Snapper With Parsley And Cilantro Sauce Recipes

BROILED RED SNAPPER WITH ZA'ATAR SALSA VERDE

Steps:

• Toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden and fragrant, about 3 minutes. Transfer to a cutting board. Let cool, then coarsely chop.
• Heat broiler. Season flesh side of snapper fillets with salt and pepper, then sprinkle with coriander. Drizzle 2 Tbsp. oil onto a small rimmed baking sheet and place fish, flesh side down, on top. Drizzle skin side with 2 Tbsp. oil; season with salt and pepper. Broil until skin is crisp and browned and flesh is cooked through, 8-10 minutes. Remove fish from broiler and let rest 5 minutes.
• Meanwhile, mix together cilantro, parsley, garlic, za'atar, red pepper flakes, and remaining ½ cup oil in a small bowl; season salsa verde with salt and pepper.
• Transfer fish to a platter, placing skin side up. Stir lemon juice, banana peppers, and pine nuts into salsa verde and spoon over fish.

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.

SNAPPER WITH PARSLEY AND CILANTRO SAUCE

Steps:

• Preheat oven to 400°F Rinse the fish and pat dry. Season with salt and pepper to taste. Drizzle oil on both sides. Place in a glass baking dish. Pour clam juice over fish. Cover container with aluminum foil.
• Place the dish on the middle rack of the oven. Bake 15 minutes or until fish flakes with a fork.
• Meanwhile, combine the rest of ingredients in a bowl. When the fish is done, transfer to serving platter with all the juices. Spoon mixture over fish before serving.

BROILED SNAPPER WITH CILANTRO SAUCE

Steps:

• 1. In blender container, combine all sauce ingredients blend on high speed until well mixed. Set aside.2. In small bowl, combine margarine, 1 tablespoon parsley and lemon juice mix well. Brush margarine mixture over snapper fillets. If desired, sprinkle fillets with salt and pepper. Place fillets, skin side down, on broiler pan.3. Broil 4 to 6 inches from heat for 8 to 10 minutes or until fish flakes easily with fork. Serve sauce with fillets.Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 290 * Calories from Fat: 150 * % Daily Value: Total Fat: 17 g 26% * Saturated Fat: 5 g 25% * Cholesterol: 70 mg 23% * Sodium: 210 mg 9% * Total Carbohydrate: 2 g 1% * Dietary Fiber: 0 g 0% * Sugars: 1 g * Protein: 32 g * Vitamin A: 15% * Vitamin C: 6% * Calcium: 8% * Iron: 2% * Dietary Exchanges: 4 1/2 Very Lean Meat, 3 Fat

SAUTEED RED SNAPPER WITH RAGOUT OF BLACK BEANS AND A LEMON CILANTRO SAUCE

Steps:

• For Ragout: In medium saucepan, heat butter over medium heat. Cook and stir shallot and garlic 2 to 3 minutes. Add beans, tomatoes and parsley. Season with salt and pepper. Remove from heat; set aside and keep warm until ready to serve.
• For Leek Garnish: Blanch leeks in boiling water for 1 minute; strain and dry thoroughly with paper towels. Heat oil over medium-high heat until hot. Fry leeks until golden; drain on paper towels and set aside.
• For Lemon Cilantro Sauce: In medium saucepan, combine wine, shallot, ginger, lemon juice and half of the cilantro (leaves and stems) over medium-high heat. Reduce by until about 3 tablespoons liquid remains. Add cream; bring to a boil. Whisk in 2 pieces of butter at a time, waiting until melted before adding more. Remove from heat; strain sauce through a strainer into another saucepan; set aside and keep warm until ready to serve. Chop remaining 1/2 bunch cilantro (leaves only). Stir in cilantro just before serving.
• For Red Snapper: Season fish filets with salt and pepper, as desired. Heat oil in large nonstick skillet over medium heat. Cook fish filets, skin side down, until skin is crisp. Turn over and cook 3 to 5 minutes or until fish is cooked through.
• To serve, spoon black bean ragout on each of 4 serving plates. Top with fish filet. Place mound of fried shallots over filet; spoon lemon cilantro sauce around the center of plate.

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.

RED SNAPPER AND NOPALITOS IN CILANTRO SAUCE

Steps:

• Rinse and drain the nopalitos.
• In a large mixing bowl, combine the nopalitos with the cilantro, olive oil, lemon juice, salt and pepper.
• Place snapper filets in a 9x13-inch baking dish and top with the nopalitos mixture.
• Bake at 350°F for 20 minutes or until the filets are cooked through.

BROILED SNAPPER WITH CILANTRO SAUCE

Steps:

• 1. In blender container, combine all sauce ingredients blend on high speed until well mixed. Set aside.2. In small bowl, combine margarine, 1 tablespoon parsley and lemon juice mix well. Brush margarine mixture over snapper fillets. If desired, sprinkle fillets with salt and pepper. Place fillets, skin side down, on broiler pan.3. Broil 4 to 6 inches from heat for 8 to 10 minutes or until fish flakes easily with fork. Serve sauce with fillets.Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 290 * Calories from Fat: 150 * % Daily Value: Total Fat: 17 g 26% * Saturated Fat: 5 g 25% * Cholesterol: 70 mg 23% * Sodium: 210 mg 9% * Total Carbohydrate: 2 g 1% * Dietary Fiber: 0 g 0% * Sugars: 1 g * Protein: 32 g * Vitamin A: 15% * Vitamin C: 6% * Calcium: 8% * Iron: 2% * Dietary Exchanges: 4 1/2 Very Lean Meat, 3 Fat