RED SNAPPER WITH BLACK BEANS
Our Test Kitchen developed this appealing recipe that's ready to serve in less than 30 minutes. Before you scoot out the door, treat yourself to these mild, flaky fillets topped with spicy black beans.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the beans, onion, 1 tablespoon oil, vinegar, mustard, garlic, 1/8 teaspoon salt, dash pepper and pepper sauce. Cook, uncovered, over low heat for 10 minutes, stirring occasionally. , Meanwhile, in a shallow bowl, combine the flour and remaining salt and pepper. Dip fillets in flour mixture. , In a large skillet, heat butter and remaining oil over medium heat. Cook fillets for 5-6 minutes on each side or until fish flakes easily with a fork. Top with black bean mixture; sprinkle with cilantro.
Nutrition Facts : Calories 469 calories, Fat 19g fat (4g saturated fat), Cholesterol 92mg cholesterol, Sodium 689mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 4g fiber), Protein 50g protein.
OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS
Steps:
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Combine the tomatoes, basil, onions, and olives in a bowl. Season with salt and pepper, to taste. Season both sides of the fillets with 1 teaspoon salt, 1/2 teaspoon pepper, and Essence. Arrange the fish on the baking sheet, followed by the tomato mixture and then the lemon slices. Drizzle 1 tablespoon of olive oil over each fillet.
- Bake for 15 to 20 minutes, or until the snapper is cooked through. To serve, place a portion of Rice Pilaf on an entree plate. Use a spatula to remove the fish, along with the tomatoes, onions and lemons from the baking sheet and place over the Rice Pilaf. Drizzle with tomato water, if desired, and garnish each fillet with a chiffonade of fresh basil.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
- Preheat the oven to 350 degrees F.
- Melt the butter in a large ovenproof saucepan or Dutch oven over medium-high heat. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the rice and cook, stirring, until opaque and nutty in aroma, 2 to 3 minutes. Add the chicken broth and salt, stir well, and bring to a boil. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
- Remove the rice from the oven and let stand, undisturbed, for 5 to 10 minutes. Fluff the rice with a fork and stir in the green onions, if desired. Serve hot.
- Combine all ingredients in a blender or food processor. Add just enough olive oil for flavor and season with salt and pepper, to taste.
BAKED RED SNAPPER WITH BLACK BEANS
Provided by Moira Hodgson
Categories dinner, main course
Time 1h15m
Yield 4 to 6 serving
Number Of Ingredients 17
Steps:
- Cook the beans in water to cover with onion, garlic, chili and pepper for about one hour, or until tender. Add salt halfway through cooking time.
- Meanwhile, wipe the snapper inside and out with paper towels. Combine the remaining ingredients except coriander leaves for garnishing in a food processor and process until smooth. Coat the fish with the mixture and leave for a couple of hours.
- Preheat oven to 375 degrees. Bake the fish for 30 to 45 minutes, or until it is cooked through and tested with a fork. Place the fish on a serving platter, garnish with coriander and serve. Pass the beans separately.
Nutrition Facts : @context http, Calories 713, UnsaturatedFat 18 grams, Carbohydrate 54 grams, Fat 23 grams, Fiber 13 grams, Protein 72 grams, SaturatedFat 4 grams, Sodium 962 milligrams, Sugar 5 grams
CITRUS-POACHED SNAPPER WITH BLACK BEAN SALAD
Steps:
- In a large skillet with a lid combined all ingredients except snapper. Cover and bring to a simmer over medium-low heat.
- Once liquid comes to simmer a turn down heat to low and add snapper fillets and let poach for 8 minutes.
- Carefully remove the snapper from skillet.
- For the salad: In a large bowl, toss together all ingredients. Serve immediately with snapper.
GRILLED RED SNAPPER WITH BLACK BEANS
Provided by Moira Hodgson
Categories dinner, easy, main course
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Score the fish twice on each side vertically. Combine the Oriental black beans, garlic, scallions, ginger, peanut oil, salt and pepper. Spread the mixture over the fish and inside the cavity. Let the fish marinate for at least 30 minutes.
- Preheat grill or broiler. Broil the fish for six to seven minutes on each side, or until done. To serve, sprinkle with coriander and garnish with lemon.
Nutrition Facts : @context http, Calories 424, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 2 grams, Protein 64 grams, SaturatedFat 2 grams, Sodium 825 milligrams, Sugar 1 gram
COCONUT-JALAPENO RED SNAPPER WITH BANANA BLACK BEAN PUREE
Make and share this Coconut-Jalapeno Red Snapper With Banana Black Bean Puree recipe from Food.com.
Provided by Absarunnin
Categories < 30 Mins
Time 25m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 15
Steps:
- Puree: heat oil in skillet over medium heat.
- Add shallots and garlic; cook 2 minutes.
- Add banana; cook 2 minutes, stirring occasionally.
- Stir in beans, 1/4 C broth, juice, cumin, and salt; cover and simmer 5 minutes.
- Place banana mixture and remaining 1/4 C broth in a food processor; process until smooth.
- Snapper: combine carrot, milk, chili powder, salt, and jalapeños in a large skillet over medium-high heat; bring to a simmer.
- Add fish to pan; cover and simmer 7 minutes on each side.
Nutrition Facts : Calories 488.7, Fat 19.1, SaturatedFat 12.7, Cholesterol 79.8, Sodium 690.1, Carbohydrate 28.9, Fiber 8, Sugar 9.7, Protein 51.5
OVEN-STEAMED WHOLE SNAPPER WITH BLACK BEAN SAUCE
Steps:
- Preheat oven to 450°F.
- Rinse snappers and pat dry with paper towels. Cut 3 slashes about 1/2 inch deep on each side of fish and rub gingerroot, garlic, and salt to taste into slashes. Arrange fish in one layer in a 13- by 9-inch baking dish and drizzle on both sides with Sherry and soy sauce. Sprinkle mushrooms, carrots, scallions, and black beans over fish and cover dish tightly with foil.
- Bake fish in middle of oven 40 minutes, or until just cooked through. Gently push black bean mixture off fish. Transfer fish to platter with large metal spatulas and keep warm.
- Transfer black bean mixture and pan juices to a saucepan. In a small bowl stir together water and cornstarch and stir into black bean mixture. Simmer sauce 1 minute, or until thickened slightly, and pour over fish.
- Serve fish with rice.
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