SPICY RED SNAPPER
My in-laws go deep sea fishing a lot, so we're always trying new seafood recipes. This is one that my mother-in-law gave me, and it's incredible
Provided by JelsMom
Categories Very Low Carbs
Time 20m
Yield 6 fillets, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- On a large piece of wax paper, mix together paprika, cayenne, black pepper, onion powder, thyme, basil, garlic, and oregano.
- In a small saucepan over medium heat, melt butter with oil.
- Brush both sides of snapper fillets with butter mixture, reserve remaining.
- Coat both sides of fillets with seasoning mixture.
- Heat a large cast iron skillet over high heat until a drop of water sizzles on it.
- Drizzle half of remaining butter mixture on one side of the fillets and place fillets butter side down in pan.
- Cook over high heat until the fish is deeply browned.
SPICY RED SNAPPER (BLOODY MARY WITH GIN)
I've tried many variations, and decided that these ingredients make the very best Red Snapper out there. It is now my go-to drink, and friends absolutely love it - even those who don't like gin. Careful! Your lips might burn, but it sure goes down easy...
Provided by fouab
Categories Drinks Recipes Cocktail Recipes Bloody Mary Recipes
Time 10m
Yield 1
Number Of Ingredients 17
Steps:
- Place ice cubes into a cocktail shaker, and pour in tomato juice, gin, lemon juice, hot sauce, and Worcestershire sauce. Season with chili powder, garlic powder, cumin, celery salt, pepper, and horseradish. Cover and shake until the outside of the shaker has frosted. Pour contents (including ice) into a 12 ounce highball glass. Garnish with celery, pickle, olives, and lemon wedge before serving.
Nutrition Facts : Calories 241.8 calories, Carbohydrate 20.6 g, Fat 2.1 g, Fiber 4 g, Protein 3.2 g, SaturatedFat 0.3 g, Sodium 2019.5 mg, Sugar 10.7 g
SPICY RED SNAPPER
Make and share this Spicy Red Snapper recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350F.
- Sprinkle the fillets with lemon juice.
- Heat oil in a skillet over med-low heat.
- Stir in the bell peppers and onions and cook until softened, about 5 minutes.
- Add the fillets and cook 1 minute per side.
- Leaving fillets in the skillet, add the wine, parsley, basil, cayenne and pepper.
- Cover and simmer 2 minutes.
- Transfer to an ovenproof glass baking dish.
- Spoon tomatoes over the fish.
- Sprinkle with Parmesan cheese and hot pepper sauce.
- Bake in oven until fish is opaque, about 8 minutes.
- Serve immediately with rice.
ISLAND FRYDAYS SPICY ESCOVITCH RED SNAPPER
Steps:
- Sprinkle the snapper all over with the fish seasoning. Combine the pimento seeds, peppers, carrots and onions in a saucepan and bring to a boil. Remove from the heat, add the vinegar and transfer to a bowl.
- Fill a deep fryer with oil and set on 350 degrees F or coat a frying pan with oil and heat over high heat. Deep-fry the fish until golden, 5 to 8 minutes, or pan-fry until golden, about 3 minutes per side.
- Dunk the fish in the sauce reserved in the bowl, then transfer the fish to a serving platter and decorate with the vegetables.
FRIED WHOLE RED SNAPPER WITH SPICY CHILE SAUCE
Steps:
- Mix the fish sauce, water, chile garlic sauce, the lime juice, and sugar together in a small pan and bring to a boil.
- Fill a large heavy saute pan with 1-inch of oil and heat for 5 minutes until hot, but not smoking.
- Make 2 diagonal cuts on each side of the fish for ease of cooking. Salt, pepper, and flour both sides of the fish. Fish should be dry, as to not splatter oil when frying. Lower fish into oil, the oil should bubble vigorously. Cook 4 minutes on each side until golden brown. Check cuts on fish for doneness.
- When fish is almost cooked, heat up sauce and stir in cornstarch mixture while sauce is boiling. Sauce should be slightly thick, but not lumpy. Remove fish from oil and slightly dry with paper towels. Add scallions to the sauce and pour over fish to cover. Serve with steamed rice.
ROASTED RED SNAPPER WITH FRESH HERBS, GARLIC AND OLIVE OIL
Steps:
- Preheat oven to 450 degrees. Pat dry the fish and rub inside and out with the olive oil, lemon juice, garlic, rosemary, thyme and salt and pepper to taste. Arrange the fish in an oiled baking dish and bake it for 20 minutes, or until it flakes easily. Transfer to a serving plate, pour juices around fish and garnish with lemon wedges and fresh herbs.;
SPICY FILLETS OF RED SNAPPER
A pan fried fillet of Red Snapper marinated for 2 hours in a mild spicy paste.
Provided by lindley
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Add your fish to marinade for approx 2 hours
- Heat a frying pan and add 1 tbs olive oil OR a knob of butter
- When hot add fish fillets, skin side down. Hold down and cook for 3-4 mins on either side. Baste during cooking with pan juices.When cooked keep warm.
- Keep the juices in the pan hot and add button mushrooms & Pak Chio & fry them for 2 or 3 minutes in the pan juices.
RED SNAPPER WITH SPICY SOY GLAZE ON SAUTEED VEGETABLES AND SWEET POTATOES
Steps:
- Separately cut carrots and bell pepper into thin strips and diagonally cut snow peas into 1/2-inch pieces. Chop coriander. Peel sweet potato and, if desired, with a channel knife cut 4 lengthwise grooves (one every quarter turn). Cut potato crosswise into 12 slices (about 1/4 inch thick) and in a steamer set over 1 inch boiling water steam slices, in one layer if possible, covered, until just cooked through and tender but not falling apart, about 8 minutes.
- Remove steamer from heat and season potato with salt and pepper. Keep potato warm in steamer, covered. In a small saucepan heat glaze and keep warm, covered.
- Preheat oven to 275°F.
- In a non-stick skillet heat 1/2 teaspoon oil over moderately high heat until hot but not smoking and sauté 2 fillets, skin sides down, pressing on fish with a metal spatula to help skin brown evenly, until skin is golden brown, about 1 minute. With spatula turn fillets over and sauté until golden, about 30 seconds more. Transfer fillets, skin sides up, to a non-stick baking pan and sauté remaining 2 fillets in 1/2 teaspoon oil in same manner. Bake fish in middle of oven until just cooked through, about 3 minutes.
- While fish is baking, in a large non-stick skillet heat 1/2 teaspoon remaining oil over moderately high heat until hot but not smoking and sauté carrots until barely tender, about 2 minutes. Add remaining 1/2 teaspoon oil, bell pepper, and snow peas and sauté vegetables, stirring, until just tender, about 30 seconds. Add cabbage and onion and sauté, stirring, until just tender, about 1 minute. Immediately transfer sautéed vegetables to a bowl and toss with coriander, vinegar, and salt and pepper to taste.
- Divide potato among 4 plates and top with sautéed vegetables. Put fillets, skin sides up, on vegetables and drizzle with some glaze.
- Garnish plates with lime wedges and serve remaining glaze on the side.
PEPPER-RUBBED RED SNAPPER
"I found the recipe for Pepper-Rubbed Red Snapper several years ago while living in Corpus Christie.It's often requested when guests visit and sure comes in handy when the boys come home with a great catch."-Windy Byrd, Sweeny, Texas
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first seven ingredients. Dip fillets in butter, then rub with spice mixture. , In a large nonstick skillet, cook fillets over medium-high heat until fish just begins to flake easily with a fork, 2-4 minutes on each side.
Nutrition Facts : Calories 298 calories, Fat 12g fat (6g saturated fat), Cholesterol 103mg cholesterol, Sodium 232mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 45g protein.
SPICY RED SNAPPER CAKES
Provided by Molly O'Neill
Categories easy, quick, weekday, appetizer
Time 15m
Yield Four servings
Number Of Ingredients 9
Steps:
- Combine all ingredients in a medium bowl. With slightly moistened hands, form the mixture into 12 cakes, each about 1/2 inch thick.
- Coat a large nonstick skillet lightly with oil. Heat over medium heat until hot. Add as many fish cakes as will comfortably fit in pan. Cook until nicely browned on both sides, about 3 minutes per side.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 322 milligrams, Sugar 2 grams, TransFat 0 grams
SMOKED SPICY SNAPPER
For the wildcard mixing pot challenge in fish and seafood. For unrulies under the influence. Were spicy over there. This is reminiscent of a middle eastern dish called smaka harra. You can bake it or grill it;were wild, we smoke it !!!! Unrulies under the influence; middle east; spicy.
Provided by Dienia B.
Categories Southwest Asia (middle East)
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a food processor mix garlic, chili peppers, onion, tomato, tomato paste, and cumin.
- Add cilantro and add green olives.
- Score fish 3 times on each side.
- Brush with olive oil.
- Sprinkle with pepper.
- Put paste mixture on each side.
- Put on foil on grill.
- Grill 45 minutes until dorsil fin comes out when pulled or bake in 350 degree Fahrenheit oven for 1 hour until dorsal fin comes off when pulled.
- You need to baste fish which ever way you cook it.
Nutrition Facts : Calories 298.1, Fat 28.7, SaturatedFat 4, Sodium 233.4, Carbohydrate 10.8, Fiber 2.4, Sugar 4.8, Protein 2.1
CAJUN RED SNAPPER
Steps:
- On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano.
- In a small saucepan, over medium heat, melt butter or margarine with oil. Brush both sides of the snapper filets with the butter mixture, reserve the remaining butter mixture. Coat both sides of the filets with the seasoning-mixture.
- Heat a large cast-iron skillet over high heat until a drop of water sizzles on it. Drizzle half of the remaining butter-oil mixture on one side of fish fillets. Place fillets butter side down in pan. Cook over a high heat until the fish is deeply browned, about 5 minutes. Drizzle remaining butter-mixture over the fish and flip the fish over. Cook until fish is browned and flakes when tested with a fork, about 5 minutes more. Season to taste with salt.
Nutrition Facts : Calories 227.6 calories, Carbohydrate 1.3 g, Cholesterol 71.8 mg, Fat 8.5 g, Fiber 0.5 g, Protein 34.8 g, SaturatedFat 3.2 g, Sodium 102.8 mg, Sugar 0.2 g
CA CHIEN (CRISPY RED SNAPPER WITH SPICY TOMATO SAUCE)
I've made this dish with red snapper fillets. It's a heck of a lot quicker and it's perfect for one.
Provided by Dancer
Categories Vegetable
Time 27m
Yield 2 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 147.3, Fat 7.1, SaturatedFat 0.9, Sodium 1398.2, Carbohydrate 20.3, Fiber 1.5, Sugar 16.9, Protein 2.5
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