PAN SEARED RED SNAPPER
This is great for a gourmet taste on a tight schedule. Also, my husband, who isn't a fish fan, requests this recipe! Drizzle sauce over fish, and serve with vegetables.
Provided by OCTOBERK8
Categories World Cuisine Recipes Asian
Time 20m
Yield 2
Number Of Ingredients 8
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.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 16.5 g, Cholesterol 41.4 mg, Fat 8.5 g, Fiber 3 g, Protein 24 g, SaturatedFat 1.3 g, Sodium 138.7 mg, Sugar 9 g
PAN ROASTED SNAPPER WITH CRAB
An amazingly flavorful dish perfect for Lent. If you cannot find red snapper, substitute striped bass, mahi-mahi, black sea bass (flakier texture), grouper (firmer texture), pompano, lemonfish or catfish. Courtesy of Chef Frank Brigsten of Brigsten's Restaurant as featured on the Louisiana New Garde television series.
Provided by Molly53
Categories Crab
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- To make the butter: whirl all ingredients in blender or food processor until smooth. Refrigerate until ready to use.
- Preheat oven to 450F; spray two large saute pans with cooking spray and place in oven to heat.
- Warm serving plates.
- Season fish with 1/2 teaspoon seasoning and dust the skin side with flour.
- Add 1/4 cup clarified butter to each saute pan.
- Place fish in hot butter, skin-side down and cook for a minute.
- Bake in oven for about eight minutes or until flesh flakes easily.
- Place a fillet on each serving plate; discard butter and return pans to high heat.
- Add 1/2 cup stock or clam juice to each pan and bring to a boil.
- Add half the tomato butter to each pan and heat until butter is nearly melted.
- Add 3/4 cup of crab meat to each pan and cook until heated through.
- To serve: Divide the crab meat and sauce evenly over the top of each piece of fish.
- Serve immediately.
FAMOUS ROAST GARLIC CRAB
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Cleaning dungeness crab:
- Holding the body backside up, place your right thumb in the joint between the upper and lower shell on the side opposite the mouth. Your palm will be stretched across the top of the shell. Hold the bottom of the crab in your opposite hand. Force your thumb in and pull up and back to your right until shell snaps off. Pour any juices in the shell into a small bowl. Cut the body into quarters with a large knife. Twist the legs off the body. Crack lightly in several places with a nutcracker and set aside.
- Heat the olive oil in a very large ovenproof saute pan over medium-high heat until hot. (You may need 2 pans.) Add the crab and garlic, and toss well. Saute for about 10 minutes. Season, to taste, with salt and pepper and mix in lemon juice. Saute for another 5 minutes, then add parsley. After another 1 or 2 minutes, remove the crab and serve in the newspaper lined cans.
CRUSTY RED SNAPPER
This is an amazing dish. It's so easy, yet so elegant. The veggies steam the fish from the bottom, and covering the fillets with a crunchy topping keeps them moist. -Kelly Remington, Arcata, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a 15x10x1-in. baking pan coated with cooking spray, combine the tomatoes, peppers, leeks, celery leaves and garlic; arrange fillets over vegetable mixture., In a small bowl, combine the bread crumbs, chips, cheese, salt, paprika, cayenne and pepper; stir in butter. Sprinkle over fillets. Bake, uncovered, at 425° for 18-22 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 237 calories, Fat 7g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 396mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
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