RED SNAPPER WITH CILANTRO, GARLIC, AND LIME
The cilantro lime topping in this recipe is a Southeast Asian variation on the classic Italian _gremolata_, which is made with parsley, lemon zest, and garlic. Active time: 15 min Start to finish: 20 min
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat broiler and lightly oil a shallow baking pan (1 inch deep).
- Pat fish dry, then arrange, skin sides up, in 1 layer in baking pan. Brush both sides of fish with 3 tablespoons oil total and sprinkle with salt and pepper. Toss together cilantro, garlic, and zest in a small bowl.
- Broil fish 6 inches from heat, without turning over, until just cooked through, 8 to 10 minutes. Transfer fish, skin sides up, with a metal spatula to a platter, then sprinkle with cilantro mixture and drizzle with remaining 3 tablespoons oil.
BAKED RED SNAPPER WITH GARLIC, LIME, AND CILANTRO
Steps:
- Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
- Marinate in the refrigerator, 30 minutes to 1 hour.
- Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
- Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 0.7 g, Cholesterol 65.7 mg, Fat 5.9 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 2.9 g, Sodium 151.5 mg, Sugar 0.1 g
SPICE-RUBBED SNAPPER WITH LIME AND CILANTRO
Made this very easy, delicious snapper recipe from Williams-Sonoma last night and enjoyed it very much. Served over Geema's Recipe #63446 63446 for a really complimentary meal. I used a tsp of fresh ginger instead of ground, otherwise made no modifications. Prep time does not include 30 minutes to marinate.
Provided by Dr. Jenny
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season the snapper with salt and pepper. In a large shallow bowl, whisk together the lime juice, olive oil, chopped cilantro, turmeric, ginger, shallot and garlic. Add the snapper fillets and turn to coat well. Cover and let stand for 30 minutes.
- Preheat a broiler. Line a baking sheet with aluminum foil.
- Remove the fish from the marinade and arrange on the prepared baking sheet. Broil 6 to 8 inches from the heat until the fish is opaque in the center, 8 to 10 minutes. Garnish with cilantro sprigs and serve immediately.
SPICE RUBBED CHICKEN FINGERS WITH CILANTRO DIPPING SAUCE
Make and share this Spice Rubbed Chicken Fingers With Cilantro Dipping Sauce recipe from Food.com.
Provided by WendyMaq
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Coat a grill rack or broiler pan rack with cooking spray. Preheat grill or broiler.
- In a cup, combine chili powder, cumin, and 1/4 tsp salt.
- Cut two 1/2 inch deep slashes in each side of the chicken tenders.
- Rub the spice mixture over the chicken, pressing into the slits.
- Place chicken in a baking pan and coat with cooking spray.
- Let stand for 10 minutes.
- In a food processor, combine cilantro, parsley, almonds, garlic, chile pepper, and 1/8 tsp salt. Process until chopped.
- While the processor is running, add lime juice and oil through the feed tube, stopping the machine one or twice to scrape down the sides of the container, until the sauce is smooth. Pour the sauce into a bowl, stir in the water, cover, and chill until ready to serve.
- Place the chicken on the prepared rack. Grill or broil 6" from heat, turning several times, for 15 minutes. (or until a thermometer inserted into the thickest portion of the meat registers 170 degrees F and juices run clear.
- Serve with the sauce.
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- Thaw fish, if frozen. Rinse and pat dry with paper towels. Cut into 4 serving-size pieces. Measure thickness of fish. In a small bowl combine lime juice and water; brush onto fish. In another small bowl combine paprika, salt, ginger, allspice, and black pepper; rub onto fish.
- Arrange the fish in a shallow baking pan. Bake, uncovered, in a 450 degree F oven until fish flakes easily when tested with a fork. (Allow 4 to 6 minutes for each 1/2 inch of thickness.)
- To serve, brush the fish with pan juices. Serve with Mango Salsa. If desired, garnish with lime wedges and cilantro or parsley sprigs. Makes 4 servings.
BAKED RED SNAPPER FILLETS WITH CHILI AND LIME - MELANIE COOKS
Preheat the oven to 425F. Line a baking sheet with parchment paper. Rub the red snapper fillets with chili powder, then put on a baking sheet so …
From melaniecooks.com
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- Rub the red snapper fillets with chili powder, then put on a baking sheet so they are not touching.
SPICE-RUBBED SNAPPER WITH LIME AND CILANTRO - WILLIAMS …
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RECIPE: RED SNAPPER WITH CILANTRO BUTTER - WHOLE FOODS MARKET
Method. Combine butter, cilantro, lemon or lime juice, zest, pinch of the salt and pinch of the pepper in a bowl and beat by hand with a wooden spoon. Transfer to a large …
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- Combine butter, cilantro, lemon or lime juice, zest, pinch of the salt and pinch of the pepper in a bowl and beat by hand with a wooden spoon.
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- Mix 3 tablespoons cilantro and next 7 ingredients in small bowl to blend. Set aside. Pour enough water into large pot to reach depth of 1 inch. Add steamer rack or basket. Top with 9-inch-diameter glass pie dish. Bring water to boil.
- Place fish in pie dish. Pour cilantro sauce over. Sprinkle with salt and pepper. Cover pot; steam fish just until opaque in center, about 6 minutes for snapper and 8 minutes for halibut. Serve with sauce; garnish with 2 tablespoons cilantro.
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PAN-ROASTED RED SNAPPER WITH CILANTRO AND LIME - FOOD …
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- Preheat the oven to 450°. In a large skillet, melt 1 teaspoon of the butter in 1 tablespoon of the oil. Dredge 4 of the fish fillets in the flour, skin side only. Place the fillets in the skillet, skin side down, and season with salt and pepper. Fry over moderately high heat until the skin is browned and crisp, about 4 minutes. Transfer the fillets to a baking sheet, skin side up. Dredge the remaining snapper fillets in flour and fry them in the remaining butter and oil.
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SPICY CAJUN SNAPPER WITH MANGO AVOCADO SALSA
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SPICE RUBBED SNAPPER WITH LIME AND CILANTRO RECIPES
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From therecipes.info
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