BAKED SNAPPER WITH CITRUS AND GINGER
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Make three slashes across each side of the fish using a sharp knife. This will keep the fish from curling as it cooks. Place the fish in a shallow baking dish or roasting pan. Cover each side with fresh ginger, then green onions and tomatoes. Season with sea salt. Slice half of the lime and place the slices on top of the fish. Drizzle with the soy sauce, and squeeze the other half of the lime over the fish. Cut the lemon in half and set in the pan. Cover the whole dish with aluminum foil.
- Bake the fish until the flesh is opaque and can be flaked with a fork, about 20 minutes. Squeeze the baked lemon halves over the fish before serving. Serve the fillet on the top side first, then gently lift out the backbone, while helping the flesh off the bones with your knife. It's much easier than trying to turn the fish over.
Nutrition Facts : Calories 374.9 calories, Carbohydrate 9.2 g, Cholesterol 124.9 mg, Fat 4.8 g, Fiber 2.7 g, Protein 72.2 g, SaturatedFat 1 g, Sodium 1579.2 mg, Sugar 1.8 g
DIJON CRUSTED SNAPPER
Make and share this Dijon Crusted Snapper recipe from Food.com.
Provided by byZula
Categories High Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- In a shallow dish, mix together all ingredients except for fish.
- Place fish in a greased baking dish.
- Spread crust evenly over the top of fish and press lightly.
- Place 1/4 inch of water in the bottom of the pan. Bake for 8 to 10 minutes.
Nutrition Facts : Calories 377.8, Fat 7.4, SaturatedFat 2.7, Cholesterol 114.1, Sodium 279.6, Carbohydrate 12.5, Fiber 0.7, Sugar 0.4, Protein 61.4
CRUMB-COATED RED SNAPPER
I reel in compliments with this moist, crispy red snapper recipe. Heart-healthy omega-3 oils are an added bonus with my simple but delicious entree that's done in mere minutes. It's one of the best red snapper recipes I've found. -Charlotte Elliott, Neenah, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.
Nutrition Facts : Calories 288 calories, Fat 10g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 498mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
HERB-CRUSTED SNAPPER
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
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
WHOLE BAKED RED SNAPPER
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F. Rub the fish with olive oil and place it in an oiled oval pan, gratin dish, or sheet pan. Bake for about 15 minutes per inch of thickness at the thickest part of the fish. Check for doneness by carefully sliding a paring knife into the back at the thickest part, gently lifting the top fillet, and peeking inside to make sure the fish pulls away from the bone and the flesh is opaque (but still moist) rather than translucent and raw. Season with salt, pepper, olive oil and lemon.;
BAKED WHOLE RED SNAPPER WITH GARLIC
Here's an easy but impressive dish from the Admiral's Inn in St. John's Antigua. When ordering the whole snapper from the fish market, have them clean and scale it. If you cannot find whole red snapper, use fillets and bake them about 25 minutes.
Categories Fish Garlic Bake Low Carb Quick & Easy Wheat/Gluten-Free Snapper Healthy Thyme Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Place 24x18-inch piece of foil on heavy large baking sheet. Butter foil. Place fish in center of foil. Season cavity of fish with garlic, lemon juice and seafood seasoning. Dot cavity with butter. Arrange thyme sprigs inside cavity. Sprinkle outside of fish with salt and pepper. Top with lemon slices. Fold edges of foil over fish; seal. (Can be made 1 day ahead. Refrigerate.)
- Preheat oven to 350°F. Bake fish until cooked through, about 45 minutes. Transfer fish to platter. Open foil.
BAKED SNAPPER WITH VEGETABLES
Provided by Food Network Kitchen
Yield 2 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. On a large piece of foil, drizzle olive oil and top with fish fillets. Top with leeks and red pepper. Season with dried tarragon, salt and pepper. Splash fish with 3-4 tablespoons wine. Fold foil up into a package and place on baking sheet. Bake for 20 minutes
BAKED SNAPPER WITH HARISSA, NEW POTATOES, AND SPRING ONIONS
Provided by Alison Roman
Categories Onion Potato Kid-Friendly Dinner Snapper Healthy Low Cholesterol Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 7
Steps:
- Place an oven rack in upper third of oven; preheat to 425°F. Combine oil and harissa in a small bowl; adjust flavor with more harissa if needed (spiciness and flavor vary from brand to brand).
- Toss onions and potatoes with half of harissa mixture in a large baking dish; season with salt and pepper, then add 1/4 cup water. Roast, tossing once, until potatoes are fork-tender, 20-25 minutes. Meanwhile, score skin side of fillets about 1/4" deep; season with salt and pepper. Rub remaining harissa mixture all over fish, getting into the score marks.
- Remove onions and potatoes from oven and heat broiler. Place fish skin side up on top of vegetables and broil until onions and potatoes are tender and fish is cooked through and starting to brown on top, 8-10 minutes.
- Serve fish and vegetables with lemon wedges for squeezing over.
SNAPPER BAKED WITH CUMIN AND LEMON
Make and share this Snapper Baked With Cumin and Lemon recipe from Food.com.
Provided by JustJanS
Categories Lactose Free
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together all ingredients (except lemon slices and fish) in a bowl.
- Smear this mix over the fish-inside and out.
- Take a piece of foil large enough to enclose the fish and lay half the lemo slices down the centre of it.
- Lay the fish on the lemon slices and top with the remaining lemon slices.
- Place on a baking tray and bake in a moderate (190c) oven for about 30 minutes.
- Turn off the heat and allow the fish to rest for 10 minutes before serving on a large platter with the juices poured over.
Nutrition Facts : Calories 265, Fat 28, SaturatedFat 3.8, Sodium 588.3, Carbohydrate 6.5, Fiber 2.9, Sugar 0.4, Protein 1.3
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