SAUTEED RED SNAPPER FILLETS WITH FENNEL AND ORANGE
Categories Citrus Fish Fruit Vegetable Sauté Dinner Orange Seafood Snapper Fennel Summer Winter Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Cut peel and white pith from orange with a sharp knife, then cut sections free from membranes. Squeeze 1 to 2 tablespoons juice from membranes before discarding and reserve. Cut sections into 1/4-inch dice and reserve separately.
- Quarter fennel bulb lengthwise and cut out and discard core. Cut quarters lengthwise into 3/4-inch-thick slices.
- Heat 1 1/2 tablespoons oil in a heavy skillet over moderately high heat until hot but not smoking, then sauté fennel with fennel seed and salt and pepper to taste, stirring, until edges are browned and fennel is wilted, about 10 minutes. Cook fennel over moderately low heat, covered, stirring occasionally, until tender, about 8 minutes more. Stir in reserved orange juice.
- While fennel cooks, pat fish dry and season with salt and pepper. Heat remaining tablespoon oil in a 9- to 10-inch nonstick skillet over moderately high heat until just starting to smoke, then sauté fish, skin sides down, until skins are golden, about 3 minutes. Turn fish over and sauté until just cooked through, about 3 minutes more.
- Sprinkle fish with lemon juice and serve, skin sides up, on top of fennel and orange dice.
BAKED SNAPPER WITH MANDARIN ORANGES, CASHEWS AND GINGER
Steps:
- Preheat the oven to 425 degrees F (225 degrees C).
- Arrange the snapper fillets in a single layer in the bottom of a lightly greased shallow baking dish. In a medium bowl, stir together the mandarin orange juice, lime juice, brown sugar, soy sauce and sesame oil. Mix in the red pepper flakes, ginger and chopped mandarin oranges. Pour over the snapper in the dish.
- Bake uncovered for 12 to 15 minutes in the preheated oven, until fish is opaque. Transfer fillets to serving plates and spoon the sauce over them. Garnish with a sprinkle of cashews and green onion.
Nutrition Facts : Calories 255.7 calories, Carbohydrate 20.4 g, Cholesterol 41.4 mg, Fat 8.3 g, Fiber 2.2 g, Protein 26.1 g, SaturatedFat 1.6 g, Sodium 528.6 mg, Sugar 13.2 g
CAJUN RED SNAPPER
Steps:
- On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano.
- In a small saucepan, over medium heat, melt butter or margarine with oil. Brush both sides of the snapper filets with the butter mixture, reserve the remaining butter mixture. Coat both sides of the filets with the seasoning-mixture.
- Heat a large cast-iron skillet over high heat until a drop of water sizzles on it. Drizzle half of the remaining butter-oil mixture on one side of fish fillets. Place fillets butter side down in pan. Cook over a high heat until the fish is deeply browned, about 5 minutes. Drizzle remaining butter-mixture over the fish and flip the fish over. Cook until fish is browned and flakes when tested with a fork, about 5 minutes more. Season to taste with salt.
Nutrition Facts : Calories 227.6 calories, Carbohydrate 1.3 g, Cholesterol 71.8 mg, Fat 8.5 g, Fiber 0.5 g, Protein 34.8 g, SaturatedFat 3.2 g, Sodium 102.8 mg, Sugar 0.2 g
RED SNAPPER WITH SPICY ORANGE SAUCE
A quick sauce to serve over fish steaks; if you prefer grilled fish, you may want to leave out the dredging.
Provided by ChrisMc
Categories Spicy
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Dredge fish in flour, 1/2 tsp salt, and 1/4 tsp pepper, and pan fry in oil.
- Melt butter and combine with concentrate, chili, and remaining salt and pepper.
- Pour sauce over fish, garnish with parsley, and serve.
RED SNAPPER WITH ORANGE SAUCE
"A tangy orange sauce, seasoned with garlic and ginger, really brings out the best in these red snapper fillets," says Barbara Nowakowski of Mesa, Arizona.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Place the fish in a single layer in a 13x9-in. baking dish coated with cooking spray; sprinkle with salt and pepper. In a small saucepan over medium heat, cook the garlic in butter for 1 minute; pour over fish. Drizzle with orange juice; sprinkle with orange zest. Bake, uncovered, until fish just begins to flake easily with a fork, 10-15 minutes. , In a small saucepan over medium heat, cook garlic in butter until golden brown, 2-3 minutes. Discard garlic. Stir orange juice and ginger into butter; heat through. Cut fish into serving-size pieces; drizzle with orange sauce and sprinkle with parsley.
Nutrition Facts : Calories 206 calories, Fat 8g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 204mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
RED SNAPPER A L' ORANGE
Another quick and easy fish dish I have not tried. Hope someone out there will like it and let me know.
Provided by Tebo3759
Categories Very Low Carbs
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine salt, pepper, juice, rind, and oil.
- Place fish in single layer in an oiled oven ready dish.
- Pour sauce on top.
- Sprinkle with nutmeg.
- Bake at 350 for 20-30 minutes or until fish is cooked.
RED SNAPPER PUTTANESCA
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Position a rack in the top third of the oven.
- Dry the snapper very well inside and out. Score the skin twice on each side. Season inside and out with 1 1/4 teaspoons salt. Stuff the cavity with the rosemary, oregano and orange slices and close the belly around the filling.
- On a rimmed baking sheet, toss together the capers, orange and red bell peppers, onions, red pepper flakes, 1 tablespoon olive oil and 1/2 teaspoon salt. Place the fish in the middle of the vegetables and rub the skin with 1 tablespoon olive oil.
- Roast until the fish is cooked through and tender when pierced with a fork, 25 to 30 minutes. Transfer to a platter to rest.
- Add the roasted vegetables to a blender; puree until smooth.
- Using a butter knife, cut the top fillet away from the fish by following the spine down the center of the fish. Remove the fillet with a fork. Flip the fish and repeat on the other side.
- Serve the fillets with the spicy roasted pepper puree.
CRISPY RED SNAPPER "CHINESE STYLE"
Steps:
- Make the sauce: Put the soy sauce, fish sauce, plum wine, sugar, garlic, jalapeno, ginger, lemongrass, and water in a bowl and stir together; set aside.
- While you make the vegetables, pour enough oil to submerge the snapper into a wide, deep, heavy-bottomed pot. You will need at least a quart, depending on the width of the pot and the thickness of the fish. Heat the pot over medium-high heat to 370 degrees F.
- Make the vegetables: Heat 2 tablespoons canola oil in a skillet over medium-high heat. Add the sliced ginger and sausage and cook until the sausage begins to give off its fat, about 5 minutes. Add the mushrooms and cook until they begin to give off their liquid, adding more oil if necessary. Add the tomatoes, scallions, carrot, leek, and chile, and cook until just soft, about 2 to 3 minutes. Remove the pan from the heat, cover, and keep the vegetables warm.
- Fry the fish: Score the snapper 4 times from top to belly, starting about 3 inches behind the head and making the last slash about 2 inches from the tail; take care not to cut into the flesh. When the oil is almost hot enough, dredge the snapper in the flour, shaking off any excess. Skewer the fish from head to tail with a metal skewer, curving the fish as needed. Slowly carefully add the fish to the pot and fry until cooked through and moist at the bone on the head end, approximately 10 to 15 minutes.
- To serve: Spread some sauce onto a fish platter and place the fish on top; spoon the vegetables over the fish. Present at the table, cutting individual portions there, and garnishing with pea sprouts. Serve the extra sauce on the side.
FRIED WHOLE RED SNAPPER WITH SPICY CHILE SAUCE
Steps:
- Mix the fish sauce, water, chile garlic sauce, the lime juice, and sugar together in a small pan and bring to a boil.
- Fill a large heavy saute pan with 1-inch of oil and heat for 5 minutes until hot, but not smoking.
- Make 2 diagonal cuts on each side of the fish for ease of cooking. Salt, pepper, and flour both sides of the fish. Fish should be dry, as to not splatter oil when frying. Lower fish into oil, the oil should bubble vigorously. Cook 4 minutes on each side until golden brown. Check cuts on fish for doneness.
- When fish is almost cooked, heat up sauce and stir in cornstarch mixture while sauce is boiling. Sauce should be slightly thick, but not lumpy. Remove fish from oil and slightly dry with paper towels. Add scallions to the sauce and pour over fish to cover. Serve with steamed rice.
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 WITH SPICY SOY GLAZE ON SAUTEED VEGETABLES AND SWEET POTATOES
Steps:
- Separately cut carrots and bell pepper into thin strips and diagonally cut snow peas into 1/2-inch pieces. Chop coriander. Peel sweet potato and, if desired, with a channel knife cut 4 lengthwise grooves (one every quarter turn). Cut potato crosswise into 12 slices (about 1/4 inch thick) and in a steamer set over 1 inch boiling water steam slices, in one layer if possible, covered, until just cooked through and tender but not falling apart, about 8 minutes.
- Remove steamer from heat and season potato with salt and pepper. Keep potato warm in steamer, covered. In a small saucepan heat glaze and keep warm, covered.
- Preheat oven to 275°F.
- In a non-stick skillet heat 1/2 teaspoon oil over moderately high heat until hot but not smoking and sauté 2 fillets, skin sides down, pressing on fish with a metal spatula to help skin brown evenly, until skin is golden brown, about 1 minute. With spatula turn fillets over and sauté until golden, about 30 seconds more. Transfer fillets, skin sides up, to a non-stick baking pan and sauté remaining 2 fillets in 1/2 teaspoon oil in same manner. Bake fish in middle of oven until just cooked through, about 3 minutes.
- While fish is baking, in a large non-stick skillet heat 1/2 teaspoon remaining oil over moderately high heat until hot but not smoking and sauté carrots until barely tender, about 2 minutes. Add remaining 1/2 teaspoon oil, bell pepper, and snow peas and sauté vegetables, stirring, until just tender, about 30 seconds. Add cabbage and onion and sauté, stirring, until just tender, about 1 minute. Immediately transfer sautéed vegetables to a bowl and toss with coriander, vinegar, and salt and pepper to taste.
- Divide potato among 4 plates and top with sautéed vegetables. Put fillets, skin sides up, on vegetables and drizzle with some glaze.
- Garnish plates with lime wedges and serve remaining glaze on the side.
BAKED RED SNAPPER WITH TOMATO, ORANGE AND SAFFRON
Categories Fish Tomato Bake Valentine's Day Low Fat Wheat/Gluten-Free Orange Snapper Saffron Bon Appétit
Yield Serves 2
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Combine first 7 ingredients in 9-inch square baking dish. Bake 15 minutes.
- Top hot tomato mixture with snapper. Brush snapper with oil. Season with salt and pepper. Cover and bake until fish is just cooked through, approximately 20 minutes. Serve.
RED SNAPPER LIVORNESE
A tangy, easy recipe for almost any firm-fleshed fish fillets: red snapper, sea bass, grouper. Adaptable for sole, flounder, tilapia, and other thin fillets by adjusting cooking time. Serve with white rice or couscous, and a salad or steamed broccoli.
Provided by Ro
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium skillet, heat olive oil and saute onion until tender, about 5 minutes. Add garlic, and saute for 1 minute. Stir in tomatoes, capers, black olives, red pepper flakes, and parsley. Bring to a boil, and simmer for 10 minutes.
- Spread 1/2 cup of the sauce in a 11x7 inch baking dish, and arrange the snapper fillets in a single layer in the dish. Drizzle lemon juice over the fillets, and then pour the remaining sauce over all.
- Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets. Baste once with the sauce while baking. Snapper is done when it flakes easily with a fork.
Nutrition Facts : Calories 225.6 calories, Carbohydrate 8.6 g, Cholesterol 42 mg, Fat 10.4 g, Fiber 2.4 g, Protein 24.9 g, SaturatedFat 1.6 g, Sodium 554.7 mg, Sugar 3.8 g
RED SNAPPER WITH SOY ORANGE GLAZE
Looking for a new twist to grilling Snapper? This glaze is a tangy mix of citrus, sweet, spicey and salty. I serve it with fried rice and asparagus. Yum!
Provided by Emur80
Categories High Protein
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Using a zester or hand-held cheese grater, zest the oustide of the orange and set aside zest. Peel the orange by cutting off the skin. Then segment the orange and set aside segments.
- In a bowl mix soy sauce, rice vinegar, olive oil, 1 tsp black pepper, red pepper, 1/2 tbsp orange zest (from the skin of the orange), honey, chopped cilantro and orange juice.
- Pour mixture over fish and marinate for 30 minutes to an hour.
- Place fillets on a medium heat grill, reserving the left-over marinade. Grill fillets on each side for 2-3 minutes depending on thickeness of the fillets.
- In a separate pan, pour in remaining marinade and add orange segments. Reduce over medium high to high heat until thick and bubbly.
- Remove fish from grill and top with the reduced marinade sauce.
- Garnish with cilantro.
Nutrition Facts : Calories 416.1, Fat 16.7, SaturatedFat 2.5, Cholesterol 79.9, Sodium 1607.4, Carbohydrate 17.3, Fiber 2.2, Sugar 11.9, Protein 48.6
ORANGE-GLAZED RED SNAPPER
Make and share this Orange-Glazed Red Snapper recipe from Food.com.
Provided by Wildflour
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place filets on an ungreased shallow baking pan.
- Broil 4-6" from heat for 5-6 minutes.
- Combine marmalade, butter and mustard; spoon over filets.
- Broil 3-4 minutes longer or til fish flakes easily with a fork. *Do not turn!
- 4 servings.
Nutrition Facts : Calories 293.9, Fat 5.9, SaturatedFat 2.5, Cholesterol 87.5, Sodium 156.6, Carbohydrate 13.5, Fiber 0.2, Sugar 12.1, Protein 44.9
SNAPPER ON ANGEL HAIR WITH CITRUS CREAM
Categories Milk/Cream Citrus Dairy Fish Garlic Pasta Sauté Quick & Easy Orange Snapper Summer Pan-Fry Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add shallots and garlic; sauté 30 seconds. Add clam juice, cream, wine, orange juice, sun-dried tomatoes, lime juice, herbes de Provence, Worcestershire sauce, 1/2 teaspoon orange peel, and lime peel; boil until sauce is reduced to 1 1/2 cups, stirring occasionally, about 10 minutes. (Sauce can be made 1 day ahead. Cover and refrigerate. Rewarm before using.)
- Place flour in shallow dish. Sprinkle snapper fillets with salt and pepper. Dredge snapper in flour, turning to coat; shake off excess. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add snapper and cook until brown and cooked through, about 4 minutes per side. Transfer to plate. Add sauce to skillet and bring to simmer.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Add half of sauce and toss to coat.
- Divide pasta equally among 4 plates. Top with snapper, then drizzle with sauce and sprinkle with basil and additional minced orange peel.
- A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. If unavailable, a combination of dried thyme, basil, savory, and fennel seeds can be substituted.
CA CHIEN (CRISPY RED SNAPPER WITH SPICY TOMATO SAUCE)
I've made this dish with red snapper fillets. It's a heck of a lot quicker and it's perfect for one.
Provided by Dancer
Categories Vegetable
Time 27m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a medium skillet over high heat, heat the oil until hot.
- Reduce the heat to medium-high and add the garlic.
- Cook, stirring, for 30 seconds.
- Add the tomato and chiles and cook for 1 minute.
- Add the sugar, fish sauce and water.
- Simmer, stirring occasionally, until the sauce is thickened (about 3 minutes).
- Remove the sauce from the heat and set aside.
- In a large skillet heat about 1/2 inch of oil.
- Lay the snapper in carefully and cook over moderately high heat, without moving, until very brown and crusty (about 14 minutes).
- Turn the fish and cook the other side (about 10 minutes.).
- Drain the snapper on paper towels.
- To server, put the fish on a platter, pour sauce over it, and using a large fork lift the meat with the skin from the bones.
- Turn the fish over and do the same.
- Serve with steamed rice.
Nutrition Facts : Calories 147.3, Fat 7.1, SaturatedFat 0.9, Sodium 1398.2, Carbohydrate 20.3, Fiber 1.5, Sugar 16.9, Protein 2.5
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