ROASTED RED SNAPPER ITALIAN STYLE!
This roasted red snapper Italian style is a rustic dish that is easy to make and it melts in your mouth with every bite! A wonderful recipe that is delicious, effortless, and never disappoints!
Provided by 2 sisters recipes
Categories Seafood Recipes
Time 21m
Number Of Ingredients 8
Steps:
- Preheat the oven to Roast at 400 degrees F. Cover your baking pan with foil wrap.
- Season the red snapper fillet with sea salt and black pepper. Then lay the fish skin side down.
- Drizzle olive oil over the snapper. Then squeeze 1/2 of a lemon over the fish. Reserve the other half of the lemon for later.
- Scatter on top of the fish with garlic powder, fresh rosemary, and Herbs de Provence.
- Set it aside to sit for a few minutes to marinate the fish, or until the oven is ready.
- Place red snapper ( uncovered) on the center rack.
- Roast for 10 minutes.
- Then open the oven, and slowly pour the white wine over the snapper. Close the oven and continue to roast for an additional 5 to 6 minutes. Fish is done when meat is opaque and flakes easily with a fork.
- Remove and squeeze the other half of lemon juice on top.
- Transfer to a warm serving dish and pour the remaining juices from the pan onto the red snapper. Or serve directly from the pan (more casual and rustic). Serve immediately.
- Serves 2 to 4
Nutrition Facts : Calories 242 calories, Carbohydrate 1.3 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 29.9 grams protein, SaturatedFat 1.4 grams saturated fat, ServingSize 1 serving (4-ounces), Sugar .4 grams sugar
RED SNAPPER ITALIAN STYLE RED SNAPPER
This is a wonderful dish and a great twist serving red snapper. If you like to entertaining, the presentation is eye popping with all the nice color being exhibited when served.
Provided by Timothy H.
Categories < 60 Mins
Time 31m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 157.9, Fat 8.4, SaturatedFat 1.2, Cholesterol 13.3, Sodium 311, Carbohydrate 11.9, Fiber 3.1, Sugar 4.6, Protein 9.1
ROASTED RED SNAPPER WITH ROSEMARY
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Line a heavy large baking sheet with foil. Oil the foil and fish with 1 tablespoon of oil. Place the fish atop the foil. Sprinkle the fish cavity with salt and pepper. Squeeze 1/2 of the lemon inside the fish cavity. Fill the cavity with the onion, fennel and rosemary sprigs. Bake until the fish is just cooked through at the bone, about 40 minutes.
- Meanwhile, squeeze the remaining lemon 1/2 into a small bowl. Whisk in the fennel fronds, rosemary, and garlic. Gradually whisk in the remaining 3 tablespoons of oil. Season the lemon sauce, to taste, with salt and pepper.
- Using a sharp knife, separate the 2 fillets from the backbone. Using a metal spatula, transfer the top fillets to a plate. Lift the fish backbone from the bottom fillets (the backbone and head should come off together easily), and discard. Using the spatula, transfer the remaining fillets to plates. Sprinkle the fish with salt and pepper. Drizzle the lemon sauce over the fish and serve.
ROMAN-ESCO (ITALIAN ROMESCO) WITH RED SNAPPER
Provided by Rachael Ray : Food Network
Categories main-dish
Time 33m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place peppers and coarsely chopped tomato in food processor with bread, pine nuts, garlic, rosemary, chopped parsley and vinegar. Turn processor on and stream in 1/4 to 1/3 cup extra-virgin olive oil to form a thick sauce.
- Place 2 tablespoons olive oil into a shallow saute pan and add the rosemary sprig. This will infuse the oil before adding the fish.
- Season snapper with salt and pepper and score skin side with cross hatches. Dredge the fish in flour and cook in the rosemary-infused olive oil for 7 to 8 minutes until crispy and golden on both sides. Serve fish in a pool of the sauce.
ITALIAN SNAPPER
A baked snapper dish with fresh marinara--easy to prepare, clean flavors, low in fat Serves well over pasta with a green salad and bread.
Provided by NorCal Mom
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- pat dry filets, season with salt and pepper. Spray a baking dish with canola oil. Spread evenly about 1/2 cup of the marinara. Sprinkle diced peppers and onions. Layer snapper filets on top. Spread remaining marinara evenly over the filets to cover. Sprinkle to taste garlic salt and Italian seasoning. Sprinkle top with parmesan.
- Bake for 20 to 25 minutes (sauce will be bubbly and parmesan will be lightly browned).
- Let sit for 5 to 10 minutes and serve.
Nutrition Facts : Calories 334.6, Fat 9, SaturatedFat 3.1, Cholesterol 76.9, Sodium 873.2, Carbohydrate 16.7, Fiber 0.9, Sugar 12.2, Protein 44.4
RED SNAPPER LIVORNESE STYLE
Select fillets that each weigh four to five ounces. If they are large, cut them in half.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Dredge snapper fillets in flour. Tap off excess. Sprinkle with salt and pepper, and set aside.
- Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Place half the fillets, flesh side down, in skillet, and cook until golden brown on both sides, 4 to 5 minutes total. Remove fish, and transfer to a large flat dish. Add 3 tablespoons oil, and repeat cooking the remaining snapper. Remove from the skillet; set aside.
- Add remaining 2 tablespoons oil to skillet; reduce heat to medium. Add garlic; cook, stirring, until lightly browned, about 30 seconds. Stir in tomatoes and wine; season with salt and pepper. Divide mixture evenly between two large skillets; let simmer over medium-low heat until sauce thickens, 20 to 30 minutes.
- Divide parsley between skillets. Place half the fillets, skin-side down, in each skillet, and simmer until the fish is cooked through, 6 to 8 minutes. Remove from heat, and serve immediately.
RED SNAPPER WITH CILANTRO, GARLIC, AND LIME
The cilantro lime topping in this recipe is a Southeast Asian variation on the classic Italian _gremolata_, which is made with parsley, lemon zest, and garlic. Active time: 15 min Start to finish: 20 min
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat broiler and lightly oil a shallow baking pan (1 inch deep).
- Pat fish dry, then arrange, skin sides up, in 1 layer in baking pan. Brush both sides of fish with 3 tablespoons oil total and sprinkle with salt and pepper. Toss together cilantro, garlic, and zest in a small bowl.
- Broil fish 6 inches from heat, without turning over, until just cooked through, 8 to 10 minutes. Transfer fish, skin sides up, with a metal spatula to a platter, then sprinkle with cilantro mixture and drizzle with remaining 3 tablespoons oil.
MEDITERRANEAN RED SNAPPER
A simple mixture of parsley, oregano, garlic, and lemon zest brings the flavors of the Mediterranean to fresh whole red snapper. Easy enough for a weeknight meal, yet elegant enough for company! This recipe was made in a Panasonic CIO.
Provided by Kim's Cooking Now
Categories Trusted Brands: Recipes and Tips Panasonic
Time 50m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 326.1 calories, Carbohydrate 4.1 g, Cholesterol 82.1 mg, Fat 13.3 g, Fiber 1.5 g, Protein 46.6 g, SaturatedFat 2.1 g, Sodium 141.7 mg, Sugar 0.1 g
MEDITERRANEAN-STYLE RED SNAPPER
This entree is a nutritious time-saver. Seasoned with spices and served with a zesty sauce, it's a favorite at our house. -Josephine Piro, Easton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Combine the lemon pepper, 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 and onions in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until liquid has evaporated. Serve with snapper. Sprinkle with olives and chives.
Nutrition Facts : Calories 258 calories, Fat 9g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 754mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 35g protein. Diabetic Exchanges
RED SNAPPER FILLET RECIPE
Bring a restaurant-worthy dish home with our Red Snapper Fillet Recipe. Italian dressing, lemon and garlic season our Red Snapper Fillet Recipe perfectly.
Provided by My Food and Family
Categories Fish
Time 35m
Yield Makes 4 servings.
Number Of Ingredients 10
Steps:
- Combine 2 Tbsp. of the dressing, the lemon juice, garlic, salt and pepper. Pour evenly over fish in shallow dish or bowl; let stand 5 min. Remove from dish; sprinkle both sides of fish with flour.
- Heat remaining 2 Tbsp. dressing in large nonstick skillet on medium-high heat. Add fish; cook 4 to 5 min. on each side or until fish flakes easily with fork. Remove to serving platter; cover to keep warm.
- Add onions and almonds to skillet; cook and stir 2 min. on medium heat. Stir in wine; cook until heated through, stirring occasionally. Spoon evenly over fish.
Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 40 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g
VERACRUZ-STYLE RED SNAPPER
I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there's plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
- Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
- Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
- Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
- Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.
Nutrition Facts : Calories 452.3 calories, Carbohydrate 16.2 g, Cholesterol 72.6 mg, Fat 25.2 g, Fiber 4.1 g, Protein 43.1 g, SaturatedFat 3.6 g, Sodium 1033.5 mg, Sugar 2.7 g
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