Snapper Fillets With Herb And Caper Butter Recipes

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PAN-ROASTED FISH FILLETS WITH HERB BUTTER

A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid's Garden in Brooklyn, who also teaches cooking classes in topics like "How to Cook Fish in a New York City Apartment." The cooking time is so short that the smell - which, if your fish is fresh and not funky, should not be overpowering - will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs. You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon.

Provided by Julia Moskin

Categories     dinner, lunch, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 7



Pan-Roasted Fish Fillets With Herb Butter image

Steps:

  • Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
  • Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
  • Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

Nutrition Facts : @context http, Calories 461, UnsaturatedFat 25 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 471 milligrams, Sugar 0 grams, TransFat 1 gram

2 5- to 6-ounce fish fillets, like black bass, haddock, fluke, striped bass, tilefish, snapper or salmon, 1/2- to 1-inch thick
Salt and ground black pepper
3 tablespoons grapeseed or canola oil
2 tablespoons unsalted butter
2 sprigs fresh thyme, tarragon, chives or another herb
1 tablespoon chopped flat-leaf parsley, optional
Lemon wedges

CAJUN-CRUSTED SNAPPER FILLETS

Spicy snapper, Cajun-style.

Provided by MICHELLE0011

Categories     Seafood     Fish

Time 16m

Yield 4

Number Of Ingredients 8



Cajun-Crusted Snapper Fillets image

Steps:

  • Toss together bread crumbs, Cajun seasoning, and salt in a bowl. In a separate bowl, beat the eggs with the buttermilk. Toss the fish with the flour, shake off the excess, and dip into the egg. Shake off excess egg, and press into breadcrumb mixture. Set aside.
  • Heat about 1/8 inch of oil in a heavy bottomed skillet over medium-high heat. Cook for 3 to 5 minutes per side until the fish flakes easily and has browned nicely.

Nutrition Facts : Calories 627 calories, Carbohydrate 56.6 g, Cholesterol 157.9 mg, Fat 21.4 g, Fiber 2.8 g, Protein 48.9 g, SaturatedFat 4.3 g, Sodium 795.3 mg, Sugar 5.7 g

1 ½ cups dry bread crumbs
1 ½ teaspoons Cajun seasoning
salt to taste
2 eggs
1 cup buttermilk
1 ½ pounds red snapper fillets, bones removed
1 cup flour
vegetable oil as needed

SNAPPER FILLETS WITH HERB AND CAPER BUTTER

A good and simple way to use all that snapper we've been catching! *an Aussie tablespoon contains 4 teaspoons!

Provided by JustJanS

Categories     Australian

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9



Snapper Fillets With Herb and Caper Butter image

Steps:

  • Herb and Caper Butter:.
  • Combine all ingredients in a small bowl.
  • Snapper:.
  • Heat oil in a large frying pan.
  • Dust each fillet with seasoned flour and cook 2-3 minutes per side-or until done to your liking.
  • Serve fish at once with the savoury butter.

4 red snapper fillets
2 tablespoons oil
seasoned flour
90 g butter, softened
1 tablespoon finely chopped parsley
1 tablespoon finely chopped chives
1 tablespoon drained capers, roughly chopped
1 garlic clove, finely minced
2 teaspoons lemon juice

SNAPPER WITH BROWNED BUTTER AND CAPERS

Categories     Bake     Low/No Sugar     Wheat/Gluten-Free     Lemon     Snapper     Gourmet

Yield Serves 2

Number Of Ingredients 9



Snapper with Browned Butter and Capers image

Steps:

  • Preheat oven to 350°F.
  • In a small skillet cook butter over moderate heat until it begins to brown and stir in shallot. Cook shallot until softened but not browned, about 2 minutes. Remove skillet from heat and stir in lemon juice.
  • In a small bowl stir together parsley, capers, lemon pulp, and zest.
  • Put fish fillets in a jelly-roll pan, skin sides down, and sprinkle with salt and pepper to taste. Brush fillets with butter mixture and sprinkle with parsley mixture. Bake fillets in middle of oven until just cooked through, about 12 minutes, and garnish with lemon slices.

2 tablespoons unsalted butter
1 shallot, minced
2 teaspoons fresh lemon juice
2 tablespoons minced fresh parsley leaves
1 tablespoon drained bottled capers, minced
2 teaspoons finely chopped lemon pulp
1 teaspoon freshly grated lemon zest
two 1/2-pound red snapper fillets
lemon slices for garnish

GRILLED SNAPPER WITH CAPER SAUCE

The snapper in this recipe but if you prefer another for another fish, try mahi-mahi. It is a delicious firm, mild fish that won't fall apart on the grill.-Alaina Showalter, Clover, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 18



Grilled Snapper with Caper Sauce image

Steps:

  • In a small food processor, combine the first six ingredients; cover and process until blended. Pour into a large resealable plastic bag. Add the fillets; seal bag and turn to coat. Refrigerate for 30 minutes., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork., Meanwhile, combine sauce ingredients in a small food processor. Cover and process until blended. Serve with fish.

Nutrition Facts : Calories 272 calories, Fat 12g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 435mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges

1/3 cup lime juice
1 jalapeno pepper, seeded
3 garlic cloves, peeled
1-1/4 teaspoons fresh thyme leaves or 1/4 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper
4 red snapper fillets (6 ounces each)
SAUCE:
3 tablespoons lime juice
3 tablespoons olive oil
2 tablespoons water
2 teaspoons red wine vinegar
1/2 cup fresh cilantro leaves
1 shallot, peeled
1 tablespoon capers, drained
1-1/2 teaspoons chopped seeded jalapeno pepper
1 garlic clove, peeled and halved
1/4 teaspoon pepper

SAUTEED BLACK SEA BASS WITH CAPERS AND HERB-BUTTER SAUCE

Letting a fillet sizzle in a pan with butter, capers, and fresh herbs is one highly civilized way to get dinner on the table in less than 30 minutes. Go with sea bass, trout, or snapper-or any flaky white fish with a thin skin that will get super-crispy in the pan.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 8



Sauteed Black Sea Bass With Capers and Herb-Butter Sauce image

Steps:

  • Pat fillets dry; slash skin side of each crosswise in 2-inch intervals. Season generously with salt and pepper. Sprinkle with flour to evenly coat, shaking off excess.
  • Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from skillet, add fish in a single layer, skin-sides down. Reduce heat to medium; cook, undisturbed,until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7minutes, depending on thickness.
  • Flip and continue cooking until just cooked through, 1 to 2 minutes more. Transfer to plates, skin-sides up. Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes. Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes. Remove from heat; stir in herbs. Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.

4 skin-on black-sea-bass fillets (about 1 1/4 pounds total)
Kosher salt and freshly ground pepper
Instant flour, such as Wondra, for sprinkling
1 tablespoon extra-virgin olive oil
1/3 cup dry vermouth
1 tablespoon capers, drained and rinsed
3 tablespoons unsalted butter
1/4 cup lightly packed chopped fresh tender herbs, such as parsley, dill, tarragon, and chives

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