OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS
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.
EMERIL'S WHOLE ROASTED RED SNAPPER
Recipe courtesy Emeril Lagasse, 2006
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Season the snappers with the salt and pepper. Place the tomato slices on the bottom of a large roasting pan in 2 columns of 4 tomato slices. Place 6 sprigs of rosemary across the each of the 2 rows of tomatoes. Lay the fish on top of the tomato slices, and divide the thyme leaves, orange zest and garlic cloves evenly over the tops of the 2 fish. Pour the wine and lemon juice around the fish, and drizzle each fish with 1 tablespoon of the olive oil. Place the fish in the oven and roast, uncovered, for 20 minutes. Remove from the oven and add another tablespoon of the olive oil to each of the fish. Return to the oven and continue to cook until well caramelized, about 15 to 20 minutes. Remove the fish from the oven and drizzle with the remaining 1/4 cup of olive oil.
- Serve immediately, with the pan drippings drizzled over the top of the fish.
SALT-ROASTED RED SNAPPER
The salt in this recipe forms a hard crust as it bakes, infusing the fish with moisture and flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees. Rinse fish thoroughly inside and out until no traces of blood remain. Pat fish dry with paper towels.
- In a large bowl, stir together salt and egg whites until thoroughly combined. Place a 1/2-inch layer of salt mixture in the bottom of a 13-by-9-by-2-inch baking pan. Place lemon rounds, parsley, thyme, and bay leaves on top of salt, arranging ingredients so they form shape of fish and reserving some of each ingredient. Fill fish cavity with reserved lemons and herbs; place the fish on top of mixture.
- Pour the remaining salt over fish, completely covering the body; the tail can stick out of the pan. Using your fingers, pat down salt, completely sealing the fish.
- Place pan in center of oven. Cook fish until done, allowing 15 minutes per pound. (One way chefs check for doneness is to insert a carving fork or metal skewer through the salt crust and into the fish, then place it to the chin under lower lip for 15 seconds; if the metal feels very warm, the fish is done.) Remove pan from oven; let sit 5 minutes.
- Gently break away crust. Transfer fish to a cutting board. Using a paring knife and your fingers, peel away skin. Separate, and serve.
ROASTED RED SNAPPER
Make and share this Roasted Red Snapper recipe from Food.com.
Provided by Carole Reu
Categories Very Low Carbs
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven 450.
- Cut fish into 4 serving size portions.
- Combine undrained tomatoes, green onions, celery, lemon juice, and oregano in a large skillet. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until most of the liquid has evaporated.
- Spray a 2 quart rectangular baking dish with cooking spray.
- Place fish in baking dish, turning under any thin edges.
- Sprinkle with the pepper and coriander.
- Bake for 8 to 10 minutes or until fish flakes easily with a fork.
- Transfer fish to individual serving plates.
- Spoon sauce over fish.
- Sprinkle feta cheese and olives over fish.
Nutrition Facts : Calories 155.6, Fat 4.1, SaturatedFat 1.8, Cholesterol 50.4, Sodium 213.2, Carbohydrate 3.6, Fiber 1.1, Sugar 1.3, Protein 25.3
ROASTED RED SNAPPER WITH FRESH HERBS, GARLIC AND OLIVE OIL
Steps:
- Preheat oven to 450 degrees. Pat dry the fish and rub inside and out with the olive oil, lemon juice, garlic, rosemary, thyme and salt and pepper to taste. Arrange the fish in an oiled baking dish and bake it for 20 minutes, or until it flakes easily. Transfer to a serving plate, pour juices around fish and garnish with lemon wedges and fresh herbs.;
WHOLE ROASTED RED SNAPPER
Provided by Enid Nemy
Categories dinner, weekday, roasts, main course
Time 45m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 300 degrees. Spread cubed vegetables evenly across a baking sheet, and bake until slightly tender, about 20 minutes. Meanwhile, rinse the fish with cool water and season the insides with salt and pepper. In each fish, place sprigs of thyme, sage, and rosemary; a garlic clove, and a wedge of lemon.
- Remove vegetables to a medium saucepan, and reserve. Raise oven temperature to 450 degrees. Lightly oil the baking sheet that held the vegetables, and place the stuffed fish on it. Roast the fish at 450 degrees for about 15 minutes, or until cooked to taste.
- While fish is cooking, add lemon juice, lime juice and white wine to the saucepan of vegetables. Cook, uncovered, over medium heat, to reduce liquid slightly. Add butter, tomato, sage and oregano.
- Serve the whole roasted fish topped with vegetable sauce. Serve with roasted potatoes and grilled vegetables.
ROASTED RED SNAPPER WITH OLIVES
Steps:
- Preheat oven to 425°F.
- Make sauce:
- In a small skillet boil wine with garlic until reduced to about 2 tablespoons. Add remaining sauce ingredients and salt and pepper to taste and bring to a simmer. Sauce may be made 1 day ahead and chilled, covered. Reheat sauce to warm before proceeding.
- Pat snapper fillets dry and season with salt and pepper. Divide oil between 2 shallow baking pans large enough to hold fillets in one layer without touching and spread oil evenly. Heat baking pans in upper and lower thirds of oven 7 minutes. Working quickly, put fillets, skin sides down, in hot baking pans and roast in upper and lower thirds of oven 7 to 10 minutes, or until fish is just cooked through.
- Transfer fillets with a metal spatula to a large platter, turning them skin sides up, and top with sauce.
More about "roasted red snapper recipes"
ROASTED RED SNAPPER ITALIAN STYLE! - 2 SISTERS RECIPES BY …
From 2sistersrecipes.com
4.4/5 (53)Total Time 21 minsCategory Seafood RecipesCalories 242 per serving
- Season the red snapper fillet with sea salt and black pepper. Then lay the fish with skin side down.
- Drizzle olive oil over the snapper. Then squeeze 1/2 of a lemon over the fish. Reserve the other half of the lemon for later.
ROASTED WHOLE RED SNAPPER RECIPE - GRACE PARISI - FOOD …
From foodandwine.com
4/5 (601)Total Time 40 minsAuthor Grace Parisi
- Choose one of the flavor combinations and chop all of the ingredients except the oil together with a large pinch of salt. Transfer the paste to a small bowl and stir in the oil. Make 5 parallel 3-inch-long slashes on each side of the snapper, slicing almost through to the bone. Lightly season the fish with salt and fill the slashes with the paste. Rub the fish all over with canola oil.
- Preheat the oven to 425°. Transfer the fish to a heavy rimmed baking sheet so it stands upright. To keep the fish stable, splay the belly flaps and set a crumpled foil ball under the tail. Roast the fish for 30 minutes, until the flesh just flakes. Transfer the fish to a platter. Using 2 forks, lift the fillets off the bones and serve.
BAKED RED SNAPPER WITH GARLIC AND HERBS RECIPE - THE …
From thespruceeats.com
MEDITERRANEAN RED SNAPPER RECIPE | THE MEDITERRANEAN …
From themediterraneandish.com
RECIPE: WHOLE ROASTED SNAPPER | WHOLE FOODS MARKET
From wholefoodsmarket.com
GRILLED MAHI MAHI WITH ROASTED PEPPER SAUCE AND CILANTRO PESTO
From test.element.allrecipes.com
ROASTED RED SNAPPER - MAYO CLINIC
From mayoclinic.org
THE 30 BEST SNAPPER RECIPES - GYPSYPLATE
From gypsyplate.com
SPANISH-STYLE SNAPPER WITH ROASTED RED PEPPER SAUCE RECIPE
From myrecipes.com
PANKO-CRUSTED RED SNAPPER RECIPE - TASTINGTABLE.COM
From tastingtable.com
WHOLE ROASTED RED SNAPPER WITH POTATOES AND ONIONS RECIPE
From myrecipes.com
ROASTED RED SNAPPER RECIPE | RECIPES.NET
From recipes.net
30 SNAPPER RECIPES (+ EASY FISH DINNERS) - INSANELY GOOD
From insanelygoodrecipes.com
OVEN ROASTED SNAPPER FILLET | NESTLé RECIPES
From nestlerecipescaribbean.com
#15-minutes-or-less #time-to-make #course #preparation #healthy #very-low-carbs #main-dish #oven #roast #low-fat #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #equipment
You'll also love