Red Snapper With Tomato Sauce Food

RED SNAPPER IN FRESH TOMATO SAUCE

Steps:

• Clean the fish, and rinse in lime or lemon water. With a sharp knife make 2 -3 slits on both sides of the fish. Pat dry and season with Noubess Fish and Seafood Seasoning, making sure that you season inside the cavity and the slits, and set aside.
• In a pan or skillet, add olive oil, tomatoes, and garlic.
• Let cook until the tomatoes have started to render their juice. Add Noubess Hot and Spicy Pineapple Sauce, thyme, lemon juice, black pepper, salt and 1 tablespoon parsley. Cook for about 3 - 5 minutes on low to medium heat.
• Add water, stirring gently to mix all ingredients. Season to taste. Continue to boil for about 10 minutes over low heat.
• Remove the sauce from the heat and place half of the mixture on the bottom of a baking dish large enough to hold both fish.
• Place both fish on top of the sauce and topped with the remaining sauce. Cover with aluminum foil and place in a 350 degrees preheated oven for about 25 to 30 minutes or until completely cooked.
• Remove and gently baste the fish with the sauce several times. At the last moment before serving, add the chopped parsley and drizzle Noubess Lemon Infused Extra-Virgin Olive Oil.

RED SNAPPER WITH TOMATO SAUCE

Steps:

• Clean fish, sprinkle with salt and pepper and refrigerate for several hours.
• Cover onions, carrot, celery and parsley with cold water; bring to a boil.
• Add fish, butter and tomato; simmer until fish separates easily from the bones.
• Arrange fish carefully on a hot platter.
• Strain broth.
• Blend flour with cream; add to hot broth and cook until thickened, stirring constantly to prevent scorching.
• Pour sauce over fish.

RED SNAPPER WITH TOMATO-SAFFRON VINAIGRETTE

Steps:

• Broil the snapper if you wish. I prefer to pan broil them in a heavy non-stick pan.
• First, rub salt and freshly ground pepper into the surface of the fish.
• Add a film of oil to the pan and set over medium high heat.
• Cook the fillets until done, about 3-5 minutes on each side, according to the thickness of the fish.
• When done, remove to serving a plate and keep warm.
• Heat the oil in a small skillet.
• Add the saffron and cook over low heat for 5 minutes.
• Add the shallot and minced garlic and cook, stirring occasionally, until fragrant, about 2 minutes.
• Add the tomatoes and cook until slightly softened, about 3 minutes.
• Add the chicken broth and cook just until the tomatoes begin to break down, about 3 minutes longer.
• Remove from the heat.
• Add the vinegar and chopped parsley and season with pepper.
• Spoon the tomato vinaigrette sauce on the fish and serve.

RED SNAPPER WITH CHUNKY TOMATO-BELL PEPPER SAUCE

Steps:

• Preheat oven to 400°F. Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add garlic and sauté 1 minute. Add wine and bring to boil. Add marinara sauce, roasted peppers and half of basil and cook until reduced to thick sauce, stirring occasionally, about 5 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Reheat before continuing.)
• Pour remaining 1 tablespoon oil into small baking dish. Add fish; turn to coat. Season with salt and pepper. Spoon sauce over fish. Bake just until cooked through, about 20 minutes. Sprinkle remaining basil over and serve.

RED SNAPPER WITH FRESH TOMATOES

Steps:

• Place fillets in well buttered baking dish and season with salt and freshly ground pepper.
• Melt butter in saucepan.
• Add onion and garlic and saute for 5 minutes without browning.
• Stir in flour and add wine.
• Bring to a boil and simmer for 5 minutes.
• Season with salt and pepper.
• Add tomatoes and herbs.
• Pour sauce over fish and sprinkle with bread crumbs and cheese.
• Bake uncovered at 350 degrees for approximately 30 minutes.
• Please note that this is a high altitude recipe, baking time may be less at sea level.

CA CHIEN (CRISPY RED SNAPPER WITH SPICY TOMATO SAUCE)

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.

BAKED RED SNAPPER WITH FENNEL-SCENTED TOMATO SAUCE

Steps:

• Preheat oven to 400&;deg;F. Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add onion and saut&;eacute; until tender, about 8 minutes. Add tomatoes, wine, orange peel, fennel seeds and crushed red pepper. Boil gently until reduced to chunky sauce, breaking up tomatoes with spoon, about 12 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Rewarm before continuing.)
• Pour remaining 1 tablespoon oil into small baking dish. Add fish and turn to coat with oil. Sprinkle with salt and pepper. Spoon warm sauce over fish. Bake until just cooked through, about 20 minutes. Serve immediately.