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.
CREOLE PERCH RECIPE
Capture the flavor of New Orleans with our Creole Perch Recipe tonight. The cheesy tomato sauce gives our Creole Perch Recipe its Louisiana flair.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat broiler.
- Melt 3 Tbsp. butter. Place fish on rack of broiler pan sprayed with cooking spray.
- Broil 5 to 6 min. on each side or until fish flakes easily with fork, brushing frequently with melted butter. Cook and stir celery, onions and peppers in remaining butter in medium skillet on medium heat 3 to 5 min. or until crisp-tender. Stir in flour until blended.
- Add tomatoes, VELVEETA and seasoning; cook on low heat until VELVEETA is completely melted, stirring occasionally. Serve over fish.
Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 70 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 0.6287 g, Sugar 0 g, Protein 16 g
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
SNAPPER FILLETS
Make and share this Snapper Fillets recipe from Food.com.
Provided by flgolfgirl
Categories Very Low Carbs
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place fish fillets in bottom of greased baking dish in one layer.
- Mix soup with sherry, salt, pepper, and basil.
- Spread this over fish fillets.
- Sprinkle Parmesan cheese over top.
- Bake at 350 F for 20-30 minutes until fish flakes.
- Garnish with lemon wedges and parsley.
Nutrition Facts : Calories 337, Fat 9.7, SaturatedFat 4.9, Cholesterol 93, Sodium 877, Carbohydrate 5.4, Fiber 0.1, Sugar 0.4, Protein 47.4
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