RED SNAPPER BAKED WITH ORANGE
Make and share this Red Snapper Baked with Orange recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 55m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400° F.
- Place the fish in a large baking pan.
- Dot each piece of fish well with butter and sprinkle with parsley and pepper.
- Lay the orange slices over the fish.
- Bake for 20 minutes.
- Reduce heat to 350° F.
- ,and bake for 20 minutes more or until the fish flakes at the touch of a fork.
OVEN BAKED RED SNAPPER
Provided by Food Network
Categories main-dish
Time P1DT6h40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F.
- Wash the fish thoroughly and dry on paper towels. Score both sides of fish 3 times. Combine the minced garlic and jalapeno and stuff mixture into each of the 6 slits. Rub the fish with salt, pepper and all-purpose seasoning. Let fish marinate for 30 minutes (or overnight in the refrigerator for more intense flavor.)
- In a medium skillet over medium heat, melt 1 tablespoon butter. Add the okra and bell pepper and cook until just tender, about 5 minutes. Make a slit down the center of the fish's belly. Stuff the belly of the fish with the okra and peppers and the chopped parsley. Place the fish on a rectangular piece of buttered foil. Place the remaining butter on top of the fish and drizzle with with the white wine.
- Seal the fish in the foil, but leave a slight opening to allow the steam to escape. Place the fish on a baking sheet and bake until cooked through, about 10 to 15 minutes.
- Remove from the oven, and transfer from foil to a serving dish, along with the juices collected in the foil.
BAKED RED SNAPPER WITH TOMATO, ORANGE AND SAFFRON
Categories Fish Tomato Bake Valentine's Day Low Fat Wheat/Gluten-Free Orange Snapper Saffron Bon Appétit
Yield Serves 2
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Combine first 7 ingredients in 9-inch square baking dish. Bake 15 minutes.
- Top hot tomato mixture with snapper. Brush snapper with oil. Season with salt and pepper. Cover and bake until fish is just cooked through, approximately 20 minutes. Serve.
SALT CRUSTED WHOLE RED SNAPPER
Provided by Tyler Florence
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- When cooking with a whole fish you must first be sure that the fish is gutted, your local fish market will do this for you. The skin should be scaled and the gills and fins removed. Leave on the head and tail. Rinse the fish inside and out then pat dry.
- In a mixing bowl, combine the parsley, orange, fennel, bay leaves, shallot, red pepper flakes, fennel seed, and 1/4-cup olive oil. Stuff the cavity of the fish with 3/4 of the mixture, then spread the remaining 1/4 on the bottom of a roasting pan so the fish will not stick.
- Transfer the fish to the roasting pan and rub the skin with remaining olive oil. In another bowl, whip the egg whites to a stiff peak, then fold in the salt to make a paste. Smear the salt paste over the entire fish and roast in a preheated 350 degree F oven for 30 to 40 minutes. The egg whites form a hard crust that will crack like a shell. To serve, scoop the flesh from the fish with a spoon.
BAKED SNAPPER WITH MANDARIN ORANGES, CASHEWS AND GINGER
Steps:
- Preheat the oven to 425 degrees F (225 degrees C).
- Arrange the snapper fillets in a single layer in the bottom of a lightly greased shallow baking dish. In a medium bowl, stir together the mandarin orange juice, lime juice, brown sugar, soy sauce and sesame oil. Mix in the red pepper flakes, ginger and chopped mandarin oranges. Pour over the snapper in the dish.
- Bake uncovered for 12 to 15 minutes in the preheated oven, until fish is opaque. Transfer fillets to serving plates and spoon the sauce over them. Garnish with a sprinkle of cashews and green onion.
Nutrition Facts : Calories 255.7 calories, Carbohydrate 20.4 g, Cholesterol 41.4 mg, Fat 8.3 g, Fiber 2.2 g, Protein 26.1 g, SaturatedFat 1.6 g, Sodium 528.6 mg, Sugar 13.2 g
SAUTEED RED SNAPPER FILLETS WITH FENNEL AND ORANGE
Categories Citrus Fish Fruit Vegetable Sauté Dinner Orange Seafood Snapper Fennel Summer Winter Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Cut peel and white pith from orange with a sharp knife, then cut sections free from membranes. Squeeze 1 to 2 tablespoons juice from membranes before discarding and reserve. Cut sections into 1/4-inch dice and reserve separately.
- Quarter fennel bulb lengthwise and cut out and discard core. Cut quarters lengthwise into 3/4-inch-thick slices.
- Heat 1 1/2 tablespoons oil in a heavy skillet over moderately high heat until hot but not smoking, then sauté fennel with fennel seed and salt and pepper to taste, stirring, until edges are browned and fennel is wilted, about 10 minutes. Cook fennel over moderately low heat, covered, stirring occasionally, until tender, about 8 minutes more. Stir in reserved orange juice.
- While fennel cooks, pat fish dry and season with salt and pepper. Heat remaining tablespoon oil in a 9- to 10-inch nonstick skillet over moderately high heat until just starting to smoke, then sauté fish, skin sides down, until skins are golden, about 3 minutes. Turn fish over and sauté until just cooked through, about 3 minutes more.
- Sprinkle fish with lemon juice and serve, skin sides up, on top of fennel and orange dice.
RED SNAPPER A L' ORANGE
Another quick and easy fish dish I have not tried. Hope someone out there will like it and let me know.
Provided by Tebo3759
Categories Very Low Carbs
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine salt, pepper, juice, rind, and oil.
- Place fish in single layer in an oiled oven ready dish.
- Pour sauce on top.
- Sprinkle with nutmeg.
- Bake at 350 for 20-30 minutes or until fish is cooked.
BAKED WHOLE RED SNAPPER
Red snapper is a mild and lean fish with a firm texture. The aromatics combined with the Cajun spices will have your taste buds dancing!
Provided by CookingWithShelia
Categories Fish Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Clean red snapper inside and out under cold running water. Pat dry with paper towels.
- Brush grapeseed oil all over the inside and outside of the fish, and sprinkle with Cajun seasoning on all sides. Insert garlic cloves, citrus slices, and thyme sprigs into the cavity of the fish. Set on a baking sheet.
- Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes, depending on size of the fish.
Nutrition Facts : Calories 616.1 calories, Carbohydrate 10.5 g, Cholesterol 166.6 mg, Fat 20.3 g, Fiber 4.7 g, Protein 95.3 g, SaturatedFat 2.7 g, Sodium 442.4 mg, Sugar 0.8 g
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