Sauce For Red Snapper Fillets Food

SNAPPER WITH BASIL CREAM SAUCE

Steps:

• Dry off the red snapper fillets with paper toweling, so they will brown quickly and not steam. Add the butter and olive oil in a large skillet over medium-high heat until butter melts. Sear the red snapper fillets on each side for about 2 minutes. You want to keep the center slightly rare as the fish will continue to cook after it is removed from the pan. Try not to overcook. Remove the snapper filets from the pan with a slotted spatula and keep warm. Reduce the heat to low and add the shallots and garlic to the pan. Sauté, stirring frequently, for 5 minutes. Add the wine, basil, parsley, cream, lemon juice, salt and black pepper salt to the pan and cook, stirring, over medium heat, until the mixture is reduced by half. Taste for seasoning, adding pepper and salt as needed. To serve, reheat the fish in the sauce for 30 seconds, and the serve the sauce around the red snapper fillets.

FILLET OF RED SNAPPER WITH COCONUT SAUCE

Steps:

• Sprinkle fillets with lime juice.
• In deep skillet, heat oil on medium.
• Stir in garlic, onion, celery, and cook for 10 minutes, stirring often.
• Stir in tomato paste and cook for 2 minutes.
• Stir in coconut milk, bouillon, and bay leaves.
• Bring to boil and simmer on low for 10 minutes, stirring occasionally.
• Stir in sliced tomatoes.
• Add fillets, skin side up, gently pushing them into the sauce.
• Simmer 5 minutes or until fish is cooked and flakes easily with a fork.
• Transfer to warm serving tray and keep warm.
• Continue to simmer sauce until it reaches the desired consistency.
• Ladle some sauce over fillets and serve remainder on the side accompanied with rice.

PAN-FRIED RED SNAPPER FILLET WITH CORN CREAM CREOLE SAUCE

Steps:

• In a large saucepan, heat the achiote oil over medium heat. Add the onions, bell peppers, tomato, chile peppers, garlic, cilantro, bay leaf, salt, and pepper, and stir-fry for about 4 minutes. Add the corn and fish stock and cook over medium heat for about 6 minutes. Remove from the heat and let cool slightly. Transfer to a blender process until smooth on high speed.* Pour the sauce through a fine strainer into a saucepan, add the evaporated milk, and warm over low heat.
• Dilute the cornstarch with 1 tablespoon water. Add to the saucepan, mix well, and incorporate the butter with a whisk. Taste for seasoning and and cook for about 5 minutes. Keep warm.
• Generously season both sides of the fish with salt and pepper. In a large nonstick skillet, heat the oil over high heat. When oil is hot, place the fillets in the skillet, skin side down, and cook for 3 minutes, without turning. Flip onto other side and cook for about 2 minutes. Remove from heat to a platter.
• Spoon the warm sauce in the center of each dinner plate. Top with a fish portion. Garnish with cilantro sprigs and the toasted and crushed coriander seeds.

GRILLED SNAPPER AND ASPARAGUS WITH RED PEPPER SAUCE

Steps:

• Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the bell pepper, garlic, shallot, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook until the bell pepper is tender, 6 to 8 minutes. Stir in the vinegar, scraping up any browned bits from the bottom of the pan; cook until mostly evaporated, about 1 minute. Add the heavy cream and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until slightly thickened, about 2 minutes; discard the thyme. Transfer the mixture to a blender and puree; season with salt and pepper and add up to 1 more teaspoon vinegar, if needed.
• Preheat a grill to high and generously oil the grates. Rub the fish with 1 tablespoon olive oil and season with salt and pepper. Rub the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill the fish skin-side down until the skin is marked and crisp, about 3 minutes. Carefully flip and grill until just cooked through, 1 to 2 more minutes. Grill the asparagus, turning occasionally, until charred in spots, 4 to 5 minutes.
• Spoon the pepper sauce onto plates. Top with the fish and asparagus; sprinkle with the parsley.

RED SNAPPER FILLETS WITH THYME AND YELLOW PEPPER

Steps:

• Preheat oven to 400 degrees
• Wipe the fillets dry and sprinkle with vinegar and oil. Set aside.
• Make the yellow pepper sauce. Combine garlic, shallots, yellow peppers, fish stock and wine in a saucepan, simmer 10 to 15 minutes, or until the peppers are soft. Puree in food processor, season, set aside.
• Butter a shallow baking pan large enough to hold the fillets comfortably in overlapping layers. Sprinkle with the scallions, shallots, one tablespoon thyme and red pepper flakes. Place the fish on top, add the stock, wine, salt and pepper. Bake 10 to 15 minutes, or until fish is cooked.
• Remove snapper fillets from baking pan and place on a heated serving dish. Add cooking juices to the yellow pepper sauce and reduce until thickened. Correct seasoning and pour into a heated sauceboat.
• Sprinkle the fish fillets with the remaining thyme and serve.

BAKED RED SNAPPER IN DILL SAUCE

Steps:

• Combine sauce ingredients in small bowl:.
• Mayonnaise, garlic, lemon juice, minced green onion, dried dill, black pepper. Set aside.
• Preheat oven to 400°F.
• Place lemon slices in center of large sheet of foil. Top with sliced green onions and dill. Put fish fillet on top.
• Season with salt and pepper.
• Fold foil to make a packet.
• Bake about 20 minutes (check at 15) or until the fish is opaque.
• Spread some sauce in the middle of 2 plates. Top with the fish, onions and lemon.
• Garnish with fresh dill sprigs.
• Note: I made this last night but didn't have mayo. Substituted sour cream. I think I like that better. 07/23/05.

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.

RED SNAPPER LIVORNESE

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.

RED SNAPPER LIVORNESE

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.

PAN SEARED RED SNAPPER

Steps:

• Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
• Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

WHOLE RED SNAPPER IN SZECHUAN HOT SAUCE

Steps:

• Rub the fish with soy sauce and dry wine mixture.
• Let the fish fillets marinated in the refrigerator for about 15 minutes.
• Heat oil in a large skillet, saute the fish fillets for about 3 minutes on each side.
• Remove the fillets, add garlic, green onion, ginger, chili bean sauce, tomato paste, sugar, vinegar and water.
• Bring the mixture to a boil before adding the fish fillets back to the skillet.
• Braise the fish in the sauce for about 4 to 5 minutes.
• Mix the cornstarch with 2 tsp of water, stir in the sauce and cook for another minute.
• Sprinkle with sesame oil (optional) and serve immediately with steamed rice and your favorite steamed vegetables.

FRIED SNAPPER WITH CREOLE SAUCE

Steps:

• Prepare the sauce: In a large skillet, heat the olive oil over medium until shimmering. Add the onions, red and green bell peppers and garlic, and cook, stirring occasionally, until fragrant and just starting to brown, about 7 minutes.
• Stir in the tomato sauce, thyme and 1 3/4 cups water; bring to a boil over high.
• Stir in the white vinegar and seasoning salt, reduce the temperature to medium-low and simmer for 10 minutes. Season to taste with salt and pepper. Cover and keep warm.
• Meanwhile, prepare the fish: Heat the vegetable oil in a large frying pan over medium. On a large plate, mix the flour and seasoning salt with a fork.
• Pat the snapper fillets dry using paper towels, and season 2 fillets with salt and pepper before dipping them into the flour mixture until coated on both sides.
• Once the oil is shimmering, gently lay the floured fillets in the hot oil, skin-side down, and cook until skin is crispy, 3 to 4 minutes. Using a fish spatula, carefully flip fillets and cook for an additional 2 to 3 minutes, until cooked through.
• Transfer the fish to a large paper-towel-lined plate. Cover loosely with foil and repeat with the remaining fillets.
• Divide fish among plates, skin side up, and top with the Creole sauce. Serve immediately, passing hot sauce at the table.

RED SNAPPER WITH ATHENIAN SAUCE

Steps:

• Combine green bell pepper, tomato, onion, olive oil, olives, lemon juice, green onion, capers, garlic, sugar, salt, and pepper in a heavy pan over medium-high heat. Saute until all ingredients are slightly wilted, 5 to 10 minutes. Remove from heat and keep warm.
• Heat olive oil in a heavy pan over medium heat. Add snapper fillets to hot oil. Sprinkle Greek seasoning on top and cook for 2 to 3 minutes. Turn fish over and cook on the other side for 2 more minutes. Turn fish back to the original side and finish cooking until fish is tender and flakes easily with a fork, another 1 to 2 minutes.
• Pour still-hot Athenian sauce over fish just before serving. Sprinkle about 2 ounces feta cheese and 1 tablespoon of parsley over each portion.

RED SNAPPER WITH LEMON BUTTER

Steps:

• Roll the fish lightly in flour mixed with salt and pepper.
• Heat oil in skillet; cook fish until brown on both sides (3 minutes per side).
• Remove fish to platter and keep warm.
• To skillet add butter and lemon; allow to simmer 1 minute.
• Pour over the fish.
• Sprinkle with parsley.