Snapper With Lemon Capers And Baby Potatoes Recipes

SNAPPER WITH LEMON, CAPERS AND BABY POTATOES

Steps:

• Simmer the potatoes in salted water until they are tender (skin on).
• Season well with salt and pepper and coat them with the first lot of butter and keep warm.
• To cook the fish, heat a medium pan and add the second lot of butter and the olive oil.
• Cook the fish until it is golden brown on both sides and just cooked through (timing will depend on thickness).
• Place the fish onto warm serving plates.
• Add the capers, parsley and lemon juice to the pan, scraping up all the brown bits.
• Season well and pour over the fish.
• Fold the chives through the potatoes and serve those alongside with the lemon wedges.

LEMON AND CAPER MASHED POTATOES

Steps:

• Place potatoes in a large saucepan, and fill with enough water to cover potatoes by 1 inch. Bring to a boil over high heat. Add a generous amount of salt; reduce heat to a simmer. Cook until potatoes are tender when pierced with a paring knife, about 15 minutes. Drain; using a potato masher or potato ricer, mash potatoes.
• Meanwhile, in a medium saucepan over medium heat, combine 5 tablespoons butter, milk, lemon juice, zest, and capers. Heat until butter is melted and the mixture is warm to the touch.
• Fold the milk mixture and parsley into the mashed potatoes, and season with salt and pepper. Dot with remaining tablespoon butter just before serving.

RED SNAPPER WITH GARLIC-LEMON-DILL BUTTER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Place red snapper filets on the prepared baking sheet, skin side down.
• Melt butter in a small saucepan over medium-low heat and saute garlic in the melted butter until softened, about 3 minutes. Squeeze lemon juice on top, straining out the seeds.
• Brush the snapper liberally with garlic butter mixture, coating both pieces and season with salt and pepper of desired.
• Bake in the preheated oven until fish is opaque and firm to the touch, about 20 minutes. Serve immediately.

RED POTATOES ROASTED WITH LEMON CAPER SAUCE

Steps:

• Roast potatoes right on the rack in a preheated 400 degrees oven till tender about 45 minutes.
• Slice in half.
• Meanwhile saute onion in butter until tender. Reduce heat, stir in lemon juice, capers, parsley, salt and pepper. Cook until mixture is heated.
• Pour over potatoes. Sprinkle with Parmesan cheese. Garnish with lemon slices.

TINY NEW POTATOES WITH LEMON, CAPERS, GARLIC AND MINT

Steps:

• Remove a spiral of skin from each potato with a small, sharp knife.
• Cook the potatoes in 4 quarts of salted boiling water until just tender, 20-30 minutes.
• Drain Combine the grated lemon rind, capers, garlic, mint, and salt in a bowl.
• In a large skillet, heat the oil.
• Add the potatoes and saute them until they are golden brown.
• Add the lemon juice and lemon rind mixture, and toss well.
• Season with the pepper.

BARBECUED SNAPPER WITH BUTTER AND LEMON

Steps:

• Preheat a barbecue on medium high heat with hood closed.
• Rinse fish inside and out under cold running water and pat dry with paper towel.
• Make 3 shallow cuts, in the thickest part of each side of the fish.
• Divide lemon and parsley between each fish's cavity.
• Divide 1/8th of the butter in the cavities and the remainder divide and dot on the top of each fish and season with salt and pepper.
• Place 1 piece baking paper in centre of 1 piece of foil (needs to be more that twice the length of the fish), place fish on top.
• Bring 2 sides of foil up towards the centre and fold foil edges to create a seal.
• Roll up remaining ends of foil to enclose the fish.
• Repeat wrapping process with other 3 fish.
• Barbecue fish, with hood closed for 8 to 10 minutes or until cooked through.
• Suggested you serve with steamed baby potatoes, parsley and lemon wedges.

ASIAN SNAPPER WITH CAPERS

Steps:

• In a large skillet, cook fillets in oil over medium heat for 3-5 minutes on each side or until fish flakes easily with a fork; remove and keep warm., Stir the jelly, ketchup, capers, lemon juice, soy sauce and ginger into the skillet. Cook and stir for 2-3 minutes or until slightly thickened; serve with red snapper.

SNAPPER WITH BROWNED BUTTER AND CAPERS

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.