Red Snapper With Basil Vinaigrette Food

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CRISPY WHOLE RED SNAPPER WITH CHARRED JALAPENO-BASIL VINAIGRETTE



Crispy Whole Red Snapper with Charred Jalapeno-Basil Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 25

1 tablespoon olive oil
1 jalapeno pepper
3 tablespoons diced red onion
1 tablespoon finely chopped garlic
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/4 cup rice wine vinegar
3/4 cup olive oil
1 tablespoon sesame oil
2 tablespoons basil chiffonade
1 tablespoon ancho chile powder
Salt and freshly ground pepper
6 cups canola oil
4 whole red snapper (about 1 pound each) cleaned and scaled
Salt and freshly ground pepper
4 cups seasoned rice flour
4 cups water
1 red onion, sliced thick
1 eggplant, sliced thick
1 fennel, cut into 6 pieces
1 red pepper, cut into 4 pieces
1 yellow pepper, cut into 4 pieces
Olive oil, to coat
Salt, to taste
Pepper, to taste

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.

SNAPPER WITH ROASTED GRAPE TOMATOES, GARLIC, AND BASIL



Snapper with Roasted Grape Tomatoes, Garlic, and Basil image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 cups grape tomatoes, halved
2 tablespoons extra-virgin olive oil
2 cloves garlic, sliced
1 teaspoon balsamic vinegar
Pinch red pepper flakes
Kosher salt
1/2 cup fresh basil leaves, torn
4 (6-ounce) snapper fillets, with skin
Freshly ground black pepper

Steps:

  • Position a rack in the middle of the oven and preheat to 350 degrees F.
  • Toss the tomatoes with 1 tablespoon of the olive oil, garlic, vinegar, pepper flakes, and salt, to taste. Spread out on a baking sheet and roast until the tomatoes get juicy, about 15 minutes. Transfer tomatoes to a bowl and toss with the basil.
  • Dry the fish very well all over. To keep the fish from curling in the pan, lightly slash a cross-hatch pattern into the skin of the fish with a sharp knife. Brush the rounded flesh side of the fish with the remaining olive oil. Season with salt and pepper, to taste. Heat a large non-stick skillet over medium-high heat. Place the fish, seasoned side down, in the oil, and cook undisturbed over high heat, until the fish turns both opaque along the edges and golden on the bottom, about 3 minutes. Lightly salt the skin side of the fish. Flip the snapper and turn off the heat and let the fish cook in the residual heat of the pan until the fillets are firm but still juicy, about 1 minute more.
  • Divide the fish among 4 plates. Top with the tomatoes and serve.

Nutrition Facts : Calories 254 calorie, Fat 10 grams, SaturatedFat 2 grams, Carbohydrate 5 grams, Fiber 1 grams, Protein 36 grams

SAUTEED RED SNAPPER WITH BASIL OIL AND SUN-DRIED TOMATOES



Sauteed Red Snapper with Basil Oil and Sun-Dried Tomatoes image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 9

4 five-ounce pieces of red snapper fillet, skin on, but with all pin bones removed
2 tablespoons olive or vegetable oil
Salt and freshly ground black pepper to taste
1 clove garlic, finely-minced
1/4 cup sun-dried tomatoes, soaked in hot water, drained, and julienne
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh oregano leaves
3 tablespoons finely chopped shallots
4 teaspoons basil-flavored olive oil

Steps:

  • Season the snapper fillets with salt and pepper. Preheat a saute pan with the olive oil until the oil is hot, 1 to 2 minutes. Add the snapper to the hot pan, flesh side down, and cook over medium heat 4 to 5 minutes. Turn to cook the skin side an additional 3 to 4 minutes. The fillets will curl inwards briefly, but once they have cooked for a minute, they will begin to relax and lay flat again, allowing you to cook the skin side to a crispy texture. Lift out the snapper with a slotted spatula, leaving the juices and oil in the pan. Add the sun-dried tomatoes, garlic, and shallots, and saute together for 2 minutes. Add the fresh herbs to the pan. Stir quickly, just to heat the herbs enough to release their aromas. Pour the sun-dried tomato and herb mixture over the snapper. Then drizzle a teaspoon of basil oil over each fillet and around the dish.;

RED SNAPPER WITH BASIL VINAIGRETTE



Red Snapper With Basil Vinaigrette image

The olive oil glazed potatoes (Recipe #204742) make a perfect accompaniment to this dish. The time for this recipe will read 30 mins total, it's not because you'll make the vinaigrette while the fish is cooking. It comes from a restaurant in the L.A. area (can't remember the nane of it).

Provided by Annacia

Categories     Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 (4 -6 ounce) red snapper fillets, with skin (or any similar fish)
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons fresh lemon juice
6 tablespoons extra virgin olive oil
1/3 cup thinly sliced fresh basil

Steps:

  • Preheat broiler and oil a large shallow baking pan (1 inch deep).
  • Season fish all over with 1/2 teaspoon salt and 1/4 teaspoon pepper then put skin sides down in baking pan.
  • Drizzle fillets with 1/2 tablespoon lemon juice and 1 tablespoon oil (total).
  • Broil fish 6 inches from heat until just cooked through, 6 to 8 minutes.
  • Transfer to a platter.
  • While fish broils, whisk together remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 1/2 tablespoons lemon juice in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Stir in basil and spoon vinaigrette over cooked fish.

Nutrition Facts : Calories 327.9, Fat 22.3, SaturatedFat 3.2, Cholesterol 53.2, Sodium 646.6, Carbohydrate 1, Fiber 0.2, Sugar 0.3, Protein 30

SEARED RED SNAPPER WITH ZESTY BASIL BUTTER



Seared Red Snapper with Zesty Basil Butter image

Red snapper just about jump into your boat off the coast of Savannah, where there's a fishing area near us known as the snapper bank. We like to sear the fillets and serve them with a delicious sauce of lemony butter with basil. In fact, we'd probably eat anything we put this butter sauce on.

Yield serves 4

Number Of Ingredients 8

3 tablespoons unsalted butter
1 1/2 teaspoons freshly squeezed lemon juice
1 large garlic clove, finely chopped
1/4 teaspoon salt, plus additional for seasoning
1/4 teaspoon freshly ground black pepper, plus additional for seasoning
Four 6- to 8-ounce red snapper fillets
3 tablespoons olive oil
2 tablespoons chopped fresh basil

Steps:

  • To make the butter sauce: combine the butter, lemon juice, garlic, the 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium saucepan and cook over low heat, stirring, until the butter melts. Cover and keep warm over low heat.
  • Score the skin side of the snapper with 3 or 4 shallow diagonal cuts. Season lightly with the additional salt and pepper. Heat the olive oil in a large skillet over medium heat. Cook the snapper skin side down for 3 minutes. Turn and cook for 3 to 4 minutes more, or until the snapper is just opaque.
  • Transfer the snapper to individual plates. Stir the basil into the melted butter mixture and spoon over the snapper to serve.
  • We're serious. We would probably eat anything you spread this butter sauce on. We especially love it drizzled on mashed potatoes, toasted French bread, steamed broccoli florets, grilled chicken breasts, and pork chops. Mmmmm.

MOIST ROASTED WHOLE RED SNAPPER WITH TOMATOES, BASIL AND OREGANO



Moist Roasted Whole Red Snapper with Tomatoes, Basil and Oregano image

Provided by Scott Conant

Categories     main-dish

Time 1h

Yield 3 to 4 servings

Number Of Ingredients 12

One 2 1/2- to 3-pound whole (head on) red snapper, scaled and cleaned
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
10 whole fresh basil leaves, plus 1 tablespoon chopped fresh basil
5 small sprigs fresh oregano, plus 1/2 tablespoon chopped fresh oregano leaves
2 cloves garlic, crushed
1 lemon, half sliced and half left whole
4 to 5 tablespoons extra-virgin olive oil
1 1/2 cups cherry tomatoes (about 8 ounces), cut in half
6 to 8 fingerling potatoes (about 10 ounces), cut into a 3/4-inch dice and blanched
1 cup homemade or low-salt chicken broth

Steps:

  • Stuff and cook the snapper: Preheat the oven to 325 degrees F. If the fins are still on the fish, use kitchen scissors to cut them off (they just fall apart when cooked). Sprinkle both the inside and the outside of the fish liberally with salt and pepper. Stuff the cavity with 1/4 teaspoon crushed red pepper, whole basil leaves, oregano sprigs, garlic and lemon slices.
  • Using a very large (14-inch) saute pan or a small roasting pan (oven safe) heat about 2 tablespoons of the olive oil over medium-high heat until smoking. Add the fish and cook until well browned on one side, 3 to 4 minutes. Flip the fish over-use a large spatula and grab the tail if it's not too hot-and cook on the other side until well browned, about 2 minutes. Take the fish out of the pan and use wadded paper towels to wipe the pan clean of the oil.
  • Cook the vegetables: Add another tablespoon of olive oil to the pan, a pinch of red pepper flakes, the tomatoes, potatoes, chopped oregano and a pinch of salt and cook until the tomatoes begin to lose some of their liquid, about 3 minutes. Return the fish to the pan, laying it on top of the vegetables and drizzle about a tablespoon of olive oil over it. Add the chicken broth to the pan and squeeze the remaining lemon half into the sauce in the pan. Cook on the stove another 3 to 4 minutes, basting the fish with the sauce and moving some of the tomatoes and potatoes in the pan on top of the fish.
  • Finish cooking the fish in the oven safe pan in the oven 18 to 19 minutes. (To check for doneness, push the head down gently in the area between the nose and the top of the head; when the head easily moves away from the back of the neck, it is ready.)
  • To serve: Remove the fish from the oven and carefully transfer it to a sided platter, pouring any liquid in its cavity back into the pan, and keep the fish warm. Return the pan to the stove over medium heat and cook the sauce and vegetables for a minute or two to concentrate the flavors. Add another tablespoon of olive oil to the pan, the chopped basil and season with additional salt and pepper if necessary. Pour the sauce and vegetables over the fish and serve, using a large spoon to remove servings off the fish. (Don't forget to turn it over to eat off the other side!)

RED SNAPPER WITH BASIL VINAIGRETTE



Red Snapper with Basil Vinaigrette image

Categories     Broil     Quick & Easy     Low Cal     Low/No Sugar     Basil     Snapper     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 6

4 (6- to 8-oz) red snapper fillets with skin
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons fresh lemon juice
6 tablespoons extra-virgin olive oil
1/3 cup thinly sliced fresh basil

Steps:

  • Preheat broiler and oil a large shallow baking pan (1 inch deep).
  • Season fish all over with 1/2 teaspoon salt and 1/4 teaspoon pepper, then put, skin sides down, in baking pan. Drizzle fillets with 1/2 tablespoon lemon juice and 1 tablespoon oil (total).
  • Broil fish 6 inches from heat until just cooked through, 6 to 8 minutes. Transfer to a platter.
  • While fish broils, whisk together remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 1/2 tablespoons lemon juice in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Stir in basil and spoon vinaigrette over cooked fish.

OVEN ROASTED RED SNAPPER WITH LEMON, TOMATOES AND BASIL



Oven Roasted Red Snapper with Lemon, Tomatoes and Basil image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 8

2 small red snapper (about 1 pound)
1 bulb fennel
2 large tomatoes
2 lemons
1 branch basil
1 cup chicken broth
Salt and pepper, to taste
2 ounces olive oil

Steps:

  • Clean the fish by removing the gills and the small belly flap, slice all the vegetables thin.
  • On the bottom of a long gratin dish place the sliced fennel cover with the fish. Cover the fish with the slices of tomatoes, lemon slices, leaves of basil, add the broth and season to taste. Cook the fish in a 450 degrees oven for about 20 minutes. Drain off some of the natural juices, add to a blender and drizzle with olive oil to emulsify. Drizzle back over fish and serve as-is.

ROASTED RED SNAPPER WITH THAI BASIL



Roasted Red Snapper with Thai Basil image

Provided by Food Network

Yield 2 to 3 servings

Number Of Ingredients 12

1 whole red snapper, skin on scales removed and gutted
Salt and freshly ground black pepper to taste
4 keffir lime leaves
2 tablespoons peanut oil
2 cloves garlic, finelyminced
2 tablespoons finely chopped ginger
6 to 8 Thai or other fresh basil leaves, shredded
2 sweet red peppers, seeded and julienned
1 cup shredded white cabbage
4-ounce piece fresh tofu, cut into 1-inch pieces
1/2 cup shelled unsalted peanuts
1/2 cup coconut milk (unsweetened)

Steps:

  • Preheat oven to 450 degrees.
  • Season fish inside and out with salt and pepper. Place lime leaves inside the body cavity. Combine the peanut oil, garlic, ginger and basil leaves in a dish and marinate the fish for 1 to 2 hours, refrigerated, occasionally turning and basting.
  • Preheat roasting pan in oven for 10 minutes before cooking snapper.
  • Add the red pepper, cabbage and tofu to the pan and roast for 5 minutes.
  • Place the marinated fish into the preheated roasting pan on one side on a bed of the vegetables and roast for 12 to 15 minutes before turning the fish to its other side.
  • Roast for 5 minutes and pour the peanuts and coconut milk over the fish. Continue to roast for 10 minutes more before removing from the oven.
  • Allow to rest for 5 minutes.
  • Use two spoons to remove the fish from the bones.
  • Serve on a bed of rice noodles tossed with sesame oil. Spoon the tofu, red pepper, cabbage and pan juices over the fish and noodles.

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