Marinated Red Snapper Food

PAN SEARED RED SNAPPER

Steps:

• Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
• Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

RED SNAPPER

Steps:

• Heat olive oil in a medium saute pan over medium heat. Add vegetables and cook for 3 minutes, or until they have just sweated their moisture. Stir in curry powder and cook for 1 minute. Add wine and simmer 4 minutes. Stir in the stock and cook, for 10 minutes. Remove from heat. Cover and keep warm on back of stove.
• Reheat vegetable couscous. Wipe snapper fillet dry. Using a sharp knife, score the skin in a crosshatch pattern. Lightly dust with flour and season to taste with salt and pepper. Heat vegetable oil in a 12-inch saute pan over medium heat. When very hot but not smoking, add the fillet, skin-side down. Raise heat and cook, occasionally tilting pan to distribute fat evenly, for about 6 minutes. Remove from heat and drain on paper towels.
• Return sauce to high heat. Bring to a rolling boil, add 1/2 tablespoon olive oil, carrot juice, and herbs. Taste and adjust seasoning with salt and pepper. Turn off heat. Place vegetable Italian couscous in shallow soup (or pasta) plate. Carefully set snapper fillet in the center of couscous. Quickly spoon broth over top and serve.
• Heat medium stockpot, add olive oil and saute carrots, celery and red pepper until translucent.
• Add chicken stock or vegetarian stock. Bring to a boil, add couscous and lower heat to a simmer, and cook for 5 to 7 minutes.

RED SNAPPER MARINATED WITH THREE KINDS OF CHILIES IN BANANA LEAVES

Steps:

• Preheat oven to 475 degrees F.
• Combine chilies, onion, garlic, tomato, epazote, bay leaves, cumin, and apple cider vinegar. Boil for 15 minutes.
• Remove the bay leaves and epazote. Blend in blender until smooth. Pour over fish, cover with banana leaf and bake for 15 minutes. Serve with White Rice and Vegetables.
• In a saucepot, heat oil. Add the onion and garlic. Once onion is caramelized, add rice and toast until aromatic. Add chicken stock, vegetables, salt, and pepper. Cover and simmer until cooked, about 20 minutes.

CREOLE MARINATED GRILLED RED SNAPPER

Steps:

• Combine the onions and garlic. Whisk together the remaining ingredients and pour 1/2 marinade over fish with onions and garlic. Let fish marinate in the refrigerator for at least 4 hours. Grill fish on both sides for about 7 minutes. Warm remaining marinade and serve over cooked fish.

RED SNAPPER

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.

MARINATED RED SNAPPER

Steps:

• Heat the water, bell peppers, carrots, onions, vinegar, olive oil, ginger, bay leaves, 1 T. salt, and the red pepper flakes in large saucepan over high heat to boiloing. Reduce heat to medium-low and simmer covered until vegetables are crisp-tender, 7-10 minutes.
• Meanwhile, heat vegetable oil in large skillet over medium-high heat until very hot. Brush fish with lime juice; season with salt and pepper. Brown fillets in batches in oil, about 1 minute each side. Transfer to large heatproof dish.
• Pour hot vegetables over fish and let cool to room temperature, 1-1/2 hours. Remove bay leaves.
• To serve, spoon some vegetables onto platter, place fish over vegetables, and top with remaining vegetables. Serve at room temperature.

GRILLED RED SNAPPER

Steps:

• Use a paring knife to cut four slits into both sides of each snapper, cutting through the skin and flesh. Whisk half of the lemon juice in a bowl with the oregano and half of the olive oil. Salt each fish liberally and put in a nonreactive container. Put the fish in a dish and pour the lemon mixture over them. Let sit at room temperature for 1 hour, turning the fish after 30 minutes to take in the marinade.
• Lay out five grape leaves on the counter, making sure to overlap them to create a sheet that is as wide as the fish is long, and long enough to wrap around the snapper 1 1/2 times. Wrap one of the fish in the leaves. Repeat with the remaining grape leaves and snapper. Brush with the remaining olive oil and set aside.
• Heat a grill to medium-high. In a 2-quart saucepan, combine the stock, garlic, and remaining lemon juice. Bring to a simmer. Remove from the heat and whisk in the egg. Return the pan to the stovetop over low heat and, stirring constantly, cook until the sauce thickens (make sure it does not get too hot or the eggs will scramble). Set it in a warm spot on the stove.
• Grill the fish for 4 minutes per side, making sure not to burn the grape leaves.
• To serve, set one whole wrapped fish on a serving plate and top with the sauce.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

MEDITERRANEAN RED SNAPPER

Steps:

• Mix parsley, olive oil, oregano, lemon zest, and garlic together in a small bowl.
• Rinse red snappers and pat dry with paper towels. Cut 3 diagonal slits across the top of each fish, cutting almost to the bone. Season the cavities with salt and pepper.
• Rub the parsley mixture on the inside and top of the fish, pushing the mixture into the slits. Place the fish in the center of the grill pan; season with salt and pepper.
• Place the grill pan in the Panasonic Countertop Induction Oven and press "Auto Cook." Select the Fish setting, 3, and 1-pound serving. Cook until an instead-read thermometer inserted into the center reads at least 130 degrees F (54 degrees C), about 20 minutes. Adjust time as needed. Serve with lemon slices.

RED SNAPPER WITH SESAME GINGER MARINADE

Steps:

• Microwave sesame seeds on high about 1 minute.
• Mix oil, soy, vinegar, ginger, garlic& cayenne.
• Marinade filets in mixture 10-15 minutes .
• Arrange filets on plate with thick side out.
• Cover with plastic wrap and vent in two places.
• Microwave on high 4-5 minutes until thickest portion is just opaque.
• Let stand 5 minutes.
• Sprinkle with toasted sesame seeds.

RED SNAPPER WITH SOY ORANGE GLAZE

Steps:

• Using a zester or hand-held cheese grater, zest the oustide of the orange and set aside zest. Peel the orange by cutting off the skin. Then segment the orange and set aside segments.
• In a bowl mix soy sauce, rice vinegar, olive oil, 1 tsp black pepper, red pepper, 1/2 tbsp orange zest (from the skin of the orange), honey, chopped cilantro and orange juice.
• Pour mixture over fish and marinate for 30 minutes to an hour.
• Place fillets on a medium heat grill, reserving the left-over marinade. Grill fillets on each side for 2-3 minutes depending on thickeness of the fillets.
• In a separate pan, pour in remaining marinade and add orange segments. Reduce over medium high to high heat until thick and bubbly.
• Remove fish from grill and top with the reduced marinade sauce.
• Garnish with cilantro.

BAKED RED SNAPPER WITH GARLIC, LIME, AND CILANTRO

Steps:

• Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
• Marinate in the refrigerator, 30 minutes to 1 hour.
• Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
• Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.

HONEY-LIME RED SNAPPER

Steps:

• In a small bowl, combine lime juice and honey. Pour 1/2 cup into a large resealable plastic bag; add the fish. Seal bag and turn to coat; refrigerate for up to 1 hour. Place remaining mixture in a small saucepan; set aside., Drain fish and discard marinade. Sprinkle fillets with chili powder; place on a greased broiler pan., Broil 4-6 in. from the heat for 12-15 minutes or until fish flakes easily with a fork., Meanwhile, bring reserved lime juice mixture to a boil. Reduce heat; simmer, uncovered, until reduced by half. Spoon over fillets.

GULF COAST RED SNAPPER

Steps:

• Combine bacon fat, lemon juice, garlic, salt, pepper, brown sugar, and thyme together in a bowl. Spread a small amount of the bacon fat mixture in bottom of baking dish. Lay snapper fillets into baking dish; cover with remaining bacon fat mixture. Cover baking dish with plastic wrap and marinate in the refrigerator, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Remove plastic wrap from baking dish; add tomatoes, onions, and Worcestershire sauce.
• Bake in preheated oven until fish flakes easily with a fork, 40 to 60 minutes. Garnish with parsley.

RED SNAPPER GRILLED ON LEMON, HERBS AND ONIONS

Steps:

• Season the inside and outside of the fish by rubbing in the garlic,and sprinkling on salt and pepper.
• Place some herbs and garlic inside of fish.
• Brush the surface of the hot grill with olive oil.
• Place onions, some herbs and lemon slices on grill.
• Place fish on top of lemons and onions.
• Close grill top.
• Cook for about 10 minutes then carefully remove fish to platter then flip onions and lemons place other side of fish on lemons and onions and cook for 10 more minutes to desired doneness.

CAJUN RED SNAPPER

Steps:

• On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano.
• In a small saucepan, over medium heat, melt butter or margarine with oil. Brush both sides of the snapper filets with the butter mixture, reserve the remaining butter mixture. Coat both sides of the filets with the seasoning-mixture.
• Heat a large cast-iron skillet over high heat until a drop of water sizzles on it. Drizzle half of the remaining butter-oil mixture on one side of fish fillets. Place fillets butter side down in pan. Cook over a high heat until the fish is deeply browned, about 5 minutes. Drizzle remaining butter-mixture over the fish and flip the fish over. Cook until fish is browned and flakes when tested with a fork, about 5 minutes more. Season to taste with salt.

RED SNAPPER ITALIAN STYLE RED SNAPPER

Steps:

• In a large frying pan saute' the julienned onions in the olive oil on medium to medium high heat 1 minute.Add the snapper and cook 2 minutes or until slightly browned. Turn and brown the other side 2 minutes.
• Add the wine,tomatoesand half of the pepper flakes. Slice the olives in half and add to the skillet.Season with salt to taste and simmer 10 minutes basting the fish as it cooks.
• Chop the parsley and add it. Squeezing the halfed lemon over the fish and simmer 1 minute, spoon sauce over the red snapper and serve.

SPICY FILLETS OF RED SNAPPER

Steps:

• Add your fish to marinade for approx 2 hours
• Heat a frying pan and add 1 tbs olive oil OR a knob of butter
• When hot add fish fillets, skin side down. Hold down and cook for 3-4 mins on either side. Baste during cooking with pan juices.When cooked keep warm.
• Keep the juices in the pan hot and add button mushrooms & Pak Chio & fry them for 2 or 3 minutes in the pan juices.