Snapper Fillets With Herb And Caper Butter Recipes

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GARLIC-HERB RED SNAPPER



Garlic-Herb Red Snapper image

When it's time to fix dinner, Nancy and John Mueller of Menomonee Falls, Wisconsin head to the kitchen together. Married 48 years, they find that dividing up the work is fun, saves time and yields delicious results. John, a retired elementary school principal and teacher, usually prepares the entree, "He especially likes to grill seafood like Garlic-Herb Red Snapper," says Nancy. "He started cooking 29 years ago when I went to work full time."

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 8

2 tablespoons lemon juice
2 red snapper fillets or orange roughy fillets (7 ounces each)
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried chervil
1/4 teaspoon dill weed
1/4 teaspoon pepper

Steps:

  • Spoon lemon juice over both sides of fillets. Combine the lemon zest and seasonings; sprinkle over fillets., Lightly oil the grill rack. Grill fish, uncovered, over medium heat or broil 4 in. from the heat for 3 minutes on each side or until fish flakes easily with a fork.

Nutrition Facts : Calories 146 calories, Fat 1g fat (0 saturated fat), Cholesterol 40mg cholesterol, Sodium 716mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

SNAPPER FILLETS WITH HERB AND CAPER BUTTER



Snapper Fillets With Herb and Caper Butter image

A good and simple way to use all that snapper we've been catching! *an Aussie tablespoon contains 4 teaspoons!

Provided by JustJanS

Categories     Australian

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

4 red snapper fillets
2 tablespoons oil
seasoned flour
90 g butter, softened
1 tablespoon finely chopped parsley
1 tablespoon finely chopped chives
1 tablespoon drained capers, roughly chopped
1 garlic clove, finely minced
2 teaspoons lemon juice

Steps:

  • Herb and Caper Butter:.
  • Combine all ingredients in a small bowl.
  • Snapper:.
  • Heat oil in a large frying pan.
  • Dust each fillet with seasoned flour and cook 2-3 minutes per side-or until done to your liking.
  • Serve fish at once with the savoury butter.

ROASTED RED SNAPPER WITH FRESH HERBS, GARLIC AND OLIVE OIL



Roasted Red Snapper with Fresh Herbs, Garlic and Olive Oil image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

1 (2 to 2 1/2-pound) red snapper, cleaned but with head and tail
1/3 cup olive oil
Fresh lemon juice to taste
2 large cloves garlic, minced fine
Fresh rosemary and thyme, crumbled
Salt and pepper to taste
Lemon wedges as an accompaniment
Fresh rosemary, thyme or parsley sprigs for garnish, if desired

Steps:

  • Preheat oven to 450 degrees. Pat dry the fish and rub inside and out with the olive oil, lemon juice, garlic, rosemary, thyme and salt and pepper to taste. Arrange the fish in an oiled baking dish and bake it for 20 minutes, or until it flakes easily. Transfer to a serving plate, pour juices around fish and garnish with lemon wedges and fresh herbs.;

HERB-CRUSTED RED SNAPPER



Herb-Crusted Red Snapper image

An appetizing blend of herbs complements the mild flavor of these flaky fillets from field editor Nella Parker of Hersey, Michigan. Red pepper flakes give the entree its zip.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1 tablespoon dry bread crumbs
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon fennel seeds
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
2 red snapper fillets (5 ounces each), skin removed
2 teaspoons canola oil

Steps:

  • In a food processor, combine the first nine ingredients; cover and process until fennel is finely ground. Transfer to a shallow bowl; dip fillets in herb mixture, coating both sides., In a heavy skillet over medium-high heat, cook fillets in oil for 3-4 minutes on each side or until fish flakes easily with a fork.

Nutrition Facts : Calories 200 calories, Fat 7g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 681mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

HERB-CRUSTED SNAPPER



Herb-Crusted Snapper image

Balance strong herbs, such as dill and thyme, with milder ones, such as parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 6

1 tablespoon olive oil
4 snapper fillets (6 to 8 ounces each)
Salt and pepper
2 tablespoons Dijon mustard
1/2 cup assorted fresh herbs, finely chopped
Best Couscous

Steps:

  • Preheat oven to 375 degrees. Brush baking sheet with olive oil. Place snapper fillets, skin side down, on work surface; season with salt and pepper; spread each with 1/2 tablespoon Dijon mustard.
  • Place herbs on plate; balance strong herbs, such as dill and thyme, with milder ones, such as parsley. Press mustard-coated side of fillets in herbs to coat evenly.
  • Bake fish on baking sheet, skin side down, until opaque throughout, 12 to 15 minutes. Serve with couscous.

Nutrition Facts : Calories 238 g, Fat 6 g, Protein 40 g

SNAPPER WITH BROWNED BUTTER AND CAPERS



Snapper with Browned Butter and Capers image

Categories     Bake     Low/No Sugar     Wheat/Gluten-Free     Lemon     Snapper     Gourmet

Yield Serves 2

Number Of Ingredients 9

2 tablespoons unsalted butter
1 shallot, minced
2 teaspoons fresh lemon juice
2 tablespoons minced fresh parsley leaves
1 tablespoon drained bottled capers, minced
2 teaspoons finely chopped lemon pulp
1 teaspoon freshly grated lemon zest
two 1/2-pound red snapper fillets
lemon slices for garnish

Steps:

  • Preheat oven to 350°F.
  • In a small skillet cook butter over moderate heat until it begins to brown and stir in shallot. Cook shallot until softened but not browned, about 2 minutes. Remove skillet from heat and stir in lemon juice.
  • In a small bowl stir together parsley, capers, lemon pulp, and zest.
  • Put fish fillets in a jelly-roll pan, skin sides down, and sprinkle with salt and pepper to taste. Brush fillets with butter mixture and sprinkle with parsley mixture. Bake fillets in middle of oven until just cooked through, about 12 minutes, and garnish with lemon slices.

ALEX'S HEAVENLY SNAPPER FILLETS



Alex's Heavenly Snapper Fillets image

An old friend of mine made this for me and I was impressed and kept the "recipe" all these years but there are no amounts (measurments) given so I will see if Zaar will let me add it. If I have to put ingredient amounts, just keep in mind that I guessed.

Provided by Oolala

Categories     Very Low Carbs

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs yellow snapper fillets
8 ounces mushrooms, sliced
2 garlic cloves, minced
2 tablespoons scallions, chopped
1/4 cup onion, sliced
fresh basil leaf
butter
olive oil, to coat fish
1/4 cup white wine
white wine vinegar
lemon juice, to taste
cherry tomatoes, halved (or grape tomatoes)

Steps:

  • Rub olive oil on the fish and marinate fish in lemon juice and a drop of white wine vinegar.
  • Let fish marinate for 20-30 minutes.
  • Meanwhile, saute rest of ingredients in butter except for the onions and basil leaves.
  • Heat broiling pan and place fish in the pan with the onions and tomatoes.
  • Broil until half way done, about 8-10 minute and place basil leaves on top of fish and tightly cover pan with foil.
  • Now bake on middle rack of oven at 400 degrees for another 8-10 minutes.
  • Serve with pasta.

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