RED SNAPPER WITH LEMON BUTTER
Make and share this Red Snapper With Lemon Butter recipe from Food.com.
Provided by MizzNezz
Categories Very Low Carbs
Time 13m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Roll the fish lightly in flour mixed with salt and pepper.
- Heat oil in skillet; cook fish until brown on both sides (3 minutes per side).
- Remove fish to platter and keep warm.
- To skillet add butter and lemon; allow to simmer 1 minute.
- Pour over the fish.
- Sprinkle with parsley.
GRILLED SNAPPER AND ASPARAGUS WITH RED PEPPER SAUCE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the bell pepper, garlic, shallot, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook until the bell pepper is tender, 6 to 8 minutes. Stir in the vinegar, scraping up any browned bits from the bottom of the pan; cook until mostly evaporated, about 1 minute. Add the heavy cream and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until slightly thickened, about 2 minutes; discard the thyme. Transfer the mixture to a blender and puree; season with salt and pepper and add up to 1 more teaspoon vinegar, if needed.
- Preheat a grill to high and generously oil the grates. Rub the fish with 1 tablespoon olive oil and season with salt and pepper. Rub the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill the fish skin-side down until the skin is marked and crisp, about 3 minutes. Carefully flip and grill until just cooked through, 1 to 2 more minutes. Grill the asparagus, turning occasionally, until charred in spots, 4 to 5 minutes.
- Spoon the pepper sauce onto plates. Top with the fish and asparagus; sprinkle with the parsley.
Nutrition Facts : Calories 400, Fat 25 grams, SaturatedFat 9 grams, Cholesterol 99 milligrams, Sodium 468 milligrams, Carbohydrate 11 grams, Fiber 4 grams, Protein 41 grams, Sugar 5 grams
EGYPTIAN SAYYADIAH - FISH WITH RICE
I have not as yet tried this. I'm posting it for Zaar World Tour III. I'm not counting the time for cleaning the fish as most of us buy them pre-cleaned.
Provided by Annacia
Categories Egyptian
Time 1h8m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Scale and gut the fish and leave the heads on. ( well, you don't have to if you don't want to).
- Rinse and wipe dry.
- Rub surfaces and cavities with lemon juice, salt and pepper.
- Cover and leave aside for 30-45 minutes. Prepare the garlic and mix with the cumin.
- Gently fry the onions in oil in a deep pan for 15-20 minutes until very soft and golden.
- Wash rice, drain and add to onions.
- Stir over medium heat for 2-3 minutes, then add the hot water.
- Bring to a boil, reduce heat to low, cover pan and cook gently for 20 minutes.
- Make 3-4 deep slits on each side of the fish and fill slits with garlic-cumin mixture.
- Coat fish with flour and shallow fry in hot oil until golden brown and cooked.
- Remove fish and keep it hot.
- Add about 2 tablespoons of the oil in which the fish was cooked to the cooked rice. Stir through with a fork, cover pan and leave rice for 5 minutes.
- Pile rice on a platter, arrange fish on top and garnish with lemon wedges and parsley sprigs.
RED SNAPPER WITH MUSTARD SAUCE
Make and share this Red Snapper with Mustard Sauce recipe from Food.com.
Provided by Peter Pan
Categories Very Low Carbs
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Arrange fish fillets in a baking pan or baking dish.
- Sprinkle fish with lemon juice, salt and pepper.
- Broil fish in oven for about 7 to 9 minutes or until fish is opaque.
- Meanwhile, mix prepared mustard, mayonnaise, green onions and salt.
- Spread sauce over fish and broil for a couple more minutes or until sauce begin to bubble.
- Serve immediately with steamed rice and a side of steamed vegetables.
MOROCCAN RED SNAPPER WITH CUMIN SEEDS
A lovely roasted fish from Morocco, originally appeared in Saveur in 1999. Cook time includes thirty minutes marinating time.
Provided by Chef Kate
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Grind together cumin seeds, garlic cloves, chopped parsley and salt with a mortar and pestle.
- Transfer to a small bowl and mix in the lemon juice.
- Place red snappers in a large, shallow baking pan and rub spice mixture all over fish.
- Cover with plastic wrap and marinate in refrigerator for at least 30 minutes. Preheat oven to 500°.
- Remove fish from refrigerator and scatter carrots, potatoes, tomatoes, green bell pepper, sliced lemon, green chiles (such as anaheims) over and around fish.
- Pour water and extra-virgin olive oil over fish and vegetables.
- Bake, basting often, until fish is cooked through, about 30 minutes.
Nutrition Facts : Calories 957.1, Fat 25.7, SaturatedFat 4, Cholesterol 168.3, Sodium 2230.6, Carbohydrate 77.5, Fiber 12.5, Sugar 9.9, Protein 103.7
EGYPTIAN RED SNAPPER IN RED PEPPER MINT SAUCE
Make and share this Egyptian Red Snapper in Red Pepper Mint Sauce recipe from Food.com.
Provided by Pot Scrubber
Categories African
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion in olive oil until golden.
- Add remaining ingredients (except fish) and simmer 10 minutes.
- Pour sauce over snapper fillets and bake, covered, in a 350°F oven for 18 minutes.
- Serve over couscous.
Nutrition Facts : Calories 328.6, Fat 6.3, SaturatedFat 1.2, Cholesterol 106.4, Sodium 130.7, Carbohydrate 4.5, Fiber 0.9, Sugar 2, Protein 60.1
RED SNAPPER
Provided by Food Network
Time 45m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees. Tear 2 pieces of parchment or aluminum foil, about 12-inch square.
- Drizzle some olive oil in center of each square and spread with your fingers. Set the filets, skin side down, over the olive oil in the foil and season with salt and pepper. Drizzle more olive oil over fish, then top with tomatoes and then fresh herbs. Drizzle drops more olive oil and season with salt and pepper.
- Wrap, deli style. Set package on a baking dish or sheet and bake for 30 minutes or until tender. While snapper is cooking, make orange rice.
RED SNAPPER AND EGGPLANT WITH RED BELL PEPPER SAUCE
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a large skillet heat oil over moderately high heat until hot but not smoking and cook peppers and garlic, stirring, 10 minutes, or until peppers are tender. Transfer pepper mixture to a blender and blend with lemon juice until smooth. Season sauce with salt and pepper and keep warm.
- Preheat broiler and light brush a small shallow baking pan with oil.
- Cut four 1/4-inch-thick lengthwise slices from eggplant, reserving remainder for another use. Rinse fish fillets and pat dry. Season fillets with salt and pepper and arrange, skinned side down, in prepared pan. Sprinkle each fillet with 1/2 tablespoon mint. Arrange 2 eggplant slices on each fillet, covering mint completely and overlapping eggplant slices slightly, and brush them lightly with oil. Broil fillets about 4 inches from heat until fillets are just cooked through and eggplant is golden, about 5 minutes.
- Divide sauce between 2 plates and arrange fillets, brushed with pan juices, on top sauce. Garnish with additional mint.
RED PEPPER SAUCE
Provided by Food Network
Yield 2 cups
Number Of Ingredients 3
Steps:
- Heat the olive oil in a saucepan, add the peppers, cover and simmer over very low heat, for about 20 minutes or until tender. Puree the cooked peppers through a food mill to remove the skins. Season to taste with salt and pepper. The sauce is ready to be used like this over steak, grilled polenta, poultry, lamb or grilled seafood or can be enhanced with a few tablespoonfuls of the possible additions.
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