RED SNAPPER OPEN-FACED SANDWICHES
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the sauce: Place the yogurt, parsley, olive oil, lemon juice, lemon zest, cumin, pepper and salt in a food processor. Process until smooth, scraping down the sides with a rubber spatula as needed, about 30 seconds. Set aside
- For the fish: Heat the olive oil in a large skillet over medium-high heat. In a shallow bowl, combine the flour with the coriander and salt. Dredge each fillet in the seasoned flour and coat well. Shake off excess flour, then add the fillets to the hot pan. Cook on the first side for 3 to 4 minutes, or until golden brown and cooked most of the way through. Carefully flip, and cook for another 1 to 2 minutes.
- To assemble: Brush the bread slices with the olive oil and toast on a grill or grill pan over high heat for 3 minutes per side, or until golden brown.
- Spread each slice with a few tablespoons of the sauce and place a fish fillet on top. Add another dollop of sauce and scatter over some arugula and cherry tomatoes. Add a squeeze of lemon, season with salt and serve.
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
GRILLED RED SNAPPER WITH LEMON AND JALAPENO
Steps:
- Place snapper fillets in a glass baking dish and pour Italian dressing over top. Gently turn fish to evenly coat. Cover the dish with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
- Preheat an outdoor grill for medium heat. Make a tray with aluminum foil and spray with cooking spray.
- Remove fish from the dressing and place on the foil tray. Place lemon slices and jalapenos on top. Discard any remaining dressing.
- Place the tray on the preheated grill and cook until fish begins to turn a nice, light color and flakes easily with a fork, 5 to 6 minutes per side.
Nutrition Facts : Calories 253.4 calories, Carbohydrate 5.9 g, Cholesterol 51.9 mg, Fat 12.5 g, Fiber 0.9 g, Protein 29.4 g, SaturatedFat 2.1 g, Sodium 673.3 mg, Sugar 3.1 g
JALAPENO MAYONNAISE
Steps:
- Place all of the ingredients in a small bowl and whisk to blend. Transfer to a clean container and refrigerate until ready to use or serve.
CRISPY WHOLE RED SNAPPER WITH CHARRED JALAPENO-BASIL VINAIGRETTE
Steps:
- For the Charred Jalapeno-Basil Vinaigrette: Heat oil in a small saute pan until smoking. Add the jalapeno and cook until charred on all sides. Let the pepper cool and slice thinly. Place the pepper and the remaining ingredients in a medium bowl and whisk until blended.
- For the Crispy Fish: Heat oil in a deep fryer to 375 degrees F. Pat fish on both sides with paper towels to insure that it is totally dry. Season the fish on both sides with salt and pepper. Mix rice flour and water together. Dredge both sides of each fish in the batter and tap off any excess. Slowly lower the fish into the oil and fry for 6 to 7 minutes. Carefully remove, drain on plate lined with paper towels and drizzle immediately with the vinaigrette.
- For the Grilled Vegetables: Toss vegetables with olive oil, salt and pepper, and grill until tender.
RED SNAPPER SANDWICHES WITH JALAPENO MAYONNAISE
Provided by Molly O'Neill
Categories lunch, main course
Time 1h20m
Yield Four servings
Number Of Ingredients 18
Steps:
- To make the mayonnaise, whisk together the mayonnaise, yogurt, chopped jalapeno and jalapeno liquid. Refrigerate at least 1 hour.
- To make the relish, toss together the corn, red pepper, scallion and cilantro. Add the lime juice, salt and pepper and toss.
- To make the snapper, place cornmeal, salt and pepper in a shallow dish. Dip fillets in milk and coat in cornmeal. Heat oil in a large nonstick skillet over medium heat. Add snapper and saute until cooked through, about 3 minutes per side.
- Spread the bottom of each piece of baguette with 2 tablespoons mayonnaise. Layer with snapper, relish and more bread. Serve immediately.
Nutrition Facts : @context http, Calories 574, UnsaturatedFat 9 grams, Carbohydrate 69 grams, Fat 12 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 2 grams, Sodium 879 milligrams, Sugar 9 grams, TransFat 0 grams
GRILLED RED SNAPPER RECIPE
Impress guests at dinnertime with this Grilled Red Snapper Recipe. With roasted red pepper sauce, this Grilled Red Snapper Recipe is sure to be a hit with family and friends.
Provided by My Food and Family
Categories Fish
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium heat.
- Blend roasted peppers, mayo, garlic and ground red pepper in blender until smooth. Transfer to bowl; stir in cilantro.
- Cut banana leaf into 4 pieces, each about 12 inches square; place 2 pieces on work surface, with sides slightly overlapping. Top with 1/4 cup pepper sauce, 1 fish fillet and additional 1/4 cup sauce. Wrap leaves around fish. Repeat with remaining leaves, fish and 1/2 cup of the remaining sauce.
- Tie wrapped fish with additional banana leaf strips to secure closure. Grill, covered, 15 min. or until fish flakes easily with fork, turning after 8 min. Serve with remaining sauce.
Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 31 g
JALAPENO STEAK SANDWICHES
Make and share this Jalapeno Steak Sandwiches recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- For marinade:.
- In a bowl whisk together garlic, jalapeno peppers, olive oil, lime juice, mustard, and salt.
- Trim fat from meat. With a knife score meat on both sides at 1-inch intervals in diamond pattern. Place meat in a zip-lock plastic bag placed in a shallow dish. Pour marinade over meat; seal bag. Marinate in refrigerator for 4-24 hours.
- Heat a nonstick or well-seasoned grill pan on stovetop over medium heat. Drain meat; discard marinade. Place meat in hot pan. Cook for 14-16 minutes or until steak is medium, turning once halfway through grilling. Carve steak diagonally across the grain into thin slices.
- In a small bowl, mix mayonnaise with chipotle(or chile powder).
- Meanwhile, spread one side of each toast slice with mayonnaise mixture. Place steak, onions, cheese, and cilantro on half the toast slices. Top with remaining slices. Serve with lime wedges.
Nutrition Facts : Calories 555.4, Fat 29.6, SaturatedFat 6.7, Cholesterol 53.3, Sodium 974.2, Carbohydrate 40, Fiber 2.2, Sugar 5.3, Protein 31.6
COCONUT-JALAPENO RED SNAPPER WITH BANANA BLACK BEAN PUREE
Make and share this Coconut-Jalapeno Red Snapper With Banana Black Bean Puree recipe from Food.com.
Provided by Absarunnin
Categories < 30 Mins
Time 25m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 15
Steps:
- Puree: heat oil in skillet over medium heat.
- Add shallots and garlic; cook 2 minutes.
- Add banana; cook 2 minutes, stirring occasionally.
- Stir in beans, 1/4 C broth, juice, cumin, and salt; cover and simmer 5 minutes.
- Place banana mixture and remaining 1/4 C broth in a food processor; process until smooth.
- Snapper: combine carrot, milk, chili powder, salt, and jalapeños in a large skillet over medium-high heat; bring to a simmer.
- Add fish to pan; cover and simmer 7 minutes on each side.
Nutrition Facts : Calories 488.7, Fat 19.1, SaturatedFat 12.7, Cholesterol 79.8, Sodium 690.1, Carbohydrate 28.9, Fiber 8, Sugar 9.7, Protein 51.5
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