Red Snapper With Tomato Saffron Vinaigrette Recipes

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees F.
• Toss the tomatoes with 1 tablespoon of the olive oil, garlic, vinegar, pepper flakes, and salt, to taste. Spread out on a baking sheet and roast until the tomatoes get juicy, about 15 minutes. Transfer tomatoes to a bowl and toss with the basil.
• Dry the fish very well all over. To keep the fish from curling in the pan, lightly slash a cross-hatch pattern into the skin of the fish with a sharp knife. Brush the rounded flesh side of the fish with the remaining olive oil. Season with salt and pepper, to taste. Heat a large non-stick skillet over medium-high heat. Place the fish, seasoned side down, in the oil, and cook undisturbed over high heat, until the fish turns both opaque along the edges and golden on the bottom, about 3 minutes. Lightly salt the skin side of the fish. Flip the snapper and turn off the heat and let the fish cook in the residual heat of the pan until the fillets are firm but still juicy, about 1 minute more.
• Divide the fish among 4 plates. Top with the tomatoes and serve.

Steps:

• Preheat the oven to 400 degrees F.
• Line a heavy large baking sheet with foil. Oil the foil and fish with 1 tablespoon of oil. Place the fish atop the foil. Sprinkle the fish cavity with salt and pepper. Squeeze 1/2 of the lemon inside the fish cavity. Fill the cavity with the onion, fennel and rosemary sprigs. Bake until the fish is just cooked through at the bone, about 40 minutes.
• Meanwhile, squeeze the remaining lemon 1/2 into a small bowl. Whisk in the fennel fronds, rosemary, and garlic. Gradually whisk in the remaining 3 tablespoons of oil. Season the lemon sauce, to taste, with salt and pepper.
• Using a sharp knife, separate the 2 fillets from the backbone. Using a metal spatula, transfer the top fillets to a plate. Lift the fish backbone from the bottom fillets (the backbone and head should come off together easily), and discard. Using the spatula, transfer the remaining fillets to plates. Sprinkle the fish with salt and pepper. Drizzle the lemon sauce over the fish and serve.

Steps:

• Clean the fish by removing the gills and the small belly flap, slice all the vegetables thin.
• On the bottom of a long gratin dish place the sliced fennel cover with the fish. Cover the fish with the slices of tomatoes, lemon slices, leaves of basil, add the broth and season to taste. Cook the fish in a 450 degrees oven for about 20 minutes. Drain off some of the natural juices, add to a blender and drizzle with olive oil to emulsify. Drizzle back over fish and serve as-is.

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.

Steps:

• For the vinaigrette: In a blender or food processor, combine the peppers, vinegar, garlic, saffron, honey, and mustard and blend 30 seconds. With the motor running, slowly add the oil until it emulsifies. Season to taste with salt and pepper.
• For the snapper: Preheat oven to 450 degrees F. Place cumin and coriander in a spice grinder and grind finely. Mix together the cumin, coriander, paprika and zest and place on a large plate. Score the fish on each side, season with salt and pepper and dredge 1 side in the spice mixture. Heat the olive oil in a large oven-proof saute pan, over high heat until smoking. Place the fish, spice-side down into the pan and saute until golden brown. Turn the fish over, place in the oven and continue cooking for 6 to 8 minutes or until cooked through. Fillet the fish and drizzle with the Yellow Pepper-Saffron Vinaigrette.
• For the broccoli: Heat oil in a medium Dutch oven over medium heat. Add anchovies and cook for 1 minute. Add garlic and cook until lightly golden brown. Add wine and bring to a simmer. Add broccoli and chicken stock, cover and cook for 2 to 3 minutes. Remove cover and cook until all liquid has evaporated and the broccoli is tender.

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Combine the tomatoes, basil, onions, and olives in a bowl. Season with salt and pepper, to taste. Season both sides of the fillets with 1 teaspoon salt, 1/2 teaspoon pepper, and Essence. Arrange the fish on the baking sheet, followed by the tomato mixture and then the lemon slices. Drizzle 1 tablespoon of olive oil over each fillet.
• Bake for 15 to 20 minutes, or until the snapper is cooked through. To serve, place a portion of Rice Pilaf on an entree plate. Use a spatula to remove the fish, along with the tomatoes, onions and lemons from the baking sheet and place over the Rice Pilaf. Drizzle with tomato water, if desired, and garnish each fillet with a chiffonade of fresh basil.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
• Preheat the oven to 350 degrees F.
• Melt the butter in a large ovenproof saucepan or Dutch oven over medium-high heat. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the rice and cook, stirring, until opaque and nutty in aroma, 2 to 3 minutes. Add the chicken broth and salt, stir well, and bring to a boil. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
• Remove the rice from the oven and let stand, undisturbed, for 5 to 10 minutes. Fluff the rice with a fork and stir in the green onions, if desired. Serve hot.
• Combine all ingredients in a blender or food processor. Add just enough olive oil for flavor and season with salt and pepper, to taste.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
• Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
• Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
• Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
• Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.

Steps:

• Preheat broiler and oil a large shallow baking pan (1 inch deep).
• Season fish all over with 1/2 teaspoon salt and 1/4 teaspoon pepper, then put, skin sides down, in baking pan. Drizzle fillets with 1/2 tablespoon lemon juice and 1 tablespoon oil (total).
• Broil fish 6 inches from heat until just cooked through, 6 to 8 minutes. Transfer to a platter.
• While fish broils, whisk together remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 1/2 tablespoons lemon juice in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Stir in basil and spoon vinaigrette over cooked fish.

Steps:

• Preheat grill to medium-high heat. Spray grill basket with nonstick nonflammable cooking spray. Sprinkle fillets evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Grill fish in grill basket for 2 minutes on each side or until fish flakes easily when tested with a fork.
• In a small bowl, combine oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, cilantro, lime zest, lemon zest, and orange zest. Drizzle vinaigrette over fish. Serve.