ROASTED RED ONIONS
Provided by Food Network Kitchen
Time 35m
Number Of Ingredients 0
Steps:
- Halve 2 pounds unpeeled red onions; toss in a large bowl with 1/4 cup olive oil, 1 teaspoon sweet smoked paprika and a pinch each of sugar and salt. Place the onions cut-side down on a baking sheet; roast at 450 degrees until soft and browned, 30 minutes.
OVEN ROASTED RED SNAPPER WITH LEMON, TOMATOES AND BASIL
Steps:
- Clean the fish by removing the gills and the small belly flap, slice all the vegetables thin.
- On the bottom of a long gratin dish place the sliced fennel cover with the fish. Cover the fish with the slices of tomatoes, lemon slices, leaves of basil, add the broth and season to taste. Cook the fish in a 450 degrees oven for about 20 minutes. Drain off some of the natural juices, add to a blender and drizzle with olive oil to emulsify. Drizzle back over fish and serve as-is.
PERCH OR SNAPPER FILLET WITH TOMATOES AND ONION
Make and share this Perch or Snapper Fillet With Tomatoes and Onion recipe from Food.com.
Provided by Oolala
Categories Perch
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F.
- Coat a baking dish with canola oil thoroughly and add the fillets skin side down.
- Pour the lemon juice over the fish and bake approximately 8 minutes or less, the fish will flake when touched with a fork when done.
- While the fillets bake, heat a medium saute pan over medium heat and add the olive oil to it.
- Heat the oil and add the garlic and onions.
- Once the onions are translucent, add the tomatoes and parsley.
- Continue to saute for approximately 5 minutes over medium heat.
- Remove the fillets from the oven and serve with the tomatoes and onions on top.
Nutrition Facts : Calories 302, Fat 9.9, SaturatedFat 1.6, Cholesterol 79.9, Sodium 105, Carbohydrate 5.9, Fiber 1.3, Sugar 2.8, Protein 45.7
OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS
Steps:
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Combine the tomatoes, basil, onions, and olives in a bowl. Season with salt and pepper, to taste. Season both sides of the fillets with 1 teaspoon salt, 1/2 teaspoon pepper, and Essence. Arrange the fish on the baking sheet, followed by the tomato mixture and then the lemon slices. Drizzle 1 tablespoon of olive oil over each fillet.
- Bake for 15 to 20 minutes, or until the snapper is cooked through. To serve, place a portion of Rice Pilaf on an entree plate. Use a spatula to remove the fish, along with the tomatoes, onions and lemons from the baking sheet and place over the Rice Pilaf. Drizzle with tomato water, if desired, and garnish each fillet with a chiffonade of fresh basil.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
- Preheat the oven to 350 degrees F.
- Melt the butter in a large ovenproof saucepan or Dutch oven over medium-high heat. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the rice and cook, stirring, until opaque and nutty in aroma, 2 to 3 minutes. Add the chicken broth and salt, stir well, and bring to a boil. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
- Remove the rice from the oven and let stand, undisturbed, for 5 to 10 minutes. Fluff the rice with a fork and stir in the green onions, if desired. Serve hot.
- Combine all ingredients in a blender or food processor. Add just enough olive oil for flavor and season with salt and pepper, to taste.
CRISP RED SNAPPER WITH RAGOUT OF POTATOES, ONIONS, ARTICHOKES, AND GREEN OLIVES WITH SAUCE VIERGE
Steps:
- For the Fish: Season the fish fillets with salt and pepper. Pour 3 tablespoons of oil in a saute pan over medium-high heat. When the pan is hot, but not smoking, place fish in pan skin side down, gently pressing on the fish so it does not curl up. From this point turn down the heat to medium and do not touch the fish. The skin will become crispy and release itself from the pan. Cook for 4 minutes on the skin side, and turn the fish over, cooking for 2 more minutes or just until done. Keep warm.
- For the Ragout: In a medium saute pan, heat 2 tablespoons of oil over medium-high heat. When hot, add the potatoes and onions, sauteing them until warmed through and a little color has appeared on the potatoes. Add the artichokes and olives and cook another 2 minutes. Pour in the chicken stock and season with salt and pepper. Continue cooking until the potatoes are tender. Drizzle remaining1 tablespoon of olive oil into the ragout before plating. Serve warm.
- Cut the lemon in half. Squeeze 1 tablespoon of juice from half of the lemon into a bowl, removing any seeds that may fall into the bowl. Slice the other half of the lemon into thin slices, and place them in the bowl. Add the garlic, tomatoes, and parsley to the bowl. Add 2 tablespoons of olive oil and season with salt and pepper, to taste. Stir to combine.
- Spoon the ragout evenly into 4 warm bowls, or deep plates. Top the ragout with the fish, skin side up. Drizzle the sauce on top of the fish and serve immediately.
RED SNAPPER IN FRESH TOMATO SAUCE
Red Snapper cooked in the oven in a spicy tomato sauce seasoned with Noubess condiments and spices.
Provided by Gemma
Categories Recipe Index
Time 1h
Number Of Ingredients 15
Steps:
- Clean the fish, and rinse in lime or lemon water. With a sharp knife make 2 -3 slits on both sides of the fish. Pat dry and season with Noubess Fish and Seafood Seasoning, making sure that you season inside the cavity and the slits, and set aside.
- In a pan or skillet, add olive oil, tomatoes, and garlic.
- Let cook until the tomatoes have started to render their juice. Add Noubess Hot and Spicy Pineapple Sauce, thyme, lemon juice, black pepper, salt and 1 tablespoon parsley. Cook for about 3 - 5 minutes on low to medium heat.
- Add water, stirring gently to mix all ingredients. Season to taste. Continue to boil for about 10 minutes over low heat.
- Remove the sauce from the heat and place half of the mixture on the bottom of a baking dish large enough to hold both fish.
- Place both fish on top of the sauce and topped with the remaining sauce. Cover with aluminum foil and place in a 350 degrees preheated oven for about 25 to 30 minutes or until completely cooked.
- Remove and gently baste the fish with the sauce several times. At the last moment before serving, add the chopped parsley and drizzle Noubess Lemon Infused Extra-Virgin Olive Oil.
Nutrition Facts : Calories 537 kcal, Carbohydrate 6 g, Protein 93 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 167 mg, Sodium 295 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 9 g, ServingSize 1 serving
OVEN-ROASTED SNAPPER WITH TOMATO AND CAPER SALSA
Topped with a warm, fresh salsa made with tomatoes, capers, red onion and parsley, these simple oven-roasted snapper fillets make a deliciously easy and healthful entree.
Provided by Lynne Webb
Categories Seafood
Time 25m
Number Of Ingredients 10
Steps:
- Preheat the oven to 425°F, line a shallow baking pan with foil and coat with nonstick spray.
- Place the snapper, skin side down on the prepared pan. Drizzle with about 1-1/2 tablespoons of the lemon juice and 1 tablespoon of the olive oil. Season with salt and pepper and set aside.
- Heat the remaining tablespoon of olive oil along with the butter in a pan over medium heat. Add the red onion and cook just until softened, about 2 minutes.
- Stir in the tomatoes and capers. Season to taste with salt and pepper and remove from the heat. Stir in the parsley and remaining lemon juice and set aside.
- Roast the fish for 8 to 12 minutes (depending on thickness), until opaque in the center, but still moist. Do not overcook.
- To serve, transfer the fish to a platter and garnish with sprigs of parsley and lemon wedges.
BAKED RED SNAPPER FILLETS
From Talk About Good II "The Book of Cajun Cuisine" You can use any fish with a white, flaky texture such as speckled trout, red fish, bass or tilapia.
Provided by Frenchy Berk
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Season filets with salt and pepper.
- Saute onion in butter in saucepan on top of stove.
- Place seasoned filets in pyrex baking dish and pour butter-onion mixture on top.
- Cook for 30 minutes, occasionally spooning butter over filets.
- When fish are tender and flake, remove from oven and sprinkle green onions on top.
Nutrition Facts : Calories 442, Fat 26, SaturatedFat 15.2, Cholesterol 140.8, Sodium 105.5, Carbohydrate 5, Fiber 1.2, Sugar 1.9, Protein 45.7
More about "oven roasted red snapper fillets with tomatoes and onions food"
EMERIL'S ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ...
From recipes.sparkpeople.com
3/5 (1)Calories 392 per servingServings 2
10 BEST BAKED RED SNAPPER FILLETS RECIPES | YUMMLY
From yummly.com
OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND …
From cookingchanneltv.com
Servings 4Total Time 1 hrCategory Main-Dish
ROASTED SNAPPER WITH FENNEL AND TOMATO RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 1 hr 30 minsCategory Dinner
OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS ...
From pinterest.com
4.9/5 (7)Servings 4
OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS ...
From recipenet.org
OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND …
From emerils.com
OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS ...
From crecipe.com
RED SNAPPER FILLETS RECIPES OVEN | DEPORECIPE.CO
From deporecipe.co
HOW TO COOK SNAPPER FILLETS IN PAN RECIPES ALL YOU NEED IS ...
From stevehacks.com
BAKED RED SNAPPER FILLET IN OVEN - ALL INFORMATION ABOUT ...
From therecipes.info
OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS ...
From crecipe.com
OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS ...
From crecipe.com
OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS ...
From crecipe.com
RED SNAPPER RECIPES
From redsnapperrecipes.blogspot.com
RED SNAPPER RECIPES BAKED FILLET | AMTRECIPE.CO
From amtrecipe.co
2 BAKED RED SNAPPER RECIPES - FISHBASICS
From fishbasics.com
COOKING SNAPPER IN OVEN RECIPES
From tfrecipes.com
RED SNAPPER IN TOMATO SAUCE - ALL INFORMATION ABOUT ...
From therecipes.info
RED SNAPPER FILLETS RECIPES BAKED | DEPORECIPE.CO
From deporecipe.co
SNAPPER IN THE OVEN RECIPES
From tfrecipes.com
SNAPPER FILLETS RECIPES
From tfrecipes.com
SNAPPER FILLET RECIPES BAKED - DEPORECIPE.CO
From deporecipe.co
ROASTED RED SNAPPER WITH OLIVES RECIPES
From tfrecipes.com
OVEN ROASTED RED SNAPPER FILLETS RECIPES | BESTO BLOG
From bestonlinecollegesdegrees.com
OVEN BAKED RED SNAPPER FILLET - ALL INFORMATION ABOUT ...
From therecipes.info
SNAPPER RECIPES HEALTHY - SVISVETI.HR
From svisveti.hr
OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS ...
From tfrecipes.com
BAKED RED SNAPPER WITH FENNEL AND OLIVES RECIPE - FOOD NEWS
From foodnewsnews.com
OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS ...
From pinterest.com
RED SNAPPER FILLET RECIPES OVEN | DEPORECIPE.CO
From deporecipe.co
RED SNAPPER FILLET OVEN BAKED - ALL INFORMATION ABOUT ...
From therecipes.info
OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND …
From bigoven.com
OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS ...
From pinterest.com
OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS ...
From mastercook.com
HEALTHY BAKED RED SNAPPER FILLET RECIPES - SANTE BLOG
From santeesthetic.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