Sauteed Red Snapper Fillets With Lemon Asparagus Purée Food

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RED SNAPPER WITH LEMON BUTTER



Red Snapper With Lemon Butter image

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

3 lbs red snapper fillets
flour
salt and pepper
1/4 cup vegetable oil
4 tablespoons butter
2 tablespoons lemon juice
2 tablespoons fresh snipped parsley

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"



Snapper

Provided by Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 25

6 cups 1/2-inch diced purple potatoes
1/4 cup canola oil, plus more for pan frying
6 cups 1/2-inch diced ripe plantains
4 (8-ounce) snapper fillets (preferably yellowtail snapper)
1 cup flour
2 eggs
2 cups half-and-half
Roasted Garlic, Lemon, and Thyme Vinaigrette, recipe follows
Tomato and Roasted Red Pepper Aioli, recipe follows
1/3 cup roasted garlic puree
1 cup fresh squeezed lemon juice
2 tablespoons chopped Italian flat leaf parsley
3 tablespoons thyme leaves
1 tablespoon kosher salt
1/4 tablespoon black pepper
1 1/2 cup canola oil
1 egg yolk* (See Disclaimer)
1 tablespoon freshly squeezed lemon juice
1 1/2 cup canola oil
2 tablespoons roasted garlic puree
1/4 cup marinated sun dried tomatoes, reserve 1/3 cup of oil from marinade
1 roasted red pepper, peeled and seeded
1tablespoon chopped flat leaf parsley
1 tablespoon chopped basil
Salt and pepper

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



Sauteed Red Snapper Fillets with Lemon Asparagus Purée image

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

1 pound asparagus, trimmed
1 large boiling potato (about 1 pound)
four 6-ounce red snapper fillets with skin
2 teaspoons olive oil
2 teaspoons fresh lemon juice, or to taste

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



Six-Cylinder Snapper with Basil Oil and Succotash image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     main-dish

Time 2h55m

Yield 2 servings

Number Of Ingredients 18

3 (12 by 16-inch) sheets aluminum foil
1 tablespoon butter or olive oil
2 (6-ounce) red snapper fillets, or other lightly textured fish
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground pepper
1 tablespoon fresh thyme, stems discarded
1 cup olive oil
1 cup fresh basil, stems discarded
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
2 carrots, peeled and sliced into 1/4-inch slices
2 potatoes, diced into 1/4-inch cubes
1 yam, peeled and diced into 1/4-inch cubes
6 asparagus spears, sliced into 1/4-inch pieces
10 peeled cloves garlic
2 large shallots, quartered
2 tablespoons freshly chopped herbs (thyme, tarragon, rosemary. . . whatever), stemmed and minced
Salt and pepper

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



Red Snapper Fillets With Thyme and Yellow Pepper image

Provided by Moira Hodgson

Categories     dinner, easy, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 16

6 red snapper fillets
2 tablespoons balsamic vinegar
2 tablespoons peanut or vegetable oil
2 tablespoons unsalted butter
6 scallions cut on the bias
3 shallots, minced
3 tablespoons fresh thyme leaves
1 teaspoon red-pepper flakes
1 cup fish stock or bottled clam juice
1/2 cup dry white wine or vermouth
Coarse salt and freshly ground pepper to taste
1 clove garlic, coarsely chopped
2 shallots, coarsely chopped
2 yellow peppers, seeded and coarsely chopped
3/4 cup fish stock or bottled clam juice
1/2 cup dry white wine or vermouth

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



Sauteed Red Snapper With Ginger-Lime Butter image

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

1 1/2 tablespoons butter, softened
1 tablespoon of chopped fresh cilantro
1 teaspoon of minced seeded jalapeno pepper
1/2 teaspoon of grated lime rind
1/4 teaspoon of bottled fresh ginger
3/4 teaspoon salt, divided
4 red snapper fillets
1/4 teaspoon black pepper
1 teaspoon cooking oil or 1 teaspoon cooking spray
lime wedge

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



Sauteed Red Snapper with Ragout of Black Beans and a Lemon Cilantro Sauce image

This dish is a great alternative to ordinary fish dishes.

Provided by Allrecipes Member

Time 1h35m

Yield 4

Number Of Ingredients 20

3 tablespoons butter
1 shallot, finely chopped
1 clove garlic, finely chopped
2 (15 ounce) cans black beans, rinsed and drained
2 plum tomato (blank)s plum tomatoes, peeled and diced
½ bunch parsley, chopped
salt and pepper to taste
3 leeks leeks (white part only), julienned
2 tablespoons olive oil for frying, as needed
1 cup white wine
1 shallot, finely chopped
1 slice fresh ginger, skin left on, coarsely chopped
2 tablespoons lemon juice
1 bunch cilantro, divided
2 tablespoons heavy cream
1 cup butter, cut into 16 pieces
salt and pepper to taste
1 ½ pounds fillet of red snapper, cut into 4 portions
salt and pepper to taste
2 tablespoons Olive oil, as needed

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



Chicken Breasts With Tomatoes and Capers image

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

4 boneless, skinless chicken breasts (about 2 1/4 pounds)
Salt and freshly ground white pepper to taste
2 tablespoons olive oil
2 tablespoons butter
6 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
4 teaspoons finely chopped fresh tarragon, or 2 teaspoons dried tarragon
8 ripe plum tomatoes cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)
1/4 cup red wine vinegar
1/4 cup drained capers
1 cup dry white wine
2 tablespoons tomato paste
1/4 cup chopped fresh parsley leaves

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

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1. Wipe the steak dry with paper towels. Sprinkle on both sides with lemon juice and set aside. 2. Heat the butter and the vegetable oil in a large skillet.
From nytimes.com


SAUTEED RED SNAPPER WITH RAGOUT OF BLACK BEANS AND A LEMON ...
Overall very good. We substituted Cod in place of Snapper. The cod cooks fast but falls apart. Next time we may try sea scallops. Lots of prep work involved, many steps, plan for an hour to prepare the meal.
From allrecipes.com


RATATOUILLE WITH RED SNAPPER - FOOD NETWORK UK
Simmer for about ten minutes. Season with additional salt, to taste. Stir in the basil and remove from heat. 4) To cook the fish, preheat the grill. Sprinkle the fillets with a quarter of a teaspoon of salt and a quarter of a teaspoon of pepper. Combine the remaining tablespoon of olive oil with the lemon juice and brush on the fillets.
From foodnetwork.co.uk


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