RED SNAPPER PUTTANESCA
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Position a rack in the top third of the oven.
- Dry the snapper very well inside and out. Score the skin twice on each side. Season inside and out with 1 1/4 teaspoons salt. Stuff the cavity with the rosemary, oregano and orange slices and close the belly around the filling.
- On a rimmed baking sheet, toss together the capers, orange and red bell peppers, onions, red pepper flakes, 1 tablespoon olive oil and 1/2 teaspoon salt. Place the fish in the middle of the vegetables and rub the skin with 1 tablespoon olive oil.
- Roast until the fish is cooked through and tender when pierced with a fork, 25 to 30 minutes. Transfer to a platter to rest.
- Add the roasted vegetables to a blender; puree until smooth.
- Using a butter knife, cut the top fillet away from the fish by following the spine down the center of the fish. Remove the fillet with a fork. Flip the fish and repeat on the other side.
- Serve the fillets with the spicy roasted pepper puree.
RED SNAPPER PUTTANESCA (COOKING LIGHT)
This flavorful recipe is from a 1996 Cooking Light magazine. I made a few adjustments for my family's preferences, but it is still a tasty, very low-fat recipe.
Provided by appleydapply
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat an oven to 350°F (180°C).
- Place the snapper fillets in a shallow glass baking dish and top with the lemon juice and pepper.
- Heat the oil in a large nonstick frying pan over medium heat. Add the scallion and garlic and sauté, stirring frequently, for 2 minutes. Add the drained tomatoes, olives, capers, anchovies, basil, oregano and bay leaf. Bring to a boil, reduce the heat to low and simmer for 5 minutes.
- Pour the sauce over the fillets and top with the chopped or dried parsley. Cover with aluminum foil and bake until the fish just separates when pressed with a fork, about 30 minutes. Remove and discard the bay leaf.
- To serve, divide among 4 individual plates. Top each with a lemon wedge and a parsley sprig.
Nutrition Facts : Calories 240.5, Fat 5, SaturatedFat 0.9, Cholesterol 66.5, Sodium 427.8, Carbohydrate 10.2, Fiber 2.8, Sugar 4, Protein 38.8
TANDOORI RED SNAPPER (COOKING LIGHT)
This flavorful recipe is from Cooking Light. The fish is spicy, but the accompanying salad is so refreshing! It definitely doesn't taste like low-fat food.
Provided by appleydapply
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- To prepare snapper:.
- Combine first 10 ingredients in a 13 x 9-inch baking dish, stirring with a whisk. Add fish, turning to coat. Cover and marinate in refrigerator 2 hours.
- To prepare salad:.
- Combine onion, 2 tablespoons juice, 1/2 teaspoon salt, and 1/8 teaspoon garam masala in a medium bowl; let stand 1 hour.
- Add 1 1/2 cups yogurt, cucumber, cilantro, and 1/8 teaspoon black pepper, stirring gently to combine.
- Preheat broiler.
- Remove fish from dish; discard marinade. Place fish on a broiler pan coated with cooking spray. Broil 5 minutes, turn fish, then broil 4-5 more minutes until fish is firm to the touch with a fork.
- Serve salad with fish.
Nutrition Facts : Calories 115.2, Fat 0.7, SaturatedFat 0.3, Cholesterol 3.1, Sodium 993.7, Carbohydrate 18.9, Fiber 1.7, Sugar 13.8, Protein 9.8
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