Red Snapper With Mediterranean Ragout Food

MEDITERRANEAN-STYLE RED SNAPPER

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.

MEDITERRANEAN RED SNAPPER

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.

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.

CRISP RED SNAPPER WITH RAGOUT OF POTATOES, ONIONS, ARTICHOKES, AND GREEN OLIVES WITH SAUCE VIERGE

Steps:

• For the Fish: Season the fish fillets with salt and pepper. Pour 3 tablespoons of oil in a saute pan over medium-high heat. When the pan is hot, but not smoking, place fish in pan skin side down, gently pressing on the fish so it does not curl up. From this point turn down the heat to medium and do not touch the fish. The skin will become crispy and release itself from the pan. Cook for 4 minutes on the skin side, and turn the fish over, cooking for 2 more minutes or just until done. Keep warm.
• For the Ragout: In a medium saute pan, heat 2 tablespoons of oil over medium-high heat. When hot, add the potatoes and onions, sauteing them until warmed through and a little color has appeared on the potatoes. Add the artichokes and olives and cook another 2 minutes. Pour in the chicken stock and season with salt and pepper. Continue cooking until the potatoes are tender. Drizzle remaining1 tablespoon of olive oil into the ragout before plating. Serve warm.
• Cut the lemon in half. Squeeze 1 tablespoon of juice from half of the lemon into a bowl, removing any seeds that may fall into the bowl. Slice the other half of the lemon into thin slices, and place them in the bowl. Add the garlic, tomatoes, and parsley to the bowl. Add 2 tablespoons of olive oil and season with salt and pepper, to taste. Stir to combine.
• Spoon the ragout evenly into 4 warm bowls, or deep plates. Top the ragout with the fish, skin side up. Drizzle the sauce on top of the fish and serve immediately.

MEDITERRANEAN-STYLE RED SNAPPER

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.

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.

SEARED SNAPPER WITH VIDALIA ONIONS AND BEAN RAGOUT

Steps:

• For the Bean Ragout: Soak the beans in water overnight. Drain and reserve.
• In a saucepan, heat 2 tablespoons of oil and saute the pancetta until lightly browned. Add the onions, carrots, and celery and saute until lightly golden brown, about 5 to 8 minutes. Add the reserved beans, vinegar, stock, bouquet garni, and salt. Bring to a boil, then lower to a simmer. Cook until just tender, about 40 minutes.
• For the Chanterelles: In a heavy skillet, heat the remaining 2 tablespoons of olive oil. Add the chanterelles and saute for 5 minutes or until golden brown. Add the tomatoes and saute another 3 minutes. Taste and adjust seasoning with salt and pepper.
• Vidalia Onion: In a medium saute pan, over high heat, saute onions in olive oil until crisp and golden in color. Reserve.
• For the Sauce: In a saucepan, over medium heat, add oil. When oil is hot, add shallots and saute until translucent. Deglaze with sherry and reduce in half. Add veal stock, cream, and some of the bean cooking liquid and continue to reduce until thick. Taste, and adjust seasoning with salt and pepper.
• For the Fish: Season fish with salt and pepper. In a non-stick saute pan, heat the olive oil until smoking. Sear fillets, skin side down for 3 minutes and golden in color. Add rosemary sprigs to oil. Turn fish over and cook on other side until translucent.
• To serve: divide the onions and place in center of each serving plate. Add the bean ragout on the side and place the seared fillet in center on top of onions and bean ragout. Top with the chanterelles. Coat with sauce.

MEDITERRANEAN RED SNAPPER

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Pour the couscous into the pot. Add the wine and 1 tablespoon water and stir to coat all the grains and spread them evenly. Lay the red snapper in the pot, skin side down. Drizzle with olive oil and top with the slices of lemon and onion. Sprinkle with half of the parsley and garlic and lightly salt and pepper to taste.
• Scatter in the artichoke hearts, broccoli, and tomatoes. Sprinkle with the rest of the parsley and garlic.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• Calories: 466
• Protein: 37g
• Carbohydrates: 65g
• Fat: 5g
• Cholesterol: 42mg
• Sodium: 42mg
• Fiber: 11g