Sautéed Snapper Fillets With Banana Salsa Food

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.

GRILLED RED SNAPPER WITH TROPICAL FRUIT SALSA

Steps:

• Preheat a grill.
• Place the red snapper fillets in a shallow dish and reserve. In a small bowl, combine lime juice, ginger, pepper, and olive oil. Pour the mixture over the fish and let sit for 15 minutes.
• Grill the fish over medium heat until the flesh is cooked through and opaque, about 4 minutes per side, depending on the size of the fish. Top with tropical fruit salsa and serve.

30 BEST WAYS TO COOK SNAPPER

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

RED SNAPPER WITH MANGO SALSA

Steps:

• Cut fish into 4 serving size portions. Measure the thickness of the fish. Brush with a mixture of 1 tbsp lime juice and water.
• In a bowl, combine paprika, salt, ginger, allspice and pepper. Rub onto fish.
• Arrange fish in a shallow baking pan. Bake uncovered at 425 degrees until fish flakes easitly when tested with a fork. Allow 4 to 6 minutes for each 1/2 inch of thickness.
• To serve, brush fish with pan juices and serve with mango salsa and garnish with lime slices.
• Mango Salsa:.
• Combine mango, 1 red bell pepper, green onions, hot chili pepper, olive oil, 2 tbsp lime juice, vinegar, lime peel, 1/4 tsp salt and pepper.

MAYA CITRUS SALSA WITH RED SNAPPER

Steps:

• Heat oven to 450 degrees. Cut orange in half horizontally and section it as you would a grapefruit; do this over a bowl to capture all its juice. Remove seeds and combine flesh and juice in bowl. Repeat with grapefruit and lemon. Stir in cilantro, habanero and salt.
• Put oil in a nonstick or cast-iron skillet over medium high heat. A minute later, add fish, skin side down; season top with salt. Cook until skin begins to crisp, 3 or 4 minutes, then transfer to oven. Cook another 3 or 4 minutes, or until a thin-bladed knife meets little resistance when inserted into thickest part of fish. Serve fish with xec, immediately.

SAUTEED RED SNAPPER WITH GINGER-LIME BUTTER

Steps:

• Combine first 5 ingredients in a bowl. Stir in 1/4 teaspoon salt. Cover and chill.
• Heat a large nonstick skillet over medium-high heat.
• Sprinkle both sides of fish with remaining salt and pepper.
• coat pan with oil.
• add fish to pan; cook 3 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness.
• Place one filet on each of 4 plates and top with a 1 1/2 teaspoons of butter mixture.
• Serve with lime wedges if desired.

SAUTéED SNAPPER FILLETS WITH BANANA SALSA

Steps:

• 1. Prepare the banana salsa. Cover and refrigerate. (The salsa is best made no more than 1 hour before serving.) 2. Heat the oil over medium heat in a large nonstick skillet and fry the fish 3 to 4 minutes per side, or until golden brown on the outside and opaque but still moist inside and just barely flakes when tested with a fork. Season with salt and pepper. Sprinkle with parsley and serve with the banana salsa.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BAKED SNAPPER & TROPICAL SALSA

Steps:

• Mix salsa, pineapple and mango.
• Place spinach evenly in 13x9-inch baking dish; top with fillets. Spoon 2 Tbsp. of the salsa mixture over each fillet; cover with foil. Set remaining salsa mixture aside for serving with fish.
• Bake at 450°F for 15 minutes or until fish flakes easily with fork. Serve with reserved salsa mixture.