RED SNAPPER
Provided by Food Network
Time 45m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees. Tear 2 pieces of parchment or aluminum foil, about 12-inch square.
- Drizzle some olive oil in center of each square and spread with your fingers. Set the filets, skin side down, over the olive oil in the foil and season with salt and pepper. Drizzle more olive oil over fish, then top with tomatoes and then fresh herbs. Drizzle drops more olive oil and season with salt and pepper.
- Wrap, deli style. Set package on a baking dish or sheet and bake for 30 minutes or until tender. While snapper is cooking, make orange rice.
RED SNAPPER
Steps:
- Heat olive oil in a medium saute pan over medium heat. Add vegetables and cook for 3 minutes, or until they have just sweated their moisture. Stir in curry powder and cook for 1 minute. Add wine and simmer 4 minutes. Stir in the stock and cook, for 10 minutes. Remove from heat. Cover and keep warm on back of stove.
- Reheat vegetable couscous. Wipe snapper fillet dry. Using a sharp knife, score the skin in a crosshatch pattern. Lightly dust with flour and season to taste with salt and pepper. Heat vegetable oil in a 12-inch saute pan over medium heat. When very hot but not smoking, add the fillet, skin-side down. Raise heat and cook, occasionally tilting pan to distribute fat evenly, for about 6 minutes. Remove from heat and drain on paper towels.
- Return sauce to high heat. Bring to a rolling boil, add 1/2 tablespoon olive oil, carrot juice, and herbs. Taste and adjust seasoning with salt and pepper. Turn off heat. Place vegetable Italian couscous in shallow soup (or pasta) plate. Carefully set snapper fillet in the center of couscous. Quickly spoon broth over top and serve.
- Heat medium stockpot, add olive oil and saute carrots, celery and red pepper until translucent.
- Add chicken stock or vegetarian stock. Bring to a boil, add couscous and lower heat to a simmer, and cook for 5 to 7 minutes.
CRUMB-COATED RED SNAPPER
I reel in compliments with this moist, crispy red snapper recipe. Heart-healthy omega-3 oils are an added bonus with my simple but delicious entree that's done in mere minutes. It's one of the best red snapper recipes I've found. -Charlotte Elliott, Neenah, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.
Nutrition Facts : Calories 288 calories, Fat 10g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 498mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
SPARKLING WINE COCKTAIL; RASPBERRIES & CHAMBORD
Make and share this Sparkling Wine Cocktail; Raspberries & Chambord recipe from Food.com.
Provided by Manami
Categories Beverages
Time 2h15m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Gently stir together raspberries, Chambord, and sugar in small bowl and let macerate.
- Cover & chill, at least 1 hour or up to 2 hours.
- Spoon 2 tablespoons raspberries with some ice into each of 2 champagne flutes or glasses, slowly.
- Top with champagne.
Nutrition Facts : Calories 187.2, Fat 0.2, Sodium 9.6, Carbohydrate 12.7, Fiber 2, Sugar 7.3, Protein 0.5
RED SNAPPER LE CHAMBORD
Make and share this Red Snapper Le Chambord recipe from Food.com.
Provided by annconnolly
Categories Very Low Carbs
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Split fish and remove bone. Sauté about 30 minutes the green onions,.
- garlic, parsley, crabmeat, shrimp and bread squeezed out in water.
- Stuff into red snapper, season, and bake 1 hour, basting often.
- Place on a platter, garnish with lemon and parsley.
- (For Sauce): Sauté green onions, mushrooms, and shrimp in butter, add wine, stir well, and season to taste.
- Pour some of this sauce over fish and serve the remainder in a gravy boat.
Nutrition Facts : Calories 716.2, Fat 17.9, SaturatedFat 8.6, Cholesterol 369.8, Sodium 797, Carbohydrate 12.4, Fiber 0.9, Sugar 2.6, Protein 96.9
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