HERB-CRUSTED RED SNAPPER
An appetizing blend of herbs complements the mild flavor of these flaky fillets from field editor Nella Parker of Hersey, Michigan. Red pepper flakes give the entree its zip.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a food processor, combine the first nine ingredients; cover and process until fennel is finely ground. Transfer to a shallow bowl; dip fillets in herb mixture, coating both sides., In a heavy skillet over medium-high heat, cook fillets in oil for 3-4 minutes on each side or until fish flakes easily with a fork.
Nutrition Facts : Calories 200 calories, Fat 7g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 681mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
GARLIC-HERB RED SNAPPER
When it's time to fix dinner, Nancy and John Mueller of Menomonee Falls, Wisconsin head to the kitchen together. Married 48 years, they find that dividing up the work is fun, saves time and yields delicious results. John, a retired elementary school principal and teacher, usually prepares the entree, "He especially likes to grill seafood like Garlic-Herb Red Snapper," says Nancy. "He started cooking 29 years ago when I went to work full time."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Spoon lemon juice over both sides of fillets. Combine the lemon zest and seasonings; sprinkle over fillets., Lightly oil the grill rack. Grill fish, uncovered, over medium heat or broil 4 in. from the heat for 3 minutes on each side or until fish flakes easily with a fork.
Nutrition Facts : Calories 146 calories, Fat 1g fat (0 saturated fat), Cholesterol 40mg cholesterol, Sodium 716mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
COD WITH MUSHROOM-HERB CRUST AND TOMATO COMPOTE
Steps:
- Make tomato compote:
- Heat oil in heavy medium skillet over medium heat. Add tomatoes and sugar. Stir until tomatoes are very tender and mixture is thick, about 15 minutes. Season tomato compote with salt and pepper.
- Make fish:
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and chopped shallots. Sauté until liquid evaporates and mushrooms begin to brown, about 8 minutes. Cool completely.
- Using electric mixer, beat 5 tablespoons butter in large bowl until light. Beat in egg, then parsley, 1 tablespoon thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Mix in breadcrumbs and mushroom mixture.
- Preheat oven to 450°F. Sprinkle sliced garlic, sliced shallots and remaining 1 teaspoon thyme over bottom of 15 x 10 x 2-inch glass baking dish. Add fish stock, then fish fillets. Sprinkle fish with salt and pepper. Spoon breadcrumb mixture atop fish, covering tops of fish completely and pressing slightly to adhere. (Can be prepared 8 hours ahead. Cover tomato compote and fish separately and refrigerate. Rewarm compote over medium-low heat before serving.)
- Bake fish until opaque in center, about 15 minutes. Transfer to broiler. Broil just until topping is crisp and golden, about 1 minute.
- Using slotted spatula, transfer fish to plates. Transfer cooking liquid to another medium skillet. Bring cooking liquid to simmer over medium heat. Add remaining 1 tablespoon butter and whisk just until melted and well blended. Season sauce to taste with salt and pepper. Spoon sauce around fish. Spoon dollop of tomato compote alongside and serve fish immediately.
HERB-CRUSTED SNAPPER
Balance strong herbs, such as dill and thyme, with milder ones, such as parsley.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Brush baking sheet with olive oil. Place snapper fillets, skin side down, on work surface; season with salt and pepper; spread each with 1/2 tablespoon Dijon mustard.
- Place herbs on plate; balance strong herbs, such as dill and thyme, with milder ones, such as parsley. Press mustard-coated side of fillets in herbs to coat evenly.
- Bake fish on baking sheet, skin side down, until opaque throughout, 12 to 15 minutes. Serve with couscous.
Nutrition Facts : Calories 238 g, Fat 6 g, Protein 40 g
HERB CRUSTED FISH FILLETS
From April 2007 edition of Australian Super Food Ideas. Suggested you serve with oven-baked fries, lemon wedges and baby spinach. I used red snapper fillets (skin off) and served with mashed potatoe and steamed vegetables. The original recipe said 4 serves but the 700 grams of red snapper fillets I had could have served 5 to 6 with sides.
Provided by ImPat
Categories High Protein
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place pine nuts, oats and herbs in a food processor, process until finely chopped, add breadcrumbs and process to combine.
- Transfer some of the breadcrumb mixture to a shallow plate.
- Place flour and eggs in separate shallow bowls.
- Preheat oven to 180 degree celsius.
- Coat fish in flour, dip in egg, then coat in breadcrumb mixture, pressing crumbs on with fingertips to secure (top up breadcrumbs as required).
- Pour enough oil to cover the base of a large non-stick frying pan, heat over medium heat until hot.
- Cook fish for about 3 minutes each side (in batches if necessary - don't over crowd frypan) or until golden.
- Transfer to a wire rack over a baking tray.
- Place in oven and cook for 10 minutes or until fish is cooked through.
- Keep checking the fish, cooking time will vary depending on the thickness of the fillets.
Nutrition Facts : Calories 390, Fat 10.1, SaturatedFat 1.6, Cholesterol 130.8, Sodium 388.3, Carbohydrate 35.3, Fiber 2.8, Sugar 2.7, Protein 38
HERB CRUST
Steps:
- Stir together the breadcrumbs, basil, oil, thyme, parsley, pepper and salt. To use with meat, moisten chicken or pork with water and press the crumb mixture over the meat. Place on a rack and bake at 400 degrees F until done, 10 to 20 minutes.
SALT AND HERB CRUSTED RED SNAPPER
Provided by Emeril Lagasse
Categories main-dish
Time 2h17m
Yield 8 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- With a sharp knife, make 5 slits, at an angle and about 1 1/2 inches apart, on each side of the fish. Rub 1 tablespoon of the olive oil over each side of the fish, then season each side with Creole seasoning. Place the fish on the prepared baking sheet. Combine the kosher salt, herbs, lemon zest, and juice, orange zest and juice, and black pepper in a large mixing bowl. Mix well. Mound the mixture evenly on the surface of the fish, leaving the head and tail uncovered. With your fingers, firmly press the mixture into the flesh. Bake for 1 1/2 hours. Remove from the oven and cool for 2 minutes.
- With the back of a heavy spoon or a mallet, lightly pound the salt crust to crack it open, beginning at the tail end. Carefully pull off the salt crust. Then, with a small spatula or wide knife, remove the flesh from the bone on the top side of the fish. Remove the back bone, then serve the flesh from the bottom side of the fish. Spoon the rice in the center of each serving plate. Lay the fish on top of the rice. Spoon some of the salsa over each serving.
- Combine all of the ingredients in a mixing bowl and toss well. Allow the salad to sit for 15 minutes before serving.
HERB-CRUSTED SNAPPER
Experiment with different combinations of your favorite herbs to coat the snapper, but remember to balance strong herbs, such as dill and thyme, with milder ones, such as parsley.
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 375°F. Brush a baking sheet with the olive oil. Place the snapper fillets, skin side down, on a work surface; season with salt and pepper and spread each with 1 1/2 teaspoons of the mustard.
- Place the herbs on a plate; press the mustard-coated side of the fillets in the herbs to coat evenly.
- Bake the fish on the baking sheet, skin side down, until opaque throughout, 12 to 15 minutes. Serve immediately with couscous, if desired.
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