FILETE RELLENO DE SALPICON (FISH FILLET STUFFED WITH CRAB MEAT)
Provided by Food Network
Time 2h25m
Yield 8 Servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Grease a baking sheet. Prepare the fish: Puree garlic with peppercorns and salt. Spread on fish, and marinate for 1 hour. Meanwhile, prepare the stuffing: Make the crab recipe, adding shrimp. Cook until the mixture thickens. Spread crab over fish, and roll loosely. Place rolls on baking sheet. Mix mayonnaise with lime juice. Cover each fish roll with 3 tablespoons mayonnaise mixture. Bake for 20 to 30 minutes or until the fish is golden brown. To serve, arrange fish rolls on platter. Garnish with parsley, pepper, and limes. Serve with rice.
VERACRUZ RED SNAPPER: HUACHINANGO A LA VERACRUZANA
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Clean the fish without cutting off either the head or the tail. With a sharp knife, score the fleshy part of the snapper. In a bowl, combine the garlic, lime juice, water, clove, and pepper to make the marinade. Pour the marinade over the fish and allow the marinade to penetrate the snapper for 30 minutes.
- Pour a tablespoon of oil into a hot pan and sear the fish for a few minutes on each side. Add the chicken broth and begin to add the remaining ingredients.
- First, add the sliced onion, bay leaves, and oregano. Next, pour in the fresh tomato puree, followed by the whole plum tomatoes. Add the pickled chiles, crushed olives, and capers. Season with salt and continue simmering for 15 minutes. Before serving, sprinkle the whole olives and chopped parsley over the snapper and serve on a large dish.
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
BBQ BROILED RED SNAPPER
If you don't cook fish often, or don't like fish, this broiled red snapper recipe may be just what the doctor ordered. Normally we don't want to cover up the delicate flavors of the seafood, but in this case, we have no choice. It's not like you can't tell you're eating fish, but close enough.
Provided by Chef John
Time 17m
Yield 2
Number Of Ingredients 7
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with cooking spray.
- Combine mayonnaise, lemon juice, and barbeque sauce in a bowl.
- Place red snapper fillets on the prepared baking sheet and season with salt. Spread the mayonnaise mixture over the top of each fillet and sprinkle with cayenne pepper.
- Cook under the preheated broil until top is browned and bubbling and fish flakes easily with a fork, rotating the baking sheet if necessary, about 7 minutes.
Nutrition Facts : Calories 312 calories, Carbohydrate 4 g, Cholesterol 77.9 mg, Fat 13.8 g, Fiber 0.1 g, Protein 40.8 g, SaturatedFat 2.2 g, Sodium 331.5 mg, Sugar 2.4 g
BARBECUED SNAPPER WITH BUTTER AND LEMON
Looking for fish recipes for the barbie for when we go on holiday next year. This one is from Super Food Ideas. The recipe just specified whole baby snapper, not necessary just red snapper. NOTE - you could use a 1.5kl whole snapper and allow for 20 to 30 minutes to cook through, turning half way through the cooking time.
Provided by ImPat
Categories Australian
Time 25m
Yield 4 whole fish, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat a barbecue on medium high heat with hood closed.
- Rinse fish inside and out under cold running water and pat dry with paper towel.
- Make 3 shallow cuts, in the thickest part of each side of the fish.
- Divide lemon and parsley between each fish's cavity.
- Divide 1/8th of the butter in the cavities and the remainder divide and dot on the top of each fish and season with salt and pepper.
- Place 1 piece baking paper in centre of 1 piece of foil (needs to be more that twice the length of the fish), place fish on top.
- Bring 2 sides of foil up towards the centre and fold foil edges to create a seal.
- Roll up remaining ends of foil to enclose the fish.
- Repeat wrapping process with other 3 fish.
- Barbecue fish, with hood closed for 8 to 10 minutes or until cooked through.
- Suggested you serve with steamed baby potatoes, parsley and lemon wedges.
HUACHINANGO ENCHILADO (SNAPPER FILLETS CUBAN STYLE)
This is a Cuban variation on a Vera Cruz sauce with red snapper fillets. We enjoyed these very much and have served them both with rice and angel hair pasta - the rice this time won out. This is from 3 Guys from Miami Cook Cuban.
Provided by Manami
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Saute onion, garlic, and peppers in olive oil over medium heat.
- Cook 6 to 8 minutes until tender.
- Add tomatoes, tomato paste, bay leaf, capers, olives, wine, salt, and pepper.
- Cook sauce for about 10 minutes over low to medium heat.
- Add snapper fillets and cook for about 4 minutes then flip the fillets and cook for another 4 minutes.
- Serve fillets over white rice and cover with sauce.
Nutrition Facts : Calories 411.6, Fat 16.7, SaturatedFat 2.5, Cholesterol 79.8, Sodium 415.5, Carbohydrate 12.6, Fiber 2.4, Sugar 6.3, Protein 46.5
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