GRILLED SNAPPER WITH CAPER SAUCE
The snapper in this recipe but if you prefer another for another fish, try mahi-mahi. It is a delicious firm, mild fish that won't fall apart on the grill.-Alaina Showalter, Clover, South Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a small food processor, combine the first six ingredients; cover and process until blended. Pour into a large resealable plastic bag. Add the fillets; seal bag and turn to coat. Refrigerate for 30 minutes., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork., Meanwhile, combine sauce ingredients in a small food processor. Cover and process until blended. Serve with fish.
Nutrition Facts : Calories 272 calories, Fat 12g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 435mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges
GRILLED FISH WITH A LEMON-CAPER SAUCE
This recipe works great with any firm, white fish. I recommend red snapper fillets, grouper fillets, or amberjack for saltwater fish. Catfish or tilapia for freshwater fish. The cooktime specified is for fillets about 1 inch thick, so adjust your cooking time accordingly. If you don't have a fish grilling basket, you can use a disposable aluminum pan...directions are included. Be sure to rinse the capers to remove the excess salt.
Provided by breezermom
Categories Catfish
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Brush your fish basket with oil, or if using a disposable 13X9X2 inch aluminum pan, brush it with 1/2 tsp olive oil. Place the fillets in the basket or pan -- do not overlap the fillets. Brush the fillets with 1 tbsp olive oil. Sprinkle fillets with dillweed, lemon-pepper seasoning, and salt.
- Place the pan on a grill rack; grill, covered, over medium-hot coals about 25 minutes (depends on the thickness of your fish fillets). Cook until the fish flakes easily when tested with a fork. Transfer fillets to a serving platter and keep warm.
- While the fish is on the grill, prepare your sauce. Saute the onion in 1 tbsp olive oil in a large skillet over medium-high heat, stirring constantly until tender. Remove from heat. Stir in the mayonnaise and next 5 ingredients. Cook over low heat, stirring frequently, just until heated. This process takes about 7 to 10 minutes, so start it according to the thickness of your fish.
- Arrange lemon and lime slices around the fillets. Garnish with parsley sprigs, if desired. Spoon the sauce over the fillets and serve.
RED SNAPPER WITH BLACK OLIVES, CAPERS, AND TOMATOES
Provided by Michael Schlow
Categories Fish Herb Olive Onion Tomato Sauté Dinner Seafood Snapper Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 13
Steps:
- In large bowl stir together olives, capers, red onion, tomatoes, basil, 3 tablespoons parsley, and olive oil. Add 2 teaspoons salt, 1/2 teaspoon pepper, and red pepper flakes, and let stand at room temperature 30 minutes.
- Holding very sharp paring knife at 30-degree angle from fillets, cut 2 diagonal slits through skin and partially into flesh, making slits 1/2 inch apart.
- In large heavy skillet over high heat, heat 1/3 cup canola oil until hot but not smoking. Working in 3 batches, sprinkle fillets with 1 tablespoon salt and 1 teaspoon pepper and place skin-side down in hot pan. Saué until skin is rich golden brown, about 3 minutes, lowering heat if necessary to prevent burning. Turn fillets over and cook 3 minutes more. Transfer to platter and loosely cover with foil to keep warm. Cook remaining two batches in same manner, wiping pan clean between batches and starting with fresh oil for each batch.
- After removing last batch of fish, pour lemon juice into pan and swirl around to combine with pan juices. Drizzle over fish, then sprinkle with remaining 1/2 cup parsley. Garnish with tomato-olive mixture.
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
GRILLED SNAPPER WITH FRENCH WEST INDIAN CAPER SAUCE
Number Of Ingredients 17
Steps:
- 1. Rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Make 3 to 4 diagonal slashes, to the bone, on each side of each fish. Set aside while you prepare the marinade.2. Combine the garlic, chiles, salt, pepper, and thyme in a mortar and pound to a paste with the pestle, then work in the lime juice or use a food processor, processing all the ingredients at once. Pour the mixture over the fish, turning the fish to coat and working the mixture into the slashes in the sides. Arrange the fish in a nonreactive baking dish or roasting pan, then cover and let marinate, in the refrigerator, for 1 hour, turning once or twice.3. Preheat the grill to medium-high.4. While the fish marinate, prepare the caper sauce. Combine the garlic, shallot, parsley, capers, chile, lime juice, and vinegar in a small bowl and whisk to mix. Whisk in the 1/4 cup oil and salt and pepper the sauce should be highly seasoned (see Note).5. When ready to cook, blot the fish dry with paper towels and brush generously on both sides with 2 tablespoons oil. If you're worried about the fish sticking, use hinged fish grilling baskets otherwise, oil the grill grate and place the fish directly on it. Grill until the skin on the first side is dark and crisp and the flesh is cooked through to the bone on that side, 6 to 10 minutes. Turn each fish carefully with a long spatula and cook on the second side until the flesh breaks into firm flakes when pressed with a finger, another 6 to 10 minutes.6. Using the spatula, carefully transfer the fish to a platter. Bring them to the table, then fillet (if desired). Spoon some of the caper sauce on top of the fish and serve immediately, accompanied by the remaining sauce.Serves 4Note: For a smoother sauce, you can process the ingredients in a food processor or blender.
Nutrition Facts : Nutritional Facts Serves
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FRENCH WEST INDIAN GRILLED SNAPPER WITH CAPER SAUCE …
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- To prepare marinade, place first 6 ingredients in a blender; process until smooth. Combine marinade and fish in a large zip-top plastic bag; seal. Marinate in refrigerator 2 to 4 hours, turning bag occasionally.
- To prepare caper sauce, place cilantro and next 10 ingredients (cilantro through shallot) in a blender or food processor; process until smooth.
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