Sauteed Red Snapper Wwhite Wine Sauce Rice And Asparagus Recipe 385 Food

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 WITH MEDITERRANEAN RAGOUT

Steps:

• Preheat the oven to 400 degrees F.
• In a large oven proof skillet heat the olive oil over medium heat, add the potatoes and cook until tender, about 8 minutes. Add the onions, season with salt and pepper, cover and cook for 5 minutes. Add the white wine, simmer for 1 minute. Add the fish stock and bring to a boil and reduce the liquid by 1/2. Taste and adjust seasoning, if required. Portion the potatoes and onions into 6 stacks in the skillet.
• Season the red snapper with salt.
• Place one fillet, skin side up, on each stack of the potato onion mixture. Scatter the roasted garlic, cherry tomatoes, black olives, thyme, and rosemary around the stacks. Cover the skillet with a lid or foil. Bake for 25 to 30 minutes.
• Serve in shallow bowls with the cooking juices. Garnish with chopped parsley.
• Rinse the fish bones thoroughly in several changes of cold water. In a large stock pot place the fish bones and add the cold water. Bring to a slow simmer over medium heat.
• Skim the surface of foam and impurities to produce a clear, clean, fresh tasting stock.
• Add the leek, fennel, onion, celery, parsley, thyme, peppercorns, and bay leaves. Reduce the heat to medium-low and simmer for 20 minutes.
• Strain the stock and cool. Store the stock in the refrigerator for up to 4 days or in the freezer for up to 1 month.

SAUTEED ASPARAGUS

Steps:

• Drizzle olive oil into a large skillet over medium-high heat and heat. Once oil is hot add asparagus spears; cover and cook for 5 minutes, stirring occasionally. Add water and cover to steam asparagus and keep it from drying out. Continue cooking for another 5 minutes or until asparagus is tender. Season with salt and pepper.

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.

SAUTEED RED SNAPPER W/WHITE WINE SAUCE, RICE AND ASPARAGUS RECIPE - (3.8/5)

Steps:

• Procedures for Rice 1.Heat 2 tablespoons of olive oil in medium size sauce pan over medium high heat. 2.Add shallots, garlic and stir for 1 - 2 minutes 3.Add basmati rice, 2 pinches of salt and a pinch of pepper and stir vigorously 4.Add water, chicken stock and mix well bring to a rapid boil. 5.cover with a lid, turn heat down to low and let rice simmer for 15 - 20 minutes Procedures for Asparagus 1.Bring a 3 quart pot of water to boil over medium heat, and add a pinch of salt 2.Place asparagus into boiling water for 3 - 5 minutes, take out in place in an ice bath for 30 seconds . (an ice bath is ice and water in a bowl) 3.Next place asparagus and mixing bowl and coat with 2 tablespoons of olive oil and season with salt and pepper 4.Lightly coat a grill pan with olive olive oil over medium high heat Procedures for Fish 1.Season red snapper with 1 teaspoon of salt and 1 teaspoon of pepper. 2.Add olive oil to a frying pan and place over medium high heat, place fish into the pan and cook until golden brown. ( approx 3 - 4 minutes on each side) Procedures for White Wine Sauce 1.Lightly coat a sauce pan with olive oil over medium heat. Add 2 table spoons of shallots, 2 tablespoons of garlic, capers and stir. 2.Next add a 1/ 2 cup of white wine, the juice of 1 whole lemon, and butter. 3.Turn heat down to low and let simmer for 1 - 2 minutes add parsley, then salt and pepper to taste, and continue to simmer until sauce thickens.

SAUTEED RED SNAPPER FILLETS WITH LEMON ASPARAGUS PURéE

Steps:

• Cut tips off 12 asparagus spears and reserve. Cut all spears into 1/2-inch pieces and cook in a saucepan of salted boiling water until tender, about 6 minutes. Transfer cooked asparagus with a slotted spoon to a blender and purée with 1 cup cooking liquid, reserving remaining cooking liquid in pan. Keep purée warm in a small saucepan.
• Have ready a bowl of ice and cold water. Return reserved cooking liquid to a boil and blanch reserved asparagus tips until just tender, about 3 minutes. Drain tips and immediately transfer to ice water to stop cooking. Drain tips and reserve for garnish.
• Scrub potato and cut lengthwise into four 1/2-inch-thick slices. In saucepan cook potato slices in salted boiling water to cover until tender, about 5 minutes, and transfer with a slotted spoon to a bowl. Keep potatoes warm, covered.
• Pat snapper dry and season with salt and pepper. In a large non-stick skillet heat oil over moderate heat until hot but not smoking and cook fish, skin sides down, about 3 minutes, or until skin is golden brown. Turn fish over and cook 2 minutes more, or until just cooked through.
• Whisk lemon juice and salt and pepper to taste into asparagus purée. Spoon some sauce onto 4 plates and top each portion with a potato slice and a fish fillet. Garnish fish with asparagus tips and serve remaining sauce on side.

ASPARAGUS IN WHITE WINE

Steps:

• Wash asparagus and snap off ends.
• Lay spears in shallow pan and cover with salted boiling water to cover.
• Bring to a boil and simmer for 8 minutes.
• Drain and turn into 4 buttered ramekins.
• Melt butter and stir in wine.
• Pour over asparagus.
• Sprinkle with salt and pepper and cheese.
• Bake at 425 degrees for 15 minutes.

RED SNAPPER WITH WINE AND GARLIC RECIPE

Steps:

• Put the oil, wine and water into a large heavy-based frying pan (skillet), add the garlic and parsley and season generously. Bring to the boil.
• Add the fish, cover and steam for about 8 minutes just until tender.
• Transfer the fish to a warm serving plate, spoon over the cooking liquid and serve.

RED SNAPPER IN WHITE WINE SAUCE & TOMATOES

Steps:

• 1. Preheat oven to 350F. Lightly butter a baking dish. Plece the fish filets in a single layer in the dish. Season with salt and pepper.
• 2. Melt butter in a small saucepan. Add onions and garlic, and saute until limp - about 5 minutes. Stir in flour and cook for about 5 minutes, stirring constantly, until golden.
• 3. Gradually add the wine, stirring until thickened. Add the tomatoes, herbs, salt and pepper. Pour sauce over fish fillets.
• 4. Sprinkle bread crumbs over all, top with the Parmesan cheese. Bake uncovered for about 30 minutes or until the fish flakes easily with a knife.

RED SNAPPER IN WINE SAUCE

Steps:

• Mix egg and milk in shallow bowl.
• Mix well.
• Put bread crumbs on a plate.
• Heat oil and butter in 12 inch deep skillet.
• Put fish in egg mix then in breadcrumbs and fry for 3 minutes on each side.
• Remove from skillet and keep warm.
• To skillet add, garlic, lemon juice, wine, dillweed and onion salt.
• Bring to boil, add fish and simmer 6 minutes.
• Place on platter, spoon sauce over, and sprinkle with parsley.

SAUTEED RED SNAPPER

Steps:

• Cut each snapper fillet in half crosswise. Season flesh with salt and cayenne pepper.
• Heat oil in a large skillet over medium-high heat until hot (but not smoking). Place snapper fillets, skin sides down, in skillet, pressing on fish with a spatula for 1 minute to prevent curling. Cook until golden brown, about 5 minutes. Flip, and cook until opaque throughout, 2 to 3 minutes more.