BLACKENED RED SNAPPER
Sweet and spicy are highlighted in the dish in the best way possible. The blackened spices are evened out with the cool peach salsa to create an amazing experience. Throw this all on Red Snapper and you have a winning dish!
Provided by Laurel Ann Deininger, MS, RD, LDN, CDE
Categories Dinner
Time 23m
Yield 4
Number Of Ingredients 16
Steps:
- Make the salsa: Mix all salsa ingredients in a medium-sized bowl.
- Make the blackened seasoning: Add cayenne pepper, paprika, onion powder, garlic powder, thyme, oregano, and salt into a medium-sized bowl.
- Dry fish with a paper towel.
- Generously coat the fish with blackened seasoning.
- Heat Olive Oil in pan on medium-high heat.
- Cook fish for approximately 4 minutes on each side. The fish is cooked when it easily flakes with a fork.
- Top cooked fish with peach salsa.
- Enjoy! This dish goes great with asparagus and rice!
Nutrition Facts :
MAYA CITRUS SALSA WITH RED SNAPPER
Xec (pronounced "shek") is a sweet, sour, juicy citrus salsa from Mexico's Yucatán Peninsula, and it makes a brilliant match with almost any kind of fish, cooked almost any kind of way. The combination here - orange, grapefruit, lemon - is not traditional to Mayan cooking, nor is it a mandate. Add lime if you have it, a bitter orange if you can find it. Don't skip the minced habanero, though, which adds a bit of heat and yet more flavor. The fish starts on the stove for a few minutes, and is soon moved to the oven to finish cooking, for a total time of less than 10 minutes.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees. Cut orange in half horizontally and section it as you would a grapefruit; do this over a bowl to capture all its juice. Remove seeds and combine flesh and juice in bowl. Repeat with grapefruit and lemon. Stir in cilantro, habanero and salt.
- Put oil in a nonstick or cast-iron skillet over medium high heat. A minute later, add fish, skin side down; season top with salt. Cook until skin begins to crisp, 3 or 4 minutes, then transfer to oven. Cook another 3 or 4 minutes, or until a thin-bladed knife meets little resistance when inserted into thickest part of fish. Serve fish with xec, immediately.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 585 milligrams, Sugar 7 grams, TransFat 0 grams
BLACKENED RED SNAPPER
A spice rub with paprika, oregano, thyme, and pepper coats these fillets for a major flavor boost.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- In a small bowl, combine the paprika,oregano, thyme, cayenne, sugar, 1 teaspoonsalt, and black pepper. Set spicemixture aside.
- Place the fillets on a clean, dry work surface, skin side up, and cut 3 to 4 shallow slits across skin to keep it from curling up while cooking. Turn fillets over, and sprinkle the top of each fillet with a heaping teaspoon of the reserved spice mixture; pat gently with hands to make spice mixture stick. Cover, and place in the refrigerator for 1 hour.
- Heat 1 teaspoon oil in a heavy skillet.When hot, but not smoking, add half thefillets, seasoned side down. Cook untilwell browned, about 2 minutes. Flip; cookuntil fish is cooked through, 2 to 3 minutesmore. Carefully wipe skillet with apaper towel. Repeat with remaining oiland fillets; serve.
Nutrition Facts : Calories 134 g, Cholesterol 41 g, Fat 3 g, Protein 23 g, Sodium 446 g
PAN-FRIED BLACKENED RED SNAPPER
This is a recipe that I came up with one night after finding some red snapper in the freezer. It can also be done with catfish, flounder, perch, or pretty much any white fish. Remember that the thinner the fillet, the shorter the cook time.
Provided by toddmaloney
Categories Seafood Fish Catfish
Time 19m
Yield 4
Number Of Ingredients 10
Steps:
- Mix paprika, salt, black pepper, onion powder, garlic powder, lemon pepper, and cayenne pepper together in a small bowl.
- Combine olive oil and butter in a small, microwave-safe bowl; heat in microwave until butter is melted, about 1 minute. Stir to blend butter into the oil.
- Brush some of the olive oil and butter mixture over both sides of each red snapper fillet. Sprinkle paprika mixture over both sides of each fillet.
- Heat leftover oil and butter mixture in a skillet over medium-high heat. Fry red snapper until flesh flakes easily with a fork, 4 to 5 minutes per side.
Nutrition Facts : Calories 304.2 calories, Carbohydrate 4.6 g, Cholesterol 56.9 mg, Fat 21.1 g, Fiber 1.4 g, Protein 24.2 g, SaturatedFat 5.9 g, Sodium 2069.1 mg, Sugar 1.2 g
CAJUN STYLE BLACKENED SNAPPER
Steps:
- In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano.
- Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.
- Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet. Pour 1 tablespoon of butter over each fillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.
Nutrition Facts : Calories 806.1 calories, Carbohydrate 5.9 g, Cholesterol 244.7 mg, Fat 72 g, Fiber 2.5 g, Protein 36.4 g, SaturatedFat 44.3 g, Sodium 2312.2 mg, Sugar 1.2 g
BLACKENED SNAPPER, RED PEPPER SAUCE, CHEESE GRITS AND CORN RELISH
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h20m
Yield 4 portions
Number Of Ingredients 18
Steps:
- For the relish: In a bowl, blend the corn, green onions, yellow onions, vinegar, vegetable juice and some salt and pepper, mixing well. Hold in the refrigerator for 30 minutes to 1 hour to marinate.
- For the grits: Warm the chicken stock in a deep saucepan over medium-high heat. Bring stock to a simmer, then add the salt and pepper. Reduce the heat to medium. Next slowly add the grits. Whisking continuously, cook until thickened, 10 to 12 minutes. Once cooked, taste and season with salt and pepper. Then hold warm for serving.
- For the sauce: Heat a pan with the grapseed oil. Then add the onions and cook until caramelized, 3 minutes. After cooking the onions, reduce the heat to medium-low and add the apple juice. Allow the juice to reduce for 1 minute, then add the pepper puree. Stir to incorporate the flavors and simmer for 5 minutes, then remove from the heat.
- For the fish: Heat a heavy-bottom pan over high heat. Add the grapeseed oil and warm for 2 minutes. Then sprinkle the skin-side of the fish with the blackening seasoning and sear on the skin side for 3 minutes. After "blackening" the skin side, flip, reduce the heat and cook for another 3 minutes on the fleshy side. When fully cooked, scoop 2 ounces of the sauce on a plate followed by some grits. Top with the cooked fish. Finally top a corner of the fish with some relish.
BLACKENED RED SNAPPER WITH PEACH SALSA
Looking for a fast and flavorful fresh fish dinner? Combine fresh homemade peach salsa with a quick cooking pan-seared Blackened Red Snapper for the ultimate weekday dinner made in just 10 minutes time.
Provided by Katie
Categories Main Course
Time 10m
Number Of Ingredients 4
Steps:
- Preheat sauté pan on medium heat. Pour in one tablespoon of grape seed oil.
- While oil is heating, rinse and pat dry fish. Place fish on plate and pour over remaining 1 tablespoon of grape seed oil. Then sprinkle on blackening seasoning, dividing among the two fillets, seasoning both front and back.
- Place fish fillets in pan. Cook on medium heat for 5 minutes, flipping once. The red snapper should have a nice blackened crust on both sides. The internal temperature should 165 degrees Fahrenheit.
- Cut snapper if needed into 4 equal pieces. Plate each snapper fillet and top with a generous portion of peach salsa (about 1/4 - 1/2 cup salsa for each filet).
Nutrition Facts : ServingSize 4 oz., Calories 194 kcal, Carbohydrate 4 g, Protein 24 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 42 mg, Sodium 1064 mg, Fiber 1 g, Sugar 3 g
BLACKENED SNAPPER WITH CREAMY GRITS AND SOUTHERN COMFORT BARBECUE SAUCE
Steps:
- Heat a cast iron skillet over high heat for about 10 minutes. Melt butter in the skillet and then pour onto a plate. Dip each fillet in butter so that each side is coated. Sprinkle 1 side of each fillet with blackening seasoning. Place in hot skillet, seasoned side down, and then sprinkle other side generously with blackening seasoning. Cook about 2 minutes or until the underside looks charred. Turn and cook about 2 more minutes or until done.
- Spread creamy grits on 4 plates. Squeeze barbecue sauce in diagonal lines over grits. Place fish on top. Garnish with lemon wedges.
- Combine all spices and mix well.
- Bring heavy cream and water to a boil in a medium saucepan. Add butter, and salt and pepper. Slowly stir in grits and reduce heat. Cook approximately 20 minutes on low heat, stirring frequently. Set aside.
- Cook bacon to 3/4 done. Add peppers and onion and saute until tender. Carefully flame with Southern Comfort. Add remaining ingredients and simmer for 10 minutes. Let cool and transfer to squeeze bottle.
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.
RED SNAPPER WITH MANGO SALSA
A different, wonderful flavor for a firm, white fish. You can use red snapper, grouper or trigger fish. The mango salsa is excellent with chicken as well.
Provided by breezermom
Categories < 30 Mins
Time 22m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Cut fish into 4 serving size portions. Measure the thickness of the fish. Brush with a mixture of 1 tbsp lime juice and water.
- In a bowl, combine paprika, salt, ginger, allspice and pepper. Rub onto fish.
- Arrange fish in a shallow baking pan. Bake uncovered at 425 degrees until fish flakes easitly when tested with a fork. Allow 4 to 6 minutes for each 1/2 inch of thickness.
- To serve, brush fish with pan juices and serve with mango salsa and garnish with lime slices.
- Mango Salsa:.
- Combine mango, 1 red bell pepper, green onions, hot chili pepper, olive oil, 2 tbsp lime juice, vinegar, lime peel, 1/4 tsp salt and pepper.
Nutrition Facts : Calories 280.9, Fat 12.2, SaturatedFat 1.8, Cholesterol 42.1, Sodium 514.1, Carbohydrate 19.3, Fiber 3.1, Sugar 14, Protein 24.9
More about "blackened red snapper with fresh salsa food"
10 BEST BAKED RED SNAPPER FILLETS RECIPES - YUMMLY
From yummly.com
BLACKENED RED SNAPPER RECIPE - CAJUN STYLE RECIPE
From soulfoodandsoutherncooking.com
10 BEST RED SNAPPER FILLET RECIPES - YUMMLY
From yummly.com
HOW TO COOK RED SNAPPER (7 AMAZING “DO IT YOURSELF” …
From saltstrong.com
GALLEY PIRATESBLACKENED RED SNAPPER TACOS
From galleypirate.com
CAJUN BLACKENED SNAPPER | WILLIAMS SONOMA
From williams-sonoma.com
SPICY BLACKENED BBQ RED SNAPPER RECIPE - PESCATARIAN FOOD
From pescatarianfood.com
BLACKENED RED SNAPPER RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
BLACKENED RED SNAPPER WITH SPICY CAJUN RICE | CHATELAINE
From chatelaine.com
BLACKENED RED SNAPPER WITH FRESH MANGO SALSA | KITCHEN FRAU
From pinterest.co.uk
BLACKENED RED SNAPPER WITH PEACH SALSA | RANDAZZO FRESH MARKET
From randazzofreshmarket.com
BLACKENED RED SNAPPER WITH PEACH SALSA | RECIPE | SNAPPER …
From pinterest.com
BLACKENED RED SNAPPER WITH CRAWFISH & POBLANO CREAM
From landryskitchen.com
BLACKENED RED SNAPPER WITH FRESH SALSA - FOOD RECIPES
From recipes.studio
BLACKENED RED SNAPPER WITH PEACH SALSA | RECIPE | PEACH SALSA, …
From pinterest.ca
THE 30 BEST SNAPPER RECIPES - GYPSYPLATE
From gypsyplate.com
PAN-SEARED RED SNAPPER WITH MANGO SALSA - GRITS AND PINECONES
From gritsandpinecones.com
BLACKENED RED SNAPPER - WHITNEYBOND.COM
From whitneybond.com
RED SNAPPER WITH SALSA VERDE — DIRK'S FISH
From dirksfish.com
CAJUN-INSPIRED BLACKENED RED SNAPPER - THE DEFINED DISH
From thedefineddish.com
RECIPE: GRILLED BLACKENED RED SNAPPER - FOOD NEWS
From foodnewsnews.com
BLACKENED RED SNAPPER WITH FRESH SALSA | RECIPE IN 2021 | FRESH …
From pinterest.com
WHAT TO SERVE WITH RED SNAPPER? 8 BEST SIDE DISHES
From eatdelights.com
BLACKENED RED SNAPPER WITH FRESH SALSA | TEXAS CO-OP POWER | AN …
From texascooppower.com
BLACKENED RED SNAPPER WITH CORN RELISH | LOUISIANA KITCHEN
From louisiana.kitchenandculture.com
BLACKENED RED SNAPPER - RECIPE REVIEW BY THE HUNGRY PINNER
From hungrypinner.com
BLACKENED RED SNAPPER WITH HERBS AND SPICES - IDEAL PROTEIN …
From aspirewellnesswa.com
BLACKENED RED SNAPPER + SALSA FRESCA | BANNER BUTTER ATLANTA
From bannerbutter.com
BLACKENED YELLOWTAIL SNAPPER WITH MANGO SALSA - MYRECIPES
From myrecipes.com
RED SNAPPER WITH PINEAPPLE SALSA - RECIPE GIRL®
From recipegirl.com
BLACKENED RED SNAPPER - BAKING WITH A SOUTHERN ACCENT
From bakingwithasouthernaccent.com
8 & $20: BLACKENED SNAPPER WITH SPICY MANGO SALSA - WINE …
From winespectator.com
BLACKENED RED SNAPPER WITH CORN RELISH RECIPE - FOOD.COM
From food.com
BLACKENED RED SNAPPER WITH AVOCADO CORN SALSA - CHEFJSFINEFOOD
From chefjsfinefood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love