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.
RED SNAPPER A L' ORANGE
Another quick and easy fish dish I have not tried. Hope someone out there will like it and let me know.
Provided by Tebo3759
Categories Very Low Carbs
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine salt, pepper, juice, rind, and oil.
- Place fish in single layer in an oiled oven ready dish.
- Pour sauce on top.
- Sprinkle with nutmeg.
- Bake at 350 for 20-30 minutes or until fish is cooked.
RED SNAPPER
Provided by Food Network
Time 45m
Yield 2 servings
Number Of Ingredients 5
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.
RED SNAPPER FAJITAS
Make and share this Red Snapper Fajitas recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Cholesterol
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Make marinade: in a bowl, whisk the marinade ingredients together.
- Put fish fillets in a large plastic zip-lock bag; pour in the marinade.
- Press the air out of the bag and seal; turn bag to distribute marinade; refrigerate for 30 minutes.
- Make the salsa: in a bowl, combine the salsa ingredients; season with more salt and lime juice, if desired.
- Remove fillets from bag; discard marinade.
- Lightly brush or spray both sides with vegetable oil.
- Grill over direct high heat until fish begins to flake, 3-4 minutes, turning once halfway through grilling time.
- Remove from grill; separate into large flakes with two forks.
- Heat tortillas over direct high heat for about 30 seconds without turning; wrap in a kitchen towel to keep warm.
- Clean, core, and cut the lettuce into crosswise slices.
- Let each person assemble their own fajitas, piling the lettuce and fish on the warm tortillas and topping with the salsa.
Nutrition Facts : Calories 652.1, Fat 25.9, SaturatedFat 4.3, Cholesterol 79.8, Sodium 1265.7, Carbohydrate 51, Fiber 10.7, Sugar 6.3, Protein 54.9
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 FAJITAS WITH BLACK BEAN SALSA
Number Of Ingredients 22
Steps:
- TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients. Place the fillets in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade and refrigerate for 30 minutes. TO MAKE THE SALSA: In a medium bowl combine the salsa ingredients. Season with more salt and lime juice, if desired. Remove the fillets from the bag and discard the marinade. Lightly brush or spray both sides with vegetable oil. Grill over Direct High heat until the fish begins to flake, 3 to 4 minutes, turning once halfway through grilling time. Remove from the grill. Separate into large flakes with two forks. Heat the tortillas over Direct High heat for about 1 minute without turning. Wrap in a kitchen towel to keep warm. Clean, core, and cut the lettuce into thin, crosswise slices. Let your guests assemble their own fajitas, piling the lettuce and fish on the warm tortillas and topping with the salsa.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
ORANGE-GLAZED RED SNAPPER
Make and share this Orange-Glazed Red Snapper recipe from Food.com.
Provided by Wildflour
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place filets on an ungreased shallow baking pan.
- Broil 4-6" from heat for 5-6 minutes.
- Combine marmalade, butter and mustard; spoon over filets.
- Broil 3-4 minutes longer or til fish flakes easily with a fork. *Do not turn!
- 4 servings.
Nutrition Facts : Calories 293.9, Fat 5.9, SaturatedFat 2.5, Cholesterol 87.5, Sodium 156.6, Carbohydrate 13.5, Fiber 0.2, Sugar 12.1, Protein 44.9
CRUSTY RED SNAPPER
This is an amazing dish. It's so easy, yet so elegant. The veggies steam the fish from the bottom, and covering the fillets with a crunchy topping keeps them moist. -Kelly Remington, Arcata, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a 15x10x1-in. baking pan coated with cooking spray, combine the tomatoes, peppers, leeks, celery leaves and garlic; arrange fillets over vegetable mixture., In a small bowl, combine the bread crumbs, chips, cheese, salt, paprika, cayenne and pepper; stir in butter. Sprinkle over fillets. Bake, uncovered, at 425° for 18-22 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 237 calories, Fat 7g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 396mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
MEDITERRANEAN-STYLE RED SNAPPER
Make and share this Mediterranean-Style Red Snapper recipe from Food.com.
Provided by Boomette
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the lemon pepper seasoning, garlic powder, thyme and cayenne; rub over fillets. In a large nonstick skillet coated with cooking spray, cook fillets in 1 teaspoon oil over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.
- In the same pan, saute the red pepper, onions and garlic in remaining oil until crisp-tender. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until liquid has evaporated. Serve over snapper. Sprinkle with olives and chives.
QUICK STEAMED RED SNAPPER (SEAFOOD)
Excellent for microwave preparation. If you don't have a steamer, it's easy to make one. Use your vegetable steamer or cooling rack in a frypan.
Provided by Sheila in Alaska
Categories Orange Roughy
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine soy sauce, sugar, ginger, garlic, pepper and salt.
- Arrange fish on steaming rack.
- Brush fish with soy-ginger mixture.
- Place rack over boiling water.
- Cover.
- Steam 10 minutes or until fish flakes when tested with a fork.
- Brush occasionally with soy-ginger mixture.
Nutrition Facts : Calories 161.6, Fat 2, SaturatedFat 0.4, Cholesterol 53.2, Sodium 388.8, Carbohydrate 3.8, Fiber 0.1, Sugar 3.2, Protein 30.3
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