DILLY RED SNAPPER
A light and creamy dill sauce lends lovely flavor to tender fish fillets. "I like to serve this easy entree with a tossed salad and asparagus or a rice salad," says Sharon Semph of Salem, Oregon.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Place the lemon slices, onions and dill sprigs in a foil-lined baking pan. Top with fish fillets; sprinkle with salt and pepper. Fold foil around fish and seal tightly. , Bake at 400° for 20-25 minutes or until fish flakes easily with a fork. In a small bowl, combine the sauce ingredients. Serve with fish.
Nutrition Facts : Calories 216 calories, Fat 3g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 580mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
RED SNAPPER IN WINE SAUCE
Make and share this Red Snapper in Wine Sauce recipe from Food.com.
Provided by MizzNezz
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix egg and milk in shallow bowl.
- Mix well.
- Put bread crumbs on a plate.
- Heat oil and butter in 12 inch deep skillet.
- Put fish in egg mix then in breadcrumbs and fry for 3 minutes on each side.
- Remove from skillet and keep warm.
- To skillet add, garlic, lemon juice, wine, dillweed and onion salt.
- Bring to boil, add fish and simmer 6 minutes.
- Place on platter, spoon sauce over, and sprinkle with parsley.
RED SNAPPER WITH WINE AND GARLIC RECIPE
Make and share this Red Snapper With Wine and Garlic Recipe recipe from Food.com.
Provided by Mrs.Chen
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the oil, wine and water into a large heavy-based frying pan (skillet), add the garlic and parsley and season generously. Bring to the boil.
- Add the fish, cover and steam for about 8 minutes just until tender.
- Transfer the fish to a warm serving plate, spoon over the cooking liquid and serve.
PAN SEARED SNAPPER IN SAFFRON SAUCE
Steps:
- Heat skillet over medium high flame until it's nice and hot. In the meantime with a sharp knife, score the skin side of the snapper and salt and pepper. Add 1/8 of a cup of the olive oil to skillet. Put the snapper meatside down, sear until you've got a golden crust then turn the fillet over and cook 2 minutes more. Take the fillets out of the skillet and set aside while you saute the fennel in the same skillet for 5 minutes. Set the fennel aside and drain any oil from the skillet. Put remaining 1/8 cup olive oil into skillet over medium heat. Add shallots, garlic, saffron, and saute for 1 minute. Deglaze skillet with wine, lemon juice and pernod. When there is almost no liquid left in skillet add fish stock or water. Bring to a simmer and add fennel back to skillet and continue to simmer for 2 more minutes. Put snapper on top of fennel, put skillet in a preheated 425 degree oven for 5 to 6 minutes. Remove from oven and put fennel on a plate and snapper again on top of fennel. Return skillet to high flame and reduce pan juice by half, remove pan from heat and add butter. Swinging pan until dissolved and sauce has thickened, salt and pepper to taste and spoon around fish and fennel.
ESCABECHE OF RED SNAPPER
Steps:
- In a large skillet heat 3 tablespoons of the oil over moderately high heat until it is hot, add the fillets, skin side down, and cook them for 4 minutes, or until the skin is very crisp. Turn the fillets and cook them for 2 minutes more.
- In another large skillet cook the onion in the remaining oil over moderately high heat, stirring, for 2 minutes. Add the fresh coriander, coriander seeds, saffron, green peppercorns, orange zest, garlic and bell peppers and cook the mixture, stirring occasionally, for 7 minutes. Add the wine and the orange and lemon juice and tomatoes and cook the mixture with the salt and pepper.
- Transfer the fish to a large glass or ceramic dish, cover it with the vegetable mixture and chill it, covered, overnight.
- Before serving, let the fish stand in a cool place for 1 1/2 hours. Garnish each serving with two of the steamed mussels, if desired.
FRIED RED SNAPPER IN SWEET AND SOUR SAUCE
Steps:
- Mix the cornstarch and flour together. Season the snapper with salt and freshly ground black pepper, and dredge in the flour mixture. Fill a deep pot halfway full with oil. Heat oil to 350 degrees F, and fry fish until golden, toss directly into hot sauce, and serve.
- Put a small saucepan over medium heat, add oil, onions, and ginger. Saute for 2 minutes. Add vinegar, sugar, ketchup, and duck sauce. Bring to a simmer for 5 minutes, add water to desired consistency if sauce is too thick. Season with salt and pepper.
RED SNAPPER IN RED WINE SAUCE
Typically cooks pair white wine with fish, but the red wine in this recipe complements the snapper perfectly.
Provided by Recipe by Our Cookbook Collection
Categories Fish
Yield Yield: 6 servings
Number Of Ingredients 12
Steps:
- Sift together flour, onion powder, garlic powder, and salt. Dredge the red snapper in the flour.
- Heat a skillet on medium-high for 5 minutes. Add the olive oil and the garlic, and sauté the garlic until golden. Remove the garlic and discard.
- Add the fish (cook in turns if your pan isn't large enough to hold 6 pieces at once). Sauté the snapper for 2 ½ minutes on one side, turn over, and sauté for an additional 2 ½ minutes. Gently lay all 6 cooked pieces of fish back into the pan. Add the juice from the lemon, then the wine, and cook for 30 to 45 seconds with lid on. Turn off the heat, and let sit for 3 to 4 minutes.
- Transfer the fish to a warm serving platter, and cover with foil. Add the cold butter a piece at a time to the bottom of the pan. Stir over medium-low heat using a wooden spoon until all the butter has melted. Remove the foil and pour the sauce over the fish. Garnish with chopped parsley and capers.
BAKED RED SNAPPER WITH FENNEL-SCENTED TOMATO SAUCE
Categories Fish Tomato Bake Quick & Easy Snapper Fennel White Wine Healthy Bon Appétit
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 9
Steps:
- Preheat oven to 400&;deg;F. Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add onion and saut&;eacute; until tender, about 8 minutes. Add tomatoes, wine, orange peel, fennel seeds and crushed red pepper. Boil gently until reduced to chunky sauce, breaking up tomatoes with spoon, about 12 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Rewarm before continuing.)
- Pour remaining 1 tablespoon oil into small baking dish. Add fish and turn to coat with oil. Sprinkle with salt and pepper. Spoon warm sauce over fish. Bake until just cooked through, about 20 minutes. Serve immediately.
RED SNAPPER WITH POTATOES, TOMATOES AND RED WINE
Steps:
- Steam potatoes until almost tender, about 8 minutes. Cool.
- Melt butter with 2 tablespoons oil in heavy large pot over medium-high heat. Add onions; sauté until golden brown, about 8 minutes. Mix in 3 tablespoons oil and garlic. Add potatoes; cook 2 minutes. Mix in red wine. Boil until almost no liquid remains, about 4 minutes. Add stock, tomatoes with juices and oregano and bring to boil. Add olives; boil until liquid thickens slightly and potatoes are very tender, about 12 minutes. Mix in 3 tablespoons parsley. Season with salt and pepper.
- Meanwhile, sprinkle fish with salt and pepper. Heat 1 1/2 tablespoons oil in each of 2 heavy large nonstick skillets over medium-high heat. Add fish fillets and sauté until just opaque in center, about 3 minutes per side.
- Arrange potatoes in center of each of 6 plates. Spoon some sauce over. Top with fish. Spoon remaining sauce over fish. Sprinkle with 1 tablespoon parsley. Drizzle with 1 tablespoon olive oil and serve.
RED SNAPPER WITH MUSTARD SAUCE
Make and share this Red Snapper with Mustard Sauce recipe from Food.com.
Provided by Peter Pan
Categories Very Low Carbs
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Arrange fish fillets in a baking pan or baking dish.
- Sprinkle fish with lemon juice, salt and pepper.
- Broil fish in oven for about 7 to 9 minutes or until fish is opaque.
- Meanwhile, mix prepared mustard, mayonnaise, green onions and salt.
- Spread sauce over fish and broil for a couple more minutes or until sauce begin to bubble.
- Serve immediately with steamed rice and a side of steamed vegetables.
RED SNAPPER AND CEPES IN A PORT REDUCTION
Steps:
- 1. Bring the port to a boil in a medium-size heavy saucepan over medium-high heat. Lower the heat slightly and simmer until reduced to 1 cup (if using a gas stove, never let the flames extend above the bottom edge of the pan). Add the vinegar and simmer until reduced almost to a syrup consistency, lowering the heat as necessary to keep the sauce from burning around the edges-you should have about 7 tablespoons. (The sauce can be made to this point up to 1 week ahead; cover and refrigerate.)
- 2. Divide 1 tablespoon of corn oil between the 2 skillets and place over high heat until the oil is just smoking. Divide the cepes, thyme, and garlic between the skillets and lower the heat to medium. Sauté until browned, about 4 minutes. Turn the heat to low and divide the shallot and 2 tablespoons of butter between the skillets. Season both with salt and pepper. Cook until the shallot is softened and the cepes are tender, about 6 minutes more. Discard the garlic and thyme and combine the mixtures. (The cepes can be made to his point up to 1 day ahead; cover and refrigerate).
- 3. Season both sides of the snapper with salt and pepper. Sprinkle the five-spice powder over the skin and rub it into the fish. Clean the skillets and divide the remaining 2 tablespoons of corn oil between them. Place both over high heat until the oil is just smoking. Add the snapper to the skillets, skin side down, and briefly hold the fillets down with a spatula to prevent the skin from shrinking. Sauté until the bottom of the fillets are dark and crusted, about 5 minutes. Turn and cook for about 5 minutes longer, until a metal skewer inserted into the fish for 5 seconds is met with medium resistance and feels warm when touched to your lip. Keep the fillets warm.
- 4. Meanwhile, reheat the mushrooms. Bring the sauce to a boil over high heat. Cut the remaining 3 tablespoons of butter in to 1/2-inch pieces. Lift the saucepan a few inches above the heat and add the butter. Shake the pan back and forth until the butter is melted and incorporated into the sauce; this will take about 3 minutes. Do not stir or whisk the butter into the sauce. The sauce will be very shiny and clear.
- 5. To serve, stir the chives into the mushrooms and arrange them in the center of 4 large plates. Top with the snapper. Drizzle the sauce around the mushrooms and serve immediately.
RED SNAPPER WITH SWEET PEPPER AND GARLIC SAUCE
Provided by Molly O'Neill
Categories dinner, main course
Time 10m
Yield Four servings
Number Of Ingredients 4
Steps:
- Heat the oil in a large, nonstick skillet. Season the snapper with salt and pepper and add to the skillet. Cook for 2 minutes on each side. Pour tapenade sauce over fish, cover and cook for 5 minutes. Divide among 4 plates, spoon with the sauce, sprinkle with parsley and serve immediately.
RED SNAPPER WITH ROUGAIL SAUCE
Make and share this Red Snapper With Rougail Sauce recipe from Food.com.
Provided by WicklewoodWench
Categories African
Time 30m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Sweat the onions in a little oil. Add the crushed garlic, grated ginger, a little parsley and cilantro.
- Pour the fresh tomato purée over the spice mixture.
- Add a glass of wine (or mixture of water and wine). The sauce should be thick enough to coat the fish. Simmer the sauce over low heat. Season with salt, pepper and chili.
- Season the snapper fillet with salt, pepper and grated ginger.
- Heat the oil in a skillet. Cook the fish, allowing 3 minutes per side. Check for doneness with the tip of a knife.
- Finish the sauce by adding the fresh herbs just before serving over the fish.
Nutrition Facts : Calories 193.9, Fat 0.2, SaturatedFat 0.1, Sodium 14.9, Carbohydrate 20.8, Fiber 2.7, Sugar 7.9, Protein 2.3
RED SNAPPER WITH TOMATO SAUCE
The red snapper is so named because of its reddish-pink skin and red eyes. Its flesh is firm textured and contains very little fat. Snapper is available fresh all year with the peak season in the summer months. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Refrigeration time not included in preparation time. Cooking time is approximate.
Provided by Molly53
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Clean fish, sprinkle with salt and pepper and refrigerate for several hours.
- Cover onions, carrot, celery and parsley with cold water; bring to a boil.
- Add fish, butter and tomato; simmer until fish separates easily from the bones.
- Arrange fish carefully on a hot platter.
- Strain broth.
- Blend flour with cream; add to hot broth and cook until thickened, stirring constantly to prevent scorching.
- Pour sauce over fish.
Nutrition Facts : Calories 416.1, Fat 19.4, SaturatedFat 10.8, Cholesterol 138.5, Sodium 415.7, Carbohydrate 10.1, Fiber 1.6, Sugar 3.9, Protein 48.7
More about "red snapper in wine sauce food"
DELICIOUS RED SNAPPER AMANDINE - COOKING WITH WINE BLOG
From cookingwithwineblog.com
10 BEST BAKED RED SNAPPER FILLETS RECIPES - YUMMLY
From yummly.com
10 BEST STEAMED RED SNAPPER FISH RECIPES - YUMMLY
From yummly.com
SCAMPI RED SNAPPER RECIPE - PEG'S HOME COOKING
From pegshomecooking.com
ERIC RIPERT'S RED SNAPPER AND MORELS IN PORT REDUCTION
From bonappetit.com
RED SNAPPER LIVORNESE - THE ITALIAN CHEF
From italianchef.com
10 BEST BAKED WHOLE RED SNAPPER FISH RECIPES | YUMMLY
From yummly.com
GRILLED WHOLE RED SNAPPER RECIPE - GRACE PARISI | FOOD …
From foodandwine.com
RED SNAPPER WITH LEMON CAPER BUTTER SAUCE - FOOD & WINE
From foodandwine.com
5/5 (1)Servings 4
- In a large nonstick skillet, heat 2 tablespoons of the oil until shimmering. Season the fish with salt and pepper. Add it to the skillet and cook over moderately high heat, turning once, until golden and cooked through, about 6 minutes. Carefully transfer the fish to plates and keep warm.
- Wipe out the skillet and add the remaining oil. Add the shallots and capers and cook over moderate heat until the shallots are softened and the capers are slightly crisp, about 3 minutes. Add the lemon juice and simmer until slightly reduced. Add the butter and whisk until incorporated. Season with salt and pepper and stir in the parsley. Spoon the sauce over the fish and serve right away.
MEDITERRANEAN-STYLE BAKED RED SNAPPER - HOW TO FEED A LOON
From howtofeedaloon.com
RED SNAPPER WITH LEMON BEURRE BLANC & ASPARAGUS - FOOD …
From foodnetwork.ca
RED SNAPPER WITH WINE SAUCE RECIPE BY THE.INSTRUCTOR | IFOOD.TV
From ifood.tv
BEST WAY TO COOK RED SNAPPER FILLETS (NO WASTING TIME)
From foodiant.com
RED SNAPPER WITH LEMON CREAM SAUCE - FOOD IS LOVE MADE EDIBLE
From foodislovemadeedible.com
RED SNAPPER IN WHITE WINE SAUCE | VISIT A WINERY
From visitawinery.org
THE BRAISED RED SNAPPER IN SOY SAUCE | MISS CHINESE FOOD
From misschinesefood.com
RED SNAPPER WITH ASPARAGUS IN WHITE WINE BUTTER SAUCE
From ifyoucanmakethatyoucanmakethis.com
SEARED RED SNAPPER WITH LEMON CAPER WHITE WINE SAUCE | COOK …
From youtube.com
CRISP WHOLE RED SNAPPER WITH ASIAN CITRUS SAUCE - FOOD & WINE
From foodandwine.com
STEAMED WHOLE RED SNAPPER RECIPE - GRACE PARISI | FOOD …
From foodandwine.com
BROILED RED SNAPPER WITH WINE SAUCE RECIPE - IFOOD.TV
From ifood.tv
10 BEST RED SNAPPER WITH CREAM SAUCE RECIPES | YUMMLY
From yummly.com
WHOLE RED SNAPPER WITH ROASTED TOMATO SAUCE RECIPE | FOOD
From foodandwine.com
FOIL-BAKED SNAPPER | BUSH COOKING
From bushcooking.com
WHAT DOES RED SNAPPER TASTE LIKE? (DETAILED GUIDE)
From foodsgal.com
RED SNAPPER IN WINE SAUCE - CHAMPSDIET.COM
RED SNAPPER WITH HAM HOCK–RED WINE SAUCE | SAVEUR
From saveur.com
WHITE WINE SAUCE FOR RED SNAPPER | VISIT A WINERY
From visitawinery.org
RECIPES WITH RED SNAPPER AND WHITE WINE (PAGE 1) - FOODFERRET
From foodferret.com
BAKED RED SNAPPER WITH WHITE WINE | VISIT A WINERY
From visitawinery.org
WHAT TO SERVE WITH RED SNAPPER? 8 BEST SIDE DISHES - EATDELIGHTS
From eatdelights.com
IT’S ALL IN THE SAUCE: LINGUINI, RED SNAPPER AND AGLIATA - FOOD GAL
From foodgal.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