RED SNAPPER WITH LEMON BUTTER
Make and share this Red Snapper With Lemon Butter recipe from Food.com.
Provided by MizzNezz
Categories Very Low Carbs
Time 13m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Roll the fish lightly in flour mixed with salt and pepper.
- Heat oil in skillet; cook fish until brown on both sides (3 minutes per side).
- Remove fish to platter and keep warm.
- To skillet add butter and lemon; allow to simmer 1 minute.
- Pour over the fish.
- Sprinkle with parsley.
SNAPPER "LAS ISLAS"
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Toss the diced purple potatoes in 1/2 cup of canola oil and season with salt and pepper. Pour onto a baking sheet roast the potatoes until they are just cooked through and can be pierced with a knife.
- If you have a deep fryer, fry the plantains at 350 degrees until they begin to caramelize on the outside. If you don?t have a fryer, saute the plantains in canola oil until they begin to caramelize.
- Lightly dust the snapper fillets with flour and season them with salt and pepper. Beat the eggs and half-and-half together and slide the snapper into the mixture. Saute the fish topside down in canola oil or clarified butter. When the fish is nicely browned, flip over and finish in oven until just cooked through.
- Saute the potatoes and plantains until warmed through. Toss with a few tablespoons of the Lemon Thyme Vinaigrette. Place a few spoonfuls in the center of the plate and top with a snapper fillet. Drizzle some of the vinaigrette around the fish and top the fish with a tablespoon of the Tomato and Roasted Red Pepper Aioli.
- Combine all the ingredients except the oil in a blender. Pour the oil in a slow stream with the blender on. Set aside.
- Make a mayonnaise with the egg yolk, lemon juice, and oil. Whisk in the roasted garlic puree. Combine the other ingredients in a blender and whisk the blended mixture into the roasted garlic mixture. Season with salt and pepper.
SAUTEED RED SNAPPER FILLETS WITH LEMON ASPARAGUS PURéE
Categories Blender Potato Vegetable Sauté Low Fat Low Cal Dinner Lunch Lemon Snapper Asparagus Spring Healthy Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Cut tips off 12 asparagus spears and reserve. Cut all spears into 1/2-inch pieces and cook in a saucepan of salted boiling water until tender, about 6 minutes. Transfer cooked asparagus with a slotted spoon to a blender and purée with 1 cup cooking liquid, reserving remaining cooking liquid in pan. Keep purée warm in a small saucepan.
- Have ready a bowl of ice and cold water. Return reserved cooking liquid to a boil and blanch reserved asparagus tips until just tender, about 3 minutes. Drain tips and immediately transfer to ice water to stop cooking. Drain tips and reserve for garnish.
- Scrub potato and cut lengthwise into four 1/2-inch-thick slices. In saucepan cook potato slices in salted boiling water to cover until tender, about 5 minutes, and transfer with a slotted spoon to a bowl. Keep potatoes warm, covered.
- Pat snapper dry and season with salt and pepper. In a large non-stick skillet heat oil over moderate heat until hot but not smoking and cook fish, skin sides down, about 3 minutes, or until skin is golden brown. Turn fish over and cook 2 minutes more, or until just cooked through.
- Whisk lemon juice and salt and pepper to taste into asparagus purée. Spoon some sauce onto 4 plates and top each portion with a potato slice and a fish fillet. Garnish fish with asparagus tips and serve remaining sauce on side.
SIX-CYLINDER SNAPPER WITH BASIL OIL AND SUCCOTASH
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 2h55m
Yield 2 servings
Number Of Ingredients 18
Steps:
- Layer 3 sheets of aluminum foil on top of each another and use butter or oil to grease the top layer.
- Rinse fish and pat dry. Place the fish on the foil and squeeze lemon juice over top, then season with salt and pepper and herbs. Tightly seal foil package.
- Place on engine (see The Driver's Manual below) and drive for approximately 100 km, (62.miles) or until fish is cooked throughout.
- Add both basil oil ingredients to a blender and puree. Let pureed mixture sit for 30 minutes if possible. Strain through a fine strainer. Discard solids. (makes about 1 cup, but all you need is a couple of tablespoons). Reserve.
- In a large saute pan over medium heat, add oil and butter. When butter is melted, add carrots, potatoes, yam, asparagus, garlic and shallots. Cover with a lid and cook for 20 to 30 minutes, stirring occasionally, until veggies are cooked throughout and caramelized on the outside. Add herbs, salt and pepper during the last few minutes of cooking. Serve with fish
- To serve, make a mound of succotash in the middle of each plate. Top with snapper and drizzle basil oil overtop.
- The Driver's Manual:
- In preparation for your first car meal, you should start by locating your engine's hot spots. Do this after any long drive by turning off the engine and letting the car sit for 15 minutes. Then lift up the hood and quickly tap the various components of the engine block. On most vehicles, the hottest area is the exhaust manifold cover, but most engines have additional nooks and crannies that will generate enough heat to slow-cook your freeway fare. Stay clear of areas near any moving parts such as the accelerator linkage, belts, or fans, and don't block any air intakes.
- The sensible way (relatively speaking) to take advantage of the oven under your hood is to cook small portions of lightly textured foods. For this reason, fish is the perfect road chow. Before attempting any complex recipes, get to know your engine by cooking a hot dog (or tofu dog), the guinea pig of engine cooking.
- When you are ready to cook:
- ¿ Lay out 3 equal-size sheets of aluminum foil, one on top of the other.
- Proceed as if they were a single sheet.
- ¿ Grease the top sheet with a small amount of butter or olive oil to avoid
- stickage.
- ¿ Wrap ingredients in foil, then seal the seams by folding them over twice
- and tightly pinching them to create an airtight package. FYI, even
- perfectly sealed packages will leak small amounts of liquid.
- Before placing food on the engine, loosely roll up a 6-inch ball of foil, set it on top of the engine, and close the hood. Immediately reopen the hood and use the squashed ball to determine the amount of clearance space between it and the engine block. Set food on the predetermined sweet spot of your engine and secure it with a ball of foil that is equal to the clearance space less the pouch size. If you are cooking on a slanted section of the engine, strap the pouch in place with additional aluminum foil bracing. If you are cooking in a nook or cranny, be sure that package is secure.
- Make, model, speed, outside temperature, food density, and placement will all affect the cooking time. Most small packets of food should cook in 1 to 2 hours. To ensure that you have fingers left to lick at the end of the meal, always turn off the engine before loading, unloading, or testing for doneness.
RED SNAPPER FILLETS WITH THYME AND YELLOW PEPPER
Provided by Moira Hodgson
Categories dinner, easy, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees
- Wipe the fillets dry and sprinkle with vinegar and oil. Set aside.
- Make the yellow pepper sauce. Combine garlic, shallots, yellow peppers, fish stock and wine in a saucepan, simmer 10 to 15 minutes, or until the peppers are soft. Puree in food processor, season, set aside.
- Butter a shallow baking pan large enough to hold the fillets comfortably in overlapping layers. Sprinkle with the scallions, shallots, one tablespoon thyme and red pepper flakes. Place the fish on top, add the stock, wine, salt and pepper. Bake 10 to 15 minutes, or until fish is cooked.
- Remove snapper fillets from baking pan and place on a heated serving dish. Add cooking juices to the yellow pepper sauce and reduce until thickened. Correct seasoning and pour into a heated sauceboat.
- Sprinkle the fish fillets with the remaining thyme and serve.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 3 grams, Protein 52 grams, SaturatedFat 3 grams, Sodium 1089 milligrams, Sugar 5 grams, TransFat 0 grams
SAUTEED RED SNAPPER WITH GINGER-LIME BUTTER
This is one of many Cooking Light recipes that I've found to be easy, healthy and very tasty. You can easily substitute halibut or tilapia for the snapper. I served it with Simple Thai Coconut Rice and it was delicious!
Provided by carmenskitchen
Categories Very Low Carbs
Time 21m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 5 ingredients in a bowl. Stir in 1/4 teaspoon salt. Cover and chill.
- Heat a large nonstick skillet over medium-high heat.
- Sprinkle both sides of fish with remaining salt and pepper.
- coat pan with oil.
- add fish to pan; cook 3 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness.
- Place one filet on each of 4 plates and top with a 1 1/2 teaspoons of butter mixture.
- Serve with lime wedges if desired.
Nutrition Facts : Calories 266.4, Fat 8.4, SaturatedFat 3.5, Cholesterol 91.3, Sodium 563.8, Carbohydrate 0.1, Fiber 0.1, Protein 44.8
SAUTEED RED SNAPPER WITH RAGOUT OF BLACK BEANS AND A LEMON CILANTRO SAUCE
This dish is a great alternative to ordinary fish dishes.
Provided by Allrecipes Member
Time 1h35m
Yield 4
Number Of Ingredients 20
Steps:
- For Ragout: In medium saucepan, heat butter over medium heat. Cook and stir shallot and garlic 2 to 3 minutes. Add beans, tomatoes and parsley. Season with salt and pepper. Remove from heat; set aside and keep warm until ready to serve.
- For Leek Garnish: Blanch leeks in boiling water for 1 minute; strain and dry thoroughly with paper towels. Heat oil over medium-high heat until hot. Fry leeks until golden; drain on paper towels and set aside.
- For Lemon Cilantro Sauce: In medium saucepan, combine wine, shallot, ginger, lemon juice and half of the cilantro (leaves and stems) over medium-high heat. Reduce by until about 3 tablespoons liquid remains. Add cream; bring to a boil. Whisk in 2 pieces of butter at a time, waiting until melted before adding more. Remove from heat; strain sauce through a strainer into another saucepan; set aside and keep warm until ready to serve. Chop remaining 1/2 bunch cilantro (leaves only). Stir in cilantro just before serving.
- For Red Snapper: Season fish filets with salt and pepper, as desired. Heat oil in large nonstick skillet over medium heat. Cook fish filets, skin side down, until skin is crisp. Turn over and cook 3 to 5 minutes or until fish is cooked through.
- To serve, spoon black bean ragout on each of 4 serving plates. Top with fish filet. Place mound of fried shallots over filet; spoon lemon cilantro sauce around the center of plate.
Nutrition Facts : Calories 923.4 calories, Carbohydrate 18.7 g, Cholesterol 218.1 mg, Fat 73.6 g, Fiber 2.4 g, Protein 38.2 g, SaturatedFat 38.7 g, Sodium 532.2 mg, Sugar 5.2 g
CHICKEN BREASTS WITH TOMATOES AND CAPERS
This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it.
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
- Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
- Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 3 grams, Protein 60 grams, SaturatedFat 6 grams, Sodium 1163 milligrams, Sugar 6 grams, TransFat 0 grams
More about "sauteed red snapper fillets with lemon asparagus purée food"
FISH RECIPES | JAMIE OLIVER
From jamieoliver.com
PAN-SEARED GROUPER WITH BALSAMIC BROWN BUTTER SAUCE RECIPE ...
From myrecipes.com
RED SNAPPER OVER SAUTEED SPINACH | RECIPES | STLTODAY.COM
From stltoday.com
RED MULLET AND COURGETTE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
10 BEST BAKED RED SNAPPER FILLETS RECIPES - YUMMLY
From yummly.com
THE WORLD'S BEST (AND EASIEST) BAKED RED SNAPPER RECIPE ...
From delishably.com
VIDEO: CRISPY SAUTEED FILLET SNAPPER | MARTHA STEWART
From marthastewart.com
RECIPES | FISHWATCH
From fishwatch.gov
FOOD; FISH AND SAUCES: AN EXCELLENT SPRING MARRIAGE - THE ...
From nytimes.com
SAUTEED RED SNAPPER FILLETS WITH LEMON ASPARAGUS PURéE ...
From pinterest.co.uk
THE TALK NEWS ON CBS
From cbs.com
RACHAEL RAY'S BRANZINO WITH BROWN ... - RACHAEL RAY IN SEASON
From rachaelraymag.com
LOOK GOOD, FEEL GOOD: TOP FOODS FOR BEAUTY, HEALTH - TODAY
From today.com
PAN-SEARED FISH FILLET RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
STONE CREEK INN ON INSTAGRAM: “ROASTED RED SNAPPER ...
From instagram.com
SAUTEED RED SNAPPER FILLETS WITH LEMON ASPARAGUS …
From friendseat.com
SAUTéED RED SNAPPER WITH ROASTED ORGANIC EGGPLANT CAVIAR ...
From today.com
ROAST FILLET OF SNAPPER, ASPARAGUS PUREE AND DAUPHINE ...
From eatyourbooks.com
PLATED BREAKFAST - MARRIOTT.COM
From marriott.com
10 BEST RED SNAPPER WITH SHRIMP RECIPES | YUMMLY
From yummly.com
NEWMARKET HOTEL MASCOT ON INSTAGRAM: “WOOD FIRED SNAPPER ...
From instagram.com
A RAINBOW OF RISOTTOS: FOUR COLOURFUL RECIPES FROM NINO ...
From theguardian.com
RECIPE: ROASTED BRONZINI FILLETS WITH LEMON HERB OIL - MLIVE
From mlive.com
PAN-FRIED SNAPPER FILLETS WITH LEMON SCALLION MAYONNAISE ...
From thriftyfoods.com
SAUTEED RED SNAPPER FILLETS WITH LEMON ASPARAGUS PURéE ...
From pinterest.com
10 BEST BAKED RED SNAPPER FILLETS RECIPES - YUMMLY
From yummly.co.uk
SAUTEED RED SNAPPER WITH CREAMED FENNEL AND ONION
From bigoven.com
SAUTéED RED SNAPPER FILLETS WITH FENNEL AND ORANGE RECIPE ...
From eatyourbooks.com
WALKER'S IGA - RECIPE: SAUTEED RED SNAPPER
From walkers.iga.com
BROILED RED SNAPPER WITH GINGER-LIME BUTTER RECIPE
From myrecipes.com
SAUTEED RED SNAPPER FILLETS WITH LEMON ASPARAGUS PUREE ...
From copymethat.com
CHEF SUSAN SPICER’S SAUTéED RED SNAPPER WITH CUCUMBERS ...
From pewtrusts.org
MAKE DINNER IN 25 MINUTES: RECIPE FOR ROASTED RED …
From nationalpost.com
RED SNAPPER FILLETS, FLORIDA STYLE
From bigoven.com
FOOD; SAUCES ADD A SPICY TOUCH TO FISH DISHES - THE NEW ...
From nytimes.com
SAUTEED RED SNAPPER WITH RAGOUT OF BLACK BEANS AND A LEMON ...
From allrecipes.com
RATATOUILLE WITH RED SNAPPER - FOOD NETWORK UK
From foodnetwork.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love