFLOWER PUREE AND …
From marvelousmoblog.com
10 BEST PAN SEARED RED SNAPPER RECIPES - YUMMLY
From yummly.com
SEARED SNAPPER, CORN, AND ONION SALAD WITH CREAMY …
From pauladeen.com
MEDITERRANEAN RED SNAPPER RECIPE | THE …
From themediterraneandish.com
SICILIAN CAULIFLOWER SALAD RECIPE - TODAY
From today.com
RED SNAPPER WITH CITRUS AND FENNEL SALAD RECIPE - FOOD & WINE
From foodandwine.com
PAN SEARED SNAPPER WITH SPICY TOMATO AND HERB SAUCE
From inspiredtaste.net
SEARED RED SNAPPER WITH SICILIAN CAULIFLOWER & PARSLEY SALAD RECIPE ...
From eatyourbooks.com
CAJUN-INSPIRED BLACKENED RED SNAPPER - THE DEFINED DISH
From thedefineddish.com
SEARED RED SNAPPER WITH SICILIAN CAULIFLOWER & PARSLEY SALAD
From plain.recipes
SICILIAN CAULIFLOWER WITH RED WINE RECIPE / RIVERFORD
From riverford.co.uk
PAN SEARED RED SNAPPER FILLET WITH LEMON HERB COUSCOUS SALAD
From soupreps.com
PAN-SEARED RED SNAPPER WITH LEMON BUTTER - THE BUTCHER SHOP, INC.
From butchershopinc.com
ARUGULA AND BLUEBERRY SALAD WITH SEARED RED SNAPPER ... RECIPE
From crecipe.com
ARUGULA & BLUEBERRY SALAD WITH SEARED RED SNAPPER RECIPE
From myrecipes.com
SICILIAN CAULIFLOWER SALAD - FILIPPO BERIO
From filippoberio.com
SEARED RED SNAPPER WITH MOROCCAN COUSCOUS - URBAN COOKERY
From urbancookery.com
SICILIAN CAULIFLOWER SALAD - EVERYBODYLOVESITALIAN.COM
From everybodylovesitalian.com
CANELE'S PAN-SEARED SNAPPER RECIPE - LOS ANGELES TIMES
From latimes.com
OCEAN DELIGHT SEAFOOD | PAN SEARED RED SNAPPER SALAD
From oceandelighttt.com
RED SNAPPER FISH WITH LEMON CAPER BUTTER SAUCE
From mykitchenserenity.com
SEARED RED SNAPPER WITH FENNEL RECIPE | SIDECHEF
From sidechef.com
SICILIAN CAULIFLOWER SALAD - BIGOVEN.COM
From bigoven.com
PAN SEARED RED SNAPPER RECIPE - CAJUNLOUISIANA CREOLE CUISINE
From alltropicalfruit.com
PAN-SEARED RED SNAPPER - TASTE LIFE
From tastelife.tv
PURPLE CAULIFLOWER SALAD (SICILIAN STYLE!) | FEASTING AT HOME
From feastingathome.com
ARUGULA & BLUEBERRY SALAD WITH SEARED RED SNAPPER ... RECIPE
From crecipe.com
PAN-SEARED RED SNAPPER ️ MANGIA ITALIAN RESTAURANT
From mangia.nyc
ARUGULA & BLUEBERRY SALAD WITH SEARED RED SNAPPER RECIPE
From pinterest.ca
PAN SEARED RED SNAPPER WITH LEMON BUTTER SAUCE - FRAMED COOKS
From framedcooks.com
RED SNAPPER FILLETS ON GARLIC TOASTS & ARUGULA WHITE-BEAN SALAD …
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love