Red Snapper With Veggies Food

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RED SNAPPER WITH VEGGIES



Red Snapper with Veggies image

Bursting with crisp, flavorful veggies, you'll be amazed that this dish, submitted by Carolyn Zimmerman of Fairbury, Illinois, was made entirely in the microwave.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 5

1/2 medium zucchini, cut into 1/8-inch slices
1 medium carrot, cut into 1/8-inch slices
1/2 medium onion, cut into 1/8-inch slices
3 tablespoons stir-fry sauce, divided
2 red snapper fillets (4 ounces each)

Steps:

  • Place the zucchini, carrot and onion in an 8-in. square dish coated with cooking spray. Cover and microwave on high for 2 minutes. , Brush 1 tablespoon stir-fry sauce over both sides of fillets. Spoon remaining sauce over vegetables; toss to coat. Place fish over vegetables. Cover and microwave on high 2-3 minutes longer or until fish flakes easily with a fork.

Nutrition Facts : Calories 166 calories, Fat 2g fat (0 saturated fat), Cholesterol 40mg cholesterol, Sodium 857mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.

BAKED SNAPPER WITH VEGETABLES



Baked Snapper with Vegetables image

Provided by Food Network Kitchen

Yield 2 servings

Number Of Ingredients 6

1 tablespoon olive oil
2 fillets red snapper or other firm fish
1/2 cup thinly sliced leeks
1/2 cup thinly sliced red pepper
Salt and pepper
White wine

Steps:

  • Preheat oven to 375 degrees. On a large piece of foil, drizzle olive oil and top with fish fillets. Top with leeks and red pepper. Season with dried tarragon, salt and pepper. Splash fish with 3-4 tablespoons wine. Fold foil up into a package and place on baking sheet. Bake for 20 minutes

RED SNAPPER AND SUMMER VEGETABLES BAKED IN FOIL ON A SALAD



Red Snapper and Summer Vegetables Baked in Foil on a Salad image

Make and share this Red Snapper and Summer Vegetables Baked in Foil on a Salad recipe from Food.com.

Provided by Gingerbear

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 20

1 cup zucchini, medium diced
1 cup squash, medium diced
1 cup roma tomato, medium diced
1 cup red onion, medium diced
1/4 cup olive, salad
1 tablespoon minced garlic
1 tablespoon italian seasoning
4 pieces of heavy-duty aluminum foil, 15 inch squares
4 teaspoons Emeril's Original Essence
4 (8 ounce) red snapper fillets
2 tablespoons lemon juice
6 tablespoons extra virgin olive oil, plus
1/3 cup extra virgin olive oil
4 ounces frisee
8 ounces Baby Spinach
1 head endive, sliced thinly at a 45 degrees angle
1 tablespoon minced shallot
3 tablespoons sherry wine vinegar
1 tablespoon Dijon mustard
salt & freshly ground black pepper

Steps:

  • Preheat the oven to 350°.
  • In a medium bowl, combine the vegetables with the olive salad, garlic, Italian seasoning, 1 teaspoon of the salt, and 2 tablespoons of the olive oil.
  • Mix together to combine.
  • Season the fish generously on both sides with the Emeril's Original Essence.
  • Fold each piece of aluminum foil in half.
  • Open each folded piece and place 1/4 of the vegetable mixture just below the crease and in the center of each foil square.
  • Place a snapper filet on top of the vegetables.
  • Drizzle each fillet with 1/2 a tablespoon of lemon juice and 1 tablespoon of the olive oil.
  • Fold the foil over the fillet and tightly crimp the edges to form a seal.
  • Place the pouches on a sheet pan and place in the oven to bake for about 25 minutes.
  • While the fish bakes, in a large mixing bowl, combine the frissee, baby spinach, endive and red onion.
  • Season the lettuce with salt and cracked black pepper, and toss to combine.
  • Divide the lettuces among 4 entrée plates.
  • Remove the fish from the oven.
  • Combine the shallots, vinegar and mustard in a medium bowl set over a plate covered by a dishtowel to prevent the bowl from moving while whisking.
  • Whisk the mixture while gradually adding the remaining 1/3 cup of the olive oil.
  • Gently pierce each fish packet and whisk the juices into the vinaigrette.
  • Season the vinaigrette with salt and pepper.
  • Place the fish and vegetables over each salad.
  • Divide the vinaigrette evenly over the 4 salads and serve immediately with crusty bread.

Nutrition Facts : Calories 720.8, Fat 43.9, SaturatedFat 6.4, Cholesterol 106.4, Sodium 326.6, Carbohydrate 17.9, Fiber 8.3, Sugar 4.9, Protein 65

OVEN POACHED RED SNAPPER WITH VEGETABLES



Oven Poached Red Snapper With Vegetables image

This recipe can be made with whole red snapper or with fillets. The skeletons are cooked to make fish sauce or use store bought.

Provided by threeovens

Categories     New Zealand

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 1/2 lbs red snapper, whole (or fillets)
1/2 cup zucchini, sliced thin
1/2 cup yellow squash, sliced thin
8 sprigs mint
2 cups fish stock
1 cup dry white wine
2 tablespoons butter
4 tablespoons olive oil
1 ounce lemon juice
1 tablespoon of fresh mint
salt & freshly ground black pepper

Steps:

  • Fillet the red snappers and set aside, or buy snapper fillets (easier). Cut 1 tablespoon mint leaves into strips using chiffonade style of cutting. Roll leaves lengthwise and slice into thing strips; set aside. Place snapper skeletons in a saucepan and cover with water, add a pinch of salt and simmer for 45 minutes, then strain to make fish sauce. Or use store bought fish sauce (easier).
  • Preheat oven to 400°F Arrange fillets in a baking dish and season with salt and pepper. Top with zucchini, squash, mint sprigs, fish broth, white wine, butter and olive oil. Bake 10-12 minutes, or until fish is cooked through (test with fork that it is flaky). Remove fillets and vegetables to serving dish, discarding mint sprigs.
  • Pour cooking liquid into a saucepan and reduce until it thickens slightly. Remove from heat and add lemon juice and mint strips (chiffonade). Pour over fillets and serve. Garnish with additional fresh mint.

Nutrition Facts : Calories 529.9, Fat 24.1, SaturatedFat 6.6, Cholesterol 121.6, Sodium 420.5, Carbohydrate 3.1, Fiber 0.4, Sugar 1.5, Protein 61.5

SESAME-CRUSTED RED SNAPPER WITH GINGER-DRESSED SNAPPY VEGGIES



Sesame-Crusted Red Snapper with Ginger-Dressed Snappy Veggies image

Categories     Salad     Ginger     Side     Marinate     Snapper

Yield 4 servings

Number Of Ingredients 13

2-inch piece fresh gingerroot, peeled and grated or minced
1 small jalapeño pepper, seeded and finely chopped
3 tablespoons rice wine vinegar or white wine vinegar (eyeball it)
Salt and freshly ground black pepper
5 tablespoons vegetable oil
10 radishes, thinly sliced
1 English (seedless) cucumber (the one wrapped in plastic), thinly sliced
1 yellow bell pepper, seeded, quartered, and cut into thin strips
4 8-ounce portions red snapper fillet, skin on
1/2 cup sesame seeds, untoasted (available on spice aisle)
1 bunch watercress, trimmed of thick stems
1 cup (about 20 leaves) fresh basil, coarsely chopped
1/4 cup toasted unsalted peanuts, coarsely chopped

Steps:

  • In a salad bowl combine the ginger, jalapeño, vinegar, salt, and pepper. In a slow steady stream, whisk in 3 tablespoons of the vegetable oil. Add the radishes, cucumber, and bell pepper and toss to coat. Let the veggies marinate at room temperature while you prepare the sesame-crusted snapper.
  • With a sharp paring knife, score the skin side of the snapper fillets: Slash 3 1/8-inch-deep cuts across the width of the fish. Season both sides of the fish with salt and pepper. Sprinkle and then gently press the sesame seeds onto both sides of the fish. Heat a large nonstick skillet over medium-high heat with the remaining 2 tablespoons of vegetable oil (twice around the pan). When the pan is hot, add the seasoned fish to the skillet skin side down. Sauté the snapper for 4 minutes, and if you find that the fillets bubble up in the center section, carefully press each fillet down with a fish spatula. Flip the fillets and continue to cook on the second side for 3 minutes, or until the fish is cooked through and opaque. While the fish is cooking on the second side, finish off the ginger-dressed snappy veggies.
  • To the marinating vegetables add the watercress, basil, and peanuts. Toss to combine.
  • To serve, distribute the snappy veggies among four plates and top with the sesame-crusted snapper.

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