DILLY RED SNAPPER
A light and creamy dill sauce lends lovely flavor to tender fish fillets. "I like to serve this easy entree with a tossed salad and asparagus or a rice salad," says Sharon Semph of Salem, Oregon.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Place the lemon slices, onions and dill sprigs in a foil-lined baking pan. Top with fish fillets; sprinkle with salt and pepper. Fold foil around fish and seal tightly. , Bake at 400° for 20-25 minutes or until fish flakes easily with a fork. In a small bowl, combine the sauce ingredients. Serve with fish.
Nutrition Facts : Calories 216 calories, Fat 3g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 580mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
RED SNAPPER WITH GARLIC-LEMON-DILL BUTTER
Robust ocean fish seeks tangy, buttery garnish for epicurean adventure. This garnish works well on most types of fish, but it was hatched using red snapper because I had a lemon and a single sprig of dill that needed to be used and the red snapper was the best looking fresh fish in the case. I've done Alaskan sockeye salmon the same way to good effect. Pairs well with pasta or rice, shown with my go-to Fettuccine with Sweet Pepper-Cayenne Sauce from this site, and fresh vegetables.
Provided by canesmojo
Categories Snapper Recipes
Time 35m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 380.6 calories, Carbohydrate 1 g, Cholesterol 127.8 mg, Fat 20.3 g, Fiber 0.1 g, Protein 46.3 g, SaturatedFat 11.6 g, Sodium 222.7 mg
OVEN BAKED RED SNAPPER
Provided by Food Network
Categories main-dish
Time P1DT6h40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F.
- Wash the fish thoroughly and dry on paper towels. Score both sides of fish 3 times. Combine the minced garlic and jalapeno and stuff mixture into each of the 6 slits. Rub the fish with salt, pepper and all-purpose seasoning. Let fish marinate for 30 minutes (or overnight in the refrigerator for more intense flavor.)
- In a medium skillet over medium heat, melt 1 tablespoon butter. Add the okra and bell pepper and cook until just tender, about 5 minutes. Make a slit down the center of the fish's belly. Stuff the belly of the fish with the okra and peppers and the chopped parsley. Place the fish on a rectangular piece of buttered foil. Place the remaining butter on top of the fish and drizzle with with the white wine.
- Seal the fish in the foil, but leave a slight opening to allow the steam to escape. Place the fish on a baking sheet and bake until cooked through, about 10 to 15 minutes.
- Remove from the oven, and transfer from foil to a serving dish, along with the juices collected in the foil.
BAKED RED SNAPPER IN DILL SAUCE
My family adores fresh Red Snapper and we are so lucky this time of year to buy freshly caught fish from the local fisherman. This simple recipe compliments the fish and is so quick and easy to make. This also works nicely with halibut.
Provided by CaribbeanQueen
Categories High Protein
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Combine sauce ingredients in small bowl:.
- Mayonnaise, garlic, lemon juice, minced green onion, dried dill, black pepper. Set aside.
- Preheat oven to 400°F.
- Place lemon slices in center of large sheet of foil. Top with sliced green onions and dill. Put fish fillet on top.
- Season with salt and pepper.
- Fold foil to make a packet.
- Bake about 20 minutes (check at 15) or until the fish is opaque.
- Spread some sauce in the middle of 2 plates. Top with the fish, onions and lemon.
- Garnish with fresh dill sprigs.
- Note: I made this last night but didn't have mayo. Substituted sour cream. I think I like that better. 07/23/05.
Nutrition Facts : Calories 388.2, Fat 16.1, SaturatedFat 2.6, Cholesterol 90, Sodium 380, Carbohydrate 14.3, Fiber 1.4, Sugar 3.7, Protein 45.9
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 RED SNAPPER FILLETS
From Talk About Good II "The Book of Cajun Cuisine" You can use any fish with a white, flaky texture such as speckled trout, red fish, bass or tilapia.
Provided by Frenchy Berk
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Season filets with salt and pepper.
- Saute onion in butter in saucepan on top of stove.
- Place seasoned filets in pyrex baking dish and pour butter-onion mixture on top.
- Cook for 30 minutes, occasionally spooning butter over filets.
- When fish are tender and flake, remove from oven and sprinkle green onions on top.
Nutrition Facts : Calories 442, Fat 26, SaturatedFat 15.2, Cholesterol 140.8, Sodium 105.5, Carbohydrate 5, Fiber 1.2, Sugar 1.9, Protein 45.7
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.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 0.7 g, Cholesterol 65.7 mg, Fat 5.9 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 2.9 g, Sodium 151.5 mg, Sugar 0.1 g
BAKED RED SNAPPER WITH CITRUS - TOMATO TOPPING
This is a slightly alterd recipe from Epicurious. The spicy hot topping makes a nice change for baked fish.
Provided by llk2day
Categories Spicy
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 475 degrees.
- Coat the Red Snapper on both sides with some of the olive oil and sprinkle with salt and pepper.
- Place the fish in a 9-inch glass pie dish.
- Mix remaining oil, tomatoes w/green chilies, tangerine pieces, green onions and cilantro in a small bowl.
- Season topping to taste with salt and pepper, and fish herbs.
- Spoon the topping over the Red Snapper.
- Bake until Snapper is just opaque in center, about 15-20 minutes.
- Can be cooked through if preferred.
- Sprinkle almonds on top of each serving.
Nutrition Facts : Calories 212.1, Fat 8.6, SaturatedFat 1.3, Cholesterol 46.6, Sodium 1873.8, Carbohydrate 6.3, Fiber 1.3, Sugar 4, Protein 26.7
PAN SEARED RED SNAPPER
This is great for a gourmet taste on a tight schedule. Also, my husband, who isn't a fish fan, requests this recipe! Drizzle sauce over fish, and serve with vegetables.
Provided by OCTOBERK8
Categories World Cuisine Recipes Asian
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
- Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 16.5 g, Cholesterol 41.4 mg, Fat 8.5 g, Fiber 3 g, Protein 24 g, SaturatedFat 1.3 g, Sodium 138.7 mg, Sugar 9 g
BAKED RED SNAPPER WITH AVGOLEMONO
Steps:
- Preheat oven to 375°F.
- Spread 1 1/2 bunches of dill evenly in baking pan, reserving remainder for garnish. Simmer water, clam juice, onion, salt, peppercorns, and bay leaf in a 2- to 3-quart saucepan, uncovered, 10 minutes, then pour hot mixture over dill in pan.
- Arrange fish, skin sides up, in 1 layer on dill in pan and season with salt and pepper. Bake, uncovered, in middle of oven until fish is just cooked through, 10 to 20 minutes, depending on thickness of fillets. Transfer fish, skin sides up, to a platter and keep warm, loosely covered with foil.
- Pour cooking liquid through a sieve into a bowl, pressing hard on solids. Discard solids and reserve 2/3 cup cooking liquid.
- Whisk together egg yolk and lemon juice in a small bowl. Beat egg white with a clean whisk in a medium bowl until it just holds stiff peaks, then whisk in yolk mixture.
- Pour egg mixture into a 2-quart heavy saucepan, then whisk in reserved cooking liquid. Cook sauce over moderately low heat, stirring constantly with a wooden spoon (it will be foamy), until it is thick enough to coat back of spoon and registers 170 to 175°F on an instant-read thermometer, 2 to 3 minutes. (Do not let boil.) Immediately pour sauce through a fine sieve into a bowl, then serve over fish.
BAKED RED SNAPPER
Make and share this Baked Red Snapper recipe from Food.com.
Provided by nnreq
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Brush pan with 1 teaspoon olive oil.
- Brush fish with the rest of the olive oil.
- Top with the veggies.
- Cover with foil and bake for 20 minutes.
- This is also very good on the grill in a foil packet.
Nutrition Facts : Calories 342.8, Fat 7.4, SaturatedFat 1.3, Cholesterol 106.4, Sodium 132.4, Carbohydrate 5.4, Fiber 1.3, Sugar 2.7, Protein 60.3
MUSHROOM STUFFED BAKED RED SNAPPER
Make and share this Mushroom Stuffed Baked Red Snapper recipe from Food.com.
Provided by mightyro_cooking4u
Categories Very Low Carbs
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Rinse, pat dry, and finely chop 1/4 pound mushrooms. Quarter remaining mushrooms or drain canned mushrooms. Set aside.
- In a small skillet, melt 2 tablespoons butter, add celery and 3 tablespoons of the onion. Saute for 5 minutes. Combine sauteed celery mixture with mushrooms, water chestnuts, , bread crumbs, egg, soy sauce, parsely, and salt amd pepper. Mix well and spoon into fish cavities. Secure openings with skewers or toothpicks. Sprinkle both sides of each fish with salt and pepper. Place in a large baking dish. Dot with remaining 2 tablespoons of butter, 2 tablespoons onion, the wine, and water.
- Bake uncovered for 45 to 50 minutes. Baste occasionally. Test with a fork. When fish flakes, it's done.
Nutrition Facts : Calories 805.6, Fat 20.9, SaturatedFat 9.4, Cholesterol 293.7, Sodium 776.9, Carbohydrate 21.1, Fiber 2.9, Sugar 5.1, Protein 122
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