BAKED RED SNAPPER IN A SALT CRUST
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. In a bowl blend together the flour, cornmeal, coarse salt, and fresh rosemary. Add the egg whites and the water. Stir to combine. Add more water if necessary to form a stiff dough.
- On a lightly floured surface roll out the dough. Transfer it to a baking sheet. Wrap the whole red snapper completely in the dough. Press the edges of the dough to seal. Put in oven and bake for 25 minutes.
- Remove the crust. Fillet and serve the fish. Lacryma Christi del Vesuvio, Mastroberardino, 1994
OVEN ROASTED YELLOWTAIL (SNAPPER) AND POTATOES
Oven roasted whole fish with potatoes, salsa,tomatoes,black olives in sherry olive oil as originaly suggested in an online site for cod modified for the two of us who like the taste of salsa ,garlic ,olives and yellowtail
Provided by Chez 4411 chef
Categories One Dish Meal
Time 40m
Yield 4 cups, 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450.
- Bring potatoes to boil and cook until tender (12 min.)drain.
- Make 3 evenspaced 3" long slits on each side of fish.
- Sprinkle fish inside with salt and lay butterfly style in steep sided baking dish.
- Surround fish with potatoes,olives,chunk tomato,garlic,oregano,top with salsa and olive oil/sherry mixture.
- Bake approx 30 minutes or til fish flakes.Do not overbake.
Nutrition Facts : Calories 660.7, Fat 24.1, SaturatedFat 3.5, Cholesterol 84.1, Sodium 2682.2, Carbohydrate 46.5, Fiber 7.1, Sugar 5.9, Protein 52.4
SALT BAKED RED SNAPPER
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees with a rack in the center. Rinse fish thoroughly, inside and out, until no traces of blood remain. Pat fish dry with paper towels. Stuff cavity of fish with a few lemon slices, a few sprigs of parsley, a few sprigs of thyme, and a bay leaf; set aside.
- In a large bowl, stir together salt and egg whites until thoroughly combined. Spread a 1/2-inch layer of salt, about the size of the fish, in a baking dish. Arrange the remaining lemon slices, parsley, thyme, and bay leaves over the salt; place fish on top of herbs.
- Pour the remaining salt over fish, completely covering the body; the tail can stick over edge of pan. Using your fingers, pat down salt, completely sealing the fish.
- Place pan in oven, and cook until fish is done, allowing 15 minutes per pound. (One way chefs check for doneness is to insert a carving fork or metal skewer through the salt crust and into the fish, then place the skewer to the chin under lower lip for 15 seconds; if the metal feels very warm the fish is done.) Remove pan from oven; let sit 5 minutes.
- Gently break away the crust. Transfer fish to a cutting board. Using a paring knife and your fingers, peel away skin. Separate, and serve.
SALT-BAKED SNAPPER WITH ICE WINE NAGE
Provided by Dana Bowen
Categories dinner, project, sauces and gravies, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- To prepare snapper: Heat oven to 400 degrees. Finely grate zest of lemon and orange into a large bowl. Squeeze juices from lemon and orange into a separate bowl, and reserve for preparing nage. To bowl of zests, add the salt, juniper berries, fennel seed, star anise and egg whites. Mix well. Spread half the mixture flat on a baking tray. Rub snapper all over with olive oil, and place on top of salt mixture. Spread with remaining salt mixture, patting it down and leaving mixture thinner at edges than on top. (This is where crust will be cracked after baking.) Bake 30-35 minutes for medium-rare fish, 40 to 45 minutes for medium.
- While fish bakes, prepare nage and vegetables: Melt 2 tablespoons butter in a sauté pan over medium heat. Add onions, and sauté until translucent, about 4 minutes. Add endive and carrots, and sauté for 2 minutes. Add wine, reserved lemon and orange juice and saffron. Raise heat to medium-high and boil until nage is reduced by about a third, about 5 minutes.
- Remove nage from heat. Using a slotted spoon, transfer vegetables to a bowl, and set them aside. Return pan to low heat, and whisk in remaining 10 tablespoons butter, a tablespoon or two at a time. Season with salt and pepper to taste. Return vegetables to pan, and reheat just until warmed. Add parsley, remove from heat, and keep warm.
- To serve, use a kitchen mallet to crack salt crust lightly around edges of fish. Remove salt crust with a knife, and transfer portions of fish fillet to each of four plates. Top with nage and vegetables, and serve immediately.
Nutrition Facts : @context http, Calories 842, UnsaturatedFat 26 grams, Carbohydrate 50 grams, Fat 55 grams, Fiber 10 grams, Protein 32 grams, SaturatedFat 25 grams, Sodium 1635 milligrams, Sugar 22 grams, TransFat 1 gram
SALT-ROASTED RED SNAPPER
The salt in this recipe forms a hard crust as it bakes, infusing the fish with moisture and flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees. Rinse fish thoroughly inside and out until no traces of blood remain. Pat fish dry with paper towels.
- In a large bowl, stir together salt and egg whites until thoroughly combined. Place a 1/2-inch layer of salt mixture in the bottom of a 13-by-9-by-2-inch baking pan. Place lemon rounds, parsley, thyme, and bay leaves on top of salt, arranging ingredients so they form shape of fish and reserving some of each ingredient. Fill fish cavity with reserved lemons and herbs; place the fish on top of mixture.
- Pour the remaining salt over fish, completely covering the body; the tail can stick out of the pan. Using your fingers, pat down salt, completely sealing the fish.
- Place pan in center of oven. Cook fish until done, allowing 15 minutes per pound. (One way chefs check for doneness is to insert a carving fork or metal skewer through the salt crust and into the fish, then place it to the chin under lower lip for 15 seconds; if the metal feels very warm, the fish is done.) Remove pan from oven; let sit 5 minutes.
- Gently break away crust. Transfer fish to a cutting board. Using a paring knife and your fingers, peel away skin. Separate, and serve.
WHOLE RED SNAPPER BAKED IN A SALT CRUST
Steps:
- Preheat oven to 450°F.
- In a bowl stir together salt and water until combined well. On a large baking sheet spread half of salt mixture in a rectangle just larger than the red snapper and set fish on top. Halve lemon crosswise and cut 3 slices from 1 half, reserving remaining half. Insert slices into cavity of fish. Pat remaining salt mixture over fish to cover completely and bake in middle of oven 30 minutes.
- Rap all around edge of salt crust with the back of a large spoon to loosen and lift top off. Squeeze juice from reserved lemon half over fish and drizzle with oil.
BLUE HEAVEN'S YELLOWTAIL SNAPPER
Provided by Jonathan Reynolds
Categories dinner, easy, quick, main course
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- For citrus beurre blanc, combine wine and juices in a pan and boil until reduced to 3 tablespoons, about 10 minutes.
- Add cream and simmer to about 1 1/84 cup and slightly thickened, about 2 minutes. Remove from the heat and whisk in 4 tablespoons butter. Season with salt and pepper, set aside and keep warm.
- Meanwhile, pour flour in a shallow dish and dip fillets in it to coat. Melt remaining butter in a pan and cook fillets, turning once, till fish flakes easily, about 8 minutes.
- Serve fish over a pool of beurre blanc with fried plantains, steamed fresh green beans and fresh corn.
Nutrition Facts : @context http, Calories 635, UnsaturatedFat 13 grams, Carbohydrate 13 grams, Fat 41 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 25 grams, Sodium 809 milligrams, Sugar 2 grams, TransFat 1 gram
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